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.
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!!
Roasted Buddha Bowl
3 to 4 servings
If you think you’re not a fan of cauliflower or broccoli, this might just be the recipe that changes your mind. Roasted to perfection and served with an addictive (seriously, addictive) cashew-based garlic lemon tahini sauce, these veggies get downright dreamy. The addition of roasted chickpeas boosts the dish to a full-blown meal, and lends it a delightful crunch, too. I love serving it on a bed of warm quinoa. Pro tip: The dressing recipe makes only half a cup (125 mL), so if you’re someone who likes a lot of dressing with your bowls (or even a versatile dressing for workweek lunches!), I recommend doubling it.
For the bowl:
- 1 large head broccoli, chopped (5 to 6 cups/325g to 390g)
- 1 large head cauliflower, chopped (5 to 6 cups/400g to 480g)
- 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
- 1 tablespoon plus 1 teaspoon (20 mL) olive oil
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Cooked grains (such as quinoa) (optional)
For the dressing:
- 1/2 cup raw cashews, soaked
- 2 tablespoons (30 mL) fresh lemon juice
- 1 tablespoon (15 mL) tahini
- 1 large garlic clove
- 1/4 teaspoon fine sea salt
- 1/4 cup (20 g) nutritional yeast
- 6 tablespoons (90 mL) water, or more if needed
- Soak cashews in a bowl of water overnight or for at least 8 hours. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. Drain.
- Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Place the chopped broccoli and cauliflower onto one baking sheet. (If it doesn’t all fit on one, you can add some onto the second sheet.) Drizzle with 1 tablespoon oil and toss until coated. Sprinkle with a generous amount of salt and pepper. Place into the oven.
- Place a tea towel on the counter and spread out the drained chickpeas. Fold the sides of the towel over the chickpeas to cover, and roll the chickpeas around until dry. Transfer chickpeas onto the parchment-lined baking sheet. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are fully coated. Sprinkle with salt and place into the oven.
- Roast the broccoli, cauliflower, and chickpeas for 25 to 30 minutes, until the broccoli and cauliflower are lightly browned and the chickpeas are golden. (At the halfway mark you can give the chickpea pan a gentle shake to roll them around in the pan.)
- Meanwhile, add all of the dressing ingredients into a blender and blend on high speed until smooth. If you are cooking grains, such as quinoa, cook them now, too.
- Plate the cooked grains (if using), and top with the roasted broccoli, cauliflower, and chickpeas. Drizzle on a generous amount of dressing. Season with salt and pepper, and any desired spices (I like to add smoked paprika and/or cayenne pepper, too).
- If you have leftover dressing, it will keep for up to 5 days in the fridge in a sealed container. The dressing will thicken as it sits (especially when chilled), so you can add more water to thin out as necessary, or simply allow it to come to room temperature before serving. Any leftover grains, chickpeas, and veggies will keep in a sealed container in the fridge for up to a few days. I tend to reheat them in a skillet with some oil over medium heat.
Need a nut-free dressing? Try this Lemon Tahini dressing on for size.
Nutrition Information(click to expand)
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.
I’ve had this recipe bookmarked since the day it was posted, but I never seem to get around to making it because everything looks so good except for the sauce.
Because I hate tahini. I’ve tried it so many times, and the only time I don’t hate it is when it’s in store bought hummus. Whenever I try to use even the smallest amount in anything that I make, it tastes horrible. Would leaving it out completely negate the purpose of making that sauce? Is there a different sauce you could recommend?
When I make the sauce I add avocado instead of cashews. When I add a whole avocado, a bit more lemon and extra water to thin it out to the consistancy I like you can’t even taste the tahini. It’s still sooo good! If I were you I would use it just maybe half of it instead of a whole tbs. You should really try this dish. It is worth playing around with a bit.
You could just replace it with whatever nut butter you have on hand. I imagine almond or cashew would work well. Really, I’m sure any seed or nut butter you prefer would be totally fine.
Since finding this recipe two months ago I have made this every week at least twice. It is soooooo good!!!!! I put 1/2 an avocado in instead of cashews so need more water for the consistancy I like but other than that I stick to the recipe. Just finished my second bowl this week and I want another! Thanks for your blog. I love how your recipes have evolved over the years.
Thank you for your recipes! I have recently had to go vegan and gluten-free for health purposes and have been floundering a bit with what to make. Everything I’ve tried from your site has been wonderful. I made this bowl tonight and it was AMAZING! If I hadn’t made it with quinoa and felt completely stuffed, I could’ve eaten the whole bowl. Thank you again!
I was looking for an ‘antidote’ to all of the heavy holiday eating we have been doing, and luckily I had all the ingredients for the buddha bowl on hand. I just made it, and it is AWESOME. Thank you for another delicious, satisfying, healthy recipe! Happy New Year!
This looks yummy! I’m not a big fan of Tahini – could I leave it out or replace it with something else? Thoughts? Thank you!
I just made this tonight .. you are actually amazing Angela thank you!!
any good replacements for nutritional yeast? I meal planned for the week but missed this ingredient. =( and I’m making it tonight!
I was wondering what type of cashews you use in this recipe, it doesn’t specify. I would guess raw because you have to soak them. I bought “roasted” and am soaking them now. Wondering if I even need to because they’re already roasted? Also, I bought Bragg’s nutritional yeast “seasoning”. The ingredients seem the same as normal nutritional yeast, I’m just thrown off because it says “seasoning”. I’m new to these vegan type ingredients, and just was wondering if you could help me understand. Thank you!!
So I made this recipe 2 nights ago for dinner & my husband & I thoroughly enjoyed! Only comment on it is re: leftovers. We reheated the leftovers tonight & it tasted really funny! Has anyone else had this experience? Maybe if I don’t put the dressing on the leftovers? It had a really strong/pungent taste that wasn’t very pleasant. If others have also experienced this, might be worthwhile to add a note about storing the leftover veggies/dressing separately?
This was so yummy!! I used adzuki beans and I would probably try a lot of different sauces with this. Very easy and delicious!
Just tried this tonight with some rainbow quinoa–it was delicious! Your recipes are always a win! Thanks for sharing!
Made this 1/20/14. Served over tri-colored quinoa. It was awesome. Healthy whole food deliciousness. Can’t wait for the cookbook :) Thanks for another great recipe, Angela. XO
Made this for dinner tonight. I could not believe how delicious it was. I always expect to love your recipes but I could not stop eating it. But even more exciting, my two year old could not stop eating it either. He kept asking for more, and he is a picky eater. Thank you thank you thank you!!!! :)
I made this last week & it was fantastic! Making it again this week. Thanks so much for this delicious recipe.
I love this recipe. It is easy and so good!! This will be a regular on our menu for sure! Thanks so much!
Made this last night, so delish! I changed it up a bit and sprinkled cumin on the veggies before sticking them in the oven, this gave the dish a bit more flavor and a slight kick.
For the past 21 days I was on a Daniel fast, which is basically vegan but even stricter. I was so happy to find your website and such great recipes. After a while you get tired of soup and chili. I made your pasta recipe with butternut squash, wonderful. The best was the Buddha Bowl, it was the first time I have ever enjoyed cauliflower. Thank you so much. I have finished my fast but I will continue to make your recipes because they are plain good.
I just made this bowl of awesome tonight. I’m still eating it and already can’t wait for tomorrow’s leftovers. This will definitely become a regular meal for me. It was my first time working with nutritional yeast. I’ve been avoiding recipes that call for it for years, and now I wonder why. Thanks for the awesome recipe!
My husband and I have fallen in love with this (as well as many other of your recipes!). However, the second time we made it, we doubled the batch as to leave left-overs. The first night, it was as perfect as we remembered. However, now that we are eating the left-overs there is a LOT of heat- by the end of the bowl it’s pretty uncomfortable. Any idea why this may be? Also the cauliflower now has a radish sort of taste to it. Again, curious if it’s the sauce or if cauliflower can take on this heat somehow. Thanks!!!
I am in Mexico , Puerto Vallarta for 4 months and wondered if you can make Tahini, with sesame seeds here? we can get the seeds but not the Tahini prepared. I love to use my Nutri Blast machine which whips up everything even better than the Vitamix blender I used to use.
Any recipes out there for Tahini?
Angela, Thank you for this wonderful recipe! Simple and delicious. Served it over cubed steamed (leftover) sweet potatoes and really enjoyed the flavor combo! Making it again tomorrow :-)
I tried this recipe tonight by roasting broccoli, asparagus, brussel sprouts, and chickpeas, and serving it over organic kamut. It. Was. Amazing. My fiancé and I will be using your website a ton from now on for food inspiration. Thanks for sharing!
This recipe was delicious! I added butternut squash and mushrooms and sprinkled everything with cumin. We will defintely make this again. Thank you Angela!
Just tried this and it is *amazing*! My meat-eating husband and I ate it like it was junk food or something. I added some red quinoa (cooked with the lemon rind and a spoonful of tahini) for some extra crunch and protein and it turned out great. Thanks for sharing a fantastic recipe!
This recipe is so delicious! We eat it at least 3 times a month!
I just discovered this recipe about a month ago, and it has quickly become one of my favorite dishes. Anyone have any other veggie combos they’ve tried? I’m thinking of trying one with chickpeas, kale (sauteed instead of roasted) and _______??? some other veggie. Was thinking of an asparagus and cauliflower version as well.
I made this with broccoli, tomatoes and onions. Turned out well I think :) Add the tomatoes after half the time though.
Kale sounds nice! I imagine carrots, leek, zucchini or mushrooms would be nice, too :)
Oh my goodness. I made this for dinner and it is amazing! I made some adjustments to meet the needs of the moment, but the spirit of the final dish was fully yours. Thank you. I will make this again, no doubt.
I’m new to healthy cooking and vegan dishes – can I get more info on what nutritional yeast is – what is is – what it does – and where I buy it
Oh my goodness! This is the most excellent dish! It’s a keeper for sure. Simple and easy cleanup too. I did add one more vegetable, onions. Everything came out perfect. Great comfort food. Plenty of protein. Mix of textures: crunchy, soft, and wonderfully creamy. Thank you!
Absolutely delicious! Loved it and will make again.
Is there anything I can substitute for the tahini? I live in an isolated community in northern Canada and it’s not readily available.
Hello, I am new here! While surfing the internet for some yummy recipes I found your site, the recipe above and we just finished eating all of it. My boyfriend who is a passionate meat-lover just couldn’t get enough. Thank you!
I can confirm!! It IS DELICIOUS! I will be eating this for lunch this week! IT tastes AMAZING! It’s almost as if I’m having a super cheesy bad-for-me lunch! But it’s sooooo good in more ways than one! ;) Two thumbs up!
I’ve been drooling at this for days, but I don’t have an oven in my tiny studio apartment. Maybe I’ll try to saute this up, instead.
Mmm, this was delicious! I ate almost all of it by myself haha, wouldn’t have lasted for three meals here! I ate it plain though, with grains (and maybe some fresh salad?) it would have served more people.
hi-wondering what kind of nutritional yeast you use? thank you!!
I just made this for lunches this week. SO GOOD!!
You had me at all of the roasting and tahini dressing. :)
Hi! I have a very severe allergy to sesame seeds and I was wondering if there were any similar-tasting substitutes for the tahini sauce. Thanks!
I love your blog and your 1st cookbook and hardly wait for your 2nd one. I have recently been diagnosed with several food sensitives cashews, brazil nuts and peanuts to name a few. I eat vegan, wheat free and dairy free any suggestions what I can do to replace cashews in a recipe as I know they are great to replace dairy?
Ummm….this is the first recipe of yours I’ve tried and I have to say….YOU.ARE.AMAZING. Thank you SO much!! I’ll be picking up a copy of your cookbook tomorrow : ) I so appreciate you doing what you do, I’m newly vegan and loving it!!
Was looking for a new recipe to make with the tons of broccoli and cauli i had in the fridge. Was lazy so I blanched them instead, and used pre-made tachina. Can’t wait to try it!
Hi, tried the recipe but I think that the measurements for the lemon tahini sauce are off. I follow the measurements as prescribed but it came out too salty I think that it is because of the 1/4 of cup for nutritional yeast, I also compared the measurements with your original lemon tahini dressing from your book and they were completely different. it even gave me headache I wonder how could I fix the dressing to use it for a later dish?
OMG. This is so good. I am obsessed and want to eat it everyday. Thanks, Angela, for another great recipe!! :-)
Anyone know the calorie and fat content on this amazing dish?
I just wanted to tell you this recipe has become a weeknight staple in our house and we have played with many variations! Roasted chickpeas/red onions/brussel sprouts/sweet potato and omit the quinoa; roasted sweet potato, chickpea, avocado, and cilantro tacos with this same dressing but made with lime instead of lemon and plenty of cumin on the chickpeas; I could go on. I truly cannot thank you enough for the base dressing recipe! This single post has made us so much less stressed during the week without resorting to unhealthy food. Thank you!!
This looks great, is there an other alternative for the nutritional yeast? I’m fasting and I have to remove all yeast products from my diet for a short period of time.
This was my second time making this delicious recipe. The first time the fresh garlic was a little strong in the dressing. This time I roasted 2 garlic cloves with the rest of the veggies and used those in the dressing. Also added Braggs and a bit of apple cider vinegar to dressing. Yum!
Coming from a meat-eater, this was so, so, so good! Everything a great recipe should be and so comforting :) We are going to be making this very often around here.
Hi Angela! Do you have a version of this sauce without nutritional yeast?
Hi! I’d like to make this but I’ve got no food proccessor :(
However I do have 100% cashew butter and I was wondering how much to swap in…thanks!