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Buddha Bowl

Serves 4 | Total Cook Time: 40 minutes

Buddha Bowl


1/2 teaspoon nutmeg

1/2 teaspoon Coriander

1 teaspoon paprika

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon lemon pepper

Extra virgin olive oil

1 pound butternut squash (peeled and cubed)

5-6 slices of fresh ginger

1 - 15 ounce can chickpeas, drained, rinsed and dried

1 zucchini, cut into spears

2 cups broccoli florets

5-6 radishes, stems removed and quartered

1 cup of baby Portobello mushrooms, quartered

1 bunch of kale, removed from stems and cut into small pieces

3 cloves of garlic, sliced thin

1 cup of cooked quinoa

1/2 cup sliced cucumber

1/2 cup sliced radish

1/4 cup chopped pumpkin seeds

1/4 cup chopped cashews


  1. Preheat the oven to 400°.
  2. Then, take out two small bowls and mix together the seasonings for each sheet tray. Add the nutmeg, coriander, paprika, and 1 tsp salt and pepper to one bowl and then the garlic power, lemon pepper, and 1 tsp salt to the other bowl and set aside. Next, take out three sheet pans and cover with foil. For the first pan, add the butternut squash and ginger to one side of the pan and add the chick peas to the other. Drizzle the whole pan with about 2-3 tablespoons of olive oil, plus the nutmeg mixture and toss to combine. For the second sheet pan, add the zucchini, broccoli, radishes, and mushrooms and then drizzle with 2-3 tablespoons of olive oil plus the garlic powder mixture. Toss until everything is combined. The last sheet pan, add the kale and sliced garlic and drizzle 1-2 tablespoons of olive oil plus 1/2 teaspoon of salt and pepper and toss to combine. Bake the squash sheet pan for 35-40 minutes, the zucchini sheet pan for 20 minutes, and the kale for 15 minutes. Dispose of the ginger after it's roasted.
  3. While your vegetables are roasting, make the quinoa and dressing. Cook the quinoa according to package instructions and keep warm on the stove. For the dressing, add all of the ingredients to a food processor or blender and puree until smooth. Taste for seasonings and adjust. If you like it thinner, add a splash of water and if you want it thicker, add more yogurt.
  4. To assemble, add the quinoa and kale to the bottom of the bowl and then top with all of your roasted vegetables. Finish with fresh cucumber, radish, pumpkin seeds and cashews and drizzle of your gorgeous dressing. Enjoy!

Notes from the Chef