Vegan Buddha Bowl with Roasted Cauliflower and Lentils

This isn’t just any vegan buddha bowl, this bowl is full on flavor! Packed full of roasted cauliflower, fennel and chickpeas and topped with a tahini dressing. This healthy dish is rich in filling protein and packed with flavor, plus it’s super easy! Perfect for a busy weeknight meal or lunch prep for the week.

Top shot of a vegan buddha bowl on a black work surface

It’s spring here in Texas, there’s wildflowers everywhere and the windows in our house have been open every day. I (Lauren) cannot get enough of these breezy cool afternoons. It’s rare that we get these days so when they come, I soak them in before the blazing sun of summer arrives. Spring always has me craving fresh vegetables and herbs. But I’ve been thinking beyond a salad. Looking for a richness combined with fresh. That’s where this recipe was born.

A big goal for this year is to cook a couple vegetarian or vegan meals each week and I’ve really been enjoying it. I think if you’re not use to a meatless meal, you may feel like it’ll leave you hungry or that there’s not a lot of flavor, but it certainly doesn’t have to be that way.

A vegan buddha bowl next to the roasted ingredients

How to make a Roasted Citrus Cauliflower and Lentil Vegan Bowl

  1. Set oven to 400 degrees and cook lentils. Line 2 baking sheets with parchment paper.
  2. Drain and rinse chickpeas spread over half one baking sheet and sprinkle with chili powder.
  3. Chop cauliflower and place on the other half of the baking sheet
  4. Chop fennel and spread evenly over the other baking sheet.
  5. Combine coriander, turmeric, cumin, curry powder, and cayenne. Drizzle oil over cauliflower and fennel then evenly cover with spice mix.
  6. Spread salt evenly over all baking sheets.
  7. Roast for 30 minutes. Pull out fennel early if getting too browned.
  8. While baking, whisk all ingredients for dressing together.
  9. Combine all ingredients in bowls and drizzle with dressing.

Ingredients to make a vegan buddha bowl Sliced fennel on a chopping board

Tasty Vegan Buddha Bowl

So let’s talk about flavor. Lentils and cauliflower can be bland if not done right, spices are key! I am bringing out a group of my favs for this recipe my top pick being coriander. If you don’t have this spice in your pantry, pick it up. It’s a must have. Coriander comes from the seeds of the cilantro plant, but where cilantro is bold and assertive, coriander is mellow and subtle. It has an earthy, lemony flavor that works well in combination with other spices, particularly cumin. I add a few more really punchy spices including dill, which, if you follow some of my recipes, you are not shocked to see on my list since it’s also a favorite of mine. Don’t expect much spicy-hot, this combination is warm and flavorful but not hot, that’s why they blend so well with citrus and salt.

Roasted Vegetable Bowl

I am all about the ease of roasted veggies and I am pretty sure I hadn’t lived until I roasted fennel for the first time. As if fennel isn’t intimidating enough, I’m now asking you to roast it. But trust me, it’s a unique flavor that cannot be missed.

Is this vegan buddha bowl healthy?

This bowl is full of healthy ingredients – here’s a quick low down!

  • Lentils – high in protein, a great source of fiber, folic acid and iron.
  • Chickpeas – a rich source of vitamins, minarals, fiber and protein
  • Cauliflower – high in antioxidants and fiber. Low carb.
  • Fennel – a good source of vitamins A, C and B6, as well as magnesium and potassium.
  • Tahini – rich in B vitamins and vitamin E. Contains more protein than milk.

Roasted cauliflower on a baking tray

Roasted chickpeas and fennel on a baking tray

How to serve this vegan buddha bowl

These bowls can be eaten cold or mixed with hot and cold elements. I love it both ways! My favorite is fresh the day of, with warm veggies and cold greens and all cold for lunch the next day.

Top tips for making Vegan Buddha Bowl with Roasted Citrus Cauliflower and Lentils

  • Use the freshest ingredients you can for maximum flavor.
  • Add any greens or salad ingredients to the bowl that you have in your fridge.
  • For meal prep, store the bowls in air tight containers in the fridge without the dressing.  they will be good for around 4 days.

The finished vegan buddha bowl

If you like this recipe, you might also enjoy:

Summer Salads

Scandi Salmon Burgers

Thai Buddha Bowls

Vietnamese Noodle Bowls

If you have tried this recipe I’d love to hear from you!  Be sure to leave a star rating and let me know what you thought!

Print

Citrus Roasted Cauliflower & Lentil Bowls

  • Author: Lauren Daniel
  • Yield: 4 bowls 1x
  • Category: gluten free + vegetarian

Description

This dish is rich in filling protein and packed with flavor, plus it’s super easy! Perfect for a busy weeknight meal or lunch prep for the week.


Scale

Ingredients

  • 1 Cauliflower head, chopped evenly
  • 2 Fennel stalks, chopped
  • 1 can Chickpeas
  • 1 cup Green lentils, cooked (I like to use this method or this method)
  • 46 cups arugula/mixed greens/spinach, pick your fav or mix and match as you like
  • Optional toppings: minced red onion, baby tomatoes, squeeze of lemon

Seasoning

  • 2 tbsp oil, grapeseed or avocado
  • 1 tsp chili powder
  • 1 tsp coriander
  • ½ tsp turmeric
  • 1 tsp cumin
  • ¼ tsp curry powder
  • ⅛ tsp cayenne (optional)
  • 1 tsp salt

Dressing

  • ¼ c tahini
  • 3 tbsp fresh lemon juice
  • 1 large garlic clove, minced (~1 tsp)
  • 1 tbsp fresh dill
  • 1 tsp coconut aminos (or soy sauce)
  • 1 tsp honey or maple syrup
  • Pinch of salt
  • 46 tbsp water, to desired consistency

Instructions

  1. Set oven to 400 degrees and cook lentils. Line 2 baking sheets with parchment paper.
  2. Drain and rinse chickpeas spread over half one baking sheet and sprinkle with chili powder.
  3. Chop cauliflower and place on the other half of the baking sheet
  4. Chop fennel and spread evenly over the other baking sheet.
  5. Combine coriander, turmeric, cumin, curry powder, and cayenne. Drizzle oil over cauliflower and fennel then evenly cover with spice mix.
  6. Spread salt evenly over all baking sheets.
  7. Roast for 30 minutes. Pull out fennel early if getting too browned.
  8. While baking, whisk all ingredients for dressing together.
  9. Combine all ingredients in bowls and drizzle with dressing.

Close up of a vegan buddha bowl

Photography by Chase Daniel 

  1. I don’t really like cauliflower but this sounds good!

    Jennifer
    Effortlessly Sophisticated

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