Roasted Veggie Buddha Bowls with Yum Sauce

For a vibrant yet easy vegan dinner, these Roasted Veggie Buddha Bowls do the trick, packed with colorfully delicious flavors and drizzled with creamy, protein-packed Yum Sauce!

With Thanksgiving coming up I thought I’d share a dish that’s decidedly not Thanksgivingy. A dish that requires minimal effort, minimal dishes, and therefore is perfect for that after-Thanksgiving food hangover you’re gonna have on Friday. Roasted Vegetable Buddha Bowls!

What goes into these veggie buddha bowls?

Roasted sweet potato and spiced chickpeas make up the base of these Buddha bowls, helping to make them ultra-filling and full of flavor. Fresh kale and pomegranate add some crunchy freshness. But my favorite part of these bowls? The beet pearl couscous!

When we were in Greece last month we ate a bright pink couscous that was the stuff of dreams. It was subtly beety with lemon juice and salt, and did I mention bright pink? So I whipped up an easy variation with shredded raw red beet and pearl couscous to be the healthy grain portion of these Buddha Bowls.

And because no Buddha bowl is complete without a killer sauce, we’re topping it with our Vegan Yum Sauce, a high-protein unlikely combination of ingredients that’s ultra-creamy and full of flavor!

Roasted Vegetable Buddha Bowls with Yum Sauce

For a vibrant yet easy vegan dinner, these Roasted Vegetable Buddha Bowls do the trick, packed with colorfully delicious flavors and drizzled with creamy, protein-packed Yum Sauce!

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Course: Main Dishes, Salads

Cuisine: American

Keyword: buddha bowl, grain bowl, roasted vegetable buddha bowls

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Time: 30 minutes or less, 45 minutes or less

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4 servings

Calories: 597kcal

Author: Sarah Bond

5 from 1 vote

INGREDIENTS

Roasted Sweet Potato

• 2 medium sweet potatoes roughly chopped
• 1 medium red onion cut into large chunks
• 1 Tbsp olive oil 15 mL
• 1/2 tsp smoked paprika
• 1/4 tsp each salt and pepper

Roasted Chickpeas

• 1 15-oz can chickpeas drained
• 1 Tbsp olive oil 15 mL
• 1 tsp cumin
• 1/2 tsp each garlic powder, smoked paprika, chili powder
• 1/4 tsp each salt and pepper

Beet Couscous

• 1 cup pearl couscous 190 g
• 1 1/4 cup water 295 mL
• 1/2 cup shredded raw red beet about 1/2 of a beet
• 1 Tbsp olive oil 15 mL
• 1 Tbsp lemon juice 15 mL
• Pinch of salt and pepper

The Rest

• 1/2 cup Yum Sauce click for the recipe
• 4 cups chopped kale
• 1/2 cup pomegranate arils

INSTRUCTIONS

• Yum Sauce: Blend together yum sauce real quick (recipe here).
• Sweet Potatoes: Preheat oven to 400 degrees F (204 C). Toss chopped sweet potato with all Sweet Potato ingredients to evenly coat. Arrange in a single layer on half of a parchment paper-lined baking sheet.
• Chickpeas: Pat chickpeas dry with paper towels then toss with all Roasted Chickpea ingredients. Spread onto the other half of the baking sheet. Bake for 20 to 25 minutes, or until sweet potatoes are soft and chickpeas are a bit crisp.
• Couscous: Meanwhile, bring water to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, and cook for 10 minutes, or until tender. When finished, fluff with a fork then stir in remaining Beet Couscous ingredients.
• Assemble: Add a handful of kale to each bowl, evenly dividing roasted veggies and couscous on top of each. Top off with a healthy heap of Yum Sauce.

NUTRITION

Serving: 1serving | Calories: 597kcal | Carbohydrates: 82.4g | Protein: 22.5g | Fat: 19g | Saturated Fat: 4.9g | Sodium: 827mg | Potassium: 592mg | Fiber: 15.3g | Sugar: 6.6g | Calcium: 120mg | Iron: 4.5mg

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