This Avocado, Beet, and Sweet Potato Buddha Bowl with Cashew Cream Dressing is a nourishing, colorful, and balanced meal perfect for any time of day. Packed with nutrient-dense ingredients like creamy avocado, roasted beets, sweet potatoes, and protein-rich quinoa, this Buddha bowl not only looks beautiful but also delivers a variety of flavors and textures. The cashew cream dressing adds a touch of indulgence with its smooth, velvety texture and rich flavor, tying the ingredients together harmoniously. This vegan and gluten-free dish is easy to customize and can be meal-prepped in advance for convenience.

Ingredients:

For the Buddha Bowl

• 1 large sweet potato, peeled and cubed
• 2 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil, divided
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 ripe avocado, sliced
• 1 cup mixed greens (baby spinach, arugula, or kale)
• ¼ cup toasted almonds, roughly chopped
• Fresh parsley or cilantro, for garnish

For the Cashew Cream Dressing

• ½ cup raw cashews, soaked in water for 2 hours
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon Dijon mustard (optional, for extra tang)
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt
• ¼ cup water, or more as needed for desired consistency

Preparation:

Step 1: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss the cubed sweet potato with half of the olive oil, salt, and pepper. Spread the sweet potato cubes evenly on one side of the baking sheet.
3. In another bowl, toss the beet wedges with the remaining olive oil, salt, and pepper. Place the beets on the other side of the baking sheet, ensuring they don’t touch the sweet potatoes to avoid color bleeding.
4. Roast the vegetables in the oven for 25-30 minutes, or until both the sweet potatoes and beets are tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 2: Prepare the Cashew Cream Dressing

1. Drain the soaked cashews and rinse them under fresh water.
2. In a blender, combine the cashews, lemon juice, apple cider vinegar, Dijon mustard (if using), garlic powder, and sea salt. Add ¼ cup of water and blend until smooth and creamy.
3. Adjust the consistency by adding more water if needed, one tablespoon at a time, until you reach a pourable dressing texture. Taste and adjust seasoning as desired. Set aside.

Step 3: Assemble the Buddha Bowl

1. In a large serving bowl or individual bowls, start with a base of mixed greens.
2. Add a scoop of cooked quinoa on top of the greens.
3. Arrange the roasted sweet potatoes, beets, and avocado slices around the bowl.
4. Drizzle the cashew cream dressing generously over the ingredients.

Step 4: Garnish the Bowl

1. Sprinkle toasted almonds over the bowl for added crunch and flavor.
2. Garnish with fresh parsley or cilantro for a touch of green and extra flavor.

Cooking Note:

• Roasting: Roasting the beets and sweet potatoes separately helps prevent color bleeding. Beets can stain other ingredients, so roasting them on different sides of the baking sheet is recommended.
• Soaking Cashews: For the creamiest dressing, soak cashews for at least 2 hours. If short on time, soak them in hot water for 30 minutes.

Serving Suggestions:

This Buddha bowl can be enjoyed warm or at room temperature, making it a versatile option for lunch, dinner, or even a hearty brunch. Serve it with additional greens on the side or a fresh green salad for a fuller meal. For added protein, feel free to add chickpeas, tofu, or even a sprinkle of hemp seeds.

Tips:

• Meal Prep: Prep the roasted veggies and dressing in advance and store them in the refrigerator. Assemble the Buddha bowl when ready to serve.
• Dressing Variation: Add a pinch of smoked paprika or a dash of hot sauce to the dressing for an extra layer of flavor.
• Customize: This bowl is easy to customize. Swap the quinoa for brown rice, add chickpeas for extra protein, or try different greens based on availability.

Prep Time:

15 minutes (plus 2 hours for cashew soaking)

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

• Calories: 480
• Protein: 9g
• Carbohydrates: 52g
• Fat: 25g
• Fiber: 12g
• Sodium: 350mg

Conclusion

This Avocado, Beet, and Sweet Potato Buddha Bowl with Cashew Cream Dressing is a delightful, healthy meal bursting with color, texture, and nutrients. With roasted vegetables, creamy avocado, and the rich cashew dressing, each bite is a satisfying blend of flavors. Perfect for those looking for a plant-based meal that is both filling and flavorful, this Buddha bowl is easy to adapt and can fit effortlessly into any meal plan.

Avocado, Beet, and Sweet Potato Buddha Bowl with Cashew Cream Dressing

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

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For the Buddha Bowl

• 1 large sweet potato, peeled and cubed
• 2 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil, divided
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 ripe avocado, sliced
• 1 cup mixed greens (baby spinach, arugula, or kale)
• ¼ cup toasted almonds, roughly chopped
• Fresh parsley or cilantro, for garnish

For the Cashew Cream Dressing

• ½ cup raw cashews, soaked in water for 2 hours
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon Dijon mustard (optional, for extra tang)
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt
• ¼ cup water, or more as needed for desired consistency

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Instructions

Step 1: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss the cubed sweet potato with half of the olive oil, salt, and pepper. Spread the sweet potato cubes evenly on one side of the baking sheet.
3. In another bowl, toss the beet wedges with the remaining olive oil, salt, and pepper. Place the beets on the other side of the baking sheet, ensuring they don’t touch the sweet potatoes to avoid color bleeding.
4. Roast the vegetables in the oven for 25-30 minutes, or until both the sweet potatoes and beets are tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 2: Prepare the Cashew Cream Dressing

1. Drain the soaked cashews and rinse them under fresh water.
2. In a blender, combine the cashews, lemon juice, apple cider vinegar, Dijon mustard (if using), garlic powder, and sea salt. Add ¼ cup of water and blend until smooth and creamy.
3. Adjust the consistency by adding more water if needed, one tablespoon at a time, until you reach a pourable dressing texture. Taste and adjust seasoning as desired. Set aside.

Step 3: Assemble the Buddha Bowl

1. In a large serving bowl or individual bowls, start with a base of mixed greens.
2. Add a scoop of cooked quinoa on top of the greens.
3. Arrange the roasted sweet potatoes, beets, and avocado slices around the bowl.
4. Drizzle the cashew cream dressing generously over the ingredients.

Step 4: Garnish the Bowl

1. Sprinkle toasted almonds over the bowl for added crunch and flavor.
2. Garnish with fresh parsley or cilantro for a touch of green and extra flavor.

• Prep Time: 15 minutes (plus 2 hours for cashew soaking)
• Cook Time: 30 minutes

Nutrition

• Calories: 480
• Sodium: 350mg
• Fat: 25g
• Carbohydrates: 52g
• Fiber: 12g
• Protein: 9g