Even though buddha bowls don’t make a regular appearance here at The All Natural Vegan, they are something I eat very regularly, I’m talking weekly. My typical buddha bowl is made up of whatever I have leftover in the fridge. I love making buddha bowls at the end of the week to use up what I have so I don’t waste any food. This winter buddha bowl is a little different, because I actually went out and got specific ingredients for this bowl. If you’re looking for more vegan buddha bowl recipes, check out some of the others on my blog:
Hate cabbage? Try this trick?
Personally I love cabbage. It takes up lots of room in your stomach, so it’s a great high volume low-calorie food if you’re a volume eater like me. However, not everyone is a fan of it, and honestly I get it. Raw cabbage is not for everyone. However I have found a simple trick to make cabbage taste absolutely delicious. Try roasting it for 20-30 minutes with coconut aminos! I just recently discovered this, and I can’t get enough! I knew that these roasted cabbages had to make an appearance in this winter buddha bowl, because cabbage is a winter vegetable. Cabbage is so healthy too, people always talk about blueberries being the antioxidant powerhouse, but just look at the vibrant color of cabbage! She is LOADED with antioxidants.
Honey-free honey mustard dressing:
Okay, real talk: before I went vegan, honey mustard dressing was my ISH. My freshman year of college me and my friends would get salads from the dining hall and load them up with unhealthy dressings such as honey mustard. Just like most other foods, I thought I’d never eat honey mustard dressing again after going vegan. That was until I found this delicious plant based sweet mustard dressing from Foods Alive. This dressing is made using simple clean ingredients. It helps take this winter buddha bowl to a whole new level. This dressing tastes delicious on my Sweet and Salty Buddha Bowl as well!
Ingredients for this Winter Buddha Bowl:
- Purple cabbage
- Butternut squash
- Black beans
- Spring mix
- Red onion
- Garlic powder
- Coconut aminos
- Onion powder
- Nutritional yeast
- Foods Alive Sweet Mustard Dressing
Winter Buddha Bowl
For the bowl:
- 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!