This cauliflower potato Buddha bowl combines Indian flavors with a simple salad to create a delicious, savory, and nutrient-dense bowl.
Cauliflower is one of my most favorite vegetables and I’ve been quite fond of it for as long as I can remember. Because of its neutral flavor, cauliflower can easily be blended in smoothies, grated and cooked as “cauliflower rice”, and so much more. And while I do add cauliflower to my smoothies and enjoy it as rice quite often, my go-to has always been cooking it with Indian spices.
Aloo Gobi (a.k.a Cauliflowers + Potato)
Aloo Gobi (Cauliflower potato in Hindi) is a very simple dish my mom taught me how to make when I was growing up. It serves as a simple side in an Indian meal or can be enjoyed on its own. Last month, I shared this recipe in my interview with Clean Eating Magazine as part of their Conversation with a Food Bloggers series! I’m so grateful for the opportunity to be featured by one of my favorite publications. So it only makes sense to include the Aloo Gobi recipe on my blog as well, right? However, today I’m going to share a creative (and non-traditional) way of enjoying this recipe by serving it as part of a salad bowl.
This is one of those dishes that would be perfect to pack ahead of time and enjoy at work or on-the-go. The cauliflower tastes great when it’s warm but I like to enjoy it at room temperature as well. The salad offers a delicious crunch, flavor, and additional nutrients and vegetables to make this a filling lunch or dinner idea. And, as with all of my bowls, it’s easy to customize based on your personal preference and what you have available in your kitchen.
For More Buddha Bowl Recipes, Check Out:
- Vegan Power Bowl with Lemon Tahini Dressing
- Chickpea Curry Buddha Bowl
- Roasted Sweet Potato Kale Bowl
- Roasted Vegetable Buddha Bowl
- Asian Inspired Buddha Bowl
- Crispy Sweet Potato Black Bean Bowl
This cauliflower potato nourish bowl combines Indian flavors with a simple salad to create a delicious, savory, and nutrient-dense bowl.
Cauliflower Potato (Aloo Gobi)
- 1 head cauliflower, cut into florets
- 2 small potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1/4 tsp turmeric
- 1 tsp paprika
- 1 tbsp coconut oil or ghee
- 1/4 cup water
- sea salt, to taste
- 1 cucumber, diced
- 2 cups red cabbage, thinly sliced
- 2 cups lettuce
- 1 cup cilantro
- wedges of lime
To Make the Aloo Gobi
- Melt oil or ghee in a large pan.
- Add onions and cook on medium-low heat until translucent.
- Add cumin, turmeric, paprika, salt, and cook for a few minutes, stirring frequently.
- Add potatoes and cauliflower.
- Gently toss with onions and spices to coat all of the ingredients.
- Add the water, cover the pan, and cook until tender, stirring occasionally. It usually takes 35-45 minutes.
To Assemble the Bowl
- Divide the lettuce between the bowls. Top each bowl with the aloo gobi, cucumber, red cabbage, cilantro.
- Drizzle each bowl with lemon, sea salt, and cracked black pepper.
Keywords: buddha bowl