For the Lemon Garlic Broccoli Rice
- 6 cups (550 g) chopped broccoli
- 1/2 red or white onion, diced
- 5 cloves garlic, minced
- a generous squeeze of fresh lemon juice (approx. 1/2 a lemon)
- salt and pepper, to taste
For the Vegan Parmesan
For the Buddha Bowls
- 1 avocado
- 2 cups diced cucumber
- 2 small roasted zucchini (see notes)
- 1 cup green peas
- 1 cup cooked, shelled edamame
- 4 big handfuls greens of choice such as mixed salad greens, kale or spinach
- 4-8 tbsp tahini
- fresh lemon juice
- salt and pepper, to taste
- hot sauce (optional)
- To make the broccoli rice, add the broccoli to a food processor and pulse a couple times until it resembles rice. Add the onion and garlic to a pan with a splash of water, olive oil or vegetable stock and saute for about 5 minutes until they start to soft. Add the riced broccoli. Cook for 5-10 minutes until tender and fragrant. Stir in a generous amount of fresh lemon juice and salt and pepper to taste.
- To make the vegan parmesan, add all the ingredients to a food processor or blender, or use an immersion blender in a container and process until it resembles parmesan cheese. I use the single-serve cup from my Ninja Blender and it only takes about 2 pulses.
- To assemble the buddha bowls, create a bed of green such as spinach then add a few scoops of the broccoli rice to a bowl and top with sliced avocado, edamame, green peas, cucumber and zucchini. Drizzle with tahini. Add a squeeze of fresh lemon juice, an optional drizzle of hot sauce, a pinch of sea salt and black pepper then top with a few tablespoons of vegan parmesan.
This is a rough recipe guideline. There will be enough broccoli rice to make 3 or 4 bowls. There will be plenty of vegan parmesan and you can store the extra in the fridge for a few weeks. Depending on how many bowls you’re making, adjust the amount of buddha bowl topping ingredients as needed.
To make one buddha bowl, I used approximately 1/2 cup each of edamame and green peas, plus a handful each of the other ingredients and 2 tablespoons of tahini.
My buddha bowl for one, came out to 641 calories with 51 grams of carbohydrates, 38 grams of fat and 33 grams of protein. Adjust accordingly to suit your nutritional preferences.
I forgot the avocado for the pictures but I highly recommend adding some! It’s amazing with the tahini and parmesan.
For the roasted zucchini, I sliced up a couple zucchinis and tossed with garlic powder, thyme, oregano and a dash of olive oil then baked at 400 degrees for 20 minutes, broiling for the last 5 minutes. You can also use zucchini noodles or raw diced zucchini.
Nutrition facts include about 2 tbsp of the vegan parmesan mixture.
- Serving Size: 1
- Calories: 347
- Sugar: 6.4 g
- Sodium: 977.5 mg
- Fat: 20 g
- Carbohydrates: 31.3 g
- Fiber: 13 g
- Protein: 17.1 g
Keywords: vegan buddha bowl, healthy buddha bowl recipe