Vegan Buddha Bowl is a delicious complete meal with a perfect mix of roasted veggies and seasonings.
Course Main Dish
Cuisine Vegan
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4Servings
Calories 735kcal
Author Ginny McMeans
Ingredients
1tablespooncoconut oil
1headcauliflower, cleaned and cut into florets
1headbroccoli, cleaned and cut into florets
15ounceschickpeas, 1 can, drained, rinsed and patted dry with a paper towel
½teaspoonsalt
¼teaspoonground black pepper
½cupred, onion, diced
½cupcashews
Cheesy Almond Sauce (recipe follows)
Cheesy Almond Sauce
¾cupAlmonds, raw, soaked from 2 hours to overnight.
½cupWater
¼cupNutritional yeast
2tablespoons Fresh lemon juice, about ½ lemon, plus more after tasting - if desired
½teaspoonDry mustard
½teaspoonsalt
¼teaspoonground black pepper
½cupExtra virgin olive oil, more if wanted
Pure maple syrup, optional
Instructions
Preheat the oven to 400°F.
Sprinkle the coconut oil on a baking sheet.
Arrange the broccoli, cauliflower, and chickpeas onto the baking sheet.
Toss to coat the vegetables with the oil.
Sprinkle with salt and pepper.
Roast for 30 minutes, tossing the vegetables after 15 minutes.
Remove from the oven. Toss with the red onion and cashews.
Serve with Cheesy Almond Sauce.
For the Cheesy Almond Sauce
Drain the almonds and add them to a blender.
Add the rest of the ingredients, except the oil and maple syrup.
Blend at medium-high speed until the mixture is as smooth as you can get it. Different blenders will do different work because of the amount of power that they have. No matter what your blender, you will get a delicious almond sauce.
Now, slowly pour in the olive oil through the opening in the lid. I found ½ cup to be perfect, but you may add a little more if you would like it thinner.
Taste the sauce. See whether you would like a little bit more lemon juice. Sometimes I do, but not always.
Some people like a dash of maple syrup, also.
Notes
Storing in the refrigerator: All the veggies can be prepared, but not cooked, and kept in the refrigerator for up to 4 days. Prepare as directed above.The sauce will keep in the refrigerator for about 4 days.