Many “healthy bowls” can feel bland or uninspired, but this Vibrant Vegetarian Buddha Bowl is anything but ordinary. Packed with roasted cauliflower, tender broccoli, edamame, and couscous, it combines bold textures and flavors in every bite. The tangy-sweet Asian-inspired dressing ties it all together, making it perfect for lunch, dinner, or meal prep.
Whether you’re looking to add more vegetables to your diet or want a visually stunning dish to impress your friends, this Buddha bowl is simple, quick, and endlessly customizable.
Why This Buddha Bowl Stands Out
Unlike typical bowls that rely on a single flavor, this recipe layers tastes and textures. Roasted cauliflower adds a slightly nutty crunch, while edamame beans contribute protein and a pop of green.
Couscous provides a tender, fluffy base, and pickled red onions lend a bright tang that balances the richness of the sesame-hoisin dressing.
The bowl is not only pleasing to the taste buds but also visually striking. Colorful vegetables and a drizzle of glossy sauce make this dish as appealing on the plate as it is nourishing for the body. It’s a recipe that looks gourmet but comes together effortlessly.
Ingredients You’ll Love
The star of this dish is its fresh, wholesome ingredients. Each component serves a purpose:
- Cauliflower and broccoli for fiber, vitamins, and satisfying texture.
- Edamame beans for a protein boost.
- Couscous as a quick-cooking, fluffy grain base.
- Pickled red onions for acidity and color contrast.
- Asian slaw adds a crisp, fresh bite, while the everything bagel seasoning on top gives a punch of flavor.
For the sauce: hoisin, sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger combine to create a slightly sweet, savory, and aromatic dressing that perfectly complements the vegetables.
Preparing the Roasted Cauliflower
Roasting the cauliflower brings out its natural sweetness and gives the florets a tender yet slightly crisp texture. Begin by preheating your oven to 375°F and tossing cauliflower florets with olive oil, salt, and pepper. Spread them evenly on a parchment-lined sheet pan.
Cook for 20–25 minutes, checking occasionally for golden edges. Properly roasted cauliflower will be tender but not mushy, retaining enough bite to contrast with softer components like couscous.
Cooking the Broccoli and Edamame
While the cauliflower roasts, prepare the broccoli by chopping it into bite-sized florets and boiling until just tender. This ensures it maintains a vibrant green color and doesn’t become overly soft.
The edamame beans can be boiled for 1–3 minutes. Using frozen edamame makes this step quick and convenient, while still adding a protein-rich, slightly nutty flavor to the bowl.
Pickling Onions for Extra Tang
Pickled red onions elevate the bowl with acidity and crunch. While you can buy pre-made pickled onions, making them at home is simple and quick. Thinly slice a red onion and soak it in a mixture of vinegar, sugar, and a pinch of salt for at least 15 minutes.
This step can be done ahead of time, allowing you to assemble the bowl quickly when ready to eat. The bright pink onions contrast beautifully with the green vegetables and couscous.
Cooking Couscous the Easy Way
Couscous is a staple in many Buddha bowls because it cooks quickly and has a neutral flavor that complements stronger ingredients. Follow the package instructions, typically involving boiling water, adding couscous, covering, and letting it steam for 5 minutes.
Fluff with a fork before serving to prevent clumping. You can also season the couscous lightly with salt and a touch of olive oil for added depth.
Making the Tangy Asian Dressing
The dressing is where this bowl truly shines. In a small saucepan over medium heat, combine hoisin sauce, sesame oil, soy sauce, rice vinegar, honey, minced garlic, and fresh ginger. Simmer until slightly thickened, stirring frequently to blend the flavors.
This sauce is rich, tangy, and slightly sweet, coating the roasted vegetables beautifully. Save a small portion to drizzle over the assembled bowl for extra flavor.
Assembling Your Buddha Bowl
Start with a base of couscous in your serving bowl. Arrange the roasted cauliflower, boiled broccoli, edamame, pickled red onions, sliced cucumber, and Asian slaw on top in sections or a casual mix, depending on your style.
Drizzle generously with the prepared Asian dressing and sprinkle with everything bagel seasoning for a finishing touch. The combination of colors, textures, and flavors is visually appealing and satisfying to eat.
Tips for Meal Prep and Customization
This Buddha bowl is ideal for meal prep. Store the components separately in airtight containers, and assemble just before eating to maintain freshness and texture.
You can also customize the ingredients to suit your taste. Swap couscous for quinoa or brown rice for a gluten-free option. Add roasted sweet potatoes or carrots for extra sweetness, or include tofu for additional protein.
The sauce is versatile, too. Adjust the sweetness or acidity by adding more honey or rice vinegar. For a spicier kick, sprinkle in chili flakes or a dash of sriracha.
Why Plant-Forward Bowls Are So Popular
Plant-forward bowls like this Buddha bowl have surged in popularity because they are nutritious, visually appealing, and easy to prepare. They satisfy cravings for both flavor and texture while supporting a balanced diet.
In addition, bowls like this encourage variety in vegetables and grains, helping you meet daily nutrient goals without complicated cooking. Combining raw, roasted, and pickled elements keeps every bite exciting.
Serving Suggestions
This bowl works beautifully as a main dish for lunch or dinner. Pair it with a simple miso soup or a light green salad for a complete meal.
For extra indulgence, add a handful of roasted nuts or seeds on top for crunch. Fresh herbs like cilantro or basil can enhance the aromatic profile. Drizzle any leftover dressing over roasted vegetables from the week for a quick snack or side dish.
You can also explore other vegetarian recipes that complement this bowl, such as Air Fryer Lemon Garlic Chicken Skewers for a protein boost or Creamy Garlic Shrimp and Spinach Parmesan Rice if you’re looking for a more indulgent meal.
Storage and Reheating
Store leftover components in separate containers in the refrigerator for up to 3 days. Keep the dressing in a small jar to maintain its flavor and consistency.
When ready to eat, reheat roasted vegetables briefly in the oven or microwave. Assemble the bowl with fresh or pre-cooked grains and drizzle with dressing. Avoid microwaving the sauce to preserve its flavor.
FAQ About This Buddha Bowl
Can I make this bowl vegan?
Yes, substitute honey with maple syrup or agave for a vegan-friendly version. The rest of the ingredients are plant-based.
Can I use other grains instead of couscous?
Absolutely. Quinoa, farro, brown rice, or even cauliflower rice work well and add extra texture.
How long does the dressing last?
The dressing can be stored in the refrigerator for up to one week. Stir well before using.
Can I roast other vegetables instead of cauliflower?
Yes, sweet potatoes, bell peppers, carrots, or zucchini can be roasted with similar seasoning for variety.
Is this bowl suitable for meal prep?
Definitely. Keep grains, roasted vegetables, and fresh toppings separate until ready to assemble.
Can I add protein to this bowl?
Edamame provides some protein, but you can also add tofu, tempeh, or grilled chicken for a heartier option.
This Vibrant Vegetarian Buddha Bowl combines convenience, nutrition, and bold flavors, making it a go-to recipe for busy weekdays or leisurely weekends. Its versatility allows you to tweak ingredients and flavors while keeping preparation simple and satisfying.
For more colorful, plant-forward meals, try Sweet Veggie Rice Burgers or Sun-Dried Tomato and Ricotta Savory Cake for inspiration.
Vibrant Vegetarian Buddha Bowl
Ingredients
Vegetables and Grains
- 1 cup couscous cooked according to package instructions
- ½ head cauliflower cut into florets
- 1 cup broccoli florets
- 1 cup edamame beans shelled
- ¼ cup red cabbage thinly sliced for Asian slaw
- ¼ cup carrot julienned for slaw
- ¼ cup cucumber sliced
- ¼ cup pickled red onions prepared in vinegar, sugar, salt for 15 minutes
- 1 tbsp everything bagel seasoning for garnish
Dressing
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic minced
- 1 tsp fresh ginger grated
Seasoning
- 1 tbsp olive oil for roasting cauliflower
- to taste salt
- to taste black pepper
Instructions
Prepare Vegetables
- Preheat the oven to 375°F (190°C). Toss cauliflower florets with olive oil, salt, and pepper, and spread them evenly on a parchment-lined sheet pan. Roast for 20–25 minutes until golden and tender.
- While cauliflower is roasting, boil broccoli florets for 2–3 minutes until just tender. Boil edamame for 1–3 minutes.
Prepare Grains and Pickled Onions
- Thinly slice red onion and soak in a mixture of vinegar, sugar, and salt for at least 15 minutes to make quick pickled onions.
- Prepare couscous according to package instructions and fluff with a fork.
Make Dressing
- In a small saucepan, combine hoisin sauce, sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Simmer over medium heat until slightly thickened.
Assemble Bowl
- Assemble the bowl by layering couscous at the base, then arranging roasted cauliflower, broccoli, edamame, cucumber, Asian slaw, and pickled red onions on top.
- Drizzle the prepared dressing over the bowl and sprinkle everything bagel seasoning on top.
Notes
- This bowl is ideal for meal prep; store components separately and assemble before eating.
- Customize with quinoa, brown rice, or additional roasted vegetables.
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