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Vibrant Buddha Bowl Veggies

Featured in Meals That Make the Table Happy.

This filling Buddha Bowl is loaded with fluffy quinoa, savory roasted veggies like cauliflower and sweet potatoes, and protein-packed chickpeas. Fresh kale adds crispness, and the spicy cashew dressing ties it all together with creaminess and punchy flavors. Get components prepped and stored ahead for fast meals throughout the week. Perfect for any time, this vegan and gluten-free bowl fits a variety of diets and tastes.
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Updated on Sat, 05 Apr 2025 22:19:04 GMT
Vibrant Buddha Bowl Veggies Pin it
Vibrant Buddha Bowl Veggies | mecooking.com

These hearty Buddha bowls combine oven-roasted veggies, fluffy quinoa, and smooth cashew dressing in one fulfilling dish. Every colorful portion offers unique crunch and taste, turning each spoonful into a mouth-watering surprise. The mix of golden cauliflower, soft sweet potatoes, and seasoned chickpeas delivers a well-rounded meal that'll keep you full and boosted with energy.

I've whipped up this bowl so many times at home and everyone always loves it. Even my picky teen who normally pushes veggies aside always wants more - especially if I pour extra cashew sauce over everything.

Remarkable Bowl Features

  • Cauliflower: Go for tight, cream-colored heads without any discoloration for best taste
  • Sweet potatoes: Pick medium ones with clean, unbroken skin
  • Quinoa: Always wash thoroughly before cooking to get rid of the bitter taste
  • Chickpeas: Make sure they're well drained and completely dry for extra crunch when roasted
  • Fresh kale: Look for bunches with bright green, unwilted leaves
  • Cashew butter: Stick with unsalted, raw options for the smoothest sauce

Building Your Custom Bowl

Get the quinoa ready:
Mix with the right amount of water first. Lightly brown it in your pot before adding water. Cook until soft and fluffy. Leave it covered after cooking for best results.
Cook the vegetables:
Get your oven nice and hot. Spread veggies out so they don't touch. Test with a fork to see if they're done. Add seasonings while they're still hot.
Vibrant Buddha Bowl with Roasted Veggies Pin it
Vibrant Buddha Bowl with Roasted Veggies | mecooking.com

When I was little, my grandma always threw turmeric on her roasted vegetables. She told us it was good for our health, and now scientists have proven she was spot on.

I've made quinoa a regular part of my cooking because it works in so many dishes and it's packed with good stuff. Whenever I cook it, I think about how such a tiny seed can give so much nourishment.

Tasty Companions

Make this bowl even better by enjoying it with some fresh homemade flatbread or sipping a hot cup of ginger tea on the side. When I want to fancy it up, I sprinkle some toasted pumpkin seeds on top and finish with a splash of good olive oil.

Switch Things Up

Try butternut squash instead of sweet potatoes in the fall, or swap kale for baby spinach if you want something gentler. In summer months, I often toss in fresh herbs from my backyard like basil or cilantro to brighten everything up.

Storage Tips

These bowls stay yummy when kept in sealed containers in your fridge. The roasted veggies will taste better if you warm them up in a cooler oven rather than zapping them in the microwave.

Detailed Buddha Bowl with Roasted Veggies Shot Pin it
Detailed Buddha Bowl with Roasted Veggies Shot | mecooking.com

Through all my years making Buddha bowls, I've found that getting the right mix of crunchy and soft bits at different temps makes all the difference. This dish has become what I cook when I want something that fills me up but also makes me feel good.

Frequently Asked Questions

→ Can this Buddha Bowl be prepped early?
Absolutely! Cook the quinoa, chop the veggies, and make the sauce up to 3 days before. Keep everything in separate containers in the fridge.
→ How long does homemade cashew sauce last?
The spicy cashew sauce keeps well for about a week if stored in the fridge inside a sealed container.
→ What else can I use instead of cashew butter?
Swap it with almond butter or sunflower seed butter. The taste will vary but will still be tasty.
→ What's the best way to store extra roasted veggies?
Place them in an airtight container and refrigerate for up to 4 days. Warm them in a 350°F oven for about 15 minutes when ready to eat.
→ Will this bowl actually be filling?
Yes! The quinoa, chickpeas, roasted veggies, and healthy fats from the dressing make it super satisfying and filling.

Buddha Bowl Roasted Veggies

Packed with roasted cauliflower, sweet potatoes, chickpeas, and quinoa, this tasty Buddha Bowl gets a creamy kick from spicy cashew sauce.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Vegan global mix

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ For quinoa base

01 A cup of raw quinoa
02 Two cups of broth or water
03 Small pinch of salt

→ Bowl toppings

04 1/2 teaspoon kosher salt (or adjust to taste)
05 1 teaspoon ground cumin
06 3 cups lightly chopped kale
07 1 medium-sized cauliflower (chopped into florets, about 6 cups)
08 1 teaspoon paprika with a smoky flavor
09 1 teaspoon turmeric
10 1 can (15 oz.) of chickpeas, rinse and drain first
11 2 medium-sized sweet potatoes, diced into cubes (1-inch)
12 2 1/2 tablespoons olive oil (divided)
13 1/2 teaspoon ground black pepper

→ Cashew sauce with a kick

14 1 tablespoon rice vinegar
15 1/4 teaspoon kosher salt
16 3 tablespoons water, add more if needed
17 A piece of ginger (1 inch), minced or finely grated
18 Juice from a small lime
19 1/2 cup creamy cashew butter
20 1 clove of garlic, smashed
21 A teaspoonful of maple syrup
22 2 teaspoons chili paste (add extra if you'd like)

→ Extras for topping

23 Roasted coconut shreds
24 Toasted pumpkin seeds
25 Sprinkled sesame seeds
26 Slices of avocado

Instructions

Step 01

Set your oven to heat up to 425°F.

Step 02

Give quinoa a good rinse and put it in a saucepan. Pour in broth or water with a sprinkle of salt, then boil it on medium-high heat. Turn it down to a soft simmer, no lid, for 15 minutes. Lower heat if needed toward the end. Take off heat, cover it up, and let it sit for 5–10 minutes. Fluff with a fork when ready to eat.

Step 03

In a large mixing bowl, stir together 2 tablespoons olive oil, turmeric, cumin, paprika, salt, and black pepper. Toss in cauliflower and sweet potato pieces until they're all covered. Spread them out evenly on a big baking sheet. Tip: Want to avoid yellow fingers from turmeric? Use gloves or a spatula.

Step 04

Roast the veggie mix, stirring once halfway, until golden and cooked through—about 25 minutes. Take them out of the oven and mix in the chickpeas while still hot. Sprinkle on extra salt and pepper if needed.

Step 05

While veggies bake, drizzle kale with the leftover 1/2 tablespoon olive oil and a tiny bit of salt. Rub it firmly until it's darker green and tender—it takes around 2 or 3 minutes.

Step 06

In a blender, toss together cashew butter, vinegar, garlic, ginger, water, lime juice, maple syrup, chili paste, and salt. Blend till the dressing is smooth and slightly thin. Add a splash more water if you need it. Taste and tweak seasoning or spiciness.

Step 07

Spoon some quinoa into a bowl for each serving. Arrange the kale, roasted veggies, and chickpeas over the quinoa. Sprinkle on any extras you like. Pour the cashew sauce generously on top.

Notes

  1. Make quinoa ahead of time—store it in the fridge for up to 3 days.
  2. Prepare the spicy cashew topping up to 4 days in advance.
  3. Chop cauliflower and keep it fresh in an airtight box for 2 days.
  4. Cut sweet potatoes and store them in water for as long as 8 hours.

Tools You'll Need

  • Big baking sheet with rims
  • Saucepan for quinoa
  • Blender to mix dressing
  • Mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Cashews (tree nuts)