Roasted Buddha Bowl


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It’s now March and after a few months of winter it appears I’m going crazy. Why? Well, you can now add roasted cauliflower to my list of strange-but-true late winter food cravings. Weird, I know. Cauliflower has never been high on my list of comfort food vegetables, but for some reason I just couldn’t get the idea of a creamy roasted cauliflower recipe out of my mind. So I made a creamy cashew-based lemon tahini sauce and mixed it with roasted chickpeas, cauliflower, and broccoli. Doesn’t that just sound dreamy?

I may have just lost half of you, but hear me out; if you’ve never been a fan of cauliflower (or broccoli) this just might be the recipe that changes your mind. It turned my husband into a believer and I hope it does for you too.

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To make this simple dish a meal, I roasted some chickpeas to go along with it. The roasted chickpeas add a nice crunch to this mix and of course pair so well with the creamy sauce. Eric has recently discovered that the texture of roasted chickpeas is so much better than unroasted. So guess what we’ve been doing a lot lately? Yup, roasting chickpeas. This dish would also be wonderful served over a bed of grains if you are feeling so inclined. I planned on serving this with millet, proceeded to forget about it on the stove, and scorched the heck out of it. Figures.

The temperature is slowly climbing here in Southern Ontario and like many of you, we’re anxiously awaiting spring’s arrival. In the meantime, I’ll be celebrating “springing forward” on March 10th which will mean daylight until just after 7pm. Major progress!!

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5 from 3 reviews

Roasted Buddha Bowl

Vegan, gluten-free, soy-free


3-4 servings
Prep Time
Cook time


For roasting and serving
  • 1 head broccoli, chopped into bite-sized pieces
  • 1 head cauliflower, chopped into bite-sized pieces
  • 1.5 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
  • 1 tbsp Oil, divided
  • Salt & Pepper
  • Cooked grains, for serving (optional)
For the dressing
  • ½ cup cashews, soaked
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 1 large garlic clove
  • ¼ tsp fine grain sea salt
  • ¼ cup nutritional yeast
  • 6 tbsp water, or as needed to thin out


  1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.
  2. Preheat oven to 400°F and line two large baking sheets with parchment paper.
  3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.
  4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.
  5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400°F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in colour.
  6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.
  7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.


  • The leftover dressing should keep for 5 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary.
  • Need a nut-free dressing? Try this Lemon Tahini dressing on for size.

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The first time I made this dish I was so hungry (and the dish was so tasty!) I ate almost the entire dish straight from the mixing bowl with a fork. My camera wasn’t quick enough for me this time! That’s when I came up with the name Buddha Bowl because I was rocking a Buhhda-like belly the rest of the day. Note to self: if you eat an entire head of cauliflower in one sitting you will pay the consequences. Carry on.

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{ 9 comments… read them below or add one }

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Mrs-S February 26, 2017
Recipe Rating:

We had this tonight and it was so good.The dressing was delicious. I could find a million things to pour it on .


Angela Liddon February 27, 2017

I love how versatile this dressing is! Have fun ;)


Edwina | Kitchen Appliances February 2, 2017

I have only recently discovered how wonderful roasted cauliflower is. This recipe looks delicious. And the sauce would be perfect. I’m going to make it soon.


Angela Liddon February 3, 2017

I hope you enjoy it when you give a try, Edwina! I’d love to hear what you think.


bonnie January 6, 2017

Is there any ready made dressing available so I don’t have to make one and can have it on had for quick use? Thanks.


Kristen November 6, 2016
Recipe Rating:

Such a great recipe. This shows up on our menu at least once a month. My husband even liked it cold for lunch the next day.


Angela Liddon November 7, 2016

Oh, I love this recipe for lunch leftovers, too! I’m so glad you and your husband have been enjoying it.


Mei October 10, 2016
Recipe Rating:

Found this recipe via Vega. The dressing is fabulous!! I can see this dressing being my go to!


Angela Liddon October 11, 2016

Glad you enjoyed it, Mei!


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