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Keto Buddha Bowl Recipe
What is a Buddha bowl? A whole lot of delicious and healthy ingredients mixed together. Make this keto Buddha bowl recipe and you’ll be hooked!
What Do You Put In a Buddha Bowl?
It turns out that there isn’t a magic formula for what makes a Buddha bowl. Typically, it’s a colorful mix of many different types of ingredients.
Often, the bowls consist of veggies, protein, and grains. As you can imagine, that leaves a lot of room for interpretation.
Most are incredibly nutritious. That’s because the variety ensures you’re taking in a lot of different nutrients all at once. It’s kind of like a multivitamin, but better.
Buddha bowls can be traced back to 2013, but they really burst onto the foodie scene in 2017. They are sometimes referred to as hippie bowls or macro bowls, the latter because of the high volume of macronutrients packed into your meal.
More About Macros
Following the keto diet can be overwhelming. For some, it starts to feel like a job rather than a routine you can follow without much thought.
Ketosis can be complicated, I will admit, but it doesn’t have to be. Naturally, you can adjust your approach based on what you are hoping to accomplish.
If you’re feeling relatively well and just want to dip your toes into the water, it’s OK to just cut back on carbs and increase your fats without calculating every bite of every meal and snack.
If you’re struggling with weight loss, want higher ketone levels, or want to become a better athlete, tracking your macros more carefully is probably the way to go.
Lucky for you, there are better methods than pencil and paper. Apps and gadgets are available for monitoring your ketones. They really do make a big difference in terms of managing your diet.
If you’re monitoring what you’re eating, how you’re feeling, and where your ketones are at, you can make adjustments to achieve optimal health and performance.
But making this keto Buddha bowl should get you pointed in the right direction.
- 1 large avocado, sliced
- 4 cups of spinach
- 1 small bunch of broccolini (or 1/4 head of broccoli), chopped
- 1/4 head of cauliflower, food-processed into rice-like particles
- 1/4 cup shredded carrots
- 2 Tablespoons (30 ml) of almond butter
- 1/4 cup (60 ml) of avocado oil
- Salt and pepper, to taste
- 2 Tablespoons cilantro, chopped
- Divide the spinach between 2 bowls.
- Add the avocado oil to a frying pan.
- Sauté the broccolini for 2-3 minutes on high heat. Lightly season with salt and pepper, to taste. Divide and add to the bowl.
- Sauté the cauliflower rice on high heat for a few minutes. Lightly season with salt and pepper, to taste. Divide and add to the bowl.
- Add the shredded carrots and sliced avocado to the bowl.
- Garnish with chopped cilantro.
- Drizzle with almond butter on top.
All nutritional data are estimated and based on per serving amounts. Note that the total carb count for this recipe is high, but that’s because there’s a lot of fiber in vegetables. Net carbs per serving is 9 grams.
- Calories: 558
- Sugar: 4 g
- Fat: 52 g
- Carbohydrates: 23 g
- Fiber: 14 g
- Protein: 10 g