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Roasted Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing | TheRoastedRoot.net #healthy #dinner #recipe #vegan #vegetarian
Spring Vegetable Buddha Bowls with Avocado Green Goddess Dressing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Main Course
Servings: 3 people
Author: Julia
Buddha Bowls:
  • 2 cups uncooked brown rice
  • 1 bunch radishes
  • 1 bunch asparagus trimmed and chopped
  • 1 small head cauliflower chopped into florets
  • 1/2 pound fingerling potatoes chopped
  • 2 medium golden beets sliced
  • 1 cup peas
Avocado Green Goddess Dressing:
For Serving:
  • 2 ounces mixed greens see note**
  • 1/2 cup watercress or microgreens of choice
  • 1/3 cup sunflower seeds
Prepare the Buddha Bowls:
  1. Preheat the oven to 400 degrees F. And cook rice according to package instructions. 

  2. Spread the radishes, cauliflower, asparagus, and potatoes over one or two large baking sheets. Drizzle vegetables with olive oil, sprinkle with sea salt, and use your hands to toss everything together to make sure all of the vegetables are coated (Note: you can also add various spices or dried herbs for more flavor - try paprika, dried oregano, thyme, garlic or onion powder, etc). 

  3. Place the sliced beets on a long sheet of foil, then wrap them into a foil packet. Place the foil packet on the baking sheet with the other vegetables.

  4. Roast the vegetables for 20 to 30 minutes, stirring once halfway through, or until vegetables are cooked to desired doneness (Note: if you like your beets very soft, leave the foil packet in the oven another 10 minutes). 

  5. Divide the cooked rice between 3 or 4 bowls. Add desired amount of mixed greens (or beet greens), followed by roasted vegetables, watercress, and sunflower seeds. Drizzle desired amount of green goddess dressing on top, and enjoy!

Prepare the Green Goddess Dressing:
  1. Add all of the ingredients for the green goddess dressing to a food processor or blender. Process until completely combined and creamy (Note: dressing will be very thick...for a thinner consistency, add 2 to 3 tablespoons of water). Transfer to a sealable container or jar and refrigerate until ready to use.

Recipe Notes

*I used ½ cup basil, ⅓ cup sage, and a couple tablespoons of mint. You can also use parsley

The dressing keeps for 5 days in a sealed container


**I chopped up the greens attached to the beets as my source for greens. You can also use baby spinach, kale, chard, spring green mix, etc.