Spring Vegetable Buddha Bowls

Spring Vegetable Buddha Bowls are one of those meals that bring a real burst of color and freshness to your table. I remember the first time I made these. The sun was shining, and I wanted something vibrant and wholesome. That’s when I decided to whip up these Spring Vegetable Buddha Bowls topped with a creamy goddess dressing. Each bite was like a celebration of spring, packed with all kinds of delicious veggies like radishes, asparagus, and golden beets. And let’s not forget about the wholesome brown rice that serves as a perfect base! The recipe is flexible, so you can use whatever seasonal vegetables you have on hand. It’s all about what you love and what’s fresh at the market. Trust me, once you make this dish, it might just become your go-to for healthy meals.

Ingredient List for Spring Vegetable Buddha Bowls

The ingredients for Spring Vegetable Buddha Bowls celebrate the freshness of spring. Each component brings its own unique flavor and texture, working together to create a wholesome and satisfying meal. The core ingredients are wholesome and vibrant, making this dish a true testament to the season.

• 4 cups cooked brown rice: A hearty base that’s full of fiber and nutrients.
• 1 bunch radishes: Adds a peppery crunch that brightens up the bowl.
• 1 bunch asparagus: Tender yet crisp, asparagus brings a delicate flavor.
• 1 small head cauliflower: Roasted to perfection, it adds a nutty taste.
• 1/2 pound fingerling potatoes: Creamy and satisfying; they offer great texture.
• 2 medium golden beets: Sweet and earthy, they add a lovely color.
• 1 cup peas: Sweet little bursts of flavor that round out the dish.
• 1 large avocado: Creamy texture that brings richness to the bowls.
• 1/4 cup cider vinegar: Adds tang that balances the flavors.
• 1/4 cup fresh lime juice: Provides a zesty kick that brightens everything up.
• 1/3 cup olive oil: Healthy fat that enhances the taste.
• 2 teaspoons pure maple syrup: A hint of sweetness that complements the savory veggies.
• 1 cup fresh herbs: (see note) Vital for the goddess dressing, bringing freshness.
• 2 tablespoons fresh chives: Light onion flavor that enhances the dressing.
• 1 clove garlic: Adds depth to the goddess dressing.
• 1/2 teaspoon sea salt: To taste, elevating all the flavors.
• 2 ounces mixed greens: A bed of greens adds freshness and nutrients.
• 1/2 cup watercress or microgreens of choice: Adds a delicate touch and freshness.
• 1/3 cup sunflower seeds: Crunchy topping that adds a nice nutty flavor.

Making This Spring Vegetable Buddha Bowls

Creating Spring Vegetable Buddha Bowls is a delightful process that allows you to appreciate each ingredient. You’ll be roasting, mixing, and assembling everything into a beautiful bowl. Here’s how to make it happen.

1. Preheat your oven to 400 degrees F. This is essential for achieving perfectly roasted vegetables that are tender and slightly caramelized.
2. While the oven is heating, cook your brown rice according to the package instructions. This will take about 20 minutes, so be sure to have it ready to go for serving.
3. Next, spread the chopped radishes, cauliflower, asparagus, and fingerling potatoes over one or two large baking sheets. Ensure they are evenly distributed, allowing for even roasting.
4. Drizzle the vegetables with olive oil, then sprinkle with sea salt. Using your hands, toss everything together to coat the veggies thoroughly. This step is crucial for ensuring that every piece is flavorful.
5. For the golden beets, slice them and wrap them in a long sheet of foil to create a packet. This will help them cook evenly and retain moisture.
6. Place the foil packet of beets on the same baking sheet as the other vegetables. This way, everything can roast together.
7. Roast the vegetables in the oven for 20 to 30 minutes. Stir them halfway through to ensure even cooking. Look for a golden-brown color and a tender texture as your indicator of doneness.
8. While the vegetables are roasting, divide the cooked brown rice between 3 or 4 bowls. This serves as the base for your delicious Buddha bowls.
9. Once the veggies are roasted, layer them on top of the rice. Add your desired amount of mixed greens and watercress for freshness.
10. Now, for the finishing touch! Drizzle your homemade goddess dressing over the top, making sure each bowl is generously covered. Enjoy this beautiful bowl of freshness!
11. To make the goddess dressing, add all the dressing ingredients to a food processor or blender. Process until completely combined and creamy. If it’s too thick, add 2 to 3 tablespoons of water to thin it out. Transfer it to a sealable container and refrigerate if not used immediately.

Ways to Adapt This Recipe

Adapting Spring Vegetable Buddha Bowls is easy and can cater to your tastes. Here are some ideas to inspire you!

• Storage: Leftover Buddha bowl ingredients can be stored separately in airtight containers in the refrigerator for up to 4 days. Reheat the rice and veggies when ready to eat.
• Freezing: While the veggies are best fresh, you can freeze the roasted vegetables for up to three months. Just be sure to let them cool completely before freezing.
• Pairing: This dish pairs beautifully with a light salad or soup for a complete meal experience.
• Variation: Try adding grilled chicken or chickpeas for extra protein, or switch the brown rice for quinoa for a different flavor profile.
• Seasonal twists: Adapt the recipe based on seasonal vegetables. In summer, try zucchini and corn, while in fall, consider root vegetables like carrots and sweet potatoes.
• Herb swaps: Explore different herbs for the goddess dressing. Dill and cilantro are fantastic alternatives to basil and sage.

What to Serve Alongside Spring Vegetable Buddha Bowls

When serving Spring Vegetable Buddha Bowls, consider these delightful companions:

• Fresh Side Salads: A light, refreshing side salad with lemon vinaigrette complements the rich flavors of the bowl beautifully.
• Grilled Vegetables: Grilled zucchini or bell peppers can enhance the meal with additional smoky flavors.
• Soup Pairings: A cup of tomato basil soup or carrot ginger soup serves as a warm and comforting side.
• Seasonal Fruits: Serve slices of seasonal fruits like strawberries or pears for a sweet contrast to your savory bowl.
• Great for Gatherings: These bowls are perfect for potlucks or gatherings. You can set up a DIY Buddha bowl bar where guests can customize their own.
• Storage Tips: To keep your ingredients fresh longer, store the components separately and only assemble when ready to serve.

FAQ

Conclusion

In summary, Spring Vegetable Buddha Bowls offer a delightful way to enjoy a variety of fresh, seasonal vegetables in a single dish. They’re perfect for meal prep, customizable to your tastes, and full of vibrant flavors. I encourage you to try this recipe with your family; it’s a fun and engaging way to eat healthier together. So gather your ingredients, and whip up these colorful bowls tonight!

Spring Vegetable Buddha Bowls

Craving something vibrant and hearty? These Spring Vegetable Buddha Bowls are your answer! Packed with fresh veggies, wholesome brown rice, and topped with a creamy goddess dressing, this easy weeknight dinner is not only delicious but also bursting with nutrients. Make it tonight for a delightful meal the whole family will love!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 3 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups cooked brown rice
• 1 bunch radishes
• 1 bunch asparagus
• 1 small head cauliflower
• 1/2 pound fingerling potatoes
• 2 medium golden beets
• 1 cup peas
• 1 large avocado
• 1/4 cup cider vinegar
• 1/4 cup fresh lime juice
• 1/3 cup olive oil
• 2 teaspoons pure maple syrup
• 1 cup fresh herbs see note*
• 2 tablespoons fresh chives
• 1 clove garlic
• 1/2 teaspoon sea salt to taste
• 2 ounces mixed greens see note**
• 1/2 cup watercress or microgreens of choice
• 1/3 cup sunflower seeds

Equipment

• Blender
• Food Processor
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 400 degrees F. This is essential for achieving perfectly roasted vegetables that are tender and slightly caramelized.
2. While the oven is heating, cook your brown rice according to the package instructions. This will take about 20 minutes, so be sure to have it ready to go for serving.
3. Next, spread the chopped radishes, cauliflower, asparagus, and fingerling potatoes over one or two large baking sheets. Ensure they are evenly distributed, allowing for even roasting.
4. Drizzle the vegetables with olive oil, then sprinkle with sea salt. Using your hands, toss everything together to coat the veggies thoroughly. This step is crucial for ensuring that every piece is flavorful.
5. For the golden beets, slice them and wrap them in a long sheet of foil to create a packet. This will help them cook evenly and retain moisture.
6. Place the foil packet of beets on the same baking sheet as the other vegetables. This way, everything can roast together.
7. Roast the vegetables in the oven for 20 to 30 minutes. Stir them halfway through to ensure even cooking. Look for a golden-brown color and a tender texture as your indicator of doneness.
8. While the vegetables are roasting, divide the cooked brown rice between 3 or 4 bowls. This serves as the base for your delicious Buddha bowls.
9. Once the veggies are roasted, layer them on top of the rice. Add your desired amount of mixed greens and watercress for freshness.
10. Now, for the finishing touch! Drizzle your homemade goddess dressing over the top, making sure each bowl is generously covered. Enjoy this beautiful bowl of freshness!
11. To make the goddess dressing, add all the dressing ingredients to a food processor or blender. Process until completely combined and creamy. If it’s too thick, add 2 to 3 tablespoons of water to thin it out. Transfer it to a sealable container and refrigerate if not used immediately.

Notes

• Use fresh herbs: I used ½ cup basil, ⅓ cup sage, and a couple tablespoons of mint. You can also use parsley.
• Storage: The dressing keeps for 5 days in a sealed container.
• Greens tips: I chopped up the greens attached to the beets as my source for greens. You can also use baby spinach, kale, chard, spring green mix, etc.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.