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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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!
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 Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 597kcal
Author Sarah Bond

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: 12% | Iron: 25%