Roasted Vegetable Buddha Bowl Recipes

ROASTED VEGGIE BUDDHA BOWL

Roasted Veggie Buddha Bowl image

Roasted veggies and sauteed tempeh are piled on top of bulgur and drizzled with an orange-curry vinaigrette. Also delicious with chicken or shrimp instead of tempeh.

Provided by France C

Categories Salad Grains

Time 1h7m

Yield 2

Number Of Ingredients 18

Ingredients

1 cup water
½ cup bulgur
1 sweet potato, peeled and cut into 1-inch cubes
4 teaspoons olive oil, divided
salt and ground black pepper to taste
½ pound fennel bulb, trimmed and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch strips
1 (8 ounce) package tempeh, cut into 1-inch pieces
½ teaspoon curry powder
2 teaspoons coconut oil
¼ cup fresh squeezed orange juice
2 tablespoons olive oil
2 teaspoons red wine vinegar
½ teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons raw pumpkin seeds (pepitas)

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.

Nutrition Facts : Calories 834.5 calories, Carbohydrate 86.7 g, Fat 44.8 g, Fiber 16.8 g, Protein 32.2 g, SaturatedFat 10.5 g, Sodium 531.7 mg, Sugar 12.9 g

More about "roasted vegetable buddha bowl recipes"

ROASTED VEGETABLE BUDDHA BOWL RECIPE - STEAMY KITCHEN

2017-02-24 Instructions. Preheat the oven to 375F. Wash, peel, trim and cut the vegetables, according to the size listed in this article. Spread vegetables out in …
From steamykitchen.com
Reviews 16
Estimated Reading Time 6 mins
Servings 4

Wash, peel, trim and cut the vegetables, according to the size listed in this article. Spread vegetables out in single layer on baking sheet or roasting pan and drizzle with olive oil. Roast for 20 minutes.
In meantime, cook the whole grains, pasta, noodles or rice. Or, if you prefer, lettuces as a base.
When vegetables are done, toss with the cooking sauce or salad dressing. I find that no additional salt is needed. Serve over grains. Top with nuts, if desired.

See details

BUDDHA BOWLS RECIPE WITH ROASTED WINTER VEGETABLES

2018-01-22 Buddha Bowls. Preheat your oven to 400 F and line a 13x18-inch sheet pan with parchment paper. Place the onion, cabbage, potatoes, squash …
From godairyfree.org
5/5 (1)
Estimated Reading Time 2 mins
Servings 4-6
Total Time 1 hr

See details

ITALIAN ROASTED VEGETABLE AND WHEAT BERRY BUDDHA BOWL

2018-09-06 Bring 5 cups water to a boil in a 4-quart Dutch oven. Stir in the wheat berries. Return to a boil; reduce heat. Simmer, covered, for 45 minutes. Stir in …
From forksoverknives.com
4/5 (2)
Total Time 1 hr 15 mins
Estimated Reading Time 2 mins

See details

ROASTED VEGETABLE BUDDHA BOWL - SAN-J

Directions. Preheat the oven to 375F. Drain the tofu. Wrap it in a clean towel and set aside with weight on it to press out the excess liquid. Meanwhile, wash, peel, and cut the vegetables. Then dice the tofu into cubes. Spread vegetables and …
From san-j.com

See details

ROASTED VEGETABLE BUDDHA BOWLS - LIFE MADE SWEETER

2016-01-25 Roast chickpeas and edamame beans for 15 minutes (rotate the pan halfway) and vegetables for 25 - 30 minutes, or until tender and cooked - flipping halfway through. Remove …
From lifemadesweeter.com
Cuisine American
Total Time 25 mins
Category Main Course
Calories 513 per serving

Preheat the oven to 400 degrees F. Line two baking sheets with foil sprayed with cooking spray. Place the butternut squash, broccoli and Brussels sprouts on one tray and drizzle with olive oil. Toss together using clean hands or tongs. Season with salt and pepper.
When the roasted vegetables, chickpeas, and edamame beans are ready, divide evenly into bowls over a warm bed of cooked quinoa.
Divide into lunch containers and drizzle cream sauce on one corner or store in a separate container.

See details

ROASTED ROOT VEGETABLE BUDDHA BOWLS - SHE LIKES FOOD

2018-03-28 Heat oven to 400 degrees F. On a large sheet pan, toss together root vegetables, olive oil, salt and pepper. Roast vegetables until fork tender and starting to brown, about 40 …
From shelikesfood.com
Reviews 3
Category Dinner
Servings 4
Estimated Reading Time 2 mins

Heat oven to 400 degrees F. On a large sheet pan, toss together root vegetables, olive oil, salt and pepper. Roast vegetables until fork tender and starting to brown, about 40 minutes, flipping once.
Add quinoa to a medium sized pot with 1 1/2 cups water, or broth. Bring to a simmer and simmer until quinoa is cooked through, about 10-15 minutes.
Assemble bowls: Add a heaping 1/2 cup of quinoa, 1/4 of the root vegetables, 2 tablespoons hummus and 1/2 of an avocado. Drizzle the top with desired amount of balsamic glaze and top with fresh herbs and lemon juice, if desired.

See details

ROASTED BUDDHA BOWL – OH SHE GLOWS

2017-06-27 Soak cashews in a bowl of water overnight or for at least 8 hours. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. …
From ohsheglows.com
4.8/5 (12)
Total Time 45 mins
Category Vegan, Other Main
Calories 330 per serving

Soak cashews in a bowl of water overnight or for at least 8 hours. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. Drain.
Place the chopped broccoli and cauliflower onto one baking sheet. (If it doesn’t all fit on one, you can add some onto the second sheet.) Drizzle with 1 tablespoon oil and toss until coated. Sprinkle with a generous amount of salt and pepper. Place into the oven.
Place a tea towel on the counter and spread out the drained chickpeas. Fold the sides of the towel over the chickpeas to cover, and roll the chickpeas around until dry. Transfer chickpeas onto the parchment-lined baking sheet. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are fully coated. Sprinkle with salt and place into the oven.

See details

ROASTED VEGETABLE BUDDHA BOWL - REAL + VIBRANT

2017-01-21 How to make a roasted veggie bowl. 1. Roast the vegetables: Preheat the oven to 425F. Line a baking sheet with parchment paper. Spread the cauliflower florets and zucchini …
From realandvibrant.com
Ratings 2
Category Bowl
Cuisine American
Total Time 45 mins

Preheat the oven to 425F. Line a baking sheet with parchment paper. Spread the cauliflower florets and zucchini slices in a single layer. If you like to roast your beets, add those as well. Drizzle with coconut oil, paprika, sea salt, and black pepper. Roast the vegetables for 30 minutes (longer if you like them extra roasted and crispy).
While the veggies are roasted, prepare the remaining ingredients. Add the spinach and top with avocado, cabbage, blackberries, and green onions. Sprinkle with pepita, almonds, and sesame seeds.
Prepare lemon tahini dressing and once the roasted vegetables are done roasting, add them to the bowl. Serve with dressing.

See details

ROASTED VEGETABLE BUDDHA BOWLS WITH YUM SAUCE

2020-09-25 Add couscous, reduce heat to a simmer, and cook for 10 minutes, or until tender. When finished, fluff with a fork then stir in remaining Beet Couscous ingredients. Assemble: …
From liveeatlearn.com
5/5 (2)
Total Time 30 mins
Category Main Dishes, Salads
Calories 597 per serving

Sweet Potatoes: Preheat oven to 400°F (204°C). Toss chopped sweet potato with all Sweet Potato ingredients to evenly coat. Arrange in a single layer on half of a parchment paper-lined baking sheet.
Chickpeas: Pat chickpeas dry with paper towels then toss with all Roasted Chickpea ingredients. Spread onto the other half of the baking sheet. Bake for 20 to 25 minutes, or until sweet potatoes are soft and chickpeas are a bit crisp.
Couscous: Meanwhile, bring water to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, and cook for 10 minutes, or until tender. When finished, fluff with a fork then stir in remaining Beet Couscous ingredients.

See details

ROASTED VEGGIE GLOW BOWLS - DISHING OUT HEALTH

2021-02-04 More Vegan Buddha Bowl Recipes to Try: Sweet Potato Burrito Bowls. Roasted Butternut Squash and Brussels Power Bowls. 30 Minute Almond Butter Tofu Bowls . Vegan …
From dishingouthealth.com
5/5 (24)
Total Time 40 mins
Category Grain Bowl, Main Course
Calories 535 per serving

Preheat oven to 425ºF. Add cauliflower florets and carrots to a large rimmed baking sheet. Add 2 Tbsp. olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.Roast for 22 to 25 minutes, tossing once halfway through, until crisp and caramelized.
Meanwhile, combine quinoa and broth in a medium saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove lid and stir in kale and remaining 1 Tbsp. olive oil. Cover and keep warm until ready to serve. (The residual heat will wilt and soften the kale.)
Prepare Golden Tahini Dressing by combining tahini, vinegar, maple syrup, chili garlic sauce, curry powder, turmeric, and salt in a bowl; stir well. Gradually whisk in water in 1 Tbsp increments until sauce is smooth, and desired consistency is achieved. (I typically use 3 to 4 Tbsp, depending on how runny the tahini is.)
Assemble bowls by dividing quinoa and kale mixture evenly between four bowls. Scatter roasted veggies overtop, and divide avocado slices evenly. Drizzle with Golden Tahini Dressing, and sprinkle pumpkin seeds overtop (1 Tbsp. per bowl). Finish by garnishing each bowl with chopped parsley.

See details

ROASTED ROOT VEGETABLE BUDDHA BOWLS WITH MAPLE CINNAMON ...

2021-05-12 While the vegetables are roasting, prepare the tahini dressing. Add all ingredients for the dressing to a small blender and blend until smooth, thick, and creamy. If dressing is too …
From theroastedroot.net
5/5 (1)
Category Main Course
Cuisine American
Total Time 50 mins

Sprinkle veggies with sea salt and bake in the oven for 30 to 40 minutes, or until soft and slightly browned (mine took 32 minutes).

See details

MEXICAN BUDDHA BOWL WITH ROASTED VEGETABLES - LEMON BLOSSOMS

2016-09-23 Place the quinoa into a fine-mesh strainer and rinse with cold water. Drain well. In a pot over medium heat, heat the oil or butter and toast the quinoa for about 2 minutes, stirring …
From lemonblossoms.com
5/5 (1)
Total Time 35 mins
Category Dinner, Lunch, Main Course
Calories 450 per serving

In a serving bowl place the cilantro lime quinoa and the roasted vegetables. Top with cotija cheese and avocado. Add more lime juice and chopped cilantro to taste.

See details

ROASTED VEGETABLE BUDDHA BOWL RECIPE - HAPPY HEALTHY …

2016-11-04 This Roasted Vegetable Buddha Bowl Recipe is vegan, gluten-free, and full of nutrients! If you are looking for a warming, plant-powered bowl that tastes as good as it is …
From happyhealthymama.com
5/5 (3)
Total Time 30 mins
Category Vegan
Calories 407 per serving

Place your vegetables on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat.

See details

BUDDHA BOWL {WITH ROASTED VEGGIES AND CRISPY TOFU ...

2016-04-08 Set aside. While the vegetables and tofu cook, prepare the dressing: In the bowl of a food processor or blender, place all of the dressing ingredients—tahini, lemon juice, mint, …
From wellplated.com
5/5 (1)
Total Time 50 mins
Category Main Course
Calories 582 per serving

Bring 1 1/2 cups water to a boil. Add 1/2 teaspoon kosher salt and the quinoa. Return to boil, cover, then reduce heat and simmer for 12 minutes, until most of the liquid is absorbed. Remove from the heat, fluff with a fork, then recover and let stand for 15 minutes. (This is the cooking process for the brand of quinoa I use. Check the package of your quinoa and cook according to its directions.) Set cooked quinoa aside.
Place a rack in the upper and lower thirds of your oven and preheat your oven to 400 degrees F. While the quinoa cooks and the oven preheats, place the tofu between two kitchen towels and set on a plate. Place a second plate on top, then press firmly to press out as much water from the tofu as you can, changing out the towels as needed. Dice into 3/4-inch cubes, then spread in a single layer on a baking sheet lined with parchment paper.
Place the broccoli, cauliflower, and onion on a second baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon salt and black pepper, toss to coat, then spread into an even layer. Place both baking sheets into your oven. Bake the tofu until dry and firm, about 20 minutes, and the vegetables until caramelized and tender, about 25 minute. Flip the vegetables once half way through, and rotate the top and bottom rack positions of the baking sheets. Set aside.
While the vegetables and tofu cook, prepare the dressing: In the bowl of a food processor or blender, place all of the dressing ingredients—tahini, lemon juice, mint, parsley, salt, and pepper, and add 1/2 cup water. Blend until smooth.

See details

ROASTED SWEET POTATO, CAULIFLOWER, CHICKPEA, AND GREEN ...

2021-05-08 Roasted vegetable quinoa buddha bowls with roasted sweet potato, cauliflower, chickpea, and green beans with toasted macadamia nuts and cashew cream sauce – a …
From theroastedroot.net
4/5 (2)
Total Time 55 mins
Category Main Course
Calories 559 per serving

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.
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.

See details

ROASTED VEGGIE BUDDHA BOWLS FROM THE FITCHEN

2019-01-13 This will prevent them from “steaming” or turning out soggy. Place the pan into the oven and roast for 20 minutes, then give the veggies a good toss and return to the oven. Cook …
From thefitchen.com
Category Main Dish
Total Time 50 mins
Estimated Reading Time 3 mins

Preheat oven to 375º and line a large sheet pan with parchment. You may need two pans if yours are on the smaller side.
Prepare vegetables as instructed above, then arrange on the sheet pan. Be sure to spread them out and try not to layer them. This will prevent them from “steaming” or turning out soggy.
Place the pan into the oven and roast for 20 minutes, then give the veggies a good toss and return to the oven. Cook 15 minutes more and then remove. Enjoy immediately, or allow to cool and store in the refrigerator.
Cook quinoa and set aside to cool. Portion quinoa evenly between 4 bowls or meal prep containers – about 1/2 cup in each.

See details

ROASTED VEGETABLE BUDDHA BOWL RECIPE - MOUNTAIN BERRY EATS

2020-04-20 Instructions. Preheat Oven to 425 Degrees Fahrenheit. Line a baking pan with parchment or nonstick silicone mat. While oven is preheating combine the cut vegetables and …
From mountainberryeats.com
5/5 (1)
Total Time 1 hr
Category Vegetarian
Calories 347 per serving

While oven is preheating combine the cut vegetables and chickpeas in a bowl and drizzle with the 1Tbsp of olive oil.
Sprinkle the salt, garlic, paprika, coriander, pepper and lemon juice over the veggies and stir to coat. Pour onto prepared pan and roast until lightly charred and soft through, 35-45 minutes.

See details

11 VEGAN BUDDHA BOWL RECIPS | MY DARLING VEGAN

From mydarlingvegan.com
Estimated Reading Time 6 mins

See details

ROASTED VEGGIE & TOFU BROWN RICE BOWL RECIPE | EATINGWELL

2017-12-21 Step 1. Arrange rice, veggies and tofu in a bowl or 4-cup sealable container. Sprinkle with scallions and cilantro. When ready to serve, top with cashew sauce.
From eatingwell.com
5/5 (1)
Calories 454 per serving
Total Time 5 mins

See details

BUDDHA BOWL RECIPE - BBC FOOD

Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make …
From bbc.co.uk
Servings 2
Category Main Course

See details

50 VEGAN BUDDHA BOWL RECIPES TO GET CREATIVE WITH ...

From vegbyte.com
Estimated Reading Time 7 mins

See details

ROASTED VEGETABLE BUDDHA BOWL WITH LEMON-TAHINI DRESSING ...

2014-02-07 A Buddha bowl is really just a simple combination of (usually) lightly steamed vegetables on top of a gluten-free grain, like brown rice, and often topped with a sauce or dressing of sorts. It is a very clean and healthful meal, but very satisfying. Personally, I prefer all my meals in a bowl. I love when all my food gets combined and every bite has a little bit of …
From pamelasalzman.com
5/5 (1)
Servings 4-6

See details

MEXICAN BUDDHA BOWL RECIPE - SHARE-RECIPES.NET

8 hours ago Low Carb Buddha Bowls The Speedy Spatula. 1 hours ago Roast the vegetables in the oven for 20 minutes or until tender. While the veggies and sausage cooks, pour 1 tablespoon of sesame oil into a large skillet and heat on medium … Rating: 4.6/5(10) Total Time: 30 mins. Category: Main Course. Calories: 220 per serving. 1. Preheat oven to 400F and line …
From share-recipes.net

See details

ROASTED VEGETABLE FORBIDDEN RICE BOWLS WITH MAPLE TAHINI SAUCE

From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is a good option if you're following a gluten free and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is excellent. Try Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing, Roasted Winter Vegetable Bowls …
From pantryfed.com

See details

WAYS TO USE LEFTOVER ROASTED VEGETABLES

2021-05-06 Check out this Roasted Vegetable Buddha Bowl recipe here and sub-in the ingredients that you have on-hand. Leftover roasted veggie pasta . Pasta gets a lot of flack, but I love making pasta for a quick weeknight meal. It can be made even quicker if you’ve already got your veggies cooked! Gently warm your veggies in a pan with oil, add your desired sauce …
From realgoodeats.ca

See details

WINTER ROASTED VEGGIE BUDDHA BOWL • SINFUL KITCHEN

2021-01-24 Winter Roasted Veggie Buddha Bowl (Vegan) Mixed Up Closed. Buddha bowls are everywhere these days -- and with good reason! They are healthy and always delicious. I love these bowls and go through entire phases where Buddha bowls are pretty much all I eat. You might be asking, what exactly is a Buddha bowl? Honestly, the definition depends on the …
From sinfulkitchen.com

See details