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    Home > Blog > Vegetarian Recipes > Light and Fresh Buddha Bowl

    Light and Fresh Buddha Bowl

    by Teri Lyn Fisher · Published: Mar 22, 2017 · Modified: Nov 27, 2020

    Jump to Recipe
    A light and fresh Buddha bowl topped with creamy garlic cashew sauce and a fork.

    I feel like buddha bowls are everywhere right now and I’m totally happy to jump on that bandwagon! “______ bowls” are some of my favorite dishes ever….whether it’s a sushi/poke bowl, a burrito bowl, a falafel bowl, etc. I love a good buffet of ingredients that can be tossed (or nicely arranged) together into a large bowl and eaten like a salad that’s not really a salad, which makes it even that much better.

    Since it’s officially spring, we wanted to start the season off the right way with a fresh and delicious bowl of vegetables, that’s also extremely hearty (Oh so probably a good time to mention that this dish is 100% vegan! Yay!) While I love everything in this bowl it’s really all about the creamy, velvety, luscious cashew cream sauce that’s just SO.GOOD. It’s basically like crack. I could probably drink a huge glass of this stuff, it’s THAT good. I also love how versatile this sauce is; I literally drizzle it onto anything. We also topped our bowl off with some “everything seasoning” because why not, right?

    I also love this dish because you can have it hot or cold. I can’t even tell you how much a love cold roasted veggies. They’re just so good…especially beets! I swear it’s like natures candy. Yum! Anyway, get in the kitchen and whip this bowl up, it’s totally worth it, I promise. Enjoy! xx, Jenny

    Check out our Meal Prep Grain Bowls for another light option!

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    A light and fresh Buddha bowl topped with creamy garlic cashew sauce and a fork.

    Light and Fresh Buddha Bowl Topped with a Creamy Roasted Garlic Cashew Sauce

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      INGREDIENTS  

    Creamy roasted garlic cashew sauce

    • 1 ¼ cups raw cashews
    • ¾ cup chicken stock or vegetable stock
    • 1 head roasted garlic cloves
    • 1 tablespoon nutritional yeast or sub with 2 teaspoons onion powder + 1 teaspoon dry mustard
    • ½ teaspoon ground coriander
    • salt and pepper to taste

    assembly

    • 3 cups cooked red quinoa
    • 2 cups chopped, roasted sweet potato
    • 2 cups roasted cauliflower florets
    • 2 cups chickpeas, drained
    • 4 small red beet, peeled, cut into 1/6’s and roasted
    • 1 avocado, diced
    • 4 large dino kale leaves, ribs removed, thinly sliced and massaged

    garnish

    • everything seasoning

      INSTRUCTIONS  

    • For cashew sauce: Place all ingredients into a blender and blend for 2 to 3 minutes or until sauce is completely smooth with a good drizzle consistency. Adjust seasonings and set aside.
    • To assemble: Set out four wide and shallow bowls and fill each with ¾ cup quinoa. Divide the remaining ingredients in even, small piles into each bowl of quinoa. Lightly season each bowl with salt and pepper and drizzle with as much or as little cashew sauce as desired. Finish each bowl with a sprinkle of everything seasoning and serve.
    Calories: 749kcal Carbohydrates: 98g Protein: 28g Fat: 31g Saturated Fat: 5g Cholesterol: 1mg Sodium: 209mg Potassium: 1794mg Fiber: 21g Sugar: 18g Vitamin A: 10656IU Vitamin C: 51mg Calcium: 158mg Iron: 9mg

    March 22, 2017 / 7 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    March 22, 2017 / 7 Comments

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    1. Ali

      March 02, 2021 at 2:54 pm

      5 stars
      I like a little tang in my cashew sauce, so I added a generous splash of apple cider vinegar. It was so good, I couldn’t stop eating the sauce by the spoonful.

      Reply
    2. Anne

      February 02, 2021 at 3:36 pm

      5 stars
      This recipe is really nice. I followed the directions for the cashew sauce, and mostly improvised the rest based on the vegetables that we had on hand. It’s simple, easy, and healthy.

      Reply
      • Jenny Park

        February 02, 2021 at 7:31 pm

        That’s so great to hear! Love the cashew sauce and yes, the rest of this dish is so adaptable!

        Reply
    3. Ruth Powell

      April 19, 2017 at 7:25 am

      What a delicious recipe. I love trying new things and I just tried making this today. Everybody loved it, of course! Thank you for sharing it!

      Reply
    4. Will Sing For Dessert

      March 24, 2017 at 12:06 pm

      Wow this looks phenomenal. Definitely adding this to the dinner menu rotation!

      Reply
    5. Elizabeth

      March 22, 2017 at 9:22 am

      YASSSSSS ALL THE BOWLS!!!!! This is a PERFECT lunch! Any reason you opted for raw cashews vs roasted? Does the consistency get weird?

      Reply
      • Jenny Park

        March 22, 2017 at 11:28 am

        I do the raw bc the Roasted gives off a very nutty/cashew taste(think peanut sauce)….which isn’t a bad thing at all, but I really wanted a more neutral vegan cream sauce base to incorporate my own flavors, like the roasted garlic :)

        Reply

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