Roasted Buddha Bowl With Green Goddess Dressing

There are a million ways to put together a buddha bowl. They’re super versatile and almost everyone has their own twist to it. I love this one specifically because of this twist on the famous Green Goddess dressing. Im not reinventing the wheel here, just adding my own little twist. Its creamy, tangy and has just the right amount of herbs. Not to mention, the veggies all get roasted together making this one damn delicious and easy meal.

Quinoa is the base, as I love to always prep and cook a few cups of cooked quinoa for the week so I usually already have it on hand. Its a super simple trick to have this ancient protein superfood on deck at all times. It only takes 18 minutes to make, and unlike rice, it’s really hard to mess up even if you’re a first time cook. Just pop 1 cup quinoa in a pot with 2 cups water or broth. Let it boil, cover it, turn it down to low and set a timer for 18 minutes. Yep, thats it! You can prep other stuff while its cookin’ and even double that amount if you want to use it for other things that week.

Anyway, this bowl has got it goin on. You can even prep all of the toppings separately and make different versions throughout the week. Do whatever feels good, and have fun doing it!

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Makes 2-3 bowls:

The Goods:

For the roasted veggies:

• 1 head cauliflower, florets separated

• 2 small sweet potatoes, peeled and sliced into fries

• 1 tbsp extra virgin olive oil

• 1 tbsp garlic powder

• 1 tbsp paprika

• 1 tbsp dried thyme

• 1 tbsp turmeric

• 1 tbsp salt

• 1 tbsp black pepper

For the bowls:

• 1 cup cherry tomatoes, sliced

• 1 handful romaine, chopped

• 1 avocado, sliced

• 2 cups quinoa, cooked

• 1 lemon, sliced

• Roasted veggies (from above)

• Green goddess cashew dressing (from below)

For the green goddess dressing:

• 1/4 cup soaked cashews

• 1 avocado

• 1/4-1/2 cup water

• 1/4 cup dill

• 1 cup packed parsley 

• 1 cup packed basil

• 1 tsp nutritional yeast

• 2 tbsp white wine vinegar

• 1 tsp apple cider vinegar

• 1 lemon, juiced

• 2 cloves garlic

• 1/2 tsp salt

• 1/2 tsp pepper

The Method:

For the roasted veggies:

1. Preheat oven to 375. 

2. On a sheet pan, combine all the roasted veggie ingredients and toss together. If you are oil free, just make sure to put down parchment paper first. 

3. Bake for 25-30 minutes or until the veggies are fork tender.

For the cashew green goddess dressing:

1. Add all ingredients to a blender and blend until smooth. Use with bowls and keep the rest as a dip! 

Assemble your bowls:

1. Grab 2-3 bowls or 2-3 mason jars.

2. Assemble your bowls or jars anyway you'd like. If assembling jars, make sure to add the dressing on the bottom and let the veggies and grains cool fully before using them! 

3. Add the lemon wedge on the side for serving.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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