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Egg Roll Buddha Bowl

This Egg Roll Buddha Bowl is a Paleo and Whole30 meal-in-a-bowl with a vegan option!

Egg Roll Buddha Bowl

Hey there! I hope this little “Buddha Bowl” brightens your day a little! There’s just something about eating things in bowl form that makes them that much tastier . . . you know what I mean? Not to mention, things are much easier to Paleo-ize when you don’t have to worry about a grain-free bun or wrapper. (Case in point: burger bowls, taco bowls, burrito bowls . . .)

I’m in love with Buddha Bowls right now, and why shouldn’t I be? Buddha bowls are practically overflowing with vegetables, and they’re delicious! I wanted to try my hand at a Paleo version, since most Buddha bowls are vegan. Typical ingredients in a Buddha bowl are chickpeas, tofu, and brown rice, which aren’t Paleo. I subbed in some yummy garlic-ginger chicken and cauliflower rice to make a Whole30 bowl! If you’re vegan or vegetarian, feel free to substitute tofu for the chicken!

Egg Roll Buddha Bowl

These egg roll buddha bowls come together with just a few simple ingredients:

  • Cauliflower rice, flavored with coconut aminos and green onions
  • Simple garlic-ginger chicken (or tofu)
  • Shredded cabbage and carrots
  • Scrambled eggs
  • A sprinkle of sesame seeds

That’s all! Everything can be made quickly in 35 minutes or less, which makes these perfect to make on a meal prep day. I know I would look forward to my lunch break even more if I had one of these bowls waiting for me!

These egg roll buddha bowls are the perfect takeout-fakeout! Click To Tweet

These bowls have all the flavor of an egg roll in a bowl, which makes them the perfect fake takeout! (Or is it “fakeout”?) Before I made these egg roll buddha bowls, I disliked Asian food — I’m not sure why. Although Mexican food is still my favorite, these bowls made me develop an appreciation for Asian cuisine.

Egg Roll Buddha Bowl

I’m so excited for you to try these egg roll buddha bowls! They’re

Paleo, gluten-free, grain-free, dairy-free, etc.

Nut-free

Vegetarian/vegan option

Full of vegetables

Easy

Perfect for meal prep!

Fun to assemble

Beautiful to look at

Delicious to eat


If you were considering takeout today . . . I’ve got the perfect fakeout for you right here!

Egg Roll Buddha Bowl

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Print Recipe
Egg Roll Buddha Bowl
A simple, delicious meal-in-a-bowl with a plethora of different textures and flavors! Paleo and Whole30, with a vegan option.
Course Main Dish
Cuisine Chinese
Prep Time 30 minutes
Cook Time 95 minutes (including time to marinate chicken)
Servings
bowls
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 30 minutes
Cook Time 95 minutes (including time to marinate chicken)
Servings
bowls
Ingredients
Instructions
  1. Marinate the chicken: combine all chicken ingredients in a bowl and stir. Cover with plastic and marinate for 1 to 2 hours.
  2. Make the cauli-rice: Chop the cauliflower into large chunks (florets) and pulse in a food processor until it reaches the consistency of rice. Heat the coconut oil in a very large skillet over medium heat. Sautee the garlic until fragrant, then add the riced cauliflower. Cook for 10-15 minutes, or until done to your preference. Remove from heat and stir in green onions and salt.
  3. Cook the chicken: In a skillet over medium heat, cook the chicken in the marinade until the internal temperature registers 160 degrees, about 20 minutes.
  4. To assemble the bowls: Scoop about 1/2 cup of cauli-rice into each bowl. Add the cabbage and carrot. Top with chicken and egg, and serve.
Recipe Notes

Note: To make a vegan option, simply substitute tofu for chicken and omit the egg. For a vegetarian option, substitute tofu for chicken.

6 thoughts on “Egg Roll Buddha Bowl

  1. This looks great! I have not yet begun my buddha bowl adventures – but this looks easy to make. Will most definately give it a try 😊 Nice blog by the way. I will come back for more 🙏

    1. Thank you, Lenna! You’re right, going white sugar/flour-free is hard . . . but fun food like this recipe makes it easier!

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