Roasted Buddha Bowl With Cashew Nuts

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Top view of two roasted buddha bowls with cashew dressing in white bowls on a counter

As we ease into spring with warmer days ahead and perhaps the innate desire to cleanse, we invite you to try a novel way to increase your brassicaceae content with this Roasted Buddha Bowl. Cruciferous vegetables such as these are naturally high in fiber and B-vitamins, and provide antioxidants and phytonutrients that help protect against osteoporosis, cancer and more. This dish may be served over a bed of grains such as quinoa or wild rice. Broccoli or cauliflower sensitivities aside (as some people do react from these foods), your liver will thank you!


For the bowl:

  • 1 large head broccoli, chopped (5 to 6 cups)
  • 1 large head cauliflower, chopped (5 to 6 cups)
  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
  • 1 tablespoon plus 1 teaspoon (20 mL) olive oil
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Cooked grains (such as quinoa) (optional)

For the dressing:

  • 1/2 cup raw cashews, soaked
  • 2 tablespoons (30 mL) fresh lemon juice
  • 1 tablespoon (15 mL) tahini
  • 1 large garlic clove
  • 1/4 teaspoon fine sea salt
  • 1/4 cup nutritional yeast
  • 6 tablespoons (90 mL) water, or more if needed


  1. 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.
  2. Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. Roast the broccoli, cauliflower, and chickpeas for 25 to 30 minutes, until the broccoli and cauliflower are lightly browned and the chickpeas are golden. (At the halfway mark you can give the chickpea pan a gentle shake to roll them around in the pan.)
  6. Meanwhile, add all of the dressing ingredients into a blender and blend on high speed until smooth. If you are cooking grains, such as quinoa, cook them now, too.
  7. Plate the cooked grains (if using), and top with the roasted broccoli, cauliflower, and chickpeas. Drizzle on a generous amount of dressing. Season with salt and pepper, and any desired spices (Can add smoked paprika and/or cayenne pepper, too).
  8. If you have leftover dressing, it will keep for up to 5 days in the fridge in a sealed container. The dressing will thicken as it sits (especially when chilled), so you can add more water to thin out as necessary, or simply allow it to come to room temperature before serving. Any leftover grains, chickpeas, and veggies will keep in a sealed container in the fridge for up to 3 days.

Resource for Roasted Buddha Bowl: Oh she glows Cookbook by Angela Liddon


Looking for other nutrient-dense, plant-based alternatives? Check out our delicious Red Beet Borscht soup recipe.

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