What Is A Buddha Bowl?
Before we begin, let’s go over a little bit about what a Buddha bowl is. Personally, this is my first experience with have made it many times before, I just didn’t know it.
Buddha bowls can be whatever you want them to be – they typically include a grain, protein, sauce and vegetables. But you can add anything your kitchen holds and/or your heart desires. Usually you will find the vegetables to be sautéed or steamed. I really love roasted vegetables so this Buddha bowl is perfect for me. I think sweet potatoes would be great in this too. You can keep your Buddha bowl simple or go all out adding all kinds of colorful ingredients. Chances are you’ve already had many Buddha bowls too!
Image of the sitting man with his Buddha bowl comes from the first published book by Anna Thomas called, The Vegetarian Epicure. You can find all four of her books here including her new book, Love Soup. I stumbled onto this graphic from this blog post at Gluten Free For Good: Buddha Bowls and Hippie Chicks.
A final note, food for thought from a genius…
‘If someone thinks that peace and love are just a cliche that must have been left behind in the 60’s, that’s a problem. Peace and love are eternal.’ ~ John Lennon
Now let’s be full of gratitude for all that is and dine in peace!
Roasted Buddha Bowl
This healthy, vegan buddha bowl is loaded with with roasted broccoli, cauliflower, radishes and chickpeas, all next to a bed of quinoa and topped with a deliciously creamy lemon-white bean dressing.
Adding radishes was an especially great addition to this buddha bowl, once roasted, they become sweet and tender. If you’ve never grilled or roasted radishes before, I highly recommend adding that to your list of must tries!
Also, I made my own sauce for this recipe. After having lots of cashew based sauces lately, I decided to mix it up with this lemon white bean sauce. It came out wonderful and pairs well with the quinoa and vegetables. I would consider it more of a hummus that has been thinned out a bit. I think you’re going to love it too!
So we have another nutrient dense meal that tastes great, is filling and easy to make. Be sure to pick up some radishes and give this bowl a try – you may find that you will make it again and again. I have. :)
How To Make Roasted Buddha Bowl
1. Mix the veggies with oil and spices (shown above).
2. Place the vegetables on a greased, rimmed baking sheet and roast (shown above).
3. Prepare the quinoa (shown above) and make the sauce.
4. Once done, serve a bit of veggies and quinoa together with a drizzle of sauce over top (shown below).
And that’s it, just simple, pure Roasted Buddha Bowl deliciousness!
More Buddha Bowl Inspiration
- Roasted Nourish Bowl
- Chimichurri Nourish Bowl
- Roasted Cauliflower & Sweet Potato Nourish Bowl + Turmeric Tahini Dressing
ROASTED BUDDHA BOWL + CREAMY LEMON SAUCE
This is a super simple dish that will not disappoint! Roasting radishes is pretty awesome, bringing out their sweetness and tenderness. Dressing is a simple lemon white bean sauce, adding creaminess.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 4 1x
- Category: Entree
- Cuisine: Vegan
- 1 broccoli head, cut into florets
- 1 cauliflower head, cut into florets
- large handful radishes, halved (or quartered depending on the size)
- 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15 oz.), drained and rinsed
- 1 – 2 tablespoons olive oil or sesame oil
- generous sprinkle of garlic powder
- pinch or two of salt
- 1 cup quinoa, (rinse if you pref)
- 1 1/2 cups water
- chopped parsley, to garnish
Creamy Lemon Buddha Bowl Sauce
- 1 can (15 oz) cannellini beans or chickpeas (garbanzo beans), drained and rinsed or 1 1/2 cups fresh cooked
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast, optional
- 1 large garlic clove
- juice of 1 large lemon
- mineral salt, to taste
- 2 – 4 tablespoons water for thinning
Preheat oven to 400 degrees.
Roast veggies: In a large bowl, combine chickpeas, broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 35 -45 minutes, stirring once in between.
Quinoa: In a medium pot add quinoa and 1 1/2 cup water. Sprinkle in a dash or two of garlic powder and mineral salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
Sauce: Prepare your sauce by placing all the ingredients in food processor/blender, except the water, and blend until creamy smooth. Add water 1 tablespoon at a time until desired consistency. You may also like to add more lemon in place of water for a really zesty lemon sauce. Taste for flavor adding extra garlic or salt if needed.
Serve: In individual bowls, place vegetables on top of 1/2 -2/3 cup quinoa, add a generous amount of sauce on top…don’t be shy with the sauce, it’s so good and healthy. Add some freshly chopped parsley and cracked pepper or lemon pepper if you like. A Buddha bowl fit for a king or queen!
Store leftover quinoa in an airtight container in the refrigerator for up to a week.
If you have sauce leftover, you can use it a dip for veggies or pita chips, or as a spread for sandwiches.