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Roasted Veggie Buddha Bowl with Creamy Sage Cashew Sauce

by Livestrong_Recipes  |  Feb 10, 2019

Roasted Veggie Buddha Bowl with Creamy Sage Cashew Sauce
  1. PREP
  2. 40 m
  • COOK
  • 25 m
  • 1h 05m

This choose-your-own-adventure recipe features a handful of vegetables and greens along with some grains, seeds and proteins added to the mix. From Danielle Omar of



  • 2/3 cup Broccoli Florets
  • 2/3 cup Brussels sprouts
  • 2/3 cup Cauliflower Florets
  • 148 g Red Bell Pepper, Raw
  • 1 dash Salt
  • 1 dash Black Pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup Kale, Baby
  • 1 cup Lentils (cooked)
  • 37 1/2 g Avocado
  • 1/2 cup Cashew Nuts
  • 4 tbl Hulled Hemp Seeds
  • 1/4 cup Water
  • 1 tbsp Garlic
  • 1 tbsp Miso, Soybean Paste
  • 2 tbsp Lemon Juice
  • 1 pinch Sea Salt, Coarse, Mediterranean
  • 1 tsp Sage, Fresh
  • 1 dash Stevia Extract


1 For the cashew sauce: Put the nuts in a glass bowl and cover them with water. Let them soak for at least 20 minutes or overnight. Rinse the nuts and discard the water.
2 Put all sauce ingredients (soaked cashews, garlic, miso, lemon juice, sea salt, sage, stevia) into a food processor and blend on high until creamy. Adjust the seasoning to taste.
3 For the vegetables: Preheat the oven to 425°F, then place vegetables in a large bowl, tossing them with salt, pepper and olive oil (and any other spices or seasoning you want).
4 Place vegetables on a baking pan and roast for 25 minutes or till they begin to caramelize.
5 To prepare bowl: Place raw greens in a large serving bowl, and then arrange the vegetables and lentils on top of the greens. Top with avocado.
6 Drizzle sauce over the vegetables and lentils. Sprinkle with hemp seeds.