Buddha Bowls
Packed with vegetables, riced cauliflower, rocket and pine nuts, these low-carb bowls are overflowing with flavour, texture and nutrition. The heartiness of the ingredients will ensure that you stay full and satisfied for many hours
Equipment
Ingredients
- 1 large carrot peeled and julienned
- ¼ cup apple cider vinegar
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- ½ small brown onion peeled and sliced into half-moons
- 1 medium parsnip peeled and diced
- 1 teaspoon avocado oil
- 110 grams extra-firm tofu drained and cut into 6mm cubes
- ½ teaspoon five-spice powder
- ½ teaspoon chilli powder
- 2 teaspoons fresh lime zest
- 1 cup fresh rocket
- ½ cup steamed riced cauliflower
- 1 small avocado peeled, pitted and diced
- 1 ½ tablespoons pine nuts
Instructions
- Preheat air fryer at 180°C for 3 minutes.
- In a small bowl, combine carrot, apple cider vinegar, ginger and cayenne.
- Set aside.
- In a separate small bowl, combine onion, parsnip and avocado oil.
- Set aside.
- In a medium bowl, combine tofu, five-spice powder and chilli powder.
- Place onion mixture in air fryer basket lightly greased with olive oil.
- Cook for 6 minutes.
- Add tofu mixture and toss.
- Cook for an additional 8 minutes.
- Stir in lime zest.
- Prepare Buddha Bowls by evenly distributing rocket, drained carrot juliennes, riced cauliflower, avocado, pine nuts and tofu mixture between two medium bowls.
- Serve.