This “basic” Buddha Bowl is anything but!

I make a heated mixture of cauliflower rice, edamame, and Korean BBQ (though any flavored seitan, tempeh, or tofu would work). Then I stir in plant-based mayo, the world’s best condiment–chili crisp–and rice wine vinegar.

Next, I pile on crisp, colorful, chopped raw vedge, stir it all together, and garnish with a few pickled onions and roasted, lightly salted nuts.

Store the cauliflower mix separately from the vegetables so you can heat and assemble a bowl whenever you like and the vegetables remain raw.

Basic Buddha Bowl / Yield: 4 servings

Base
12 ounces frozen riced cauliflower
12 ounces frozen edamame or mukimame
7 ounces flavored sitan (we like Nasoya Plantspired Korean BBQ)
1/4 cup + 2 tablespoons plant-based mayo
1 to 3 teaspoons chili crisp
1 tablespoon rice wine vinegar or brine from pickled onions
Toppings (list follows)
Garnishes (list follows)

Heat frozen riced cauliflower and edamame or mukimame 4 minutes on high in microwave safe bowl. Stir in seitan and heat another minute or two. Add mayo, chili crisp, and vinegar or brine, and gently stir all together until well combined. Add a pinch of sea salt if desired. Spoon into bowl(s) and top and garnish as desired.

Toppings
1 red or yellow bell pepper, sliced or diced
1 cup shredded carrots
1 large cucumber, sliced or diced
1 cup sliced fresh mushrooms

Garnishes
1/4 cup pickled onions or kimchi
1/4 cup Roasted and lightly salted cashews or peanuts