Buffalo Cauliflower Buddha Bowls

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Buffalo Cauliflower Buddha Bowls!

Ingredients
Buffalo Cauliflower
1 large head cauliflower, chopped bite size
1 cup almond flour *
1 cup water
1/2 teaspoon salt
1 teaspoon garlic powder
1 cup Frank’s Red Hot Sauce


Savory Cashew Cream
2 cups raw cashews, soaked for at least 1 hour (or pour boiled water over them and let sit 5-10 minutes)
1 1/2 cups water
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
For the Bowls
4-5 cups cooked brown rice, quinoa or farro
1 can chickpeas, rinsed and drained
2 cups fresh baby spinach


Instructions: HERE

Vitality Bowls

Stef Neal from Food Fix Up shares her recipe for these vibrant vitality bowls. Not only do they look incredible, they taste amazing too!

Source: Vitality Bowls

“Hold The Meat” Teriyaki Meatball Bowls

teriyaki meatball bowls  (adapted recipe)

Teriyaki Meatballs close

for the meatballs
12 Beyond Meat Beyond Beef Meatballs, Italian
garlic powder
ground ginger
pepper

for the teriyaki glaze
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

for the rice bowls
1 cups dry jasmine rice
2 cups coconut milk
1 whole green onion

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Instructions

Preheat the oven to package direction. Season the meatballs with sprinkles of garlic powder, ginger and pepper (no I did not measure just put a bit of each in my palm and sprinkled over the meatballs)
Cover a baking sheet with foil. Spray with a  bit of cooking spray. Bake in the preheated oven until golden brown.
While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and coconut milk in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on LOW for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don’t remove the lid.
While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
Dissolve the cornstarch in just enough water to make it pour-able. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

I garnished with mandarin oranges and served with steamed broccoli! Yum!

This recipe was so easy and very adaptable. I used Beyond Meat to test it out as an easy meatless dinner for busy times. But this recipe can be made as the original (pork) or with beef, chicken, or turkey meat. There are so many things you can do with this recipe by changing and tweaking ingredients. Next time we are using pineapple and will add some sweet peppers or snap peas!

Teriyaki Meatballs above

 

Recipe adapted to make it vegetarian/meatless

From Budget Bytes:

Teryaki Meatball Bowl