BBQ Pork Buddha Bowl: My new go-to menu item!

BBQ Pulled Pork Buddha Bowl

My new found favorite go to menu item: Buddha bowls! (scroll to bottom for definition)

I credit my love for Buddha bowls to this very recipe. It was the very first one that I made. It has been duplicated over and over by me and my family.

After making this Buddha Bowl, I found out that all types of Buddha Bowls are a culinary passion right now! If you haven’t tried a “bowl”, give this one a go first and you will be hooked!

BBQ pulled pork buddha bowl recipe:

2 Cups Cilantro Cauli-rice

1 Cup slow cooked BBQ pulled pork

1 Cup spicy slaw

½ Cup marinated onions

½ Cup roasted butternut squash

BBQ sauce

¼ Cup chopped fresh cilantro

Avocado slices, for garnish

Directions:

Grate 1 cauliflower head or process chunks in Blentech with water and strain. Can add chopped cooked onion and/or cilantro to flavor the "rice". Spread on baking sheet and bake at 400 degrees for 15 minutes. (until starting to brown on top)

Any slow cooked pork recipe you like. (Replace with other protein. My favorite is BBQ chicken leftovers cut into cubes.)

Buy a coleslaw mix or make your own of shredded cabbage and carrots. Dress 1, 16-ounce bag, with 1 Tablespoon olive oil, 1 Tablespoon red wine vinegar, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, salt and pepper to taste.

For the onions: mix together in a small bowl ¼ cup olive oil, ¼ cup red wine vinegar, 1 ½ teaspoon sea salt, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon pepper. Slice 1-2 medium red onion into half circle slices. If you have time leave to marinate overnight in the refrigerator.

Peel and cube butternut squash. Toss with oil and bake on cooking sheet for 25 minutes at 400. (test for doneness) If you have a convection oven you can start the cauliflower and squash on two separate sheets at the same time.

Top with avocado and your favorite BBQ sauce. ENJOY warm or cold!

Wikipedia explained it all to me: (Although it's vegetarian originally, many recipes add meat)

“A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. (can be served warm) These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and vegetables. The portions are not mixed on the plate or in the bowl, but arranged in an “artful” way. The concept appeared in 2013 and has grown popular since early 2017.”

“There are several explanations for why the name refers to Buddha. It may originate from presenting a balanced meal, where balance is a key Buddhist concept from the story of Buddha carrying his food bowl to fill it with whatever bits of vegetarian food villagers would offer him, or from the overstuffed bowl resembling the belly of Budai, a 10th-century Chinese monk often confused with Buddha.”