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Coconut Cauliflower Rice Buddha Bowl

Deryn Macey
  • minutes
  • Serves

INGREDIENTS

1

Broccoli

1

Carrot

1/2 cup

Cilantro

1

Crown cauliflower

2 cloves

Garlic

2 tsp

Garlic powder

1

Greens

1

Tofu, baked

1 1/4 cups

Coconut milk, light

2 tsp

Maple syrup

3 tbsp

Peanut butter, natural

1 tbsp

Soy sauce

1 tsp

Sriracha or sweet chili sauce

1/2 tsp

Sea salt

1 pinch

Sea salt

1

sprinkle Sesame seeds

1 tsp

Rice wine vinegar

1/2 cup

Coconut, unsweetened