Buddha Bowl with Garlic Lemon Cream Sauce

This naturally gluten free vegetarian dish is a veggie forward recipe with remarkable tasty garlic lemon cream sauce. It is all about the sauce! Just imagine a rainbow of healthy steamed vegetables smothered with the best garlic lemon cream sauce you have ever tasted

To optimize your diet include brightly coloured vegetables. These vegetables contain powerful antioxidants, that promote good health. Serve over simple parsley rice or if you feel adventurous serve over coconut and leek quinoaThis is a simple vegetable dish smothered with an amazing sauce. Enjoy!


6 cups steamed vegetables cut to bite size pieces, such as broccoli, cauliflower, squash, napa cabbage, carrots, sweet potatoes, yams, mushrooms, green beans, asparagus
3 Tbsp. butter
8 oz. light cream cheese, room temperature
2 garlic cloves, minced
1 Tbsp. dry GF basil
1Tbsp. fresh lemon juice
½ cup boiling water
½ cup Parmesan cheese
Sea salt and freshly ground white pepper to taste (you can substitute white pepper for black)


In a small saucepan over low heat add butter, cream cheese, garlic, basil and lemon juice. Cook while stirring until everything melts together, about 4 – 5 minutes
Stir in Parmesan cheese and then hot water. Cook until the sauce thickens about 3 minutes. Season with salt and pepper to taste. If the sauce is too thick add a bit more hot water
To serve arrange vegetables in serving bowls and pour the sauce over top
Note: the sauce can be made ahead of time. Reheat over low heat

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