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AIP Nourishing Buddha Bowl Recipe

Janice | January 18
AIP Nourishing Buddha Bowl Recipe #aip #recipe

Buddha bowls have become increasingly popular over the years, especially within the vegetarian and vegan community.

Typically, buddha bowls are filled with vegetables, healthy fats, proteins and grains. However, since grains are not AIP-friendly, I simply left them out of my version.

But if you want a vegan version, simply leave out the tuna. It’ll still be absolutely delicious.

And be sure to make extra avocado mayo. It is quite versatile and is a great egg-less, AIP-friendly mayo substitute. Just refrigerate it in a sealed container for 2 to 3 days.

Be sure to check out my AIP lunch recipes for even more delicious AIP midday meals. 

AIP Nourishing Buddha Bowl Recipe #aip #recipe

AIP Nourishing Buddha Bowl Recipe #aip #recipe

AIP Nourishing Buddha Bowl Recipe

  • Author: Janice
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Lunch
  • Cuisine: American


Loaded with healthy fats and delicious vegetables, this AIP Buddha Bowl is the perfect meal anytime of year.


  • 1 medium sweet potato (5 oz or 150 g)
  • 2 cups (215 g) cauliflower florets
  • 1 can (5 oz or 140 g) tuna, packed in water, drained and flaked
  • 2/3 cup (50 g) shredded red cabbage
  • 2 cups (42 g) arugula
  • Olive oil, for drizzling
  • Salt, to taste

For the avocado mayo:


  1. Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone mat and set it aside.
  2. Dice the sweet potato into 1/2-inch (1 ¼ cm) cubes and divide the cauliflower into small florets. Arrange the vegetables on the prepared baking sheet. Drizzle the vegetables with olive oil and sprinkle with salt. 
  3. Place the baking sheet in the oven and bake for 20 to 25 minutes, stirring halfway through the baking time.
  4. Meanwhile, to make the avocado mayo, add the avocado, lemon juice, apple cider vinegar, onion powder, garlic powder, and salt to a blender and blend until smooth. Add the water, 1 Tablespoon (15 ml) at a time, and blend until desired consistency is achieved. For a creamier texture, add the olive oil and blend until smooth.
  5. To assemble the bowls, divide the roasted vegetables evenly between two bowls. Arrange the roasted vegetables with the tuna, shredded cabbage and arugula. Add a dollop of avocado mayo to each bowl and serve.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 377
  • Sugar: 7 g
  • Fat: 17 g
  • Carbohydrates: 32 g
  • Fiber: 13 g
  • Protein: 27 g
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