With a new year just around the corner, many of us are reflecting on the past year.
I love the start of a new year because it gives me the opportunity to correct bad habits that developed over the past twelve months and look toward forming better habits. One of my personal resolutions this coming year is to eat healthier, whole-food meals.
There is no substitute for putting clean, quality, “fuel” in your body and watching that impact your health in a positive way! As a busy wife and mother, it’s important for me to have an arsenal of fast, easy, and fresh recipes that I can whip up at a moment’s notice.
Feeding my family clean, whole food meals is also a top priority and this Low Carb Buddha Bowl is no exception! Packed with wholesome veggies, clean meat, and healthy fat, you’ll find this recipe to be the perfect solution to your weeknight meal or lunch meal-prep routine.
A bowl of roasted vegetables and savory sauces usually typifies a “Buddha Bowl” however, mine is somewhat different. My family likes to add a protein to their lunch or dinner meal so I opted for chicken apple sausages here.
BUILD YOUR BUDDHA BOWL
In these low carb Buddha bowls, I use simple, whole ingredients to create an easy and tasteful combination of flavors.
The concept is to combine two veggies, a protein, and a grain or grain-free substitute. Using this method to build your bowl will provide a distinct combination of flavor, texture, and nutrients without complicating things.
Any type of veggie, grain, or protein can be used to make each Buddha bowl uniquely your own. I stick to a predominantly grain-free diet so I chose to use riced cauliflower as my grain-free substitute.
Keeping the recipe grain-free made these low carb Buddha bowls Keto, Paleo and Whole30 compliant. Depending on your macro goals, sweet potatoes may not be “low carb” for you.
Consider swapping out the sweet potatoes for a lower-carb veggie such as roasted radish, broccoli, bell pepper, or onion.
WHAT SHOULD I PUT IN MY LOW CARB BUDDHA BOWLS?
The beautiful thing about Buddha bowl recipes is the versatility. Just about anything you can think of is added to a Buddha bowl. Some popular “bowls” incorporate a wide variety of veggies such as roasted chickpeas, broccoli, cabbage, avocado, and kale.
A variety of grains or grain-free substitutes can also be used such as quinoa, white or brown rice, couscous, and riced cauliflower.
Without fail, every good Buddha bowl recipe needs a vibrant sauce. I like to use balsamic vinegar because it gives the recipe a nice tang along with added nutritional benefits, but not everyone loves it.
If balsamic vinegar isn’t your thing, Tessemae’s offers a wide variety of clean sauces and dressings that taste amazing with just about anything.
Some of my favorite sauce for Buddha Bowls include Creamy Ranch, Avocado Ranch, Poppyseed, Cilantro Lime Ranch, Sriracha, Sriracha Mayonnaise, and Yum Yum Sauce.
OTHER RECIPES YOU’LL LOVE:
Low Carb Buddha Bowls
This easy Buddha bowl is a delicious, healthy, combination of roasted vegetables, chicken sausage, and cauliflower rice.
- 2 small sweet potatoes peeled and diced
- 12 oz Brussels sprouts fresh or thawed and sliced in half
- 12 oz frozen plain cauliflower rice
- 1 package Chicken Apple Sausage casing removed and sliced into rounds
- 2 tbsp Organic, low sodium beef broth
- 1 tsp low sodium seasoned salt
- 1 tbsp extra virgin organic olive oil or avocado oil
- 1 tsp Old Bay Seasoning
- 1 tbsp Pure Sesame Oil
Preheat oven to 400F and line a sheet pan with parchment paper.
Wash and peel both sweet potatoes, then cut into bite-sized chunks.
Wash and slice Brussels sprouts in half, making sure to thaw them first if they were frozen.
Place the vegetables on a baking sheet, then sprinkle with Old Bay seasoning and drizzle with the olive oil.
Remove the casing from the chicken sausage and cut each sausage link into bite-sized rounds.
Place the chicken sausage in a skillet and cook on medium heat until browned.
Roast the vegetables in the oven for 20 minutes or until tender.
While the veggies and sausage cooks, pour 1 tablespoon of sesame oil into a large skillet and heat on medium heat until the oil is hot.
Add the frozen riced cauliflower to the oiled skillet and season with seasoned salt and beef broth.
Stir the cauliflower rice while cooking, until it is cooked through and tender. (About 3-5 minutes).
Remove the roasted veggies and sausage from the oven and assemble the low carb Buddha bowls with equal parts roasted veggies, chicken sausage, and riced cauliflower.
Enjoy the Buddha bowl as-is or drizzle with balsamic vinegar or your favorite sauce.
Nutrition information for this recipe has been calculated with no substitutions and no sauce.