This week’s Meatless Monday recipe is our Roasted Buddha Bowl and it’s one of my favorite ways to eat vegan. Our Buddha bowl contains a variety of oven roasted veggies such as red onion, kale, chickpeas and sweet potato.
The dressing is completely optional, but I created this version using vegan sour cream and vegan mayo. However, it would be just as good using cashew cream. I mixed these with a squeeze of lemon juice and dijon mustard. Season to taste with salt and pepper.
This delicious meal comes in at about 12 grams of protein per serving!
Roasted Buddha Bowl
Since this is really a simple dish and to create a little visual interest, I sliced just enough off the bottom of the onion so it sits on its own. Then, I slice off 1/4″ of the top and peel. I create slices that go almost, but not all of the way, through. I gave the now sliced onion a light mist of cooking spray to keep it from drying out. As the onion bakes and softens, you get that pretty “flower” effect with caramelized edges.
I quickly toss drained, rinsed and dried chickpeas with paprika, onion powder, garlic powder and a pinch of salt.
The kale is tossed with the slightest amount of olive oil and given a generous sprinkling of salt. They, along with the chickpeas, roast together for only 8-10 minutes or until crisp.
2 tbl vegan sour cream (or you can use cashew cream)
1 1/2 tsp Classic Dijon Mustard
2 tbl vegan mayonnaise (such as Just Mayo)
Squeeze of lemon juice
1 tsp Salt
1/4 tsp Pepper
Preheat oven to 400 degrees.
Begin by prepping the sweet potato. Wash thoroughly and dry with a paper towel. Place on the baking sheet.
Slice just enough of the root end of the red onion so that it will sit upright. Cut off about 1/4" of the top of the onion and make slices that go 3/4 of the way through the onion. Place on the baking sheet with the sweet potato.
Roast for approximately 35-45 minutes or until the sweet potatoes are tender and the onion is soft and the edges are caramelized.
In a bowl, toss together the kale leaves with 1 tsp of oil and arrange on half of another baking sheet. Generously season with salt.
On the remaining half sheet pan, add the chickpeas which have been tossed with paprika, garlic powder and onion powder.
Bake for about 8-10 minutes or until crisp.
To make the sauce, combine the vegan sour cream (or you can use cashew cream here), dijon, vegan mayo, lemon juice, salt and pepper.