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healthy vegan dish

Vegan Buddha Bowl with Roasted Veggies

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  • Author: thefitchen
  • Total Time: 35 minutes
  • Yield: 2 people


1 cup pumpkin, cubed
1 red onion, cut into wedges
¾ cup chickpeas
1 radish, thinly sliced
5 oz. mushrooms, diced
2 carrots, diced
1 beetroot, diced
2-3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon garlic powder
4 tablespoons coconut milk
1 tablespoon peanut butter


  1. In a large baking sheet lined with a piece of parchment paper arrange the diced carrots, pumpkin pieces, mushrooms, carrots, and beetroot.
  2. Sprinkle with salt and pepper to taste, dry oregano, smoked paprika, and garlic powder, and drizzle in some olive oil.
  3. Bake in an already heated oven at 350 F or 180 C degrees for about 25 minutes.
  4. Transfer the baked veggies to a bowl and arrange the sliced radish on top of the bowl.
  5. To make the dressing mix the coconut milk with the peanut butter and drizzle some on top of the buddha bowl.
  6. Sprinkle some parsley and serve to enjoy.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes