Keto Low-Carb Garlic Aioli Buddha Bowl
A fresh and satisfying low-carb bowl featuring golden sesame cauliflower rice topped with creamy avocado, hard-boiled egg, and quick-pickled cucumber. The homemade garlic aioli brings everything together with rich, garlicky flavor. Perfect for a light lunch or dinner when you want something nutritious but filling. The marinated cucumber adds a bright, tangy contrast to the rich egg and avocado, while the cauliflower rice provides a satisfying base that soaks up all the delicious flavors.
Ingredients
- 1 ½ ounce cucumber, raw with peel
- ¼ teaspoon rice vinegar
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon stevia
- ⅛ teaspoon crushed red pepper
- 1 tablespoon mayo
- 1 tablespoon olive oil
- ⅛ teaspoon garlic, fresh
- ⅛ teaspoon ginger root, raw
- 1 cup cauliflower rice
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds, whole pieces
- 1 ½ ounce avocado
- 1 large hard boiled egg
Instructions
- 1
Thin slice cucumber and toss with rice vinegar, lemon juice, salt, stevia, and red pepper in a bowl
- 2
Set cucumber bowl aside in refrigerator to marinate during remainder of recipe
- 3
Whisk together mayo, olive oil, lemon juice, garlic, and ginger in another bowl
- 4
Set aioli aside for later
- 5
Toss cauliflower rice, salt, pepper, sesame seeds, and garlic in a pan over high heat
- 6
Cook and toss until cauliflower turns golden and excess moisture evaporates
- 7
Reduce heat to low and stir olive oil into the rice
- 8
Cook for additional 1-2 minutes
- 9
Set rice aside to cool momentarily
- 10
Slice or dice the avocado and slice the hard boiled egg
- 11
Arrange bed of cauliflower rice in bowl
- 12
Top rice with avocado, egg, and marinated cucumber
- 13
Drizzle aioli over bowl or serve on the side
Tips
Make the marinated cucumber up to 1 day ahead for deeper flavor and time savings during assembly.
Cook cauliflower rice over high heat to remove moisture and develop golden color for better texture and taste.
Serve aioli on the side so diners can control how much they want to mix in.
Good to Know
Store in refrigerator for up to 2 days. Keep components separate if possible to maintain textures.
Marinated cucumber can be made 1 day ahead. Cauliflower rice and aioli can be prepared morning of serving.
Best served immediately after assembly. Aioli can be served on the side or drizzled over.
Common Mistakes
Don't skip the high heat when cooking cauliflower rice to avoid mushy texture.
Don't add aioli too early to prevent wilting the fresh vegetables.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use regular rice instead of cauliflower rice?
Yes, but it will no longer be low-carb. Use about 1/3 cup cooked rice as the base and adjust cooking method accordingly.
How long will the marinated cucumber keep?
The pickled cucumber will stay fresh in the refrigerator for up to 3 days and actually improves in flavor over time.
Can I make this bowl vegan?
Yes, substitute vegan mayo for regular mayo and replace the egg with extra avocado, roasted chickpeas, or tofu for protein.