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.
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!
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 vegan buddha bowl 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.
How to make a Roasted Citrus Cauliflower and Lentil Vegan Bowl - step by step
- Set oven to 400 degrees and cook lentils. Line 2 baking sheets with parchment paper.
- Drain and rinse chickpeas spread over half one baking sheet and sprinkle with chili powder.
- Chop cauliflower and place on the other half of the baking sheet
- Chop fennel and spread evenly over the other baking sheet.
- Combine coriander, turmeric, cumin, curry powder, and cayenne. Drizzle oil over cauliflower and fennel then evenly cover with spice mix.
- Spread salt evenly over all baking sheets.
- Roast for 30 minutes. Pull out fennel early if getting too browned.
- While baking, whisk all ingredients for dressing together.
- Combine all ingredients in bowls and drizzle with dressing.
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.
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.
- Pull your fennel out of the oven early if it is getting too browned.
- For meal prep, store the bowls in air tight containers in the fridge without the dressing. they will be good for around 4 days.
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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!
Citrus Roasted Cauliflower & Lentil Bowls
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)
- 4-6 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 tablespoon oil grapeseed or avocado
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ¼ teaspoon curry powder
- ⅛ teaspoon cayenne optional
- 1 teaspoon salt
Dressing
- ¼ c tahini
- 3 tablespoon fresh lemon juice
- 1 large garlic clove minced (~1 tsp)
- 1 tablespoon fresh dill
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey or maple syrup
- Pinch of salt
- 4-6 tablespoon water to desired consistency
Instructions
- Set oven to 400 degrees and cook lentils. Line 2 baking sheets with parchment paper.
- Drain and rinse chickpeas spread over half one baking sheet and sprinkle with chili powder.
- Chop cauliflower and place on the other half of the baking sheet
- Chop fennel and spread evenly over the other baking sheet.
- Combine coriander, turmeric, cumin, curry powder, and cayenne. Drizzle oil over cauliflower and fennel then evenly cover with spice mix.
- Spread salt evenly over all baking sheets.
- Roast for 30 minutes. Pull out fennel early if getting too browned.
- While baking, whisk all ingredients for dressing together.
- Combine all ingredients in bowls and drizzle with dressing.
Nutrition
Photography by Chase Daniel
Jennifer says
I don't really like cauliflower but this sounds good!
Jennifer
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