Spring Buddha Bowl with Cashew Cream

Serves 3 – 490 Calories – 23g fat/56g carbs/15g protein

Ingredients

• 1 T Olive Oil
• 1 Package Riced Cauliflower
• 1 Sweet Potato
• 1 Can Chickpeas
• 1 Tsp Garlic Powder
• 1 Sweet Onion
• 1/2 Cup Vegetable Broth
• 2 T Fresh Sage
• 1 T Xylitol Maple Syrup
• 1 Lemon
• 1 Cup Cashews
• 3/4 Cup Water
• Sea Salt as Needed

Instructions

• Dice sweet potato and place in a skillet over medium high heat with olive oil,  garlic powder, salt, and chickpeas and cook until tender
• Prepare riced cauliflower according to package directions
• In a small skillet, add diced onion, vegetable broth, sage, and maple syrup and cook until tender
• In a blender, add cashews, water, lemon juice, salt, and onion mixture and blend until smooth
• Place sweet potato, chickpeas, and rice cauliflower in a bowl and top with cashew cream