Spring Buddha Bowl with Cashew Cream

Spring Buddha Bowl with Cashew Cream

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



  • 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



  • 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

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