Winter Buddha Bowl
This simple winter buddha bowl features affordable seasonal produce with a delicious vegan honey mustard dressing. This sheet pan dinner recipe is meal prep friendly and super healthy! Not only is this recipe delicious, but it is: vegan, gluten-free, refined sugar-free, and whole foods plant based!
Equipment
Ingredients
For the bowl:
- 1 purple cabbage
- 1 butternut squash
- 2 potatoes
- 1 english cucumber
- 1 cup cherry tomatoes
- 1 15.4oz can black beans
- spring mix
- 1 red onion
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 2 teaspoon nutritional yeast
- 3 teaspoon coconut aminos
Dressing:
- 2 tablespoon Foods Alive Sweet Mustard Dressing
Instructions
- Begin by preheating your oven to 400.
- Chop the butternut squash, potatoes, and onions up into bite sized pieces. Place the 5 disks of cabbage on a baking sheet. Either on the same sheet, or a separate one, add the chopped vegetables. Add nutritional yeast, garlic and onion powder, along with 2 teaspoons of coconut aminos to the vegetables and bake for 35 minutes, or until cooked thoroughly.
- Chop the tomatoes in half, and the cucumber into half moons.
- Once vegetables are done, serve over spring mix, placing one cabbage for bowl. Top with dressing, and enjoy!
Tried this recipe?Let us know how it was!