Thai Inspired Roasted Vegetarian Buddha Bowl Recipe
These Vegetarian Buddha Bowls are fresh, delicious and packed with goodness. Roasted vegetables nestle up with crisp cabbage, chickpeas, broccoli and more - all smothered in an addictive peanut sauce.
Servings: 5 servings
- 1 ½ cups chopped purple cabbage
- 1 ½ cups chopped broccoli
- 1 cup sliced carrots
- 2 small sliced sweet potatoes or one large
- ¾ cup of cooked chickpeas or 1 can
- ¾ cup raw cashews
- 1 cup cooked quinoa
- 2 tbsp coconut oil
- ½ tsp Cumin
- ½ tsp Garlic
- ¼ tsp Chili powder
- ¼ tsp Paprika
- ¼ tsp Ginger
- ¼ tsp Turmeric
- ½ tsp Salt
- ¼ tsp Pepper
Easy peanut sauce (optional):
- ½ cup coconut milk full fat for extra creaminess
- ⅓ cup natural peanut butter
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp apple cider vinegar or rice vinegar
- ½ tbsp lime juice
- Dash of garlic
Set oven to 400 degrees.
Chop all vegetables and place evenly on a lined baking sheet.
In a small bowl combine spices and mix until well blended. Evenly sprinkle over the pan of veggies; spice to your liking.
If you end up with extra, add this to your quinoa or chickpeas for extra flavor.
Place sheet pan in the oven and set the timer for 30 minutes.
If your cashews begin to brown, pull them off the sheet early, and allow vegetables to continue cooking.
Cook quinoa according to instructions, add salt, pepper and garlic to taste.
Optional: In a small bowl whisk together peanut sauce ingredients, pour into an airtight container for storage.
Once vegetables are roasted, allow to cool on the sheet pan. After fully cooled, place in an airtight container and store in the refrigerator for up to 5 days. Prepare a Roasted Vegetable Buddha Bowl now whenever the craving hits!
Calories: 478kcal | Carbohydrates: 46g | Protein: 14g | Fat: 29g | Saturated Fat: 13g | Sodium: 454mg | Potassium: 833mg | Fiber: 8g | Sugar: 13g | Vitamin A: 12201IU | Vitamin C: 43mg | Calcium: 86mg | Iron: 5mg