Buddha Bowl with Creamy Sage Cashew Sauce

This Buddha Bowl of roasted vegetables, lentils, baby greens, and avocado topped with a creamy cashew sauce is pure joy. It’s also dairy free, gluten free and totally delicious. Namaste!

Buddha Bowl with cashew cream sauce

Buddha bowls are a staple meal in my house. They never look or taste the same twice and they are craveable good. I’ve made them a million ways and love them all! I roasted a ton of vegetables last week and I’m feeling very zen-like having eaten so many Buddha bowls the past week. I posted one of my very uncomposed dinner bowls on my Facebook page on Wednesday and was asked a few times in the comments for the recipe. I thought, hmmmm….recipe? I never really thought of a Buddha bowl as having a recipe!

I absolutely want to help you create these fun bowls of love so here goes! I would call this bowl a Formula Meal for sure. The creamy cashew sauce I made for this particular bowl does have a recipe so I will share that, but instead of a recipe for the bowl itself, let’s talk components. Also keep in mind that these bowls do not have to start from roasted vegetables — at all. I just made a bowl yesterday for lunch using the good ole’ microwave. I just steamed the veggies first in the microwave, then tossed them while nice and hot with the greens and then added my sauce, avocado, a few drizzles of my cream sauce and some pumpkin seeds. I didn’t even use a grain or bean in that one. It was a super simple lunch and kept me full for hours!

Possible Buddha Bowl Components

Roasted vegetables:

  • Brussels sprouts
  • Sweet potatoes
  • Butternut squash
  • Cauliflower
  • Broccoli
  • Eggplant
  • Bell Peppers
  • Carrots

Leafy Greens:

  • Baby Kale
  • Baby Spinach
  • Collard Greens
  • Microgreens
  • Sprouts
  • Mache
  • Broccoleaf
  • Green salad mix
  • Arugula
  • Watercress

Grains or Beans:

  • Chick Peas
  • Lentils
  • Black Beans
  • Brown Rice
  • Quinoa
  • Wild Rice Blend

Seeds and Extras:

  • Avocado
  • Hemp seeds
  • Sesame seeds
  • Pistachios
  • Walnuts
  • Almonds
  • Pumpkin seeds
  • Sunflower Seeds

Protein Add-ins:

  • Tofu
  • Tempeh
  • Organic Chicken or Turkey
  • Wild Salmon
  • Tuna

Sauces or Toppings:

  • Cashew cream
  • Your favorite salad dressing
  • Soy sauce/tamari
  • Lemon juice

Roasted Buddha Bowl

To build the bow, just toss or lay the warm vegetables on the greens to wilt them a bit, then add the rest of your ingredients. If I’m using avocado I usually add it last but you don’t have to. My version is topped with a delicious sage cashew cream sauce that I just adore. Once I make a batch of this delicious sauce, I use it on everything…Buddha bowls, salad, dip for veggies….I pretty much spread it on anything I can find. If you want the recipe you’ll have to visit my Inspired Vegetarian column over at Healthy Aperture to get it!

I hope you’ll start adding Buddha bowls to your lunch or dinner meal plans. They are so simple and versatile…and delicious!

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Trackbacks & Pingbacks

  1. […] Buddha Bowl with Creamy Sage Cashew Sauce […]

  2. […] kitchen. Butternut squash noodles are my version of a pantry meal. Leftover cashew cream sauce from last week. Leftover TJ’s steamed lentils. Bibb lettuce courtesy of a Costco 4-pack. And […]

  3. […] Buddha Bowl with Creamy Sage Cashew Sauce via Danielle Omar […]

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