Paleo Green Buddha Bowls
Paleo Green Buddha Bowls. Healthy and light Paleo recipes with golden crispy veggie fritters to help you eat more leafy greens !
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups shredded/grated zucchini
- 2 cups shredded/grated carrots
- ⅔ cup cassava flour
- 3 large eggs
- 3 tbsp full-fat coconut milk
- 1 cup scallions (, chopped (or add more if you like))
- ½ tsp coarse sea salt
- Black pepper to taste
- 3 tbsp tahini
- 1 ½ tbsp coconut aminos
- ½ tsp balsamic vinegar
- ½ tsp organic rice vinegar
- 1 tsp garlic (, grated)
- 3 tbsp water
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 tsp fresh lemon juice
- 4 small garlic cloves (, minced)
- 2 tsp finely grated lemon zest
- Salt and freshly ground pepper
- Green beans
- Sugar snap peas
- Grape vine tomatoes
- Zucchini for zucchini ribbons
- Radish
- Broccoli florets
Instructions
- 1
Shred/grate zucchini and carrots. You can also use a food processor/chopper to chop them until really fine (similar to rice grain size). Sprinkle lightly with salt and set aside for 10 minutes.
- 2
Use a cheesecloth to squeeze out as much liquid content as possible. Add the rest of ingredients listed under “Patties”. Use a wooden spoon or your hands to gently mix them well.
- 3
Scoop about a little more than 2 tbsp filling and use your hands to shape them into small patties. Form about 10-12 mini patties.
- 4
Heat a large saute pan over medium high heat with 1 tbsp coconut oil/avocado oil/ghee. When hot, lower the heat to medium, pan fry patties in separate batches until both sides are golden brown and cooked through. Add a bit more oil if needed. Transfer the patties to a large plate lined with paper towel.
- 5
Serve with blanched veggies of your choice with the dressing on the side.