These bowls are basically a bountiful bushel of so many of my favorite things: roasted sweet potato, cauliflower, toasted macadamia nuts, and “cheesy” vegan cashew cream sauce. The green beans and quinoa are alright, too. Kidding.
All things considered, these bowls are my idea of the perfect weeknight dinner. Healthy, fresh, flavorful, lots of textures and flavors for keeping your palate entertained while nourishing your body.
Generally, when it comes to Buddha bowls, I say the more variety, the better. I always include a whole grain, like brown rice or quinoa (technically a seed, but nevertheless…), loads of vegetables, and at least one type of nut or seed for some added protein and crunch.
(Recipe) Roasted Sweet Potato, Cauliflower, Chickpea, and Green Bean Quinoa Buddha Bowls with Cashew Cream Sauce
Keep dinner interesting with these nourishing, nutrient-dense quinoa Buddha bowls! That cashew cream sauce is everything!
Recipe Notes and Options for Alterations:
- Any part of this recipe can be prepared in advance. Cook the quinoa, roast the vegetables, and/or make the cashew cream sauce up to 3 days ahead of time and store in sealable containers until ready to assemble.
- Add any type of animal protein if you’re craving something meaty.
- Substitute any of your favorite veggies, such as bell pepper, onion, butternut squash (or any winter squash), broccoli, carrot, zucchini, etc.
- Exchange the macadamia nuts for any type of nut you like, and/or add pumpkin seeds or sunflower seeds.
- Substitute the red quinoa for brown rice or grain of choice.
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
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.