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Roasted veggie buddha bowl recipe

Roasted veggie buddha bowl recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato

This vegan buddha bowl, sometimes also referred to as a nourishing bowl or protein bowl, is packed with tempeh, bulgur wheat, roasted sweet potato, fennel and red pepper. It's topped with a homemade orange-curry dressing and pumpkin seeds.

6 people made this

IngredientsServes: 2

  • 235ml water
  • 70g bulgur
  • 1 sweet potato, peeled and cut into cubes
  • 4 teaspoons olive oil, divided
  • salt and ground black pepper to taste
  • 225g fennel bulb, trimmed and cut into cubes
  • 1 small red onion, chopped into chunks
  • 1 red pepper, sliced into strips
  • 225g tempeh (or other vegan protein), cut into 1cm pieces
  • 1/2 teaspoon curry powder
  • 2 teaspoons coconut oil
  • Orange-curry dressing
  • 4 tablespoons fresh squeezed orange juice
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons pumpkin seeds

MethodPrep:25min ›Cook:42min ›Ready in:1hr7min

  1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
  2. Bring water and bulgur to the boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
  3. Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking tray, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
  4. Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking tray with sweet potato and fennel, keeping them separate. Place red pepper in the same bowl; add 1 teaspoon olive oil and season with salt and pepper. Toss to coat and place on the baking tray next to the onion.
  5. Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
  6. Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
  7. Heat coconut oil in a pan over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
  8. Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
  9. Divide bulgur between 2 bowls. Place half of the roasted sweet potato, fennel, red onion and red pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by Christy Anderson

Delicious dish. I used buckwheat insead of bulgur and tofu instead of tempeh, since I had that on hand. Instead of dirtying another dish to saute the tempeh, I threw it on an empty spot on the baking tray and baked it. The key to roasting vegetables is to spread them out rather than piling them up, which will steam instead of roast. I used two baking trays since I had doubled a few ingredients and swapped out the veges that were done, as necessary.-01 Nov 2018

by Buckwheat Queen

Awesome! Roasted sweet potato just makes everyone happy. I used buckwheat instead of bulgar to keep it gluten free. I admit I didn’t watch the times while roasting the veggies. I did add them separately and kept them separate. I just kept my eye on them and added them in the order written when it just seemed the right time. I typically go to great lengths to avoid cooked fennel, but this was really tasty. The dressing is scrumptious. I used Raghavan’s Curry Blend, which is pretty spicy. What a great recipe. Thank you for sharing it with us.-19 Mar 2018

Roasted Vegetable Buddha Bowl

Have you tried a &ldquoBuddha Bowl&rdquo? It&rsquos a big bowl of nutritious, mostly vegetables, atop a bed of whole grains. The term comes from the appearance of the bowl, packed so full of goodness that it resembles the rounded belly of Buddha!

My first introduction to Buddha Bowls was from a good friend and former assistant of Steamy Kitchen, Cheri of The Watering Mouth. Cheri and I used to both live in the Sarasota, Florida area, and she would come over three times a week to help create, test and video many of the recipes on this site. Well, it turns out that we both ended up in Las Vegas! I moved here to be close to family, and she moved here for the rock climbing.

Cheri is a nutritarian, which means she teaches people how to choose foods that provide the most nutrition and benefit to your body. Buddha Bowls are a big part of her meals &ndash they are not only healthy, but provide the flexibility for everyday weekday lunches and dinners.

Roasted Buddha Bowl

Yield 3 to 4 servings
Soak time 8 hours
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes

If you think you’re not a fan of cauliflower or broccoli, this might just be the recipe that changes your mind. Roasted to perfection and served with an addictive (seriously, addictive) cashew-based garlic lemon tahini sauce, these veggies get downright dreamy. The addition of roasted chickpeas boosts the dish to a full-blown meal, and lends it a delightful crunch, too. I love serving it on a bed of warm quinoa. Pro tip: The dressing recipe makes only half a cup (125 mL), so if you’re someone who likes a lot of dressing with your bowls (or even a versatile dressing for workweek lunches!), I recommend doubling it.


For the bowl:
  • 1 large head broccoli, chopped (5 to 6 cups/325g to 390g)
  • 1 large head cauliflower, chopped (5 to 6 cups/400g to 480g)
  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
  • 1 tablespoon plus 1 teaspoon (20 mL) olive oil
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Cooked grains (such as quinoa) (optional)
For the dressing:
  • 1/2 cup raw cashews, soaked
  • 2 tablespoons (30 mL) fresh lemon juice
  • 1 tablespoon (15 mL) tahini
  • 1 large garlic clove
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (20 g) nutritional yeast
  • 6 tablespoons (90 mL) water, or more if needed


  1. Soak cashews in a bowl of water overnight or for at least 8 hours. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. Drain.
  2. Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  3. Place the chopped broccoli and cauliflower onto one baking sheet. (If it doesn’t all fit on one, you can add some onto the second sheet.) Drizzle with 1 tablespoon oil and toss until coated. Sprinkle with a generous amount of salt and pepper. Place into the oven.
  4. Place a tea towel on the counter and spread out the drained chickpeas. Fold the sides of the towel over the chickpeas to cover, and roll the chickpeas around until dry. Transfer chickpeas onto the parchment-lined baking sheet. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are fully coated. Sprinkle with salt and place into the oven.
  5. Roast the broccoli, cauliflower, and chickpeas for 25 to 30 minutes, until the broccoli and cauliflower are lightly browned and the chickpeas are golden. (At the halfway mark you can give the chickpea pan a gentle shake to roll them around in the pan.)
  6. Meanwhile, add all of the dressing ingredients into a blender and blend on high speed until smooth. If you are cooking grains, such as quinoa, cook them now, too.
  7. Plate the cooked grains (if using), and top with the roasted broccoli, cauliflower, and chickpeas. Drizzle on a generous amount of dressing. Season with salt and pepper, and any desired spices (I like to add smoked paprika and/or cayenne pepper, too).
  8. If you have leftover dressing, it will keep for up to 5 days in the fridge in a sealed container. The dressing will thicken as it sits (especially when chilled), so you can add more water to thin out as necessary, or simply allow it to come to room temperature before serving. Any leftover grains, chickpeas, and veggies will keep in a sealed container in the fridge for up to a few days. I tend to reheat them in a skillet with some oil over medium heat.

Need a nut-free dressing? Try this Lemon Tahini dressing on for size.

Nutrition Information

Serving Size 1 of 4 bowls | Calories 330 calories | Total Fat 15 grams
Saturated Fat 2 grams | Sodium 340 milligrams | Total Carbohydrates 35 grams
Fiber 10 grams | Sugar 5 grams | Protein 16 grams

Nutrition info is based on 4 servings.
* Nutrition data is approximate and is for informational purposes only.

If you've made this recipe I'd love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

The first time I made this dish I was so hungry (and the dish was so tasty!) I ate almost the entire dish straight from the mixing bowl with a fork. My camera wasn’t quick enough for me this time! That’s when I came up with the name Buddha Bowl because I was rocking a Buhhda-like belly the rest of the day. Note to self: if you eat an entire head of cauliflower in one sitting you will pay the consequences. Carry on.

Roasted Vegetable Buddha Bowls

Roasted Vegetable Buddha Bowls make the perfect light and healthy meal. Best of all, they’re easy to customize with any roasted vegetables on a bed of quinoa are great for meal prepping for work or school lunch bowls.

If you are looking for more lunch bowls, be sure to check out my check out my Pinterest boards, and follow along for some more ideas!

Buddha bowls, power bowls, lunch bowls, quinoa bowls, rice bowls, smoothie bowls. Are you all down with them yet?

I am totally on board the bowl train. Our family like most Asian families grew up eating rice bowls daily. And I love that they’re so trendy these days.

Our parents ensured that we ate dinner together as a family at the table every night.

Every so often, we were allowed to to take our loaded rice bowls into the TV room. But only if there was a really good show or concert on. We’d top them high with all the fix-ins. As a kid and even now, that totally takes up the fun level.

These Roasted Vegetable Buddha Bowls might just be my new favorite.

There are tons of Buddha Bowl recipes online and I love that they are so easy to customize with what you have on hand.

Buddha Bowls are healthy bowls of good grains with a well balanced mix of vegetables. You combine them together piled high like a round “belly”. The best part is, you can swap in anything you like.

These Roasted Vegetable Buddha Bowls are loaded with:
  • Broccoli
  • Brussels Sprouts
  • Butternut Squash (use Sweet Potatoes if you prefer)
  • Chickpeas
  • Edamame Beans
  • Sauteed Spinach
  • Shredded Carrots
  • Red Cabbage
  • Avocado Cream Dressing
  • Cooked Quinoa (perfect way to use up leftovers or make a fresh batch)

I love that it’s one of those Meatless Monday meals that are perfect for cleaning out the fridge.

Plus you can easily meal prep these on a Sunday and portion them out into lunch bowls for the rest of the week for school or work.

Meal Prep tips:

  • Just chop all your vegetables before-hand and you can store them in the fridge or roast them.
  • The quinoa can be made ahead of time and you just add the cream dressing to the side.

These Roasted Vegetables Lunch Bowls are warm, comforting and fill-you-up good. All the while being light and delicious.

Roasted Veggie Buddha Bowl

This recipe for roasted veggie Buddha bowl is definitely my favourite! For those of you who have never heard of a buddha bowl will wonder why, especially after trying this recipe. A Buddha bowl is basically a colourful bowl of food as pleasing to the eye as it is in taste. Don’t get me wrong, taste is very important. However, if a plate of food doesn’t look delicious then it takes away from the flavour. I try to complement my bowl of food with colours that go well together as well as make it appetising!


I use spices that complement each other in taste and colour as well as carefully choosing vegetables that blends well with those spices. Cauliflower goes so well with turmeric and coriander but you can use any vegetable instead like carrots or parsnips.

Choosing an equally colourful bowl will enhance your dish even more. I am always shopping around for dishes to display my recipes in and if you open up my kitchen cupboard you will see an array of colourful bowls often looking mismatched side by side but beautifully enhanced with food inside! When I decided to make a vegetarian curry Buddha bowl I realised none of my bowls would look good so I popped down to the Homesense store in Cork where I know I will always find something divine.


For the busy parent, making food in a bowl is the perfect way to save time and to ensure the family are getting all the goodness they need in one go! It makes life so easy to plate it all up together. Let the kids make up their own to see who has the most artistic bowl. This makes it fun for the family and encourages them to eat it.

Make it

Make the spice mix in the thermomix then rub them over the vegetables. This gives them a sweet, yet spicy after taste once roasted in the oven. While the vegetables are roasting, cook the quinoa in similar spices in the TM bowl to give an Indian style flavour. The halloumi gives a salty, yet smoky flavour to the dish, perfectly complementing the curried flavour of the roasted veggie buddha bowl. Then when all the different components of the bowl are cooked it’s so simple!

If you like this then you will love my recipe for chickpea pizza base. Another winning recipe made in your thermomix!

Roasted Veggie Buddha Bowls

  • Author: The Fitchen
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 3 - 4 bowls 1 x


This Roasted Veggie Buddha Bowl recipe is made with savory, seasonal vegetables, fluffy quinoa, and a healthy drizzle of tahini. It's a filling and wholesome vegan meal for lunch, dinner or meal prep!


  • 3 cups sweet potato, chopped into thin “fries”
  • 3 cups cauliflower florets
  • 2 cups brussels sprouts, halved
  • 2 cups beets, diced
  • olive oil or other cooking spray
  • 2 - 3 Tablespoons balsamic vinegar
  • 1 Tablespoon rosemary, fresh is best but dried works!
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • avocado
  • fresh lemon juice
  • greens
  • sprouts
  • kimchi or fermented veggies
  • herbs – parsley, cilantro, basil, etc.


  1. Preheat oven to 375º and line a large sheet pan with parchment. You may need two pans if yours are on the smaller side.
  2. Prepare vegetables as instructed above, then arrange on the sheet pan. Be sure to spread them out and try not to layer them. This will prevent them from “steaming” or turning out soggy.
  3. Place the pan into the oven and roast for 20 minutes, then give the veggies a good toss and return to the oven. Cook 15 minutes more and then remove. Enjoy immediately, or allow to cool and store in the refrigerator.
  1. Cook quinoa and set aside to cool. Portion quinoa evenly between 4 bowls or meal prep containers – about ½ cup in each.
  2. Pile on the veggies – add as much or as little as you like.
  3. Drizzle with tahini or sauce of your choosing, then add toppings if desired!


If you're prepping these ahead, leave the sauce off until you are ready to eat. They can be stored in the fridge for up to a week!

Keywords: vegetables, beets, sheet pan, vegan, roasted vegetables, sweet potato, brussels sprouts, cauliflower, rosemary, balsamic, buddha bowls, meal prep


This roasted vegan buddha bowl is a super simple dish that will not disappoint! Roasting radishes brings out their sweetness and tenderness and the dressing is a simple lemon white bean sauce, adding just the right amount of creaminess.

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: Serves 4 1 x
  • 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 can (15 oz.) chickpeas (garbanzo beans) , drained and rinsed or 1 ½ cups cooked
  • 1 – 2 tablespoons olive oil or sesame oil
  • generous sprinkle of garlic powder
  • pinch or two of salt
  • 1 cup dried quinoa, (rinse if you pref)
  • 1 ¾ cups water
  • chopped fresh parsley, to garnish

Creamy Lemon Buddha Bowl Sauce

  • ¼ cup tahini
  • 2 tablespoons nutritional yeast, optional
  • 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 30 – 35 minutes, stirring once in between.

Quinoa: In a medium pot add quinoa and 1 ¾ 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.

Tahini Dressing: In a small bowl mix together the tahini, optional nutritional yeast, lemon juice, salt and 2 tablespoons water, combine well. Add more water as needed to thin. If too thin, add a tad more tahini. Taste for flavor adding more salt or lemon to taste.

Serve: In individual bowls, place vegetables on top of ½ -&frac23 cup quinoa, add a generous amount of sauce on top – don’t be shy with the sauce, it’s so good and healthy . Add freshly chopped parsley and cracked pepper or lemon pepper if you like.

Store: Leftover quinoa and vegetables can be kept in an airtight container in the refrigerator for up to a 5 – 6 days.


If you have sauce leftover, you can use it a dip for veggies or pita chips, or as a spread for sandwiches.

You may also like to try this Sriracha Cashew Cream Sauce in place of the sauce suggested above for a spicy twist, this White Bean Hummus with added water to thin, or this Tahini-Miso Dressing for another mellow sauce!

Did you make this recipe?

Updated: Vegan Buddha Bowl originally published March 2013 and has been updated November 2019 with new photos and helpful tips. Changes made to the recipe was removing the white bean sauce (which you can find here, adding a little extra water to thin) and using a simple tahini sauce instead. Enjoy!

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Tips to Perfectly Oven Roast Vegetables

The real star of this Buddha bowl is the oven-roasted carrots, cauliflower, purple potatoes. When done correctly, the vegetables actually caramelize. There are a few tricks to getting the caramelization right. It’s just a little bit of extra work and completely worth it!

Trick One: Pre-heat the oven to 400 degrees. The high heat is necessary for the vegetables to caramelize.

Trick Two: Clean the vegetables and pat them dry. Super dry. If there is water on the vegetable then it will steam instead of caramelizing. However, note that pealing is a personal choice. I prefer to leave the peel on, my husband prefers root vegetables peeled. Either way is good.

Trick Three: Cut the vegetables into bite-sized pieces. For the carrots, I like them whole. However the thicker carrots I split them in half so they would cook evenly with the thinner carrots.

Trick Four: Spread the vegetables out on the baking sheet and give them lots of room. Space allows your vegetables will roast, rather than steam.

Trick Five: Embrace the char! The charing on roasted vegetables taste so good! Even if you can pierce a veggie with a fork (the sign the vegetable is fully cooked), you might want to continue roasting the vegetable until you have charred points (see the cauliflower below).

Roasted Veggie Buddha Bowls with Pesto

I apologize for dropping the ball on Valentine’s Day recipes. I was thinking about doing some sort of chocolaty dessert, but instead I just made a big chocolate cake and ate the entire thing out of the pan without even icing it. And, it was pretty good. But then I was all desserted out so I made you this Roasted Veggie Buddha Bowl instead. I hope you don’t mind.

Today we’re celebrating February produce and there is so much good stuff! Instead of highlighting one of them, I decided to throw a bunch of them on a pan and roast them, because you really can’t go wrong with roasted vegetables. I made these when my mom was here and we ate these for lunch while sitting outside on the porch in the sunshine. We’ve been having such beautiful weather here lately, although the past two days it went from beautiful to just plain hot. But, today it’s been overcast and rainy and perfect buddha bowl weather.

I’m not sure what the true definition of a buddha bowl is, but I like to think of them as hearty bowls that usually have a grain, a protein, lots of vegetables and some kind of delicious dressing that pulls everything together. For these, I used quinoa, white beans and then I roasted all these pretty vegetables and topped it all off with a homemade cilantro spinach pesto. In my mind, buddha bowls are the ultimate comfort food. But, if you are one of those people who doesn’t like their food touching then these are not for you, haha!

Make sure to check out all the other delicious recipes below that celebrate February produce!

Onion Notes: Winter onions range from mild to pungent in flavor, and they are ideal for roasting because they have a lower water content than spring and summer onions. Store whole onions in a cool, dry, well-ventilated place, but not in the refrigerator and not in plastic bags. Lack of air movement reduces their storage life. Peeled or cut onions may be stored in a sealed container in the refrigerator for up to 7 days.

Cooking Times: Keep an eye on your veggies as they roast. Some of the leafier vegtables, like cabbage and the outer leaves of Brussels sprouts, might brown more quickly. Simple remove any vegetables that are done and continue roasting the rest.

This Buddha bowls recipe with photo was shared with us by the National Onion Association at and