Preheat your oven to 400 degrees F. This is essential for achieving perfectly roasted vegetables that are tender and slightly caramelized.
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.
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.
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.
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.
Place the foil packet of beets on the same baking sheet as the other vegetables. This way, everything can roast together.
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.
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.
Once the veggies are roasted, layer them on top of the rice. Add your desired amount of mixed greens and watercress for freshness.
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!
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.
