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 medium avocado (7 oz or 200 g), chopped
- 1 Tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) apple cider vinegar
- 1/2 teaspoon (1 g) onion powder
- 1/8 teaspoon (1/2 g) garlic powder
- Pinch of Indian black salt (optional)
- Salt to taste
- 3 to 4 Tablespoons (45 to 60 ml) water
- 1 Tablespoon (15 ml) extra virgin olive oil (optional)
- Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone mat and set it aside.
- 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.
- Place the baking sheet in the oven and bake for 20 to 25 minutes, stirring halfway through the baking time.
- 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.
- 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