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Easy Buddha Bowl with Veggies

Featured in: Delicious Vegetarian Meals That Satisfy Everyone

This Buddha Bowl is your new go-to for a hearty and nutritious meal all in one dish. Start with a base of light quinoa, layers of roasted sweet potatoes and cauliflower, and lots of protein-packed chickpeas. Add fresh kale for some crunch and top it with a creamy, flavorful cashew dressing. Prep parts ahead for a quick, satisfying dinner or lunch. It’s naturally gluten-free, vegan, and fits perfectly into healthy eating goals.
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Chef with a smile, ready to cook and serve.
Updated on Thu, 06 Mar 2025 16:53:07 GMT
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Easy Buddha Bowl with Veggies | yummygusto.com

This wholesome Buddha bowl combines tender roasted vegetables, protein-rich quinoa and silky cashew sauce for a perfectly balanced meal. The medley of roasted cauliflower, sweet potatoes and chickpeas creates satisfying textures and flavors in every bite. Each component adds its own nutritional benefits while working together harmoniously.

This recipe has become a family favorite in our household. The combination of textures and flavors keeps everyone coming back for more, especially when generously drizzled with the creamy cashew sauce.

Key Ingredients

  • Cauliflower: Select fresh, white heads without blemishes
  • Sweet potatoes: Choose medium, firm ones with smooth skin
  • Quinoa: Always rinse before cooking to remove bitterness
  • Chickpeas: Thoroughly dry before roasting for best crispiness
  • Kale: Pick bright green, fresh bunches
  • Cashew butter: Raw and unsalted creates the smoothest sauce

Bowl Assembly Guide

Cook the quinoa:
Use proper water ratio. Give it a light toast first. Simmer until tender. Rest covered to finish.
Roast vegetables:
Heat oven completely. Space vegetables evenly. Test tenderness. Season immediately after cooking.
Flavorful Buddha Bowl with Roasted Veggies Pin it
Flavorful Buddha Bowl with Roasted Veggies | yummygusto.com

The tradition of adding turmeric to roasted vegetables comes from time-tested wisdom, now supported by modern nutritional science.

The versatility of quinoa makes it an essential ingredient in any kitchen. Its subtle nutty flavor and complete protein content create a perfect base for endless bowl variations.

Serving Suggestions

Enhance this bowl by serving it with warm flatbread or accompanying it with fresh ginger tea. For special occasions, garnish with toasted pumpkin seeds and a finishing drizzle of quality olive oil.

Seasonal Adaptations

Winter squash works beautifully in place of sweet potatoes during autumn. For a lighter spring version, substitute baby spinach for kale. Summer garden herbs like basil or mint add seasonal freshness.

Storage Tips

Store components separately in sealed containers. For best results when reheating, use a low-temperature oven to maintain the vegetables' roasted texture.

Close-up Buddha Bowl with Roasted Veggies Recipe Pin it
Close-up Buddha Bowl with Roasted Veggies Recipe | yummygusto.com

The art of crafting the perfect Buddha bowl lies in balancing textures, temperatures, and flavors. This recipe demonstrates how simple, wholesome ingredients can create a truly satisfying meal.

Frequently Asked Questions

→ Can I prepare parts of the Buddha Bowl before serving?
Absolutely! You can cook quinoa, chop veggies, and blend the dressing up to three days in advance. Store them in the fridge in separate containers to keep them fresh.
→ How long can I store the cashew dressing?
Keep the cashew-based dressing sealed tight in a container in the fridge, and it’ll last you about a week.
→ What can I use if I don’t have cashew butter?
If cashew butter isn’t handy, swap it with almond butter or even sunflower seed butter. The taste changes a bit but still works great!
→ What’s the best way to store leftover roasted veggies?
Pack your leftover veggies in an airtight container, and keep them in the fridge for up to four days. Warm them up in the oven at 350°F for around 15 minutes when ready to eat.
→ Is this bowl actually filling?
Yep, it sure is! The quinoa and chickpeas bring in the protein, the veggies are loaded with fiber, and the cashew dressing adds healthy fats for a meal that’s as satisfying as it is nutritious.

Easy Buddha Bowl with Veggies

A colorful Buddha Bowl featuring crispy roasted cauliflower, sweet potatoes, quinoa, and chickpeas, finished with a rich, creamy cashew dressing.

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

Category: Meat-Free Dishes

Difficulty: Intermediate

Cuisine: Plant-inspired fusion

Yield: 4 Servings

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

Ingredients

→ For the quinoa

01 1 cup uncooked quinoa
02 2 cups of water or stock of your choice
03 A small pinch of salt

→ Buddha Bowl

04 2 medium-sized sweet potatoes, diced into 1-inch chunks
05 1 teaspoon of cumin powder
06 3 cups of kale, coarsely chopped
07 1/2 teaspoon black pepper, freshly cracked
08 1 teaspoon smoked paprika powder
09 1 medium cauliflower, broken into individual florets (about 6 cups in total)
10 1 15-oz. tin of chickpeas, rinsed and drained
11 1 teaspoon ground turmeric spice
12 1/2 teaspoon kosher salt, with more if you'd like
13 2 1/2 tablespoons olive oil, preferably extra virgin, split up

→ Spicy Cashew Dressing

14 3 tablespoons water, adjust gradually for consistency
15 1 fat garlic clove
16 1/4 teaspoon kosher salt
17 Juice from a small lime
18 1 one-inch section of fresh ginger root, finely minced or grated
19 1/2 cup creamy cashew butter
20 2 teaspoons chili paste (adjust for your heat preference)
21 1 tablespoon rice vinegar
22 1 teaspoon maple syrup for sweetness

→ Optional toppings

23 Coconut flakes, toasted to taste
24 Pumpkin seeds
25 Avocado slices
26 Sesame seeds

Instructions

Step 01

Set your oven to warm up to 425ºF.

Step 02

Give the quinoa a good rinse, then add it to a medium pot with the water or stock and a tiny pinch of salt. Heat everything on medium-high till it boils, then lower the heat and let it softly bubble for about 15 minutes. Toward the end, you might need lower heat even more. Take it off the heat, cover the pot, and let it rest for 5-10 minutes. When it's ready to go, fluff the quinoa with a fork.

Step 03

In a big bowl, mix 2 tablespoons olive oil with turmeric, cumin, smoked paprika, salt, and pepper. Toss in the cauliflower and sweet potato chunks and coat them evenly. Spread everything out on a large baking sheet lined with a rim for easier handling. Tip: Don't feel like staining your hands with turmeric? Use a spatula or pop on a pair of throwaway gloves to handle the veggies instead!

Step 04

Let the coated vegetables roast in the oven for around 25 minutes, giving them a quick stir halfway through. When they're browned and tender, add the chickpeas right onto the hot pan immediately after pulling it out of the oven. Gentle toss to combine and season lightly if they need a bit more salt or pepper.

Step 05

As the veggies roast, drizzle 1/2 tablespoon of olive oil over the kale with a sprinkle of salt. Get your hands in there and massage the kale until the green leaves become softer and darker, which takes about 2–3 minutes.

Step 06

To whip up the spicy cashew sauce, combine the cashew butter, vinegar, garlic, ginger, water, lime juice, maple syrup, chili paste, and a pinch of salt in a blender. Blend until smooth and somewhat pourable. If it looks too thick, slowly add more water a little at a time. Go ahead and have a taste, and if you want more spice or seasoning, tweak it to your liking.

Step 07

To put the Buddha bowl together, start by spooning the cooked quinoa into serving bowls. Lay the kale, roasted veggie mix, and any toppings you've picked on top. Generously drizzle the spicy cashew sauce over everything before serving.

Notes

  1. You can prep quinoa up to three days ahead and store it in your fridge.
  2. The cashew dressing stays good for up to four days in the fridge.
  3. Chop your cauliflower in advance and seal it in a container for up to two days.
  4. You can dice sweet potato in advance and soak it in water, but only for eight hours.

Tools You'll Need

  • A large sheet pan with edges
  • A medium-sized cooking pot
  • A blender for mixing
  • A big mixing bowl

Allergy Information

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