Cauliflower, Sweet Potato & Chickpea Buddha Bowls
These hearty & delicious vegan buddha bowls are filled with quinoa, cauliflower, sweet potato, chickpeas, spinach & drizzled with an easy hummus dressing. Packed with plant-based protein & fiber, it’s a great weeknight meal or meal prep idea!
One of the best parts about the warmer months is all of the fresh produce that we can incorporate into our meals. I always find myself making more veggie-packed meals when the weather starts getting warmer because it’s just what my body craves! One of my favorite all-in-one meals is these vegan buddha bowls — a supremely healthy, delicious and nourishing bowl.
For those of you who don’t know, a buddha bowl is essential a mix of grains (usually a whole grain like quinoa, brown rice or farro), filled with roasted veggies and hearty toppings (think: seeds & nuts), and drizzled with a flavorful sauce. So today, I’m sharing one of my favorite buddha bowl recipes that I make on repeat. The combination of these flavors is just pure bliss!
This vegan buddha bowl is loaded with plant-based protein from the chickpeas and quinoa, along with fiber from the sweet potato and cauliflower. This combination of ingredients will leave you feeling full and satisfied while providing your body with all the essential vitamins and nutrients it needs.
If you are in need of weeknight dinner ideas, then you’re in the right place! Making this meal the perfect solution for a weeknight dinner when you don’t have much time to cook or you’re simply craving a wholesome, nourishing and delicious bowl of goodness.
Buddha Bowl Ingredients
• Quinoa – I love using quinoa as the base of my buddha bowls because it is gluten-free and high in protein. Quinoa also contains all nine essential amino acids making it an excellent source of protein for vegans. If you don’t have quinoa, feel free to substitute another grain such as brown rice.
• Cauliflower
• Sweet Potato
• Chickpeas
• Spinach – for this recipe we are using frozen chopped spinach; I find that it’s easier to cook and you get more bang for your buck.
• Hummus – store-bought or make your own using my recipe – it’s super easy!
• Nutritional Yeast
• Seasonings – salt, black pepper, smoked paprika, garlic powder, onion powder, red pepper flakes
• Toppings – this is where it gets fun! I find the toppings that compliment this bowl best are avocado, roasted cashews, sunflower seeds and hemp seeds. But, as always, feel free to get creative!
How To Make Buddha Bowls
Making buddha bowls is very simple. Once you have all the ingredients prepped and cooked, grab a bowl and assemble the ingredients. Then, decorate with the toppings and dressing. It’s as easy as that!
There are two things I love most about this dish. One, is that this recipe can be made in just under 45 minutes! That means you can enjoy a healthy dinner without having to sacrifice your busy schedule. Second, is that it’s a complete meal in one bowl — containing whole grains, protein, vegetables and healthy fats. Oh, and I almost forgot, it’s delicious. You can’t go wrong!
If you try this recipe, please leave a comment and a star rating, and share your buddha bowl creation with me on my Instagram. I love seeing your creations!
More Vegan Dinner Recipes:
• Black Bean & Sweet Potato Veggie Burgers
• Roasted Buffalo Cauliflower Bowl
• Black Bean and Sweet Potato Rice Mixture
Cauliflower, Sweet Potato & Chickpea Buddha Bowls
Ingredients
- 1 cup quinoa, cooked per package instructions
Roasted Vegetables
Chopped Spinach
- 2 tablespoons olive oil
- 1 16oz bag frozen chopped spinach, defrosted
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- pinch red pepper flakes
Hummus Dressing
- ½ cup hummus
- ¼ cup water
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- avocado
- roasted cashews
- sunflower seeds
- hemp seeds
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- Add the chopped cauliflower, chopped sweet potatoes and chickpeas to a large bowl. Drizzle with olive oil, salt, black pepper, smoked paprika, garlic powder and onion powder. Toss until evenly coated, then transfer to the baking sheet and evenly spread out. Bake for 35-40 minutes.
- While the vegetables are in the oven, prepare the quinoa by cooking per package instructions.
- Prepare the spinach by adding the defrosted spinach to a pan over medium heat along with the olive oil, salt, garlic powder and red pepper flakes. Sauté for 7-10 minutes.
- Prepare the hummus dressing by adding the hummus, water, nutritional yeast, salt and black pepper to a small bowl and whisking until combined.
- Once the vegetables are done roasting, it's time to assemble the bowls! Add the quinoa, sweet potatoes, cauliflower, chickpeas and spinach to a bowl. Garnish with desired toppings, such as sliced avocado, roasted cashews, sunflower seeds and hemp seeds. Finally, drizzle the hummus dressing over top. Enjoy!
