Buddha Bowl with Roasted Veggies

I’m always drawn to meals that are vibrant, wholesome, and satisfying—and this one-bowl meal hits the mark. The combination of nutty quinoa, turmeric-spiced roasted vegetables, hearty chickpeas, fresh kale and a creamy cashew dressing makes me feel nourished without being weighed down.

Why You’ll Love This Recipe

I love that this bowl is built around real, whole-food ingredients. The roasted sweet potato and cauliflower bring warmth, the quinoa gives substance and complete plant protein, the kale adds fresh greens, and the spicy cashew dressing makes everything feel indulgent. Also, it’s smart for meal prep—once the components are cooked, assembling different bowls during the week is easy. This kind of meal also embraces the idea of balance: grains + veggies + protein + healthy fats.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the quinoa:
1 cup dry quinoa
2 cups water or broth
pinch of salt

Buddha Bowl:
2 ½ Tablespoons extra-virgin olive oil, divided
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon kosher salt plus more to taste
½ teaspoon black pepper
1 medium head cauliflower cut into florets (about 6 cups total)
2 medium sweet potatoes cut into 1-inch cubes
1 (15 oz) can chickpeas (drained and rinsed)
3 cups roughly chopped kale

Spicy Cashew Dressing:
½ cup cashew butter
1 Tablespoon rice vinegar
1 fat clove of garlic
1 one-inch piece of ginger, grated or finely minced
3 Tablespoons water plus more as needed
juice of 1 small lime
1 teaspoon maple syrup
2 teaspoons chili paste (or more to taste)
¼ teaspoon kosher salt

Optional toppings:
sliced avocado
sesame seeds
pumpkin seeds
toasted coconut flakes

Directions

1. Preheat your oven to about 425 °F (≈ 220 °C).
2. Rinse the quinoa (if your brand recommends it), then combine the dry quinoa, water or broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer until the liquid is absorbed and quinoa is tender — roughly 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. While the quinoa is cooking, toss the cauliflower florets and sweet potato cubes in a large bowl with 1 ½ Tablespoons of the olive oil, turmeric, cumin, smoked paprika, ½ tsp salt, and ½ tsp pepper until evenly coated. Spread them on a rimmed baking sheet in a single layer. Roast in the oven for about 20-25 minutes, stirring once halfway through, until the veggies are golden and tender.
4. In the last 5 minutes of roasting, add the drained chickpeas to the baking sheet (drizzled with the remaining 1 Tablespoon olive oil and a pinch of salt/pepper) and return to oven so they warm through and pick up some colour.
5. Meanwhile, massage the chopped kale: place the kale in a bowl, drizzle a little olive oil and a pinch of salt, and massage with your hands for about 1-2 minutes until it softens and darkens slightly. This makes the kale easier to eat.
6. Make the spicy cashew dressing: in a blender or using an immersion-stick blender, combine the cashew butter, rice vinegar, garlic, grated ginger, water (start with 3 Tablespoons), lime juice, maple syrup, chili paste, and salt. Blend until smooth; if the dressing is too thick, add additional water, 1 Tablespoon at a time, until you reach your desired consistency.
7. To assemble each bowl: place a portion of cooked quinoa in the bottom of the bowl, add a layer of the massaged kale, top with roasted cauliflower, sweet potato and chickpeas. Drizzle the cashew sauce over the top and finish with optional toppings like sliced avocado, sesame seeds, pumpkin seeds or toasted coconut flakes.
8. Adjust seasoning (salt/pepper) to taste and serve–either warm or at room temperature.

Servings and Timing

This recipe yields about 4 bowls (depending on portion size).
Prep time: ~15 minutes
Roasting + quinoa cooking time: ~25-30 minutes
Total time: approximately 40-45 minutes.

Variations

• Swap the quinoa for another grain such as brown rice, farro or millet if preferred.
• Use different vegetables based on what you have at hand—brussels sprouts, carrots or butternut squash work well.
• For extra protein, add tofu, tempeh or grilled chicken.
• If you can’t tolerate nuts, replace cashew butter in the dressing with tahini or sunflower-seed butter.
• Change up the spice profile: for instance, add a pinch of cayenne for more heat, or swap smoked paprika for regular paprika for a milder flavour.
• Make it fully vegan (it already is) and gluten-free by sticking to these ingredients and ensuring all pantry items are certified gluten-free.

Storage/Reheating

• Storage: Store components separately if possible—in one container keep the roasted veggies + chickpeas, in another the quinoa, and keep the salad greens fresh. This way the kale stays crisp. The dressing can be stored in a small jar in the fridge for up to 4 days.
• Reheating: Reheat the roasted veggies + chickpeas and quinoa in the oven (about 350 °F / 175 °C for ~10 minutes) or microwave until warm. Assemble the bowl fresh with kale, toppings and dressing.
• Meal-prep tip: The roasted veggies and quinoa can be made in bulk and portioned out for lunches during the week. The kale can be prepped ahead too (massaged and stored in an airtight container). Dress the bowls just before eating so everything stays fresh and vibrant.

FAQs

What makes this a “Buddha Bowl”?

The term “Buddha Bowl” typically refers to a one-bowl meal that combines grains or starch, vegetables (raw or cooked), a protein, and often healthy fats or toppings—all balanced and colourful. (sandravalvassori.com)

Do I need to rinse the quinoa?

It’s a good idea, especially if the quinoa hasn’t been pre-rinsed, because rinsing removes the natural coating (saponin) that can taste bitter. Rinsing also helps the grain cook up fluffier.

Can I roast the vegetables ahead of time?

Yes—I often roast vegetables in advance, store them in an airtight container in the fridge, and then reheat or serve them cold. This makes assembly quicker when I’m hungry.

Is the dressing too thick?

If the cashew dressing seems too thick, you can add water 1 Tablespoon at a time and blend until you reach the consistency you like. The aim is a drizzle-able texture.

What are good alternative toppings?

Sliced avocado is excellent for healthy fats. Also sesame seeds, pumpkin seeds, toasted coconut flakes or chopped nuts add a nice crunch and texture variation.

How can I make this more budget-friendly?

Use seasonal or on-sale vegetables, swap chickpeas for whatever canned beans are inexpensive, and shop for cashew butter when it’s discounted (or substitute with a nut-free alternative like sunflower-seed butter).

Is this suitable for vegetarians/vegans?

Yes—it’s naturally vegan and vegetarian as written (no animal proteins). Just ensure the chilli paste you use has no hidden animal-derived ingredients if you’re strictly vegan.

Can I make this gluten-free?

Yes—as long as you use a gluten-free grain (quinoa is naturally gluten-free) and ensure your spices/seasonings and cashew butter are free from gluten cross-contamination.

What if I don’t like kale?

You can substitute the kale with spinach, Swiss chard, arugula or another leafy green of your choice. The key is to have a fresh green component to balance the roasted veggies and grains.

Conclusion

I’m thrilled by how this Buddha Bowl with Roasted Veggies gives me a complete, balanced, flavour-packed meal in one bowl. With hearty grains, warm roasted veggies, crunchy toppings and a creamy, spicy dressing, it delivers nourishment and satisfaction. It’s one of those meals I feel good about making and eating—and I hope you feel the same enjoyment when you try it.

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