This vibrant and flavorful Modified Keto vegan Buddha bowl offers a complete and satisfying meal packed with protein and healthy fats. It’s easy to customize and ready in under 30 minutes. This is one of our team’s favorite Vegan Keto recipes. We love adding additional vegetables like: zucchini, eggplant, artichokes and sun-dried tomatoes.

Macros per Serving (approx.):

• Fat: 20g (24%)
• Protein: 40g (61%)
• Carbs: 15g (15%)

Shopping List:

• 1 cup chopped cauliflower florets
• 1 cup broccoli florets
• 1 cup asparagus spears, trimmed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 cup leafy greens (spinach, kale, or a mix)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled tempeh (or tofu, cubed)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 1/4 cup chopped roasted almonds

For the Creamy Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 clove garlic, minced
• Pinch of sea salt
• Try adding fresh/dried thyme, rosemary, oregano or basil – finely chopped for a flavor boost.

Instructions:

1. Preheat Oven: Heat your oven to 400°F (200°C).
2. Roast the Vegetables: Toss the cauliflower, broccoli, and asparagus florets with olive oil, salt, and pepper. Spread the vegetables on a baking sheet in a single layer. Roast for 15-20 minutes, or until tender-crisp and slightly browned.
3. Cook the Tempeh: While the vegetables roast, heat sesame oil in a skillet over medium heat. Crumble the tempeh (or cube the tofu) and add it to the pan. Season with soy sauce and cook for 5-7 minutes, or until golden brown and crisp on the edges.
4. Assemble the Buddha Bowl: Divide the leafy greens, roasted vegetables, cherry tomatoes, cooked tempeh (or tofu), and chopped almonds between two bowls.
5. Prepare the Dressing: Whisk together tahini, lemon juice, water, garlic, and salt in a small bowl until smooth and creamy.
6. Serve and Enjoy: Drizzle the creamy tahini dressing over each Buddha bowl and enjoy!

Tips:

• Feel free to substitute other low-carb vegetables for the broccoli, cauliflower, and asparagus. Options include zucchini, green beans, or bell peppers.
• If you don’t have tempeh, you can use firm tofu, cubed and pan-fried with the same seasonings.
• To add a bit more fat, drizzle 1 tablespoon of avocado oil over the assembled bowl before adding the dressing.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This delicious and nutritious vegan keto Buddha bowl is a perfect way to fuel your body and stay on track with your keto goals