Paleo Green Buddha Bowls. Healthy and light Paleo recipes with golden crispy veggie fritters to help you eat more leafy greens ! IHeartUmami.com
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5 from 9 votes

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 ! 
Course Appetizer, Brunch, light dinner
Cuisine American, Asian American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 fritter patties
Calories 93kcal
Author ChihYu

Ingredients

For the patties:

  • 2 cups shredded/grated zucchini
  • 2 cups shredded/grated carrots
  • 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

Sesame Tahini Dressing:

  • 3 tbsp tahini
  • 1 ½ tbsp coconut aminos
  • ½ tsp balsamic vinegar
  • ½ tsp organic rice vinegar
  • 1 tsp garlic , grated
  • 3 tbsp water

Lemon Balsamic Dressing:

  • 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

Other items I used for my buddha bowls: (water blanch them quickly in hot boiling water then shock/rinse them in cold water to stop cooking and maintain vibrant green color)

  • Green beans
  • Sugar snap peas
  • Grape vine tomatoes
  • Zucchini for zucchini ribbons
  • Radish
  • Broccoli florets

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with blanched veggies of your choice with the dressing on the side.

Nutrition

Serving: 74g | Calories: 93kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4.9g | Saturated Fat: 1.7g | Cholesterol: 56mg | Sodium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3850IU | Vitamin C: 9.9mg | Calcium: 50mg | Iron: 1.1mg