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Roasted Vegetable Buddha Bowls

Roasted Vegetable Buddha Bowls make the perfect light and healthy meal. Roasted butternut squash, broccoli, brussels sprouts, and chickpeas served on a bed of quinoa drizzled with a light avocado cream dressing.
Course Main Course
Cuisine American
Keyword buddha bowls, detox meals, easy vegetarian dish, healthy meals
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 3 bowls
Calories 513 kcal

Ingredients

Buddha Bowls:

  • 2-3 cups cooked quinoa
  • 1/2 butternut squash peeled, chopped into bite-sized pieces
  • 1 cup broccoli cut into florets
  • 1 cup brussels sprouts trimmed and cleaned
  • 1 cup cooked chickpeas drained and rinsed (or one 15-oz can)
  • 1-1/2 Tablespoons olive oil divided
  • salt and black pepper to taste
  • 1/2 teaspoon cumin
  • 1/3 cup cooked shelled edamame beans
  • 1/3 cup sauteed or cooked spinach
  • 1/3 cup purple cabbage
  • 1/3 cup shredded carrots
  • toasted sesame seeds for garnishing

Avocado Cream Dressing:

  • 1 medium avocado peeled and pit removed
  • 1/4 cup full fat coconut milk canned - use the thicker top cream portion
  • 2 Tablespoons freshly squeezed lime juice from about 1 medium lime
  • 1/2 teaspoon sea salt
  • olive oil or water as needed to thin out dressing

For Lunch Bowls:

Instructions

Roast the Vegetables and Chickpeas:

  1. Preheat the oven to 400 degrees F. Line two baking sheets with foil sprayed with cooking spray. Place the butternut squash, broccoli and Brussels sprouts on one tray and drizzle with olive oil. Toss together using clean hands or tongs. Season with salt and pepper.
  2. Place the chickpeas in the other pan and drizzle with remaining olive oil. Toss with your hands and season with salt, pepper, and cumin.
  3. Place both trays in the preheated oven. Roast chickpeas and edamame beans for 15 minutes (rotate the pan halfway) and vegetables for 25 - 30 minutes, or until tender and cooked - flipping halfway through. Remove from the oven and let cool while you prepare the rest of the bowl.
  4. While the vegetables and chickpeas are roasting, make the avocado cream dressing. In your blender, combine the avocado, coconut milk, lime juice and salt and blend until smooth. You can also add olive oil or water until desired consistency is reached. Chill until ready to serve.

Assemble Bowls:

  1. When the roasted vegetables, chickpeas, and edamame beans are ready, divide evenly into bowls over a warm bed of cooked quinoa.
  2. Top with purple cabbage, sauteed spinach, and shredded carrots. Sprinkle with sesame seeds if desired and drizzle avocado cream over top and enjoy!

For Lunch Bowls:

  1. Divide into lunch containers and drizzle cream sauce on one corner or store in a separate container.
Nutrition Facts
Roasted Vegetable Buddha Bowls
Amount Per Serving (1 bowl (1/3 recipe))
Calories 513 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g25%
Sodium 446mg19%
Potassium 1550mg44%
Carbohydrates 70g23%
Fiber 17g68%
Sugar 9g10%
Protein 17g34%
Vitamin A 16595IU332%
Vitamin C 94.1mg114%
Calcium 166mg17%
Iron 6.7mg37%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.