Vegan Rainbow Buddha Bowls
Prep time
Cook time
Total time
This fun, plant-based meal contains a combination of fresh and roasted vegetables that can be customized to meet your family’s tastes.
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • 1 medium sweet potato, peeled and diced
  • 1 cup broccoli florets
  • ½ small purple cabbage, sliced
  • 1 tablespoon olive oil
  • Salt, to taste (see Editor Note below)
  • Black pepper, to taste (see Editor Note below)
  • 2 cups cooked quinoa
  • 1 cup red cherry tomatoes, quartered
  • ½ cup yellow cherry tomatoes, quartered
  • 1 avocado, sliced
  • 4 to 6 tablespoons dairy-free dressing (see the Post Above for suggestions)
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Place the sweet potatoes, broccoli, and cabbage on your prepared baking. Toss with the oil and season with salt and pepper.
  3. Bake the vegetables for 15 to 20 minutes, or until the potatoes are soft.
  4. Divide the quinoa between four bowls. Top with the red tomatoes, roasted sweet potatoes, yellow tomatoes, avocado, broccoli, and cabbage in a rainbow arrangement (see the picture).
  5. Drizzle each bowl with 1 to 1½ tablespoons of the dressing to serve.
Editor Note: Jodi doesn't specify salt and pepper amounts, but we prefer to. I would start with ¼ teaspoon salt and ⅛ teaspoon pepper, and add more if the seasoning appears to sparse.
Recipe by Go Dairy Free at