Easy Vegan Moroccan Buddha Bowl With Cauliflower Rice

Easy Vegan Moroccan Buddha Bowl With Cauliflower Rice

This Moroccan cauliflower rice Buddha bowl is oil-free and makes a great healthy lunch or dinner. Making cauliflower rice might sound a bit daunting but it’s not at all! I was surprised by how easily and quickly you can prepare it.

To make the Moroccan spiced chickpeas all you gotta do is coat the chickpeas in the spices and roast them in the oven for 25 minutes. Of course, you can also just add the chickpeas to the cauliflower rice – I won’t judge you. But personally, I feel they add a nice crunch to this meal.

How To Make Cauliflower Rice

Before I made this recipe, I had never made cauliflower rice before. I have seen it on Pinterest and Instagram many times but I always assumed it’s quite a hassle to make. Well, turns out it actually isn’t!

To make cauliflower rice, all you have to do is shred the cauliflower and cook/stir-fry it for ten to fifteen minutes until the cauliflower is done. It’s actually faster than cooking rice! You can simply shred the cauliflower in a food processor or blender. You want to make sure there are no big chunks left but it is also not too fine (we don’t want mashed cauliflower).

How To Make Cauliflower Rice Taste Good

To be fair, cauliflower rice on its own is quite bland. The trick is to add a lot of spices and flavors while it is cooking. First, you can start by frying some onion, garlic, and ginger before actually adding the cauliflower to the pan. For this recipe, I added a spice mix of coriander, cumin, paprika, cinnamon, and turmeric. You could also add tomato paste and vegetable broth for a more hearty cauliflower rice.


Want more recipes like this? This vegan tempeh Buddha bowl features orange tahini sauce. It’s easy, flavorful, and only takes around 10 minutes to make.

This avocado tofu poke bowl is a vegan take on a Hawaiian poke bowl, which is usually made with raw fish. The recipe features seaweed salad and nori sheets, and you can customize it to include your favorite vegetables.

This recipe was republished with permission from Sarah’s Vegan Guide.