Rainbow “Buddha Bowls”

This recipe was the result of a failed grocery store excursion. In anticipation of upcoming holiday feasting, I wanted to make something healthy, and this lovely “Buddha bowl” from Minimalist Baker caught my eye. You already know I’m a fan of roasted vegetables, but I usually just mix them all together. I was intrigued by how Dana cooked them separately, which allows for different components to be seasoned differently and makes for a prettier presentation. I also wanted to try making a separate sauce for my roasted vegetables–I usually don’t do this, but wanted to try it since reheated roasted veggies can get a bit dry.

So, that was my intention–however, my pantry and the local Kroger had other ideas. There was no kale to be had the day that I went to the store, so I grabbed a pretty bunch of rainbow chard instead. The broccoli looked terrible and the regular cauliflower was not much better, so I opted for a pretty head of purple cauliflower instead. And I completely forgot about the tahini, but I always have creamy unsweetened peanut butter on hand which is a pretty good substitute. The peanut butter worked just fine in the sauce, which I punched up with a bit of sriracha. I also added the quinoa to this recipe–feel free to leave it out.

All things considered, it turned out tasting just fine and looking even better.

Yes, please!


The leftovers were tasty too. I divided the quinoa/veggies and sauce into individual servings (keeping the sauce in separate containers) to store in the fridge. The quinoa and veggies reheated well with 2-3 minutes in the microwave. The sauce thickened in the fridge a bit, so I just added a little water (about a teaspoon per serving) and stirred it up again before serving.

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Rainbow “Buddha Bowls”

Yield: 6

Calories per serving: 482

Fat per serving: 12 g

Carbs per serving: 83 g

Protein per serving: 16 g

Rainbow “Buddha Bowls”


    For the quinoa (optional):
  • 1 cup quinoa, rinsed
  • 2 cups water
    For the vegetables:
  • 2 large sweet potatoes, halved or quartered
  • 1 medium onion, sliced into wedges
  • 1 bunch rainbow chard, stems cut into 2-inch pieces and leaves cut or torn into 2-inch squares
  • 1 head purple cauliflower, cut into florets
  • 3 tsp olive oil, divided
  • Salt and pepper
    For the chickpeas:
  • 1 15-oz can chickpeas, rinsed, drained and patted dry
  • 1 tsp olive oil
  • 1 tsp cumin
  • ¾ tsp chili powder
  • ¾ tsp garlic powder
  • Salt and pepper
    For the sauce:
  • ¼ cup creamy natural peanut butter
  • 1 tbsp maple syrup (omit if your peanut butter is sweetened)
  • Juice of ½ a lemon
  • 3-4 tbsp warm water
  • Sriracha to taste


  1. Preheat the oven to 400F. Place quinoa and water in a rice cooker and start the cycle (or, cook it on the stove). Fluff and keep warm when finished.
  2. Place sweet potato pieces, skin-side down, and onion wedges on a baking sheet. Drizzle on 1 tsp oil (you can rub it around the surface of the sweet potatoes) and sprinkle with salt and pepper. When the oven is preheated, roast 10-15 minutes and then flip the ingredients and return to the oven. Roast another 10-15 minutes until the sweet potatoes are soft when pierced with a fork. (You can remove the onions if they start to burn before the potatoes are done.) Set vegetables aside.
  3. Meanwhile, place the chard stems and cauliflower on a second baking sheet. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper; toss gently. Roast about 10 minutes.
  4. Add the chard leaves to the pan with the stems and cauliflower. Drizzle with the remaining 1 tsp of olive oil and sprinkle with salt and pepper. Roast 3-5 minutes until wilted. Set aside.
  5. Meanwhile, heat a large cast iron skillet over medium and add 1 tsp olive oil. In a mixing bowl, toss the chickpeas with the spices. When the oil is hot, add the chickpeas to the pan and cook about 10 minutes, stirring, until they start to brown and crisp in places. Set aside.
  6. Combine the peanut butter, maple syrup and lemon juice in a small bowl or measuring cup. Add 3 tbsp warm water and whisk to combine. Add more water if needed to form a pourable sauce. Add sriracha to taste.
  7. To serve, divide the quinoa and vegetables between six bowls. Top with chickpeas and drizzle with sauce. Serve immediately.
  8. To save for later, divide the quinoa, vegetables and chickpeas amongst six containers, cover and store in the fridge. Store the sauce separately. Reheat the bowls in the microwave and let sauce come to room temperature before drizzling over top and serving.

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