This week’s Meatless Monday recipe is our Roasted Buddha Bowl and it’s one of my favorite ways to eat vegan. Our Buddha bowl contains a variety of oven roasted veggies such as red onion, kale, chickpeas and sweet potato.

The dressing is completely optional, but I created this version using vegan sour cream and vegan mayo. However, it would be just as good using cashew cream. I mixed these with a squeeze of lemon juice and dijon mustard. Season to taste with salt and pepper.

This delicious meal comes in at about 12 grams of protein per serving!

Since this is really a simple dish and to create a little visual interest, I sliced just enough off the bottom of the onion so it sits on its own. Then, I slice off 1/4″ of the top and peel. I create slices that go almost, but not all of the way, through. I gave the now sliced onion a light mist of cooking spray to keep it from drying out. As the onion bakes and softens, you get that pretty “flower” effect with caramelized edges.

I quickly toss drained, rinsed and dried chickpeas with paprika, onion powder, garlic powder and a pinch of salt.

The kale is tossed with the slightest amount of olive oil and given a generous sprinkling of salt. They, along with the chickpeas, roast together for only 8-10 minutes or until crisp.

This recipe serves two.

Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂