What I have to share with you today is my take on a roasted Buddha bowl. It is my kind of meal...simple, flavorful and easy! I added some radishes to my mix. Once roasted, they become sweet and tender. If you've never grilled or roasted radishes, I highly recommend adding that to your list of must try's. I also made a nice white bean sauce for this recipe. I've been having lots of cashew based sauces lately and decided to mix it up with a lemon white bean sauce. It came out wonderful and pairs really well with the quinoa and vegetables. I would consider it more of a hummus that has been thinned out a bit. I think you'll love it. So we have another nutrient dense meal that tastes great, is filling and easy to make. Be sure to pick up some radishes and give this bowl a try...you may find that you will make it again and again. I have. :) Before we begin, let's go over a little bit about what a Buddha bowl is. Personally, this is my first experience with it, although I have made it many times before, I just didn't know it. Buddha bowls can be whatever you want them to be...they typically include a grain, a sauce and whatever else your heart and stomach desire. Usually you will find the vegetables to be sautéed or steamed. I really love roasted vegetables so this Buddha bowl is perfect for me. You can keep your Buddha bowl simple or go all out adding all kinds of colorful ingredients. Chances are you've already had many Buddha bowls too! Now let's be full of gratitude for all that is and dine in peace...

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Roasted Buddha Bowl

Serves

3

Ingredients

For the Bowl:

  • 1 broccoli, cut into florets
  • 1 cauliflower, cut into florets
  • large handful radishes, halved (or quartered depending on the size)
  • 1 - 2 tablespoons olive oil or sesame oil
  • generous sprinkle of garlic powder
  • pinch or two of salt

For the Creamy Lemon White Bean Sauce:

  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons nutritional yeast, optional
  • 1 large garlic clove
  • juice of 1 large lemon
  • salt to taste
  • 2 - 4 tablespoons water for thinning
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Preparation

  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine broccoli, cauliflower and radishes, drizzle with oil, garlic powder and salt, mix well to coat. Place mixture on rimmed cookie sheet or roasting pan. Cook for 30-40 minutes, stirring once in between.
  3. Prepare you sauce by placing all the ingredients in food processor/blender, except the water, and blend until creamy smooth. Add water 1 tablespoon at a time until desired consistency. You may also like to add more lemon in place of water for a really zesty lemon sauce. Taste for flavor adding extra garlic or salt if needed.
  4. Serve vegetables on top of grain of choice (I used quinoa) and add a generous amount of sauce on top. Add some freshly cracked pepper if you like. So clean and delicious!

Notes

If you have sauce left over, you can use it a dip for veggies or pita chips, or as a spread for sandwiches. Store left overs in an air tight container in the refrigerator for up to a week.

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