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Tasty Veggie Quinoa Bowl

Featured in: Flavorful Vegan Meals and Snacks

This veggie bowl gives you a complete meal that's nutritious and filling. Fluffy quinoa forms the foundation topped with tender roasted sweet potatoes, cauliflower, and protein-packed chickpeas. The fresh kale gives it a nice snap, while the spicy cashew sauce ties everything together with its smooth texture and rich taste. You can fix all the parts beforehand and keep them apart for quick assembly throughout your week. It works for both midday and evening meals, and it's naturally vegan and gluten-free, so it fits lots of eating styles.
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Updated on Sat, 19 Apr 2025 17:22:44 GMT
Buddha Bowl with Roasted Veggies Pin it
Buddha Bowl with Roasted Veggies | tastefullyrecipe.com

Vibrant roasted veggies, fiber-packed quinoa, and a smooth cashew topping blend together in this colorful Buddha bowl. Each element brings its own unique crunch and taste, giving you something new with every mouthful. The mix of roasted cauliflower, sweet potatoes, and chickpeas offers a well-rounded meal that'll keep you full and boost your energy.

I've whipped up this bowl so many times for my family and they always clean their plates. Even my veggie-hating teen daughter asks for more - especially when I pour extra cashew sauce over the top.

Exceptional Bowl Ingredients

  • Cauliflower: Go for tight, cream-colored heads without any discoloration for best taste
  • Sweet potatoes: Pick medium ones with smooth, unmarked skin
  • Quinoa: Always wash thoroughly before cooking to get rid of bitterness
  • Chickpeas: Make sure to dry them completely after rinsing for extra crunch when roasted
  • Fresh kale: Look for bunches with bright green, firm leaves
  • Cashew butter: Stick with unsalted, raw options for the smoothest sauce

Building Your Delicious Bowl

Get the quinoa ready:
Start by mixing with the right amount of water. Give it a quick toast in the pot first. Cook until soft and fluffy. Keep it covered after cooking for the best results.
Cook the vegetables:
Get your oven nice and hot first. Spread veggies out so they don't touch. Test with a fork to know when they're done. Add seasonings right after cooking.
Tasty Buddha Bowl with Roasted Vegetables Pin it
Tasty Buddha Bowl with Roasted Vegetables | tastefullyrecipe.com

When I was little, my grandma always threw turmeric into her roasted veggies. She talked about how good it was for healing, and nowadays science backs up what she knew all along.

I can't get enough of quinoa in my daily cooking thanks to how flexible and healthy it is. Every time I cook it, I think about how such a basic food can pack so much goodness.

Tasty Companions

Make this bowl even heartier by eating it with some fresh-baked flatbread or sipping some hot ginger tea alongside it. When I want to fancy things up, I sprinkle some toasted pumpkin seeds on top and finish with a splash of good olive oil.

Customize Your Creation

Try butternut squash instead of sweet potatoes in the fall, or swap the kale for baby spinach if you want something gentler. In summer, I love to throw in fresh herbs from my garden like basil or cilantro to brighten things up.

Storage Tips

These bowls stay yummy when you keep them in sealed containers in the fridge. The veggies hold up better if you warm them in a cooler oven rather than zapping them in the microwave.

Detailed Buddha Bowl with Roasted Vegetables Pin it
Detailed Buddha Bowl with Roasted Vegetables | tastefullyrecipe.com

Through countless times making Buddha bowls, I've figured out that getting the mix of textures and temps just right makes all the difference. I turn to this combo whenever I want something that fills me up and makes me feel good inside and out.

Frequently Asked Questions

→ Can I fix this bowl ahead of time?
Sure thing. You can get the parts ready up to 3 days early. Get the quinoa cooked, mix up the sauce, and cut your veggies before you need them. Just keep everything in separate containers in your fridge.
→ How long will the cashew sauce stay good?
The spicy cashew sauce keeps well for about a week when you store it in a sealed container in your fridge.
→ What can I use instead of cashew butter?
Try almond butter or sunflower seed butter if you want. They'll taste a bit different but they'll still be yummy.
→ What's the best way to save leftover roasted veggies?
Put your leftover roasted veggies in a sealed container in the fridge for up to 4 days. Warm them back up in a 350°F oven for about 15 minutes.
→ Will this bowl really keep me full?
Definitely. This bowl will keep you satisfied because it has protein-rich quinoa and chickpeas, lots of fiber from the veggies, and healthy fats in the cashew sauce.

Veggie Quinoa Bowl

A colorful bowl packed with roasted sweet potatoes, cauliflower, protein-packed quinoa and chickpeas, all drizzled with smooth spicy cashew sauce.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Veggie mash-up

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Quinoa base

01 1 cup uncooked quinoa
02 2 cups broth or water
03 tiny bit of salt

→ Main bowl

04 2 1/2 Tablespoons olive oil, split up
05 1 teaspoon turmeric powder
06 1 teaspoon cumin powder
07 1 teaspoon smoky paprika
08 1/2 teaspoon sea salt plus extra for seasoning
09 1/2 teaspoon ground pepper
10 1 whole cauliflower cut into chunks (roughly 6 cups)
11 2 regular sweet potatoes diced into 1-inch squares
12 1 15 oz. can chickpeas (washed and drained)
13 3 cups torn kale leaves

→ Nutty hot sauce

14 1/2 cup smooth cashew butter
15 1 Tablespoon rice vinegar
16 1 big garlic clove
17 1 chunk of ginger (one inch), grated or chopped tiny
18 3 Tablespoons water with extra as needed
19 juice squeezed from 1 small lime
20 1 teaspoon maple syrup
21 2 teaspoons spicy chili paste or add more if you want
22 1/4 teaspoon sea salt

→ Extra garnishes

23 avocado cut into slices
24 seeds from sesame
25 seeds from pumpkin
26 crispy coconut chips

Instructions

Step 01

Turn your oven on to 425ºF.

Step 02

Wash quinoa thoroughly and dump it in a pot. Pour in the broth or water with a tiny bit of salt, then turn heat to medium-high until it boils. Turn down the heat so it bubbles gently without the lid for 15 minutes. You might need to lower the heat more toward the end. Take the pot off the stove, put the lid on, and let it sit for 5-10 minutes. When you're ready to eat, stir it with a fork to fluff it up.

Step 03

Stir together 2 tablespoons olive oil, turmeric, cumin, smoky paprika, salt and pepper in a big bowl. Toss in the cauliflower chunks and sweet potatoes until they're all coated. Spread them out flat on a big baking sheet. Quick tip: If you don't want yellow fingernails from the turmeric, grab a spatula or some plastic gloves for mixing.

Step 04

Bake the veggies in the oven, stirring once halfway, until they're brown and soft, about 25 minutes. When they come out, toss the chickpeas right onto the hot pan. Mix gently and add a bit more salt and pepper if it needs it.

Step 05

While veggies are cooking, pour the last 1/2 tablespoon olive oil over the kale with a small pinch of salt. Squeeze and rub it hard until it gets darker and much softer, for about 2-3 minutes.

Step 06

For the nutty hot sauce, throw the cashew butter, rice vinegar, garlic, ginger, water, lime juice, maple syrup, chili paste or sriracha, and salt into a blender. Slowly add more water if needed until the sauce is smooth and runny enough. Taste it and add more spice or salt if you want.

Step 07

To serve, put cooked quinoa in your bowls first, then top with kale and the cauliflower/sweet potato/chickpea mix. Add any extra toppings you like. Pour plenty of the spicy cashew sauce all over it.

Notes

  1. You can cook the quinoa up to 3 days early and keep it in the fridge
  2. The nutty hot sauce stays good for up to 4 days when stored ahead
  3. You can cut up the cauliflower and keep it in a sealed container up to 2 days before cooking
  4. Sweet potatoes can be cut and kept in water up to 8 hours before you need them

Tools You'll Need

  • Big baking sheet with edges
  • Medium cooking pot
  • Blender
  • Big mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (cashews)