Roasted vegetable quinoa buddha bowls with roasted sweet potato, cauliflower, chickpea, and green beans with toasted macadamia nuts and cashew cream sauce – a balanced vegan and paleo friendly dinner!
This post is sponsored by nuts.com.
These bowls are basically a bountiful bushel of so many of my favorite things: roasted sweet potato, cauliflower, toasted macadamia nuts, and “cheesy” vegan cashew cream sauce. The green beans and quinoa are alright, too. Kidding. All things considered, these bowls are my idea of the perfect weeknight dinner. Healthy, fresh, flavorful, lots of textures and flavors for keeping your palate entertained while nourishing your body.
Generally, when it comes to Buddha bowls, I say the more variety, the better. I always include a whole grain, like brown rice or quinoa (technically a seed, but nevertheless…), loads of vegetables, and at least one type of nut or seed for some added protein and crunch.
Speaking of bowl ingredients…
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For these quinoa Buddha bowls, I used red quinoa, macadamia nuts, and cashews from nuts.com. The goodies arrive super quickly to your home in fun, bright packaging. You can keep the bulk goods packaged as is, or store them in sealable jars or containers in your pantry or on your counter. For those of you, like me, who love functional design, big pretty jars of these bulk goods are perfect for giving your kitchen some decoration, while keeping it well-fed.
Recipe Notes and Options for Alterations:
- Any part of this recipe can be prepared in advance. Cook the quinoa, roast the vegetables, and/or make the cashew cream sauce up to 3 days ahead of time and store in sealable containers until ready to assemble.
- Add any type of animal protein if you’re craving something meaty.
- Substitute any of your favorite veggies, such as bell pepper, onion, butternut squash (or any winter squash), broccoli, carrot, zucchini, etc.
- Exchange the macadamia nuts for any type of nut you like, and/or add pumpkin seeds or sunflower seeds.
- Substitute the red quinoa for brown rice or grain of choice.
Get creative with your bountiful Buddha Bowl, and be sure to check out nuts.com to keep your pantry well-stocked!
Roasted Sweet Potato, Cauliflower, Chickpea, and Green Bean Quinoa Buddha Bowls with Cashew Cream Sauce
Roasted Vegetable Quinoa Bowls:
Cashew Cream Sauce:
- 1 cup raw cashews preferably soaked overnight
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 2 tablespoons nutritional yeast optional*
- 1 teaspoon pure maple syrup
- ½ teaspoon sea salt to taste
Prepare the Cashew Cream Sauce:
Add the raw cashews to a bowl or measuring cup and cover with boiling water. Allow cashews to soak at least 30 minutes (up to 2 hours). Drain the cashews and add them to a blender along with the rest of the ingredients for the sauce. Blend until completely smooth. If necessary, add a small amount of water to help the blender blend. Transfer sauce to a sealable jar and refrigerate until ready to use.
Prepare the bowls:
Preheat the oven to 400 degrees F and line two large baking sheets with parchment paper.
Spread the vegetables on the parchment paper (leaving room for the chickpeas), and drizzle with olive oil, sea salt, and any seasonings of choice.Spread the chickpeas over part of one of the baking sheets as well.
In a small bowl, whisk together the olive oil, chili powder, paprika, turmeric, and sea salt. Pour this mixture over the chickpeas and use your hands to be sure all the beans are coated.
Roast all the veggies and chickpeas in the preheated oven for 20 to 30 minutes, stirring once halfway through, or until veggies are golden-brown and have reached desired doneness.
While the vegetables are roasting, cook the quinoa according to package instructions.
Divide the quinoa between 4 large bowls. Serve with desired amount of roasted vegetables and chickpeas, and drizzle with cashew cream sauce.