ROASTED VEGGIE BUDDHA BOWL
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Bring water and bulgur to a boil in a saucepan; cover and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
- Place sweet potato in a bowl and drizzle 1 teaspoon olive oil over it; season with salt and pepper. Toss to coat. Transfer sweet potato to the prepared baking sheet, placing in 1 row. Place fennel in the same bowl, add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place fennel next to sweet potato, keeping each separate.
- Roast in the preheated oven for 10 minutes. Place red onion in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. Place red bell pepper in the same bowl; add 1 teaspoon olive oil, and season with salt and pepper. Toss to coat and place on the baking sheet next to the onion.
- Roast in the oven until all the vegetables are cooked to desired doneness, 10 to 15 minutes.
- Place tempeh in a bowl and season with 1/2 teaspoon curry powder, tossing to coat.
- Heat coconut oil in a skillet over medium-high heat; saute tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
- Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until dressing is smooth.
- Divide bulgur between 2 bowls. Place half of sweet potato, fennel, red onion, and red bell pepper around bulgur; top each with 1 tablespoon pumpkin seeds. Drizzle dressing over each bowl.
Nutrition Facts : Calories 834.5 calories, Carbohydrate 86.7 g, Fat 44.8 g, Fiber 16.8 g, Protein 32.2 g, SaturatedFat 10.5 g, Sodium 531.7 mg, Sugar 12.9 g
ROASTED RAINBOW VEGETABLE BOWL (30 MINUTES!)
Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
- To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
- To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
- When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
- To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
- Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.
Nutrition Facts : ServingSize 1 serving, Calories 519 kcal, Carbohydrate 59.2 g, Protein 13.2 g, Fat 28.4 g, SaturatedFat 14.5 g, Sodium 518 mg, Fiber 12.5 g, Sugar 13.7 g
ROASTED VEGETABLE & QUINOA HARVEST BOWLS
Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
- Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). Toss to combine. Then bake for 12 minutes.
- In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
- Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
- When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Loosely toss to combine.
- Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)
- Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
- To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.
Nutrition Facts : ServingSize 1 side servings, Calories 530 kcal, Carbohydrate 65.4 g, Protein 14.2 g, Fat 26.3 g, SaturatedFat 3.7 g, Sodium 152 mg, Fiber 10.3 g, Sugar 14.2 g
ROASTED VEGGIE GRAIN BOWL
Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
- Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
- Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
ROASTED VEGETABLE BUDDHA BOWL
Revel in roasted vegetables with our Roasted Veggie Buddha Bowl. Cauliflower, beets and sweet potatoes are featured in our Roasted Veggie Buddha Bowl.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Place cauliflower, beets and sweet potatoes in separate medium bowls. Add 1 Tbsp. oil to vegetables in each bowl; mix lightly.
- Spread onto 2 foil-covered rimmed baking sheets sprayed with cooking spray.
- Bake 30 min. or until vegetables are tender.
- Place kale in 4 serving bowls; top with roasted vegetables, beans, quinoa and sunflower kernels.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 18 g, Sugar 0 g, Protein 16 g
BUDDHA BOWL
Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make something filling, flavourful and fantastic. Each serving provides 837kcal, 29g protein, 105g carbohydrates (of which 26g sugars), 30g fat (of which 5.7g saturates),13 fibre and 6.5g salt.
Provided by Rhiannon Lambert
Categories Main course
Yield Serves 2
Number Of Ingredients 17
Steps:
- First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool.
- Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use.
- Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25-30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions.
- Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2-3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds.
- Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve.
Nutrition Facts : Calories 837kcal, Carbohydrate 105g, Fat 30g, Fiber 13, Protein 29g, SaturatedFat 5.7g, Sugar 26g
More about "roasted vegetable buddha bowl food"
23 VEGAN BUDDHA BOWL RECIPES FOR HEALTHY VEGAN DINNERS
From veganfoodandliving.com
Estimated Reading Time 7 mins
- Miso-Roasted Broccoli & Tofu Buddha Bowl with Sesame Dressing. This delicious vegan broccoli tofu Buddha bowl recipe is perfect for a quick lunch or dinner and makes great leftovers for meal prepping.
- Winter Buddha Bowl with Vegetable Fusion Gyoza. The combination of crunchy red cabbage and cavolo nero coupled with spicy cauliflower and vegetable gyoza make the bowl the perfect fuel for a cold winter’s day.
- Buddha Bowl with Chipotle Cauliflower & Pea Hummus. The vibrant, almost neon, colours of this fiery Buddha bowl make this a treat for both the eyes and the belly!
- Sweet Potato Chickpea Buddha Bowl. This is definitely a bowl of plant-based goodness! It takes just half an hour to put together and the maple-tahini sauce is apparently ‘so good you’ll want to put it on everything’.
- Late Winter Buddha Bowl. If you’re waiting for winter, this Buddha bowl is filled with winter produce – dates, roasted broccoli, lentils and sweet potato.
- Detox Vegan Buddha Bowl. If you’re on a detox, this bowl will put a smile on your face. It’s healthy, varied and incredibly tasty, suitable for packed lunches and larger dinners.
- Nourishing Vegan Buddha Bowl. Wow, what a combination of flavours and colours! You’ll certainly want to stick a photo of this on Instagram! Top with pumpkin and hemp seeds for a unique finishing touch.
- The Vegan Buddha Bowl. Combine fluffy quinoa, crispy spiced chickpeas and mixed greens in this fabulous recipe. Pour a red pepper sauce over the top to make it even better.
- Vegan Buddha Bowl with Spicy Peanut Dressing. The spicy peanut dressing for this recipe can be made in a blender or mixed together in a bowl. It perfectly complements the fresh ingredients and quinoa.
- Roasted Turmeric Cauliflower Buddha Bowls. You’re sure to love the crispy edges and wonderful flavour of the roasted turmeric cauliflower. It’s the star of this Buddha bowl by far (but the rest of it is great too)!
ROASTED VEGGIE BUDDHA BOWLS WITH PESTO - SHE LIKES …
From shelikesfood.com
5/5 (3)Category EntreeServings 4Total Time 1 hr
- Pre-heat oven to 400 degrees F. Cook quinoa according to package directions. On a large sheetpan, toss together all of the vegetables with the olive oil, salt and pepper. Roast vegetables for about 40-50 minutes, until cooked through and browned.
- Add all pesto ingredients, except he olive oil, to a food processor and turn on. Slowly drizzle in the olive oil and blend until desired consistency is reached. Feel free to add additional olive oil if desired.
- Assemble bowls by placing equal portions of the quinoa, white beans and roasted vegetables into bowls and topping with desired amount of pesto. Recipes makes about 4 bowls, depending on how full you make them.
ROASTED VEGETABLE BUDDHA BOWLS WITH YUM SAUCE
From liveeatlearn.com
5/5 (2)Total Time 30 minsCategory Main Dishes, SaladsCalories 597 per serving
- Sweet Potatoes: Preheat oven to 400°F (204°C). Toss chopped sweet potato with all Sweet Potato ingredients to evenly coat. Arrange in a single layer on half of a parchment paper-lined baking sheet.
- Chickpeas: Pat chickpeas dry with paper towels then toss with all Roasted Chickpea ingredients. Spread onto the other half of the baking sheet. Bake for 20 to 25 minutes, or until sweet potatoes are soft and chickpeas are a bit crisp.
- Couscous: Meanwhile, bring water to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, and cook for 10 minutes, or until tender. When finished, fluff with a fork then stir in remaining Beet Couscous ingredients.
ROASTED VEGETABLE BUDDHA BOWL RECIPE - MOUNTAIN …
From mountainberryeats.com
5/5 (1)Total Time 1 hrCategory VegetarianCalories 347 per serving
- While oven is preheating combine the cut vegetables and chickpeas in a bowl and drizzle with the 1Tbsp of olive oil.
- Sprinkle the salt, garlic, paprika, coriander, pepper and lemon juice over the veggies and stir to coat. Pour onto prepared pan and roast until lightly charred and soft through, 35-45 minutes.
ROASTED VEGETABLE QUINOA BUDDHA BOWLS - MEAL PREP - …
From theplantbasedwok.com
Reviews 8Category Meal PrepServings 5Estimated Reading Time 4 mins
- Preheat oven to 400F (200C) and line 2-3 baking sheets with parchment paper or silicon baking mats. In a large mixing bowl, toss chopped sweet potatoes in chili powder and olive oil, then spread evenly onto sheet. In the same bowl, toss brussels sprouts with 1/2 tsp cumin and transfer to baking sheet. Finally, toss the cauliflower with the rest of the cumin and turmeric and arrange onto the sheet. Sprinkle everything with salt and pepper, and bake for 25-30 minutes, until tender.
- Combine quinoa and vegetable broth in a pot on the stove, then bring to a boil over medium-high heat, and decrease to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 15 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Uncover and fluff with a fork, and let cool. Instant pot option: combine 1 part quinoa with 1 part water (you need less than for stove-top), and set MANUAL to high for 1 minute. Let natural release for 10 minutes.
- To make sauce, whisk the lime juice with the hummus, adding water to thin until it reaches a dressing-like consistency. Add salt and pepper to taste.
- To assemble bowls, place leafy greens at the base, then add the cooked quinoa, roasted sweet potatoes, cauliflower, brussels sprouts, black beans, and cherry tomatoes. Divide the hummus sauce into five portions (you'll want to use all of it, trust me), and spoon into center of bowls or place in mini salad dressing containers. Divide the avocado into five portions and sprinkle with lime juice to prevent browning. Top with cilantro, if desired, and seal bowls and refrigerate until ready to serve.
ROASTED VEGETABLE BUDDHA BOWLS - LIFE MADE SWEETER
From lifemadesweeter.com
Cuisine AmericanTotal Time 25 minsCategory Main CourseCalories 513 per serving
- Preheat the oven to 400 degrees F. Line two baking sheets with foil sprayed with cooking spray. Place the butternut squash, broccoli and Brussels sprouts on one tray and drizzle with olive oil. Toss together using clean hands or tongs. Season with salt and pepper.
- When the roasted vegetables, chickpeas, and edamame beans are ready, divide evenly into bowls over a warm bed of cooked quinoa.
- Divide into lunch containers and drizzle cream sauce on one corner or store in a separate container.
ROASTED ROOT VEGETABLE BUDDHA BOWLS - SHE LIKES FOOD
From shelikesfood.com
5/5 (1)Category DinnerServings 4Total Time 1 hr 10 mins
- Heat oven to 400 degrees F. On a large sheet pan, toss together root vegetables, olive oil, salt and pepper. Roast vegetables until fork tender and starting to brown, about 40 minutes, flipping once.
- Add quinoa to a medium sized pot with 1 1/2 cups water, or broth. Bring to a simmer and simmer until quinoa is cooked through, about 10-15 minutes.
- Assemble bowls: Add a heaping 1/2 cup of quinoa, 1/4 of the root vegetables, 2 tablespoons hummus and 1/2 of an avocado. Drizzle the top with desired amount of balsamic glaze and top with fresh herbs and lemon juice, if desired.
ROASTED VEGETABLE BUDDHA BOWL RECIPE - STEAMY KITCHEN
From steamykitchen.com
Reviews 16Estimated Reading Time 6 minsServings 4
- Wash, peel, trim and cut the vegetables, according to the size listed in this article. Spread vegetables out in single layer on baking sheet or roasting pan and drizzle with olive oil. Roast for 20 minutes.
- In meantime, cook the whole grains, pasta, noodles or rice. Or, if you prefer, lettuces as a base.
- When vegetables are done, toss with the cooking sauce or salad dressing. I find that no additional salt is needed. Serve over grains. Top with nuts, if desired.
ROASTED BUDDHA BOWL - OH SHE GLOWS
From ohsheglows.com
4.8/5 (12)Total Time 45 minsCategory Vegan, Other MainCalories 330 per serving
- Soak cashews in a bowl of water overnight or for at least 8 hours. For a quick-soak method, pour boiling water over the cashews and let sit in the bowl for at least 45 minutes. Drain.
- Place the chopped broccoli and cauliflower onto one baking sheet. (If it doesn’t all fit on one, you can add some onto the second sheet.) Drizzle with 1 tablespoon oil and toss until coated. Sprinkle with a generous amount of salt and pepper. Place into the oven.
- Place a tea towel on the counter and spread out the drained chickpeas. Fold the sides of the towel over the chickpeas to cover, and roll the chickpeas around until dry. Transfer chickpeas onto the parchment-lined baking sheet. Drizzle with 1 teaspoon oil and roll around the chickpeas with your hands until they are fully coated. Sprinkle with salt and place into the oven.
ROASTED VEGGIE BUDDHA BOWL - REAL FOOD RECHARGE
From realfoodrecharge.com
5/5 (1)Total Time 55 minsCategory Main CourseCalories 243 per serving
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5/5 (1)Total Time 5 minsCategory Healthy Grain Bowl RecipesCalories 454 per serving
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ROASTED VEGETABLE BUDDHA BOWL - SAN-J
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ROASTED ROOT VEGETABLE BUDDHA BOWLS WITH MAPLE CINNAMON ...
From theroastedroot.net
5/5 (1)Category Main CourseCuisine AmericanTotal Time 50 mins
- Sprinkle veggies with sea salt and bake in the oven for 30 to 40 minutes, or until soft and slightly browned (mine took 32 minutes).
ROASTED VEGETABLE BUDDHA BOWL RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
5/5 (3)Total Time 30 minsCategory VeganCalories 407 per serving
- Place your vegetables on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat.
ROASTED GARLIC BUDDHA BOWL - A VIRTUAL VEGAN
From avirtualvegan.com
5/5 (6)Total Time 1 hrCategory Entree, Main CourseCalories 599 per serving
- Brush your foil with a little oil and place the large part of the bulb in the middle of the foil and draw it up around, squeezing tightly shut all over. Place in the oven and roast for about 30 minutes. Check they feels squishy through the foil. If they don't return to the oven for a few minutes more.
- When ready allow to cool in the foil. (It might seem like a lot of garlic but once roasted the flavour mellows and won't be any where near as dominant as it would if you didn't roast it).
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5/5 (13)Calories 395 per servingCategory Bowls
ROASTED VEGETABLE BUDDHA BOWL WITH MAPLE-DIJON VINAIGRETTE ...
From thenutfreevegan.net
Reviews 2Category EntreeCuisine WorldlyEstimated Reading Time 4 mins
- Add sweet potatoes, Brussels sprouts and cauliflower to a large bowl. Drizzle with 2 tablespoons of olive oil, rosemary and thyme. Toss to coat thoroughly and place on 1 or 2 large sheet trays.
SPRING VEGETABLE BUDDHA BOWLS WITH ... - THE ROASTED ROOT
From theroastedroot.net
Cuisine AmericanCategory Main CourseServings 3Total Time 50 mins
- Spread the radishes, cauliflower, asparagus, and potatoes over one or two large baking sheets. Drizzle vegetables with olive oil, sprinkle with sea salt, and use your hands to toss everything together to make sure all of the vegetables are coated (Note: you can also add various spices or dried herbs for more flavor - try paprika, dried oregano, thyme, garlic or onion powder, etc).
- Place the sliced beets on a long sheet of foil, then wrap them into a foil packet. Place the foil packet on the baking sheet with the other vegetables.
- Roast the vegetables for 20 to 30 minutes, stirring once halfway through, or until vegetables are cooked to desired doneness (Note: if you like your beets very soft, leave the foil packet in the oven another 10 minutes).
ROASTED VEGETABLE BUDDHA BOWL - REAL - VIBRANT
From realandvibrant.com
Ratings 2Category BowlCuisine AmericanTotal Time 45 mins
- Preheat the oven to 425F. Line a baking sheet with parchment paper. Spread the cauliflower florets and zucchini slices in a single layer. If you like to roast your beets, add those as well. Drizzle with coconut oil, paprika, sea salt, and black pepper. Roast the vegetables for 30 minutes (longer if you like them extra roasted and crispy).
- While the veggies are roasted, prepare the remaining ingredients. Add the spinach and top with avocado, cabbage, blackberries, and green onions. Sprinkle with pepita, almonds, and sesame seeds.
- Prepare lemon tahini dressing and once the roasted vegetables are done roasting, add them to the bowl. Serve with dressing.
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