There are a million ways to put together a buddha bowl. They’re super versatile and almost everyone has their own twist to it. I love this one specifically because of this twist on the famous Green Goddess dressing. Im not reinventing the wheel here, just adding my own little twist. Its creamy, tangy and has just the right amount of herbs. Not to mention, the veggies all get roasted together making this one damn delicious and easy meal.

Quinoa is the base, as I love to always prep and cook a few cups of cooked quinoa for the week so I usually already have it on hand. Its a super simple trick to have this ancient protein superfood on deck at all times. It only takes 18 minutes to make, and unlike rice, it’s really hard to mess up even if you’re a first time cook. Just pop 1 cup quinoa in a pot with 2 cups water or broth. Let it boil, cover it, turn it down to low and set a timer for 18 minutes. Yep, thats it! You can prep other stuff while its cookin’ and even double that amount if you want to use it for other things that week.

Anyway, this bowl has got it goin on. You can even prep all of the toppings separately and make different versions throughout the week. Do whatever feels good, and have fun doing it!

Makes 2-3 bowls

Prep time: 10 minutes

Total time: 30 minutes

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The Goods:

Roasted Veggies:

  • 1 head cauliflower, florets separated

  • 2 small sweet potatoes, peeled and sliced

  • t tbsp extra virgin olive oil

  • 1 tbsp garlic powder

  • 1 tbsp paprika

  • 1 tbsp dried thyme

  • 1 tbsp turmeric

  • 1 tbsp salt

  • 1 tbsp black pepper

The Bowls:

  • 1 cup cherry tomatoes

  • 1 handful romaine, chopped

  • 1 avocado, sliced

  • 2 cups quinoa, cooked

  • 1 lemon, sliced

  • Roasted veggies (see recipe below)

  • Green goddess cashew dressing (see recipe below)

Green Goddess Cashew Dressing:

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  • 1/4 cup soaked cashews

  • 1 avocado

  • 1/4-1/2 cup water

  • 1/4 cup dill

  • 1 cup packed parsley 

  • 1 cup packed basil

  • 1 tsp nutritional yeast

  • 2 tbsp white wine vinegar

  • 1 tsp apple cider vinegar

  • 1 lemon, juiced

  • 2 cloves garlic

  • salt + pepper to taste

The Methods:

Roasted Veggies:

  1. Preheat oven to 375. 

  2. On a sheet pan, combine all ingredients, if you are oil free, just make sure to put down parchment paper first. 

  3. Bake for 30 minutes or until veggies are fork tender.

Cashew Green Goddess Dressing:

  1. Add all ingredients to a blender and blend until smooth. Use with bowls and keep the rest as a dip! 

Assemble your bowls:

  1. Grab 2-3 bowls or 2-3 mason jars.

  2. Assemble your bowls or jars anyway you'd like. If assembling jars, make sure to add the dressing on the bottom! 

  3. Add the lemon wedge on the side for serving.


Did you make this recipe?

Tag your photos #chefbai

Leave your secret tips or questions in the comments below! I’ll do my best to answer every comment. 

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