Description

A healthy, delicious, satisfying vegan buddha bowl with roasted veggies, kale, quinoa, lemony dressing and vegan toasted pecan "parmesan."

Ingredients

Units Scale

The Buddha Bowl Ingredients:

3 medium sweet potatoes or yams (about 2 1/2 pounds) peeled, cut into 3/4-inch cubes
1 1/2 pounds Brussels sprouts, trimmed of ends and damaged leaves, and halved
5 tablespoons olive oil, divided
1 bunch dinosaur kale (also called Lacinato kale), thick stems removed, leaves washed, dried, stacked and thinly sliced
1 cup raw quinoa, rinsed and drained

For The Vegan Lemon Parmesan Dressing:

1 cup raw pecans, toasted over high heat in a heavy dry skillet for a few minutes (toss & watch constantly to prevent burning)
1 1/2 tablespoons nutritional yeast
5 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice (1 juicy lemon)
1 teaspoon dijon mustard
1/4 teaspoon kosher salt or more, to taste
Freshly ground black pepper, to taste

Optional Garnishes:

Slivered almonds
Sweetened dried cranberries or cherries
Micro greens

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Instructions

Preheat the oven to 400ºF. Toss sweet potatoes with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer in a shallow roasting pan or rimmed baking sheet. Toss the Brussels sprouts with 2 tablespoons of olive oil and a sprinkle of salt and spread them out on a rimmed baking sheet, cut side down. Roast the vegetables, undisturbed, for 25-30 minutes or until they are tender and starting to brown. The sweet potatoes may need 5 more minutes in the oven than the Brussels.
While the veggies are roasting, cook the quinoa per package instructions (1 cup quinoa with 2 cups water for about 12-14 minutes). While the quinoa is cooking put the sliced kale into a large bowl. When the quinoa is ready, immediately add the hot quinoa to the bowl with the kale and toss to combine. The kale will soften and cook a bit from the heat of the quinoa.
Using food processor or blender, finely chop the toasted pecans. Add the nutritional yeast, 1/4 teaspoon of salt, and 1 tablespoons of olive oil, and pulse to combine.
In a separate small bowl whisk the remaining 4 tablespoons olive oil with the lemon juice, dijon, 1/4 teaspoon salt, and pepper, to taste. Pour the lemon vinaigrette mixture over the kale-quinoa and toss to combine. Sprinkle the pecan parmesan on top just before serving, and toss.
To serve, divide the quinoa/kale mixture between 4-5 bowls. Divide the sweet potatoes and Brussels sprouts between the bowls, each in their own pile so you can see all the wonderful colors and textures. Sprinkle garnishes on top: cranberries, almonds, micro-greens or all three. Season, to taste, with salt and pepper.

Notes

[This post first appeared on Panning The Globe in Jan 2017. It was updated in Oct 2019 with new photos and clarifying details in the written post.]

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Prep Time: 30 mins
Cook Time: 40 mins
Category: lunch or dinner
Method: Roast
Cuisine: American