In this Roasted Vegetable Buddha Bowl recipe, you’ll learn:
Have you tried a “Buddha Bowl”? It’s a big bowl of nutritious, mostly vegetables, atop a bed of whole grains. The term comes from the appearance of the bowl, packed so full of goodness that it resembles the rounded belly of Buddha!
My first introduction to Buddha Bowls was from a good friend and former assistant of Steamy Kitchen, Cheri of The Watering Mouth. Cheri and I used to both live in the Sarasota, Florida area, and she would come over three times a week to help create, test and video many of the recipes on this site. Well, it turns out that we both ended up in Las Vegas! I moved here to be close to family, and she moved here for the rock climbing.
Cheri is a nutritarian, which means she teaches people how to choose foods that provide the most nutrition and benefit to your body. Buddha Bowls are a big part of her meals – they are not only healthy, but provide the flexibility for everyday weekday lunches and dinners.
It’s very rare for us at Steamy Kitchen to partner with brands for recipes. We usually choose only one or two clients per year, as we take our partnerships very seriously and only create long-term relationships only with products that I truly love, use as part of my everyday cooking repertoire, and trust fully.
This year, we’re partnering with San-J, who specializes in Asian tamari soy sauce, Asian gluten-free cooking sauces and dressings.
San-J began in 1804 in Mie, Japan, as a Tamari soy sauce and miso company. They began exporting to America in the 70’s and in 1987, they established a brewing facility in Henrico, Virginia. Their family of tamari soy sauce is very popular, as their tamari contains 100% soy, and no wheat. San-J Tamari has a richer, more complex taste than regular soy sauce.
For the Roasted Vegetable Buddha Bowls, we are using San-J ready-to-use cooking sauces and marinades.
There are 7 different tasty flavors, all gluten free, kosher and non-GMO.
So, let’s start roasting the vegetables for the Buddha Bowls and I’ll show you how to use the San-J sauces to customize your bowls.
The key to roasting many types of vegetables at the same time is the cut. Soft, thin ingredients, like bell peppers, roast much faster than a hard sweet potatoes. In order for all the vegetables to finish cooking at the same time, we have to make sure to cut the vegetable accordingly, so that tomatoes aren’t mushy and carrots are cooked through.
We are aiming for 20 minute cook time, at 375F (or 350F for convection setting). There are 3 sizes of cuts that I like to do:
These are your large, fleshy, juicy vegetables and fruit:
For most vegetables, aim for 1.5″ to 2″ cut (4 cm-5 cm)
Hard, dense vegetables require a 1/2″ dice (1.25cm).
First, peel and then slice into 1/2″ planks
Cut into “fries”:
Then dice, aim for 1/2″ or smaller, especially for sweet potatoes. For regular potatoes, I’ll make the dice a bit bigger. Regular potatoes are not as hard and dense as sweet potatoes.
I like to keep the vegetables grouped on the tray. That way, if one type of vegetable is cooking a little faster than others, I can just use a spatula or large spoon and remove from roasting pan.
Also, I do not salt the vegetables prior to roasting. Salt releases moisture in the vegetable. If you have too much moisture in the pan, the vegetables will end up soggy. We want to dry-roast, not steam! Also, make sure there’s plenty of space in the pan. Use multiple pans, if needed, so that the ingredients are in a single layer.
Roast 375F for 20 minutes. I have a convection oven, and my sweet spot is 350F.
Vegetables are finished roasting and everything is cooked through perfectly.
You can toss all of the vegetables with one sauce. But what’s even more fun is for each family member to make their own bowl and choose their own sauce or dressing. I spoon about 2 tablespoons of a sauce into a bowl, microwave for 10 seconds just to warm it up a bit, then toss with the vegetables. Each family member does the same for their own bowl.
Use the product locator to enter your zip code and find stores near you that carry San-J products.
I like to serve the roasted vegetables on a bed of grains or salad. Here are some great choices:
We love topping our Buddha Bowls with nuts. You can also top with shredded lettuce, chopped herbs, fresh sprouts or shredded seaweed.
For my Buddha Bowl, I’m using San-J Thai Peanut Sauce and added a sprinkling of roasted, chopped peanuts for added crunch.
Prep Time: 10 minutes
Cook Time: 20 minutes
Enjoy the roasted vegetables hot out of the oven, or even just warm and room temperature.
1. Preheat the oven to 375F.
2. Wash, peel, trim and cut the vegetables, according to the size listed in this article. Spread vegetables out in single layer on baking sheet or roasting pan and drizzle with olive oil. Roast for 20 minutes.
3. In meantime, cook the whole grains, pasta, noodles or rice. Or, if you prefer, lettuces as a base.
4. When vegetables are done, toss with the cooking sauce or salad dressing. I find that no additional salt is needed. Serve over grains. Top with nuts, if desired.