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!
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!