Smoky Cauliflower Buddha Bowl with Tahini-Dijon Dressing

A well-balanced Buddha bowl consisting of greens, a carb-filled base, roasted cruciferous veggies, and protein-packed chickpea tofu.

What is a Buddha Bowl?

I think we’ve all come across beautifully arranged Buddha bowls with colorful toppings somewhere on social media. Part of their allure comes from the variety, versatility, and aesthetically-pleasing components.

Although fully unclear, Buddha bowls may originate from the act of presenting a well-balanced meal, where balance is a key Buddhist concept and practice. Zen priest, Dan Zigmond, explains "Buddha woke up before dawn every morning and carried his bowl through the roads or paths wherever he was staying. Local people would place food in the bowl as a donation, and at the end he would eat whatever he had been given. So that was the original Buddha Bowl: a big bowl of whatever food villagers had available and could afford to share.'“

Smoky Cauliflower Buddha Bowl with Tahini-Dijon Dressing

This isn’t just your average Buddha bowl. One thing we love about our smoky cauliflower Buddha bowl is the variety and range of flavors. With tahini-dijon dressing, this bowl contains unique flavor pairings, from smoky to tangy to sweet and subtle.

This Buddha bowl is comprised of all simple, whole food ingredients, making it a cost-efficient, accessible, and sustainable recipe.

How to Make Smoky Cauliflower Buddha Bowl

Roasted Vegetables

Aside from washing and prepping the vegetables (which can be done in advance to save time), this Buddha bowl is incredibly simple to make and requires minimal effort. The oven does most of the work with this sheet pan recipe, allowing you to tend to other parts of the process without rushing or bouncing around the kitchen.

Sheet pan roasts are cheat codes for easy, healthy cooking. Simply spread vegetables and tofu on a baking pan with oil and seasonings, and allow them to bake. Aside from the halfway point toss, this is the only task you’ll need to do for crispy, flavorful roasted toppings.

Gluten-Free, Whole Grain Base

In this recipe, we use basmati rice. Feel free to experiment with other gluten-free grains like quinoa, buckwheat, or brown rice.

Greens

Adding greens to your meal has never been easier. Every good Buddha bowl deserves a generous amount of greens to complement the stronger flavors in the bowl. We use a classic spring mix, but spinach, massaged kale, or arugula would taste amazing in this bowl too.

Tahini-Dijon Dressing

In my humble opinion, the star of the show. This dressing is so flavorful with hints of tang and sweetness. It pairs perfectly with the other diverse flavors of the bowl, and may just be the…best thing ever.

Tahini-dijon dressing can be made in just 5 minutes by combining all ingredients in a small mixing bowl. This dressing is simply-made, using ingredients that you probably already have on hand.

---

Smoky Cauliflower Buddha Bowl with Tahini-Dijon Dressing

Recipe Author: Nicole Riggs

A plant-based Buddha bowl with uniquely smoky and tangy flavors. Tofu, cauliflower, broccoli, and Brussels sprouts make this an incredibly nutritious, cruciferous bowl. Drizzled with flavorsome tahini-dijon dressing, this gluten-free Buddha bowl is a well-balanced lunch and dinner that’ll keep you feeling full for longer.

Makes 2-3 servings

Equipment:

Medium pot, oven, baking sheet, measuring cups, measuring spoons, silicone baking mat or parchment paper (optional)

Ingredients:

Buddha Bowl

1 head of cauliflower, cut into florets

1 package of chickpea tofu (sub regular tofu), cut into cubes

1 small head of broccoli, cut into florets

~10 Brussels sprouts

1 cup basmati rice

2 cups water (for boiling)

2-3 cups spring mix greens

3/4 cup red onion, cut into wedges

3 tbsp olive oil

1 tsp smoked paprika

1-2 tsp sea salt

1-2 tsp cracked pepper

Tahini-Dijon Dressing

1/4 cup tahini

2 tsp dijon mustard

2 tsp maple syrup

1/4 cup olive oil

3 tbsp water

3 tbsp lemon juice

1/2 tsp sea salt

1/3 tsp cracked pepper

Instructions:

1. Start by preheating the oven to 400 F, and washing/prepping all of your veggies.

2. Cut cauliflower head and broccoli head into small-medium sized florets. Drain tofu and cut into cubes. Cut the stem from the Brussels sprouts and cut vertically three times. Cut onion in half lengthways from bulb end to tip, place cut-side down on the cutting board, and slice into wedges.

3. Place all veggies and tofu on a baking sheet with silicone baking mat or parchment paper (optional) to avoid sticking. Drizzle generously with olive oil. Bake for 30-45 minutes depending on your oven and desired crispiness. Toss halfway through the baking process and add seasonings.

4. While veggies are baking, boil water in a medium-sized pot on the stove-top. Once at a boil, add basmati rice, stir, reduce to a simmer, and cover for about 15-20 minutes.

5. In the meantime, start preparing your tahini-dijon dressing. Simply combine all ingredients in a small bowl until thoroughly mixed. Add more water if dressing is too thick.

6. Assemble your Buddha bowl by adding rice and greens as the base. Top with roasted veggies and tofu, and drizzle generously with tahini-dijon dressing.

7. Best enjoyed fresh but also great for meal prepping!

Health Benefits of Smoky Cauliflower Buddha Bowl with Tahini-Dijon Dressing:

Buddha Bowls are nourishing bowls consisting of whole grains, greens, plant-based protein, colorful vegetables, and a simple dressing. They are incredibly nutrient-rich because of their various, whole food ingredients, containing a wide range of antioxidants, vitamins, and minerals.

For healthy eating, diversity is key. Incorporating a variety of plant sources to your meal will reap you the most nutritional benefits.

Cruciferous Vegetables: Most cruciferous vegetables, like cauliflower, broccoli, and Brussels sprouts, are rich in vitamins and minerals such as folate and vitamin K. Dark green cruciferous veggies are also good sources of vitamins A and C. They contain phytonutrients — plant-based compounds that may help to lower inflammation and reduce cancer risk.

Plant-Based Protein: we use chickpea tofu in this recipe, made from just chickpea flour and water. Chickpea flour offers a wide array of vitamins and minerals and even some antioxidants, including phenolic compounds. It has an ideal 2:1 calcium-magnesium ratio, which is essential for proper absorption and function of these minerals. Chickpeas contain a large amount of folate, B vitamins, and heart-healthy potassium.

Whole Grains: easily digestible and low on the glycemic index (GI), basmati rice contains a whopping 20% more fiber than other rices. Fiber-rich foods are linked to lower rates of type 2 diabetes, cancer, and heart disease. Also rich in B vitamins, basmati rice is beneficial for brain and nervous system health.

Compared with other rices, like brown rice, basmati rice is considered to be low in arsenic. Although basmati rice is the safest option for whole grain rices, remember it is always important to rinse your rice thoroughly to reduce heavy metal risk.

For Similar “Bowl” Recipes:

Plant Protein Salad with Broccoli and Potatoes

Vegan Sushi Bowl with Tofu and Enoki Mushrooms

“Chipotle”-Inspired Vegan Taco Bowl

Winter Grain Bowl with Kale and Butternut Squash