5 from 4 votes
Roasted Cauliflower and Black Bean Buddha Bowl with Basil Lemon Dressing {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Gluten-Free, Dairy-Free, Vegan
Course: Entree
Cuisine: American
Servings: 4
Calories: 615 kcal
Author: Amie Valpone
Ingredients
  • 1 head cauliflower cut into florets
  • 2 large sweet potatoes cut into 1/2 inch cubes
  • 4 Tbsp. olive oil divided
  • 1 cup brown rice
  • 1 15 oz. can black beans, drained and rinsed
  • 1 small head red 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. freshly squeezed lemon juice
  • 2 tsp. finely chopped fresh basil
  • sea salt and pepper to taste
  • 1/4 tsp. fresh lemon zest
Instructions
  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.
  6. 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 615
* Percent Daily Values are based on a 2000 calorie diet.