I present to you…

My new favorite Autumn bowl of goodness. An easy bean salad recipe with another wow-able homemade salad dressing.

It’s almost too good to be true.


I know, I know. You’re overwhelmed by sweet potatoes and cauliflower this time of the year but I’ve got a recipe that’s sure to blow your mind and stands out from all the rest.

No need to stress over dinner.


Just print out this recipe and toss everything into a big ol’ bowl. Yes, it’s that easy.

You can’t go wrong here, folks.

You just can’t.


I know you know HOW to roast a sweet potato and cauliflower. (And if you don’t, you’ll learn how to below)

And I’m sure you have a can of black beans in your pantry along with a bag of brown rice. Am I right?

So, you’re half way there already.


If you can’t find snap peas this time of year- no worries- you can use frozen peas instead. Just defrost them before you pop them in this bowl, k?

I wouldn’t want you to have a soggy meal.

This is quite the dish for a weeknight meal and it’s pretty inexpensive, too.

I know you’re all sitting around  brainstorming about your Halloween costumes but get over it. Pull out your cat costume from last year or dress in orange and call yourself a pumpkin- you’ve gotta month until Halloween and right now you’ve gotta focus on this meal. Summer was less than a month ago and Autumn is smacking us in the face. It’s time to get cozy inside, warm up with a cup of tea and dig into my Buddha Bowl.

You’re gunna love it.


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Try to buy everything organic. Here’s why: The Benefits of Eating Organic.


Roasted Cauliflower and Black Bean Buddha Bowl with Basil Lemon Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Serves: 4
Gluten-Free, Dairy-Free, Vegan
Author: Amie Valpone
Recipe type: Entree


  • 1 head cauliflower cut into florets
  • 2 large sweet potatoes cut into 1/2 inch cubes
  • 4 Tbsp. extra-virgin olive oil divided
  • 1 cup brown rice
  • 1 15 oz. can black beans, drained and rinsed
  • 1 small head finely chopped purple cabbage shredded
  • 2 cups snap peas
  • 1 stalk celery diced
  • 2 cups baby spinach
  • 4 large carrots shredded
  • 1/4 tsp. chili powder
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. finely chopped fresh basil
  • Sea salt and freshly ground black pepper to taste
  • 1/4 tsp. fresh lemon zest


  1. Preheat oven to 375 degrees F.
  2. Place cauliflower and sweet potato pieces on a baking sheet; drizzle with 2 Tbsp. olive oil and sprinkle with sea salt and pepper. Roast in the oven for 25 minutes or until tender. Remove from oven; set aside.
  3. Meanwhile, cook brown rice according to package directions.
  4. In a large bowl, combine roasted cauliflower, sweet potatoes, brown rice, beans, cabbage, snap peas, celery, spinach and carrots.
  5. In a small bowl, whisk chili powder, vinegar, remaining 2 Tbsp. olive oil, lemon juice, basil, sea salt and pepper; drizzle over cauliflower mixture and toss to combine. Serve.

Nutrition Facts
Roasted Cauliflower and Black Bean Buddha Bowl with Basil Lemon Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 498 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 191mg8%
Potassium 1524mg44%
Carbohydrates 79g26%
Fiber 13g54%
Sugar 17g19%
Protein 12g24%
Vitamin A 23200IU464%
Vitamin C 191mg232%
Calcium 195mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. 5 stars
    Wow, this looks amazing! I am always looking for different ways to make a salad. I love the idea of using cauliflower in salad..yum!

  2. If my planted from seed Cauliflower would have headed, I could make this right now! Now I need a trip to the farmer’s market! Looks great

  3. 5 stars
    This really look delicious. I’ve been looking for other recipes to make with black beans since we only have them in burritos, tacos, nachos or enchiladas. I like the idea of having black beans in a fresh salad because is something I can make real quick, its healthy and I can take to work for lunch. Haven’t tried balsamic vinegar yet, so excited to try it out in this recipe!