Recipe: Roasted Cauliflower Buddha Bowl

By Sarah Hunt, AZFB Communications Intern


Photo by Blue Sky Organic Farms


Buddha bowls are an easy-to-make recipe for dinner or an afternoon snack. This recipe is vegetable based, but you can easily add chicken or steak to this recipe for extra protein if you are not vegan or vegetarian. Enjoy this fresh, delicious meal from Blue Sky Organic Farms!


Roasted Cauliflower Buddha Bowl

By Blue Sky Organic Farms

Serves 4



  • 1 head of cauliflower – cut into florets
  • ½ c. uncooked quinoa
  • 2 avocados – cut in half and sliced
  • 1 6 oz bag of baby spinach
  • 1 bunch of radishes – sliced thin
  • 1 bell pepper – julienned
  • 2-3 carrots – julienned
  • 1 c. shredded cabbage
  • 8 tbsp. pepitas
  • 1 c. micro greens or sprouts – optional
  • 2 lemons – cut in half and grilled – optional



  • ½ c. tahini
  • 4 tbsp. lemon juice
  • 4 tbsp. water
  • 1 tbsp. soy sauce
  • ½ tsp. garlic salt



Cook quinoa according to the package directions. Remove from heat and cool. Toss cauliflower with olive oil, salt, and pepper. Roast for 15 minutes at 375*. Remove from oven and cool. Grill lemons cut side down on high heat or until they start to caramelize. Combine all ingredients for the dressing and set aside. Divide spinach into 4 bowls. Divide and arrange salad ingredients between the 4 bowls. Serve each with a grilled lemon and a side of dressing.


Find more Blue Sky Organic Farm recipes on Fill Your Plate’s recipe database!

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