PALEO/GLUTEN FREE/DAIRY FREE/WEIGHT LOSS FRIENDLY/
10 WEEK CHALLENGE FRIENDLY/KETO FRIENDLY
So what on earth is a buddha bowl? I’ve seen buddha bowls around a lot recently, so went I came to realise they were essentially a bowl of veg and protein that you assemble from odds and ends in your fridge and pantry, I knew it was something I could get behind.
This is a versatile dish and like I mentioned, you can throw anything together to make it, but I must say – my version is definitely worth buying ingredients for!
It was quickly assembled: with three items roasted in the oven whilst I sauteed off cabbage in coconut oil before flash frying some steak, it was probably ready in 20 minutes. The longest part was the pumpkin roasting! Dressed in calcium rich tahini – this dish has everything!
But experiment! That’s what I did. And I turned up with turmeric roasted cauliflower – YUM!
Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing what you create!
x

Servings | person |
- 1/2 cup pumpkin skinned and cubed
- 1/4 cup cauliflower cut into florets
- 4 tbsp Coconut oil melted, split into 4
- 1/2 tsp ground turmeric
- 1 cup raw cabbage thinly shredded
- 150-200 grams steak
- small handful Cashew Nuts
- 1 tbsp tahini
- Salt and Pepper to taste
Ingredients
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- Preheat your oven to 200c on bake and line a baking tray. Toss your pumpkin in 1 tbsp of the coconut oil, salt, pepper and place on the tray to bake for 20 minutes.
- Meanwhile, place your turmeric, some salt and pepper, and 1 tbsp coconut oil in a bowl and mix. Add your cauliflower and toss to coat evenly.
- 10 minutes into your pumpkins cooking, add your cauliflower.
- 5 minutes later, add your cashews to roast until golden. Once your cashews are golden, remove the tray and set aside.
- As your vegetables cook in the oven, heat another tbsp of coconut oil in a pan over a medium high heat. Add your cabbage and toss to coat, continuing to stir until it has wilted down softly. Place into your serving bowl.
- Finally, season your steak with salt and pepper to taste. Pan fry your steak in the remaining coconut oil until cooked to your taste. I personally used schnitzel pieces (without the crumb!) so they were cooked in less than a minute on each side. Set aside to rest for a minute, then slice.
- Assemble your bowl by adding all of the vegetables and the steak, before topping with roasted cashews and drizzling with tahini. Enjoy!
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