This delightful vegan buddha bowl is filled with eggplants, peppers, zucchini, tomatoes, asparagus, and butternut squash. This bowl is super healthy and it packs in tons of veggies and combines everything with a delicious mustard sauce.
Why You’ll Love this Vegan Buddha Bowl
This bowl is primarily roasted veggies, topped with a lovely dressing. It’s such a wonderfully healthy bowl of food that celebrates the flavors of vegetables.
This recipe is really flexible. You can sub in and out any of your favorite vegetables – the roasting method and dressing will work on almost anything!
Tips For Making This Recipe
Here’s a great tutorial on prepping butternut squash.
If you don’t want to spend the time cutting up butternut squash, chop up a couple of red onions and roast those instead.
Try swapping out other types of grains or other kinds of small pasta, if you don’t want to use pearl couscous.
- 3 cups of water
- 1/2 cup pearl couscous
- 2 tablespoons red quinoa
- 2 cups (1 medium) large-diced butternut squash
- 1 cup (1 large) red bell pepper, large-diced
- 1/2 pound of baby asparagus, woody ends removed
- 2 cups (2 medium) thinly sliced zucchini
- 2 cups (1 large) of large-diced eggplant
- 4 teaspoons olive oil, divided
- 1/2 cup vegetable stock
- 5 teaspoons garlic salt, divided
- 1 cup cherry tomatoes
- 1 tbsp whole grain mustard
- 1 teaspoon salt
- 2 teaspoons fresh lemon juice
- Preheat oven to 400 F (200 C).
- Bring 3 cups of water to a boil in a small stockpot over high heat. Add the pearl couscous and quinoa and boil for 8 to 10 minutes, till the pasta is al dente and the quinoa is done (little tails visible). Remove from heat and let cool slightly.
- In a large bowl, combine the vegetable stock with the butternut squash. Coast the squash with the stock, then remove squash and shake gently shake off excess liquid. Lay squash on a baking tray in a single layer. Sprinkle 1 teaspoon of garlic salt on squash and roast in the oven for 5 minutes. Remove squash from the oven and flip over each piece. Use a brush or small spoon to add a little more vegetable stock to each piece of squash and then return to the oven for 5 more minutes of roasting. Remove the squash from the oven and set aside.
- Repeat the process with the eggplant. Using the same bowl of vegetable stock, coat the eggplant with stock and then lay it out in a single layer on a baking tray.
- Sprinkle 1 teaspoon of garlic salt on top and roast in the oven for 5 minutes.
- Remove the eggplant, gently turn over each piece and put back in the oven for 3 minutes. Remove the eggplant and set it aside for later.
- Heat a frying pan with 1 teaspoon olive oil over medium-high heat. When the oil is ready, add the bell pepper and sauté for 5 to 8 minutes until the pepper is tender and slightly charred. Add 1 teaspoon of garlic salt and lightly toss. Remove pepper from the frying pan. Add another 1 teaspoon of olive oil and repeat the process with the asparagus - sautéing for 5 to 6 minutes, adding the garlic salt, and removing asparagus from pan when it is tender. Add another 1 teaspoon of olive oil and when heated add the zucchini. Sauté zucchini till it is slightly translucent and tender and then sprinkle on garlic salt.
- For the dressing, combine the mustard, 1 teaspoon olive oil, salt, and lemon juice.
- Plate a quarter of the roasted vegetables, cherry tomatoes, and pearl couscous quinoa mixture on each plate and sprinkle it with dressing. Serve immediately.
Amount Per Serving: Calories: 288Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 2664mgCarbohydrates: 58gFiber: 16gSugar: 18gProtein: 9g