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Vegan

Vegetarian Buddha Bowl with Roasted Veggies and Buckwheat 🥗

This vegetarian Buddha bowl is packed with roasted veggies, buckwheat, and a creamy hummus base for a hearty meal 🥗.

prep time icon
Prep
15 minutes
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Cook
30 minutes
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Price range
$$
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Total
45 minutes
A vibrant vegetarian Buddha bowl with roasted sweet potatoes, buckwheat, greens, cottage cheese, and seeds, served in a white bowl.

Ingredients 🥕

This recipe serves 2 people
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This Buddha bowl is packed with wholesome ingredients like roasted sweet potatoes and buckwheat, creating a nutritious and balanced meal that’s perfect for lunch or dinner.

Quick Steps ✨

  • Cook buckwheat and roast veggies.
  • Arrange hummus, buckwheat, veggies, and greens in a bowl.
  • Add cottage cheese and seeds.
  • Season with olive oil, salt, pepper, and chili flakes.
  • Serve and enjoy!
  • Step by Step Instructions 📝

    1. Roast the Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potato and small potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until golden and tender.

    2. Cook the Buckwheat: While the veggies roast, cook the buckwheat according to package instructions. Typically, you’ll simmer 1 cup of buckwheat in 2 cups of water for 15 minutes, or until tender. Drain any excess water.

    3. Assemble the Bowl: In two serving bowls, spread 1 tablespoon of hummus each. Add a portion of cooked buckwheat and the roasted vegetables. Arrange the mixed salad greens and red onion slices on the side.

    4. Top with Cottage Cheese & Seeds: Spoon 1 tablespoon of cottage cheese into each bowl. Sprinkle the roasted seeds (pumpkin or sunflower) on top for extra crunch.

    5. Season & Serve: Drizzle with olive oil, and sprinkle salt, pepper, and chili flakes (if desired) for a kick of spice. Serve immediately and enjoy!

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    Hey there 😊 I’m so glad you stopped by! If you enjoyed this recipe, it would mean a lot if you checked out the tools I used. They’ve made cooking easier and more fun - I think you’ll love them too! Plus, your support helps keep this blog going. Thank you so much! 💖

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    Substitutions 🔄

  • Swap buckwheat for quinoa or brown rice.
  • Use Greek yogurt instead of cottage cheese for a tangier flavor.
  • Add avocado for extra creaminess and healthy fats.
  • Useful Notes 📝

  • Roasting Tip: Make sure to spread the veggies evenly on the baking sheet for even roasting.
  • Buckwheat: Rinse well before cooking to remove any bitterness and ensure a fluffier texture.
  • Nutritional Insights 🍎

    Each serving contains the stated nutritional values:

    🔥 Energy: 400 kcal

    🥑 Fat: 15 g (of which saturates: 3 g)

    🍞 Carbohydrates: 50 g (of which sugars: 8 g)

    🌾 Fiber: 10 g

    💪 Protein: 12 g

    🧂 Salt: 0.8 g

    A well-rounded vegetarian meal full of fiber, protein, and healthy fats!

    Leftover Advice ♻️

    Store leftover Buddha bowls in the fridge for up to 2 days. Reheat the veggies separately for best results, and add the salad greens fresh before serving.

    sidney cooking for her blog

    Hey I'm Sidney! 💖

    I’m passionate about sharing easy, healthy recipes that fit seamlessly into your busy lifestyle. 🌟 My goal is to inspire you with fresh, nutritious, and delicious meals. 🥗