Rainbow Buddha Bowls Dressed to Impress Dairy-Free Kids

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These delicious Rainbow Buddha Bowls offer visual appeal for kids, and nutritious satisfaction for parents. The rainbow of vegetables will inspire your kids to think about how many colors they eat in a day, which can foster a lifetime of healthy eating habits. Not to mention, each bite provides a range of nutrients right now!

Vegan Rainbow Buddha Bowls Recipe with fresh and roasted vegetables. Includes dairy-free salad dressing tips. Gluten-free and allergy-friendly.

Rainbow Buddha Bowls Dressed to Impress Dairy-Free Kids

The bowls themselves are tasty, but it’s the dressing that ties it all together. The original recipe uses yogurt dressing, but there are many dairy-free alternatives that are just as delicious.

You can top these Rainbow Buddha Bowls with your family’s favorite store-bought dairy-free salad dressing. Daiya Creamy Dressings are allergy-friendly and popular, but we really like Goddess Dressing on bowls like this.

Or you can use a delicious homemade dairy-free salad dressing. Some that we love for this recipe include Creamy Lemon Poppy Seed Dressing, Thai Peanut Dressing, Anti-Inflammatory Dressing, Maple-Miso Dressing, and the Five-Star Ranch Dressing recipe in Go Dairy Free: The Ultimate Guide and Cookbook (page 285).

Vegan Rainbow Buddha Bowls Recipe with fresh and roasted vegetables. Includes dairy-free salad dressing tips. Gluten-free and allergy-friendly.This rainbow buddha bowls recipe with photo was shared with us by produceforkids.com.

Special Diet Notes: Rainbow 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. But be sure to pick a dressing (see above) that meets your dietary needs.

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Vegan Rainbow Buddha Bowls
 
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This fun, plant-based meal contains a combination of fresh and roasted vegetables that can be customized to meet your family’s tastes.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • 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)
Instructions
  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.
Notes
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.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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