Skip to main content

Easy Southwest Vegetarian Buddha Bowl with Sauce or Dressing

Sep 25, 2017 11:00AM ● Published by Lana Granfors

What's Cookin'

By Lana Granfors
Photo by Kara Stewart
October 2017

Parents, singles, and students with busy schedules appreciate easy, satisfying meals. Whether for a quick dinner or for lunch tomorrow, the ingredients can vary based on individual choices, so this will serve for a guide of items that can be used.    

These deliciously wholesome bowls of fresh veggies, full of flavor and texture, are served warm or cold, and with a great sauce or dressing.  Dressings vary from peanut dressing to creamy ginger dressings.  I have shared two below which are family favorites.  

This is a vegetarian version, but can easily be made with your choice of protein.  Pick your own ingredients and start building! Enjoy!


1 large sweet potato, cut in cubes  

1 can garbanzo beans, drained and rinsed 

2 tsp. maple syrup 

1⁄2 tsp. paprika

1⁄2 tsp. garlic powder

Pinch of salt and pepper

2-3 cup brown rice, quinoa or wild rice, cooked 

4 cup baby kale or spinach, chopped

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed 

1⁄2 cup grated carrots

1 English cucumber, cut in chunks or slices

1 red bell pepper, seeded and sliced

1 cup cherry tomatoes, halved 

1 small red onion, sliced thin 

1 cup cabbage, chopped or sliced 

1 avocado, sliced

1⁄4 cup sprouts of choice

4 T toasted seeds/nuts, your choice (pumpkin, pine nuts, sesame seeds, almond slices)

1⁄3 cup crumbled feta cheese or shredded sharp cheddar cheese

1⁄4 cup cilantro, chopped

1⁄2 cup crushed corn tortilla chips

Red Pepper Sauce INGREDIENTS

1 red bell pepper, ribs and seeds removed 

2 T olive oil or other neutral oil 

Juice from 1 lemon 

1⁄2 tsp. pepper 

1⁄2 tsp. salt 

1⁄2 tsp. paprika 

1⁄4 cup fresh cilantro, chopped 

Water as needed to thin

Turmeric/Sriracha/Tahini Dressing INGREDIENTS

4 T tahini

4 T warm water

1 tsp. maple syrup

1⁄4 tsp. cayenne pepper

1⁄2 tsp. turmeric

1⁄2 tsp. sriracha

Salt to taste

Prep time: 5 – 10 minutes

Cook time: 25 minutes

Total Time: 30 – 35 minutes


STEP 1: Preheat oven to 350 degrees. Place cubed sweet potato on a cookie sheet and toss with 1 tsp olive oil and season with salt and pepper. Bake for 30 minutes stirring halfway through. Remove and allow to cool. 

STEP 2: While the potato is cooking, prepare the garbanzo beans. In a bowl, place the maple syrup, paprika, garlic powder, salt and pepper. Heat a saucepan and then add the garbanzo mixture into the saucepan to cook for 15 – 20 minutes, stirring often throughout the cooking.  Remove and allow to cool.     

STEP 3: Prepare the rest of the ingredients, placing in their individual bowls or on a large platter. The prep time involved will vary depending on the number of ingredients you are preparing.    

STEP 4: To build your bowl, start with a base layer of brown rice, quinoa or wild rice. Top with a good serving of the greens.  Top with beans and add your choice of as many veggies you want.  Top with sliced avocado slices, sprouts, nuts, seeds and cheese.  

STEP 5: Generously drizzle the dressing or sauce all over the bowl ingredients, garnish with cilantro and crushed tortilla chips, and enjoy.  

Red Pepper Sauce DIRECTIONS

STEP 1: To make red pepper sauce, add all dressing ingredients to a blender and blend until smooth. Add water, about 1 tsp. at a time, to the desired consistency.  

Turmeric/Sriracha/Tahini Dressing DIRECTIONS

STEP 1: To make dressing, whisk all ingredients together.  Sample and adjust spice level as desired by adding a splash more of the sriracha.

Food+Dining, In Print, Today Easy Southwest Vegetarian Buddha Bowl with Sauce or Dressing

It looks like we don't have any events for this date. You can always add an event.

Check out our sister publication, Enjoy Magazine: Northern California Living