This Buddha Bowl is the ultimate satisfying nutritious meal, filled with a rainbow of roasted veggies, kale, quinoa, luscious lemony dressing and delicious vegan pecan parmesan.
I rarely get so excited about a new food concept that I make a beeline for the grocery store to get right to it. That’s what happened to me when I discovered Buddha bowls. I’m not the only one. Buddha bowls are all the rage.
WHAT IS A BUDDHA BOWL AND WHERE DID IT COME FROM?
There’s lots of debate as to the origin of the buddha bowl. Here’s the scoop:
- Some say it’s a buddha bowl is the revival of the hippie bowl of the 1960’s, which contained brown rice and veggies.
- The urban dictionary defines a buddha bowl as “…a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a buddha.”
- The common denominator is that a Buddha bowl is a big beautiful bowl of delicious food that’s super good for you.
MORE DELICIOUS “BOWL” RECIPES:
- Korean Bibimbap
- Teriyaki Salmon Rice Bowl (one of the most popular recipes on the blog)
- Thai Beef & Bok Choy Rice Bowl
- Grilled Harissa Chicken Rice Bowl with Glazed Eggplant.
HOW TO MAKE THIS BUDDHA BOWL:
The recipe is very straight forward. Roast the veggies and while they’re in the oven, cook the quinoa, make the dressing and prepare the pecan parmesan. Toss the kale with quinoa, dressing and pecan parmesan and divide among bowls. Arrange the roasted veggies in the bowls and enjoy!
- Roast the Veggies: Cut the brussels and sweet potatoes, toss them with olive oil and salt, and roast them in a 400ºF oven for 25-30 minutes.
- Cook The Quinoa: While the veggies are roasting, cook the quinoa and wash and slice the kale. As soon as the quinoa is done, while it’s still piping hot, toss it with the raw kale. The kale will soften and cook a bit from the heat of the quinoa and it will be the perfect texture for the buddha bowl.
- Make the Lemony Dressing: a mix of olive oil, lemon juice, dijon mustard, salt and pepper. Pour it over the kale/quinoa mixture and toss to combine.
- Make the Vegan Pecan Parmesan: Finely chop the toasted pecans in the food processor or blender. Add nutritional yeast, olive oil and salt. Pulse to combine. Pour on top of the kale-quinoa just before serving, and toss to combine.
- Assemble Buddha Bowls: Divide kale Quinoa mixture between bowls. Arrange roasted veggies on top. Sprinkle with slivered almonds and micro greens. Enjoy!
WHAT IS NUTRITIONAL YEAST?
- If you’ve never cooked with nutritional yeast, you are in for a treat. It’s not what you think of when you think of yeast. Nutritional yeast is a deactivated yeast that’s used as a flavoring ingredient in cooking. Many vegan cooks add it to soups or stews to give a savory, umami boost to their recipes.
- Nutritional yeast mimics the flavor of cheese. Try sprinkling it on popcorn or on kale chips! As a bonus, it’s full of “nutrients,” hence the name “nutritional.”
- I buy it at my local Whole Foods. It’s also available to order from Amazon.
As long as we’re on the topic of Buddha bowls, I have to share a few of my favorite quotes from The Buddha:
Here’s the recipe for the Sweet Potato Brussels Sprout Buddha Bowl. If you make this, I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!
Sweet Potato Brussels Sprout Buddha Bowl
A vibrant healthy bowl composed with roasted veggies, kale, quinoa, lemony dressing and vegan toasted pecan “parmesan.”
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 4-5 1x
- Category: lunch or dinner
- Method: roasting
- Cuisine: American
- For 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
- 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
- Roast the Sweet Potatoes and Brussels Sprouts: Preheat the oven to 400ºF.
- Toss the sweet potato with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer on a low-sided roasting pan. Toss the brussels sprouts with 3 tablespoons olive oil and a sprinkle of salt (optional). Spread them out, cut side down, in a single layer on a low-sided roasting pan. Roast the two trays of 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.
- Cook the quinoa: While the veggies are roasting cook the quinoa per package instructions (1 cup quinoa with 2 cups water for about 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. Set aside.
- Make the Vegan Lemon Parmesan Dressing: Using food processor or blender, finely chop the toasted pecans. Add the nutritional yeast, salt and 1 tablespoons of olive oil and pulse to combine.
- In a separate small bowl whisk the remaining 4 tablespoons of olive oil with the lemon juice, dijon, salt and pepper. Pour the mixture over the kale-quinoa and toss to combine. Sprinkle the pecan parmesan on top just before serving, and toss.
- Assemble the Buddha Bowls: 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.
[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.
Keywords: buddha bowl, healthy quinoa bowl, roasted veggie bowl