modern market buddha bowl (Edit recipe)

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from the first time i had the buddha bowl from modern market, i was OBSESSED. 🥗✨ so of course i had to recreate it at home—with a few of my own twists. i swapped the tofu for seared ahi tuna, used my cilantro-lime cauliflower (or palmini) rice for a lower-carb base, kept all the colorful veggies, & finished everything with the creamiest greek yogurt peanut mango dressing. high-protein, naturally gluten-free, loaded with fiber, omega-3s, & nutrient-dense ingredients… this is one of those bowls you’ll want to make on repeat.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

34

Serves: 4

Ingredients

citrus slaw

8 oz Red Cabbage
8 oz Broccoli Slaw
1/4 cup Cilantro
2 Tbsp Lime Juice
2 Tbsp Orange, the juice from an orange
1 Tbsp Coconut Aminos, or tamari
2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 tsp Garlic Powder
1/2 tsp Sea Salt

spicy roasted broccoli

1 lb Broccoli, + avocado oil for roasting
1/2 tsp Salt and Pepper, to taste
1/2 tsp Red Pepper Flakes

creamy greek yogurt peanut mango dressing

1/2 cup Plain Greek Yogurt
1/4 cup Mango
3-4 Tbsp Peanut Butter
1-2 Tbsp Hot Mango Pineapple Sauce - Hot Sauce Nashville, optional
2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 Tbsp Rice Wine Vinegar
1 Tbsp Lime Juice
1 Tbsp Coconut Aminos, or tamari
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Ginger, Ground
1/2 tsp Red Pepper Flakes, optional
Water, as needed to reach desired consistency

remaining bowl ingredients

cilantro-lime cauliflower rice (click for recipe), may sub cauliflower rice for palmini rice
seared ahi tuna (click for recipe), I coated mine in furikake seasoning
Radish, or shredded carrots
Cilantro
Sacha Inchi Nuts - Imlak'esh Organics, or peanuts

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

citrus slaw

preheat oven to 400.
optional: preheat oven to 400, then add cabbage to a sheet pan & roast for 20-25 minutes.
to a bowl, add cooled cabbage & remaining ingredients for slaw.
refrigerate for at least 1 hour before serving to allow flavors to marinate.

spicy roasted broccoli

keep oven at 400, then add broccoli to a separate sheet pan & toss with oil, salt, pepper, & red pepper flakes.
roast broccoli for 20-25 minutes.

creamy greek yogurt peanut mango dressing

make the dressing, by adding all ingredients to a bowl & whisk until smooth. add a little water, if needed, to reach desired consistency.

building your bowl

make my cilantro-lime cauliflower OR palmini rice + seared ahi tuna (using any seasoning you desire).
gather remaining bowl ingredients.
to build your bowl, start with a big scoop of cilantro-lime rice → sliced seared ahi tuna → spicy roasted broccoli → citrus slaw → radishes or carrots → cilantro → sacha inchi nuts → side of dressing to drizzle on top & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	177
Fat:	6 g
Carbohydrates:	23 g
Protein:	10 g
Cholesterol:	4 g
Sodium:	778 mg
Fiber:	6 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.