Roasted Vegetable Buddha Bowl is a plant based bowl packed with flavor! Butternut squash, brussels sprouts, chickpeas and spinach are served over top quinoa and topped with a sweet peanut butter sauce and crunchy peanuts!
Looking for another power bowl option? Try this Curry Shrimp Quinoa Bowl with a Zesty Peanut Sauce!
New year, new you? While I did not make any big resolutions this year, I am always on a quest to incorporate more fruit and vegetables into my diet. Now that my 8 month old is eating solid foods and my 2 year old only wants to eat cookies, I am doing everything to liven up dinner time. These Roasted Vegetable Buddha Bowls have become a go to for myself and the boys. I am able to make the quinoa, vegetables and sauce ahead of time and put the bowls together throughout the week for quick and easy meals.
What is a Buddha Bowl?
Well it seems that 'bowls' have become all the rage! Local restaurants such as Seed Eatery and Bountiful Bowls have recently opened in Rehoboth and Lewes. These restaurants have become a source of cooking inspiration for me.
A Buddha Bowl can mean different things for different people. In my opinion, a Buddha Bowl is a lunch or dinner dish that uses healthy whole grains as a base and is topped with lean protein, fresh vegetables and a tasty sauce. I think 'Buddha' comes to play because it makes your belly full and happy!
Let's Get Cookin'!
Buddha Bowls are a meal preppers dream! Everything can be made ahead of time and assembled when it's time to eat.
Let's start by roasting the vegetables. In this recipe, I use butternut squash and brussels sprouts.
Start by chopping the butternut squash into bite sized cubes. I have found frozen chopped butternut squash which can be a real time saver!
For the brussels sprouts, chop off of the bottom of the sprout and slice in half. I do not recommend using pre-chopped or shaved brussels sprouts as they can be chopped too small.
Place chopped butternut squash and brussels sprouts onto a rimmed baking sheet. Toss with 3 tablespoons of Extra Virgin Olive Oil and salt and pepper. Roast the vegetables for 15 minutes.
While the vegetables are roasting, drain and rinse the chickpeas. After chickpeas are rinsed, pour them onto a clean, dry towel. Roll the chickpeas onto the towel to dry them. Once they are dry, toss the chickpeas with remaining ½ tablespoon of Extra Virgin Olive Oil.
After 15 minutes, remove the vegetables from the oven. Using a spatula, toss the vegetables. Add the chickpeas to pan and roast for an additional 10-15 minutes until the vegetables are beginning to brown.
Cook the Quinoa
Drain and rinse quinoa before cooking using a fine mesh sieve. This will remove the natural coating on the grain which can cause a bitter taste.
Use vegetable or chicken broth in place of water when cooking quinoa. The broth will add flavor to the grain.
Cook according to package instructions. Use a fork to fluff quinoa at the end of cooking time to make sure that all liquid is absorbed.
Make the Sweet Peanut Butter Dressing
For the Sweet Peanut Butter Dressing, you will need:
- Creamy Peanut Butter
- Soy Sauce
- Garlic Clove
- Minced Ginger
- Warm Water
Add all ingredients to a food processor or high speed blender. Mix until combined. If the dressing appears too thick, add additional water by the teaspoon.
Assemble the Buddha Bowls
This recipe makes enough for 4 bowls. Divide quinoa into 4 bowls. Place butternut squash, brussels sprouts, spinach and chickpeas on top of quinoa. Drizzle dressing on top. The dressing is thick. I recommend using the less is more method when adding the dressing. Sprinkle chopped peanuts on top and enjoy!
Buddha Bowl Alternative Ingredients
Below are my alternative ingredient suggestions. Keep in mind, you will have to adjust the cooking times if using different vegetables.
- Quinoa - Rice or cauliflower rice
- Butternut Squash- Sweet potatoes or red beets
- Brussels Sprouts- Broccoli
- Spinach- Sautéed spinach or use kale
- Peanut Butter- Almond butter or sunflower butter
- Soy Sauce- Tamari
- Honey- Maple Syrup or Agave Nectar
If you switch up the vegetables, let me know your veggie combinations!
Looking for another Meat-Free Dish?
For a fun appetizer or side dish, try my Roasted Cauliflower!
This Greek Flatbread is an EASY and tasty meat free dinner!
If you try this Roasted Vegetable Buddha Bowl, be sure to leave or comment or tag @delmarvaliciousdishes!
Roasted Vegetable Buddha Bowl
- 3 ½ tablespoon Extra Virgin Olive Oil (divided)
- 1 lb Brussels Sprouts- halved
- 1 ½ cup Butternut Squash- chopped
- 2 cup Spinach
- 2 cup Cooked Quinoa
- ¼ cup Peanuts- Chopped
Sweet Peanut Butter Dressing
- ⅓ cup Peanut Butter
- 3 tablespoon Soy Sauce
- 4 tablespoon Warm Water
- 1 Garlic Clove- Minced
- ½ tablespoon Minced Ginger
- 2 tablespoon Honey
- Preheat oven to 425 degrees. Line a rimmed baking sheet with tin foil.
- Cook quinoa according to package directions. Use vegetable broth in place of water if possible.
- Place the butternut squash and brussels sprouts on rimmed baking sheet. Toss with 3 tablespoons EVOO and season with salt and pepper. Roast for 15 minutes.
- While butternut squash and brussels sprouts are roasting, drain and rinse chickpeas. Spread chickpeas out on a clean towel to dry.
- After 15 minutes, remove pan from the oven. Using a spatula, toss the butternut squash and brussels sprouts. Add chickpeas to the pan. Toss chickpeas with remaining ½ tablespoon of EVOO. Cook for an additional 10 minutes.
- To assemble bowls, put quinoa in bowl. Place brussels sprouts, butternut squash, chickpeas and spinach on top of quinoa. Drizzle with Sweet Peanut Butter Dressing. Sprinkle chopped peanuts on top. Serve hot or cold.
Sweet Peanut Butter Dressing
- Add peanut butter, soy sauce, warm water, minced garlic, minced ginger and honey to a food processor.