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Mediterranean Buddha Bowl
When I got home from the Bahamas last week, my first meal was this. I wanted to get as many vegetables in as possible in one sitting. And this definitely did the trick. In case you still haven’t heard the term ‘buddha bowl’, it’s usually a vegetarian meal consisting of several different foods, often raw, and sometimes topped with some sort of sauce. The older I get, the more I try to get veggies in at every single meal, no matter what. And this is definitely one of my favorite ways to do it. The raw veggies taste delicious with the hummus, the hemp hearts on top give it a crunch and nutty flavor, and the tahini dressing brings it all together. It’s divine. This recipe should serve 4 people, but my husband and I consumed almost all of it ourselves. You know when this meal would be the best? When you just poisoned your body with alcohol and you’re super hungover. Does a sh*t ton of veggies sound good as a hangover meal? Hell no. But it’s definitely going to help you start thriving again. EAT YOUR VEGGIES. DO IT!
I’ve been home for about 5 minutes and I’m already starting to pack again. Here’s the thing – My husband had a few too many cocktails last time we were in Cabo and got straight up hustled by a timeshare guy. Well, I shouldn’t say hustled, but he sure did get sucked in. And since we go to Cabo usually 3-4 times a year since it’s only a quick direct flight away, I agreed to it. He wanted a spot that we could go back to every time that had amenities we both wanted. So here we are, heading to Cabo in a few short days because we found super cheap flights. That’s pretty much how we do it now – we find the week with the cheapest flights, then we book our place. This whole myhusbanddoesnthaveajobandilovehimsomuchmore thing is pretty much the best when it comes to travel. Now we can head to places whenever since I can work from wherever. I’m really hoping he never gets an office job again. That’s just not going to work with my Cabo goals lifestyle. Or his choice to get a timeshare there. This guy.
And speaking of travel, my girlfriend and I just booked our airbnb houses for Bali. I’ve really taken full advantage of my husband not having a job and I’m trying to keep it that way by booking a trip every month. Rational. So when my friend Jessie Golden booked a retreat out in Bali then decided to stay for a couple months, I asked if my husband and I could join her for a couple weeks. And here’s the thing about Bali – HOLY CRAP IT’S CHEAP!! The flights are a little pricier BUT I’ve flown to Boston and New York for almost the same amount before, which is dumb. But once you’re there, everything is so damn cheap! Even the houses. Full freaking villas are cheap AF. We are staying in these beautiful villas that MUST be owned by drug lords for as much as I’ve stayed in a sketchy basement of a home in Chicago while on book tour. It’s insanity. I now understand why people move there when starting their own business.
And as I’ve been doing only a little research about Bali (we are literally just showing up and going with the flow, no actual set plans), I’ve noticed that most restaurants there are vegan or vegetarian. So that means A LOT of buddha bowls are in my future. And a ton of new recipe inspiration. One of my favorite things about traveling is that I’m constantly getting inspiration for the blog. After last week in the Bahamas, I got so much inspiration for new salad ideas that I’m now messing with in hopes of having a new recipe for you guys! Can’t wait to see what these next couple trips inspire!! Now go eat your veggies!!
Mediterranean Buddha Bowl
- Yield: 2-4 1x
For the hummus
- 4 cups cauliflower florets, steamed
- 1/4 cup extra-virgin olive oil (+ extra for garnish)
- 2 tablespoons tahini
- 1 tablespoon turmeric
- zest of 1 lemon
- juice of 1 lemon
- pinch of ground cumin
- salt and pepper, to taste
For the cauliflower rice
- 2 tablespoons ghee
- 24 ounces cauliflower rice
- 2 teaspoons salt
- 1 teaspoon garlic powder
For the bowl
- 2 cups baby kale
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt and pepper, to taste
- 1 orange bell pepper, diced
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 – 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup green olives
- 1/4 cup kalamata olives
- 1 tablespoon hemp hearts
- mint leaves, for garnish
For the tahini dress (optional)
- In a food processor (I used a high speed blender), combine the cauliflower, olive oil, tahini, turmeric, lemon juice and zest, and cumin and process until smooth. Add salt and pepper to taste then place in the fridge to cool.
- Place a large sauté pan over medium heat. Add 2 tablespoons of ghee then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
- While the rice cooks, toss baby kale, olive oil, lemon juice and a pinch of salt and pepper in a bowl bowl and toss. Then chop all veggies.
- If you are making the tahini dressing, place all ingredients for the tahini dressing in the blender and blend until smooth. Set aside.
- Once the cauliflower rice is done, build you bowl – cauliflower rice, baby kale, bell pepper, cucumber, cherry tomatoes, slice avocado, red onion, olives, and hummus in the middle. Top with hemp hearts and mint leaves, and tahini dressing, if you prefer. Consume. You’re so healthy right now, you veggie eater.
More Vegetarian Dishes:
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Oh, Hi! I’m Juli.
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