Buddha Bowl with Creamy Sage Cashew Sauce

This Buddha Bowl of roasted vegetables, lentils, baby greens, and avocado topped with a creamy cashew sauce is pure joy. It’s also dairy free, gluten free and totally delicious. Namaste!

Buddha bowls are a staple meal in my house. They never look or taste the same twice and they are craveable good. I’ve made them a million ways and love them all! I roasted a ton of vegetables last week and I’m feeling very zen-like having eaten so many Buddha bowls the past week. I posted one of my very uncomposed dinner bowls on my Facebook page on Wednesday and was asked a few times in the comments for the recipe. I thought, hmmmm….recipe? I never really thought of a Buddha bowl as having a recipe!

I absolutely want to help you create these fun bowls of love so here goes. The creamy cashew sauce I made for this particular bowl does have a recipe so I will share that, but instead of a recipe for the bowl itself, let’s talk components. Also keep in mind that these bowls do not have to start from roasted vegetables — at all. I just made a bowl yesterday for lunch using the good ole’ microwave. I just steamed the veggies first in the microwave, then tossed them while nice and hot with the greens and then added my sauce, avocado, a few drizzles of my cream sauce and some pumpkin seeds. I didn’t even use a grain or bean in that one. It was a super simple lunch and kept me full for hours!

Possible Buddha Bowl Components

Roasted vegetables:

• Brussels sprouts
• Sweet potatoes
• Butternut squash
• Cauliflower
• Broccoli
• Eggplant
• Bell Peppers
• Carrots
• Leafy Greens:
• Baby Kale
• Baby Spinach
• Collard Greens
• Microgreens
• Sprouts
• Mache
• Broccoleaf
• Green salad mix
• Arugula
• Watercress
• Grains or Beans:
• Chick Peas
• Lentils
• Black Beans
• Brown Rice
• Quinoa
• Wild Rice Blend
• Seeds and Extras:
• Avocado
• Hemp seeds
• Sesame seeds
• Pistachios
• Walnuts
• Almonds
• Pumpkin seeds
• Sunflower Seeds
• Protein Add-ins:
• Tofu
• Tempeh
• Organic Chicken or Turkey
• Wild Salmon
• Tuna
• Sauces or Toppings:
• Cashew cream
• Your favorite salad dressing
• Soy sauce/tamari
• Lemon juice

To build the bow, just toss or lay the warm vegetables on the greens to wilt them a bit, then add the rest of your ingredients. If I’m using avocado I usually add it last but you don’t have to. My version is topped with a delicious sage cashew cream sauce that I just adore. Once I make a batch of this delicious sauce, I use it on everything…Buddha bowls, salad, dip for veggies….I pretty much spread it on anything I can find. If you want the recipe you’ll have to visit my Inspired Vegetarian column over at Healthy Aperture to get it!

I hope you’ll start adding Buddha bowls to your lunch or dinner meal plans. They are so simple and versatile…and delicious!