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Buddha bowl with roasted eggplant asparagus garbanzo beans carrots quinoa spinach

Buddha Bowl

Jami Powell
Save Recipe
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian

Ingredients
  

  • 10-12 qty asparagus
  • 1 qty eggplant
  • 2 qty small sweet potatoes
  • ½ cups quinoa prepared
  • 1-2 qty carrots
  • 3-4 qty cherry tomatoes
  • 1 bunch fresh spinach
  • 1 can garbanzo beans
  • ½ qty avocado
  • 3-4 tablespoon extra virgin olive oil
  • 1 teaspoon salt (or to taste)

Garnish

  • ½ cup raw cashews for cashew cream
  • 1 bunch fresh cilantro (to taste)
  • 1 teaspoon sesame seeds
  • 1 teaspoon roasted sunflower or pumpkin seeds

Instructions
 

  • Preheat oven to 420 degrees.
  • Cut and prepare all of your vegetables for roasting. Use two cookie sheets (one for sweet potatoes because they take a little longer to cook).
  • When everything is cut, season with salt/pepper and drizzle enough olive oil to lightly coat the vegetables. Roast all vegetables at 420 degrees. The spinach will need to be taken out first (after 5-10min), followed by eggplant/asparagus/beans, and finally sweet potatoes. Roasting time will vary depending on size of the cut - approximately 20-40min.
  • While roasting, begin shaving the carrots and slice the avocado. Squeeze a little lemon on the avocado to prevent browning.
  • Prepare the quinoa according to package directions.
  • For cashew cream, combine equal amounts of raw cashew and water. The Vitamix works really well for blending into a creamy consistency.
  • For serving, you want to layer the cooked quinoa/kale mix, followed by all vegetables on top. To garnish, sprinkle fresh cilantro, sesame seeds, and roasted pumpkin seeds. Drizzle cashew cream on top. Enjoy!
Keyword buddha, buddha bowl, quinoa, roasted vegetables
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