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    You are at:Home»Dairy-Free Recipes»Buddha Bowls with Roasted Winter Vegetables

    Buddha Bowls with Roasted Winter Vegetables

    9
    By Contributed on January 22, 2018 Dairy-Free Recipes, Entrees

    Who doesn’t love roasted vegetables? These easy Buddha bowls are the perfect way to enjoy winter produce for a warm, healthy meatless Monday meal.

    Buddha Bowls Recipe with Roasted Winter Vegetables - made sheet-pan style! (dairy-free, gluten-free and vegan)

    Recipe Tips

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsOnion Notes: Winter onions range from mild to pungent in flavor, and they are ideal for roasting because they have a lower water content than spring and summer onions. Store whole onions in a cool, dry, well-ventilated place, but not in the refrigerator and not in plastic bags. Lack of air movement reduces their storage life. Peeled or cut onions may be stored in a sealed container in the refrigerator for up to 7 days.

    Cooking Times: Keep an eye on your veggies as they roast. Some of the leafier vegtables, like cabbage and the outer leaves of Brussels sprouts, might brown more quickly. Simple remove any vegetables that are done and continue roasting the rest.

    Sheet Pan-Style Buddha BowlsThis Buddha bowls recipe with photo was shared with us by the National Onion Association at onions-usa.org and usaonions.com.

    Special Diet Notes: Buddha Bowls

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    For paleo Buddha bowls, swap cauliflower rice for the quinoa.

    5.0 from 1 reviews
    Buddha Bowls with Roasted Winter Vegetables
     
    Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    These warm wintry Buddha Bowls are filled with seasonal produce and make a great meatless meal for lunch or dinner.
    Author: National Onion Association
    Serves: 4 to 6 servings
    Ingredients
    Buddha Bowls
    • 2 yellow onions, peeled and cut into ½-inch wedges
    • ½ head purple cabbage, cut into wedges
    • 2 red potatoes, cut into ½-inch wedges
    • 1 small butternut squash, peeled and cut into ½-inch cubes
    • 1 pound Brussels sprouts, halved
    • Extra-virgin olive oil
    • Salt, to taste
    • Black pepper, to taste
    • 1½ cups dry quinoa, cooked according to package directions
    Tahini Sauce
    • 1 tablespoon tahini
    • ½ lemon, juiced
    • 1 teaspoon Dijon mustard
    • ½ to 1 teaspoon maple syrup, to taste
    To Serve
    • 2 medium avocados, peeled and sliced
    • Fresh parsley, chopped, for garnish
    Instructions
    Buddha Bowls
    1. Preheat your oven to 400 F and line a 13x18-inch sheet pan with parchment paper.
    2. Place the onion, cabbage, potatoes, squash and Brussels sprouts on your prepared pan. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat the vegetables and spread them out into a single layer.
    3. Roast for 40 minutes, or until the vegetables are tender and lightly browned. Season to taste with more salt and pepper, if needed.
    Tahini Sauce
    1. Put the tahini, lemon juice, mustard, and maple syrup in a small bowl and whisk until smooth.
    2. To assemble the Buddha bowls, spoon the cooked quinoa into bowls. Top with the roasted vegetables and garnish with avocado slices and parsley. Drizzle the tahini sauce over each bowl to serve.
    3.5.3229

    Key Pantry Ingredients: Buddha Bowls


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    Healthy Mashed Potato Bowls with Creamy Cashew Gravy Recipe (vegan, dairy-free and gluten-free optional)

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    Spring Quinoa Bowl with Vegan Hollandaise Sauce Recipe - Healthy, no oil, dairy-free, gluten-free and delicious!

    Autumn Nourish Bowls (vegan, gluten-free & optionally allergy-friendly)

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    Contributed

      This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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      9 Comments

      1. Nicole Dawson on January 8, 2019 9:17 am

        Looks yummy Alisa. This month we are doing clean vegan (no sugars, grains, fried foods, processed vegan) and so this will come in handy.

        Reply
        • Alisa Fleming on January 10, 2019 5:03 pm

          Wowsers, that’s a load of free-from Nicole! I hope it goes well.

          Reply
      2. Kelly on January 7, 2019 5:54 pm

        Buddha Bowls are my favorite, especially in winter. My body does better digesting warm veggies like this. And it fills me up for hours!

        Reply
      3. becky on October 25, 2018 2:09 am

        Yummy! I’ve really been into bowls lately and this one is perfect! My brother brought me a few butternut squashes from his garden! P.S. I couldn’t rate this recipe for some reason.

        Reply
      4. Pingback: Easy Top 8 Allergen Free Meals, Sides and Desserts - MI Gluten Free Gal

      5. Lorie on February 1, 2018 6:59 pm

        Love the sound of this sauce! I could eat roasted veggies like this every single day!!!

        Reply
      6. Katherine Edgecumbe on February 1, 2018 9:29 am

        This looks like an awesome meatless Monday meal! I’m sold on roasted veggies!

        Reply
      7. Sarah on January 24, 2018 5:27 pm

        This is my kind of bowl, loving all the flavors! I have everything except the butternut squash. I’m going to try to pick that up tomorrow so I can make this to use up the other half of my head of purple cabbage.

        Reply
      8. Jordan on January 24, 2018 3:46 pm

        Allllllllll of my favorite winter veggies in one bowl! I bet these would be awesome over soba noodles or brown rice, too.

        Reply

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