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Roasted Vegetable Buddha Bowl with Maple Dijon Vinaigrette
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Roasted Vegetable Buddha Bowl with Maple-Dijon Vinaigrette

This simple Roasted Vegetable Buddha Bowl with Maple-Dijon Vinaigrette is nutritious, hearty and super good. It doesn't require a lot of effort, but the payoff is high.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Cuisine: Worldly
Yield: 2 bowls
Author: The Nut-Free Vegan


  • 1 cup quinoa cooked
  • 2 sweet potatoes cut into large cubes
  • 2 cups Brussels sprouts halved lengthwise
  • 1 head cauliflower cut into bite-sized chunks
  • 2 Tbsp. olive oil + 1/3 cup
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 2 Tbsp. maple syrup or Agave
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 3 cups kale roughly chopped and massaged
  • 2 cups edamame


  • Preheat oven to 400° F.
  • Cook quinoa according to package and set aside.
  • Add sweet potatoes, Brussels sprouts and cauliflower to a large bowl. Drizzle with 2 tablespoons of olive oil, rosemary and thyme. Toss to coat thoroughly and place on 1 or 2 large sheet trays.
  • Put vegetables in oven and cook for 20 minutes or until everything is soft.
  • While vegetables cook, prepare the dressing: Stir together maple syrup, Dijon mustard, vinegar and 1/3 cup of olive oil until mixed thoroughly (the oil will sit on top, but the other ingredients should join together below it).
  • Split kale, quinoa and edamame among two bowls. Add roasted vegetables, top with dressing and serve.


This recipe is gluten-free.
If you want to omit oil from the recipe, use vegan butter on the roasted vegetables and double the vinegar and add a teaspoon of sugar or agave to the vinaigrette.


Serving: 1g