Roasted Vegetable Quinoa Buddha Bowls

Name: Roasted Vegetable Quinoa Buddha Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Bowls
Ingredients: 1-½ cups red quinoa; 2 cups green beans; 1 medium sweet potato; 1 large head cauliflower; 1 ounce can chickpeas; 1 tablespoon olive oil; 1 teaspoon chili powder; ¼ teaspoon paprika; Pinch ground turmeric; ¼ teaspoon sea salt; 1 cup raw cashews; 2 tablespoons fresh lemon juice; 1 clove garlic; 2 tablespoons nutritional yeast; 1 teaspoon pure maple syrup; ½ teaspoon sea salt

User Reviews

4.5

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 Bowls
Calories
559 kcal
Course
Main Course
Cuisine
American

Roasted Vegetable Quinoa Buddha Bowls

Tyler Espinosa

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Keep dinner interesting with these nourishing, nutrient-dense quinoa Buddha bowls! That cashew cream sauce is everything!

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Ingredients

Servings

Roasted Vegetable Quinoa Bowls:

1-½ cups red quinoa
2 cups green beans trimmed and chopped into 1-1/2 inch pieces
1 medium sweet potato diced
1 large head cauliflower
1 ounce can chickpeas drained and rinsed, 14-
1 tablespoon olive oil
1 teaspoon chili powder
¼ teaspoon paprika
Pinch ground turmeric
¼ teaspoon sea salt to taste

Cashew Cream Sauce:

1 cup raw cashews preferably soaked overnight
2 tablespoons fresh lemon juice
1 clove garlic minced
2 tablespoons nutritional yeast optional*
1 teaspoon pure maple syrup
½ teaspoon sea salt to taste

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Instructions

Prepare the Cashew Cream Sauce:

Add the raw cashews to a bowl or measuring cup and cover with boiling water. Allow cashews to soak at least 30 minutes (up to 2 hours). Drain the cashews and add them to a blender along with the rest of the ingredients for the sauce. Blend until completely smooth. If necessary, add a small amount of water to help the blender blend. Transfer sauce to a sealable jar and refrigerate until ready to use.

Prepare the bowls:

Preheat the oven to 400 degrees F and line two large baking sheets with parchment paper.
Spread the vegetables on the parchment paper (leaving room for the chickpeas), and drizzle with olive oil, sea salt, and any seasonings of choice.Spread the chickpeas over part of one of the baking sheets as well.
In a small bowl, whisk together the olive oil, chili powder, paprika, turmeric, and sea salt. Pour this mixture over the chickpeas and use your hands to be sure all the beans are coated.
Roast all the veggies and chickpeas in the preheated oven for 20 to 30 minutes, stirring once halfway through, or until veggies are golden-brown and have reached desired doneness.
While the vegetables are roasting, cook the quinoa according to package instructions.
Divide the quinoa between 4 large bowls. Serve with desired amount of roasted vegetables and chickpeas, and drizzle with cashew cream sauce.