Vegan Buddha Bowl with Avocado Lime Dressing
This vegan Buddha bowl recipe packs all your favorite veggies into a single dish, topped with a creamy, zingy Buddha bowl sauce. We’ll show you how to perfect the roasting time so everything is crisp-tender.
The heart and soul of this healthy vegan bowl is a myriad of vegetables. To help them cook quicker, we cut them into small rounds and thin strips. Plus, this helps bring variety to each bite when combined in your bowl.
Start by roasting the heartier root vegetables first: sweet potatoes, carrots, beets, and radishes. Toss the chopped veggies in avocado oil, curry powder, and black pepper, and get them into a hot 425°F oven to roast for 20-25 minutes.
While these veggies roast, chop up your remaining veggies. We used red cabbage, bell pepper, broccoli, and collard greens, but you could also sub in kale and green cabbage. Toss them in the same seasonings, spread out onto another baking sheet, and roast with the other veggies for 10-15 minutes.
Meanwhile, blend together the ingredients for your avocado lime dressing. To make it as velvety smooth as possible, try soaking your cashews in cool water for a few minutes ahead of time. Drain, then add to a food processor along with olive oil, avocado, cilantro, garlic, and lime juice. The dressing will be thick. Set it aside to dollop on your Buddha bowls, or use a bit more water or lime juice to thin it out to your liking.
Arrange your roasted veggies in a bowl and top with the avocado lime dressing. Garnish with raw sunflower and pumpkin seeds, and enjoy!
- Need some protein? Add some chicken or fried egg on top (but keep in mind this won’t be vegan).
- Save some avocado and cilantro from the dressing to use as an additional garnish.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
2 sweet potatoes, sliced in rounds
3 large carrots, sliced into thin strips
1 beet, sliced in rounds
6 radishes, halved
2 tbsp avocado oil, divided
2 tsp curry powder, divided (AIP - substitute with ground ginger)
1 tsp black pepper, divided (AIP - omit)
1 cups red cabbage, sliced into thin strips
1 cups red bell pepper, sliced into thin strips (AIP - substitute with green onion)
1 cups broccoli, roughly chopped
2 cups collard greens, chopped
1/4 cups olive oil
1 cups cilantro, chopped
1/2 cups raw cashews, unsalted
1 garlic clove
2 tbsp lime juice
1 tbsp sunflower seeds (raw, unsalted)
1 tbsp pumpkin seeds (raw, unsalted)
Preheat the oven to 425°F and line two baking sheets with parchment paper.
Combine the sweet potatoes, carrots, beets, and radishes in a bowl. Drizzle 1 tablespoons of avocado oil on top and sprinkle with 1 teaspoon of curry powder and ½ teaspoon black pepper. Toss to combine, then spread evenly on the prepared baking sheet. Roast for 20-25 minutes, flipping the vegetables halfway through for even cooking.
Add the cabbage, bell pepper, broccoli, and collard greens to the bowl. Drizzle with remaining avocado oil, curry power, and black pepper and toss to incorporate. Bake for 10-15 minutes, or until the veggies have softened.
While the the vegetable are cooking, prep the dressing: Combine the olive oil with avocado, cilantro, cashews, garlic, and lime juice in a food processor or blender. Process until smooth and creamy. Add a bit of water to thin it out, if needed.
Arrange the roasted vegetables into two bowls and drizzle evenly with the avocado lime dressing. Garnish with sunflower and pumpkin seeds, and serve!