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Roasted vegetables tossed in a white bowl and covered with creamy sauce.
5 from 1 vote

Vegan Buddha Bowl with Roasted Veggies

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 735kcal
Author Ginny McMeans


  • 1 tablespoon coconut oil
  • 1 head cauliflower, cleaned and cut into florets
  • 1 head broccoli, cleaned and cut into florets
  • 15 ounces chickpeas, 1 can, drained, rinsed and patted dry with a paper towel
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup red, onion, diced
  • ½ cup cashews
  • Cheesy Almond Sauce (recipe follows)

Cheesy Almond Sauce

  • ¾ cup Almonds, raw, soaked from 2 hours to overnight.
  • ½ cup Water
  • ¼ cup Nutritional yeast
  • 2 tablespoons Fresh lemon juice, about ½ lemon, plus more after tasting - if desired
  • ½ teaspoon Dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup Extra virgin olive oil, more if wanted
  • Pure maple syrup, optional


  • 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.


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.


Serving: 1Serving | Calories: 735kcal | Carbohydrates: 48g | Protein: 22g | Fat: 54g | Saturated Fat: 9g | Sodium: 632mg | Potassium: 1028mg | Fiber: 15g | Sugar: 10g | Vitamin A: 312IU | Vitamin C: 81mg | Calcium: 167mg | Iron: 6mg