Packed with vegetables, riced cauliflower, rocket and pine nuts, these low-carb bowls are overflowing with flavour, texture and nutrition. The heartiness of the ingredients will ensure that you stay full and satisfied for many hours
Buddha Bowls
Packed with vegetables, riced cauliflower, rocket and pine nuts, these low-carb bowls are overflowing with flavour, texture and nutrition. The heartiness of the ingredients will ensure that you stay full and satisfied for many hours
Equipment
- Airfreyer
Ingredients
- 1 large carrot peeled and julienned
- ¼ cup apple cider vinegar
- ½ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- ½ small brown onion peeled and sliced into half-moons
- 1 medium parsnip peeled and diced
- 1 teaspoon avocado oil
- 110 grams extra-firm tofu drained and cut into 6mm cubes
- ½ teaspoon five-spice powder
- ½ teaspoon chilli powder
- 2 teaspoons fresh lime zest
- 1 cup fresh rocket
- ½ cup steamed riced cauliflower
- 1 small avocado peeled, pitted and diced
- 1 ½ tablespoons pine nuts
Instructions
- Preheat air fryer at 180°C for 3 minutes.
- In a small bowl, combine carrot, apple cider vinegar, ginger and cayenne.
- Set aside.
- In a separate small bowl, combine onion, parsnip and avocado oil.
- Set aside.
- In a medium bowl, combine tofu, five-spice powder and chilli powder.
- Place onion mixture in air fryer basket lightly greased with olive oil.
- Cook for 6 minutes.
- Add tofu mixture and toss.
- Cook for an additional 8 minutes.
- Stir in lime zest.
- Prepare Buddha Bowls by evenly distributing rocket, drained carrot juliennes, riced cauliflower, avocado, pine nuts and tofu mixture between two medium bowls.
- Serve.