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+ servings
bowl of roasted cauliflower, butternut squash, red onion, spinach, toasted chickpeas and tahini dressing

Vegan Buddha Bowl

Author: Hoorah to Health
With roasted vegetables, farro, spinach, warm spices, toasted chickpeas and a drizzle of tahini dressing, this dish is full of flavor and SO good for you!
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 558 kcal

Ingredients
  

  • 1 head Cauliflower
  • 4 cups Butternut Squash
  • 1 Red Onion
  • 5 ounces Baby Spinach
  • 2 cups Farro cooked
  • 1 cup Chickpeas canned/carton
  • 2 tablespoon Lemon Juice
  • cup Olive Oil
  • ¼ cup Tahini
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Cumin
  • 1 teaspoon Dried Thyme Leaves
  • ½ teaspoon Curry Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Salt

Instructions
 

  • Preheat oven to 425 degrees.
  • Mix all of the spices together in a small bowl and set aside.
  • Place chickpeas into a bowl of water. Rub them between your fingers to remove the skins. Spread the chickpeas onto a baking sheet and place into oven for 20 minutes.
  • While chickpeas are roasting, cut the cauliflower into bite sized pieces and place into a bowl. Toss with 2 tablespoon olive oil and 1 ½ teaspoon of the spice mixture. Spread onto a baking sheet.
  • Cut the butternut squash into bite sized pieces and place into a bowl. Toss with 2 tablespoon olive oil and 1 ½ teaspoon of the spice mixture. Spread onto a baking pan.
  • Slice the red onion into ½ inch pieces and place into a bowl. Toss with 1 tablespoon olive oil. Spread onto a baking sheet.
  • Remove chickpeas from oven. Toss with 1 teaspoon olive oil and the remaining spice mixture. Spread onto a baking sheet.
  • Place cauliflower, butternut squash, red onion, and chickpeas into the oven and roast for 25 minutes.
  • While vegetables are roasting, cook farro according to package directions.
  • Arrange all ingredients into 4 bowls.

Tahini Dressing

  • Add tahini, lemon juice, maple syrup, a pinch of garlic powder and salt to a bowl and whisk together.
  • Slowly whisk in 2 tablespoon of warm water.

Notes

  • Removing the skins from the chickpeas will make them more crispy.
  • Dry roasting the chickpeas the first time around without oil will make them more crispy.
  • Cut the head of cauliflower into slices so you have nice flat edges. This will help it caramelize when cooking.
  • Cut all of the vegetables into uniform sized pieces to help them cook evenly.
  • Don't overcrowd the vegetables on the baking sheet. This will cause them to steam and not brown or crisp up.
  • When roasting the vegetables, I rotate the baking sheets halfway through, so that they cook evenly. (Move top 2 sheets to the bottom of the oven and move bottom 2 sheets to the top of the oven.)
  • Farro triples in size when it cooks, so ⅔ cup dry farro should yield 2 cups cooked.
  • Feel free to substitute any of the ingredients with others you may have on hand. That's half the fun when making Buddha bowls! 

Nutrition

Serving: 4.Calories: 558kcalCarbohydrates: 71gProtein: 14gFat: 28gSaturated Fat: 4gSodium: 237mgPotassium: 1479mgFiber: 15gSugar: 13gVitamin A: 18252IUVitamin C: 126mgCalcium: 212mgIron: 6mg