This Buddha Bowl of roasted vegetables, lentils, baby greens, and avocado topped with a creamy cashew sauce is pure joy. It’s also dairy free, gluten free and totally delicious. Namaste!
Buddha bowls are a staple meal in my house. They never look or taste the same twice and they are craveable good. I’ve made them a million ways and love them all! I roasted a ton of vegetables last week and I’m feeling very zen-like having eaten so many Buddha bowls the past week. I posted one of my very uncomposed dinner bowls on my Facebook page on Wednesday and was asked a few times in the comments for the recipe. I thought, hmmmm….recipe? I never really thought of a Buddha bowl as having a recipe!
I absolutely want to help you create these fun bowls of love so here goes! I would call this bowl a Formula Meal for sure. The creamy cashew sauce I made for this particular bowl does have a recipe so I will share that, but instead of a recipe for the bowl itself, let’s talk components. Also keep in mind that these bowls do not have to start from roasted vegetables — at all. I just made a bowl yesterday for lunch using the good ole’ microwave. I just steamed the veggies first in the microwave, then tossed them while nice and hot with the greens and then added my sauce, avocado, a few drizzles of my cream sauce and some pumpkin seeds. I didn’t even use a grain or bean in that one. It was a super simple lunch and kept me full for hours!
Possible Buddha Bowl Components
Roasted vegetables:
- Brussels sprouts
- Sweet potatoes
- Butternut squash
- Cauliflower
- Broccoli
- Eggplant
- Bell Peppers
- Carrots
Leafy Greens:
- Baby Kale
- Baby Spinach
- Collard Greens
- Microgreens
- Sprouts
- Mache
- Broccoleaf
- Green salad mix
- Arugula
- Watercress
Grains or Beans:
- Chick Peas
- Lentils
- Black Beans
- Brown Rice
- Quinoa
- Wild Rice Blend
Seeds and Extras:
- Avocado
- Hemp seeds
- Sesame seeds
- Pistachios
- Walnuts
- Almonds
- Pumpkin seeds
- Sunflower Seeds
Protein Add-ins:
- Tofu
- Tempeh
- Organic Chicken or Turkey
- Wild Salmon
- Tuna
Sauces or Toppings:
- Cashew cream
- Your favorite salad dressing
- Soy sauce/tamari
- Lemon juice
To build the bow, just toss or lay the warm vegetables on the greens to wilt them a bit, then add the rest of your ingredients. If I’m using avocado I usually add it last but you don’t have to. My version is topped with a delicious sage cashew cream sauce that I just adore. Once I make a batch of this delicious sauce, I use it on everything…Buddha bowls, salad, dip for veggies….I pretty much spread it on anything I can find.
Buddha Power Bowl with Cashew Cream
Ingredients
- 1 handful broccoli florets
- 1 handful brussels sprouts, sliced in half
- 1 handful cauliflower florets
- 1 red bell pepper sliced
- salt and pepper to taste
- 1 large handful baby kale or spinach
- 1 cup cooked lentils
- 1/4 avocado sliced
- 1/2 cup raw cashews soaked for at least 30 minutes
- 1/4 cup hemp seeds
- 1 clove garlic
- 1 tbsp miso paste
- 1-2 tbsp lemon juice
- salt to taste
- 2-3 leaves fresh sage
- 1-3 drops stevia optional
Instructions
- Preheat oven to 425. Place cashews in a glass bowl and cover with water.
- Prep vegetables and place in a large bowl. Season with salt, pepper and olive oil. Feel free to use any other seasoning you want here, it can only make it better!
- Lay vegetables out onto a baking pan and roast for 25 minutes, or until brown and tender.
- While vegetables are cooking, make cashew cream. Rinse nuts and discard nut water. Place all sauce ingredients into a blender and blend on high speed until creamy. Adjust seasoning to taste, as needed.
- To prepare bowl: place raw greens in a large serving bowl. Arrange cooked vegetables and lentils on top of greens. Top with avocado. Drizzle sauce over vegetables and lentils. Sprinkle with hemp seeds. Serve as is, or stir up everything together!
I hope you’ll start adding Buddha bowls to your lunch or dinner meal plans. They are so simple and versatile…and delicious!
