This 10 minute Buddha Bowl is a perfect example of a fast yet healthy meal. This delicious veggie bowl is served with a creamy cashew sauce for the perfect touch.

10-Minute Buddha Bowl With Creamy Cashew Sauce [Vegan]





Cooking Time




For the Base:

  • 3 cups of fresh organic greens kale, arugula, spinach, baby chart, etc.
  • 1 large carrot shredded
  • 1 small beet shredded
  • 1 large zucchini spiralled
  • 1/2 cup raw sauerkraut
  • 1/2 cup sunflower seeds sprouted if available
  • 1-2 cup sprouts
  • Handful dried seaweed cut into small pieces (optional)

For the Sauce:

  • 1 cup raw cashew nuts soaked overnight and drained
  • ½ cup nutritional yeast flakes
  • 1 organic lemon juiced
  • 1 clove of garlic
  • 1 tbsp white miso (optional)
  • ½ tsp Celtic sea salt
  • Pinch of ground nutmeg
  • Fresh ground pepper to taste
  • Approximately 3/4 cup water substitution: coconut water


  1. First, wash all the veggies (greens, carrot, beat, zucchini and sprouts).
  2. Chop the greens (in necessary) and divide them into two large bowl.
  3. Now run the zucchini through a spiralizer. Set it on top of the greens.
  4. Peel and shred the carrot and beat. Add them to your salad bowls.
  5. Prepare the sauce.
  6. Place all sauce ingredients in a high-powered blender and blend until smooth. Add more water, if needed to create the desired consistency.
  7. Top each salad bowl with 1/4 cup sauerkraut, 1/4 cup sunflower seeds, generous amount of fresh sprouts and finally chopped seaweed.
  8. Pour about 1/2 cup of cashew sauce over each bowl and you are ready to dig in. Enjoy!


You can store any unused cashew sauce for 2-3 days in the refrigerator.


Nutritional Information

Per Serving: Calories: 840 | Carbs: 169 g | Fat: 21 g | Protein: 21 g | Sodium: 827 mg | Sugar: 15 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.