Roasted Vegetable Buddha Bowl

Roasted Vegetable Buddha Bowl

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
Healthy Living
Revel in roasted vegetables with our Roasted Veggie Buddha Bowl. Cauliflower, beets and sweet potatoes are featured in our Roasted Veggie Buddha Bowl.
What You Need
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4 servings
Original recipe yields 4 servings
4 cups small cauliflower florets (1/2 inch)
4 cups peeled red beet cubes (1/2 inch)
4 cups peeled sweet potato cubes (1/2 inch)
3 Tbsp. extra virgin olive oil, divided
8 cups loosely packed chopped stemmed fresh kale
1 can (15.5 oz.) black beans, rinsed
1 cup cooked quinoa
1/4 cup PLANTERS Sunflower Kernels
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Let's Make It
1
Heat oven to 450°F.
2
Place cauliflower, beets and sweet potatoes in separate medium bowls. Add 1 Tbsp. oil to vegetables in each bowl; mix lightly.
3
Spread onto 2 foil-covered rimmed baking sheets sprayed with cooking spray.
4
Bake 30 min. or until vegetables are tender.
5
Place kale in 4 serving bowls; top with roasted vegetables, beans, quinoa and sunflower kernels.
6
Drizzle with dressing just before serving.
Kitchen Tips
Tip 1
Substitute
Substitute your favorite variety of PLANTERS Nuts for the sunflower seeds.
Nutrition
Calories
510
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 520mg
23%
Total Carbohydrates 75g
27%
Dietary Fibers 18g
64%
Sugars 21g
42%
Protein 16g
32%
Vitamin A
840%
Vitamin C
80%
Calcium
15%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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