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Cauli-rice and California Walnut Crusted Egg Buddha Bowl

Looking for a low-carb option? We’ve got you covered. With spicy cauli-rice, warming harissa tomatoes, a walnut encrusted egg and crispy kale, this buddha bowl is packed with nutrients – and flavour!

Cauli-rice and California Walnut Crusted Egg Buddha Bowl Recipe: Veggie


For the cauli-rice: 1 large cauliflower

1 tbsp olive oil

1 tsp turmeric

1 tsp cumin

A pinch of salt and pepper

1 x 210g tin of chickpeas

For the tomatoes: 2 tsp harissa

1 tbsp extra virgin olive oil

2 plum tomatoes

For the eggs: 1 tsp cumin seeds

1 tsp sesame seeds

1 tsp coriander seeds

50g California walnuts, roughly chopped

2 free-range eggs

50g kale leaves

2 tsp olive oil


  • Preheat the oven to 180C/375F/Gas 5.
  • Prepare the cauliflower by removing the outer green leaves and discarding. Break into florets, place in a food processor and whizz in batches until coarse.
  • Empty the cauli-rice into a mixing bowl, then add the olive oil, cumin, turmeric and salt and pepper and mix well.
  • Mix the harissa with the extra virgin olive oil. Cut the tomatoes in half and toss in the harissa oil, then place into a small roasting dish.
  • Next, toast the spices in a dry frying pan until fragrant. Place into a pestle and mortar with the walnuts and grind to medium/fine texture.
  • Prepare the kale by removing any woody stems. Massage 2 tsp of olive oil into the leaves, making sure they all get an even coating, then sprinkle with 2 tsp of the walnut spice mixture.
  • Tip the cauli-rice out onto two baking trays lined with parchment and roast in the oven for 12 minutes.
  • Roast the tomatoes for 15 minutes.
  • Lay the seasoned kale out on a flat tray lined with parchment and roast for 15-20 minutes.
  • Boil the eggs for 5 minutes (or a little longer if you like the yolk to be cooked through).
  • Mix the chickpeas into the cauli-rice and spoon into two large bowls, then top with the kale and roasted tomatoes.
  • Peel the eggs and roll into the walnut spice mix, then place on top to serve.
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