Vegan Buddha Bowls with Roasted Cauliflower
These vegan buddha bowls are packed with healthy ingredients then mixed with an addictive sauce. Perfectly roasted cauliflower, baby potatoes tossed in pesto, sautéed kale and a spicy chipotle mayo sauce that’s so good you’ll want to put it on everything.
Ingredients
- 1 head cauliflower (about 4 - 5 cups chopped)
- 12 baby potatoes, sliced in half length-wise
- 6 cups chopped curly kale
- 1 recipe chipotle mayo sauce (you'll use about half)
- 2 Tbs avocado or olive oil
- salt + pepper
Creamy Chipotle Dressing - see recipe here
Pesto Sauce (optional)
- 2 cups fresh spinach (or any greens)
- 3 Tbs pine nuts (or walnuts)
- 1 large garlic clove, crushed
- salt + pepper
- 3 Tbs olive oil
Breakfast Bowl Option
- 4 eggs, prepared to your liking
Instructions
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Preheat oven to 400F.
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Cut cauliflower into small florets. Place in small bowl. Toss with avocado oil, salt and pepper.
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Slice potatoes in half lengthwise. Place in small bowl. Toss with avocado oil, salt and pepper.
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Place cauliflower and potatoes on separate rimmed baking sheets lined with parchment. This parchment paper is reusable!
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Add 1/4 cup of water to each rimmed baking sheet.
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Cover each baking sheet tightly with foil. The extra water steam the veggie first - making them soft and tender.
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Bake for 15 minutes. Remove foil.
Bake for another 30 minutes until tender and starting to brown.
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About 5 minutes before the potatoes and cauliflower are done roasting, sauté the kale in a little olive oil, just until starting to wilt.
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Toss roasted potatoes with pesto, if using.
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Divide all veggies between bowls. Top with chipotle dressing.
Creamy Chipotle Mayo Dressing
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See this recipe for the ingredients and instructions.
Pesto Sauce
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In a small Cuisinart, blend nuts, garlic, salt and pepper.
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Once a grainy paste forms, add spinach. Pulse until all spinach is chopped into tiny bits.
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Add olive oil, 1 Tbs at a time, until pesto is emulsified. Taste + add additional salt + pepper if needed.