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    Home » Recipes » Dinner

    Published: Aug 18, 2015 · Modified: May 9, 2017 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 13 Comments

    Roasted Garlic Buddha Bowl

    JUMP TO RECIPE PIN
    5 from 7 votes
    Buddha Bowl With Roasted Garlic Sauce

    A Roasted Garlic Buddha Bowl bursting with nutty brown rice, sweet roasted vegetables, wilted greens, crunchy raw green onions, sesame seeds & heavenly roasted garlic sauce.

    A Roasted Garlic Buddha Bowl bursting with nutty brown rice, sweet roasted vegetables,wilted greens, crunchy raw green onions, sesame seeds & heavenly roasted garlic sauce.

    I love bowls of food. There is something so comforting about eating a meal from a big deep bowl and as Buddha Bowls are all the rage at the moment and it is the kind of food I love, the time has come for me to put my own spin on it.

    Buddha Bowls are intended to be filled with wholesome, simple food, piled high and rounded like the belly of a Buddha!

    That sounds good to me so here is my Roasted Garlic Buddha Bowl.

    Buddhists chant before and sometimes after their meals to express gratitude for their food. Did I get chanting when I presented my Roasted Garlic Buddha Bowls? No I didn't, but I did get lots of 'mmmms' while they were gobbled up and the bowls were left scraped completely clean at the end of it. A sure fire sign of a good meal!

    My Roasted Garlic Buddha Bowl has a brown rice base which is topped with generous amounts of roasted sweet potato, butternut squash, wilted spinach, edamame beans, marinated mushrooms and raw green onions, all drizzled with the most delicious roasted garlic sauce and a sprinkling of sesame seeds.

    Heaven in a bowl!

    If you are very observant you will notice that there is something missing from the bowl in the pictures above. I started snapping pictures and was almost done when I realized that the edamame beans were still sitting patiently in their hot water bath and I had forgotten to drain and add them to the Buddha Bowl.

    Oops!

    I liked the pictures though hence the reason I am still using them. Hopefully the edamame beans will forgive me for leaving them out of their spot in the limelight, especially as they feature in the picture below which I took as soon as I realized my faux pas!

    If you are left with any of the Roasted Garlic Sauce (although it is so delicious that there probably won't be) it keeps well in the fridge for up to 5 days and is great served with just about anything, including veggie burgers, salad and potato wedges, or as a dip for chopped veggies.

    Remember that I love to know what you think of my recipes so please let me know in the comments below. I would also like to see your pictures. Tag me on Instagram @avirtualvegan and add the hashtag #avirtualvegan so I don’t miss it!

    Roasted Garlic Buddha Bowl

    Author: Melanie McDonald
    5 from 7 votes
    A Roasted Garlic Buddha Bowl bursting with nutty brown rice, sweet roasted vegetables,wilted greens, crunchy raw green onions, sesame seeds & heavenly roasted garlic sauce.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 45 minutes
    TOTAL TIME: 1 hour
    Servings: 2 servings

    Ingredients
      

    • 180g | 1 cup uncooked brown rice
    • ½ small butternut squash , cubed
    • 2 small sweet potatoes , cubed
    • 1 tablespoons olive oil
    • 6 mushrooms
    • 4 handfuls of raw spinach
    • 60g | 1/2 cup edamame beans
    • 2 green onions , chopped
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon Tamari , or soy sauce
    • 1 teaspoon maple syrup
    • salt and pepper , for seasoning
    • sesame seeds , for sprinkling

    For the roasted garlic sauce

    • 2 squares of silver foil
    • 2 roasted bulbs of garlic (see instructions)
    • ½ lemon juice only
    • 5½ tablespoons tahini (you can sub cashew butter)
    • leftover marinade from the mushrooms
    • 80mls | 1/3 cup water
    • 1 tablespoon maple syrup
    • 1 tablespoon Tamari or soy sauce
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    INSTRUCTIONS
     

    • Preheat your oven to 400
    • Cut the top quarter off your whole garlic bulbs exposing the cloves inside.
    • Brush your foil with a little oil and place the large part of the bulb in the middle of the foil and draw it up around, squeezing tightly shut all over. Place in the oven and roast for about 30 minutes. Check they feels squishy through the foil. If they don't return to the oven for a few minutes more.
    • When ready allow to cool in the foil. (It might seem like a lot of garlic but once roasted the flavour mellows and won't be any where near as dominant as it would if you didn't roast it).
    • Brush your sweet potatoes with olive oil and sprinkle with salt. Place on a baking tray and put in the oven either with the garlic or after it is ready.
    • Toss your butternut squash cubes in a little olive oil, season and add to the tray with the sweet potatoes about 15 minutes later.
    • Roast the butternut squash and potatoes for about another 45 minutes or until both are tender.
    • In a small bowl mix together the teaspoon of sesame oil, the tablespoon of Tamari and and the 1 teaspoon of maple syrup.
    • Add the mushrooms to the bowl and allow to soak for a minimum of 10 minutes, stirring them every so often so they get covered in the marinade.
    • Cook your brown rice according to the directions on the package.
    • In the last 10 minutes add your mushrooms to the baking tray with the potatoes and squash, making sure to reserve the marinade.
    • Squeeze the roasted garlic out of each clove and into a food processor or blender. If you squeeze from the base of each they should pop out easily.
    • Add all the other sauce ingredients including the leftover mushroom marinade and blitz until smooth.
    • Heat a small fry pan and wilt your spinach over a medium heat with a tiny drop of oil and some salt and pepper.
    • Add your edamame beans to a small bowl and cover with boiling water. Leave to stand for a few minutes while you assemble your bowls.
    • Start with some rice in each bowl, then top that with the spinach, mushrooms, butternut squash, some sweet potato sliced into rounds, the drained edamame beans and a sprinkling of green onions.
    • Drizzle over plenty of the roasted garlic sauce and sprinkle with sesame seeds.
    • Dig in!

    NOTES

    This recipe is very versatile. You can sub any of the vegetables for whatever you happen to have or use leftovers from a meal the night before and just warm them through until piping hot then add them to your bowl. However if you do not cook the mushrooms (or you cook them without marinading them first) then add the ingredients for the marinade into the sauce.
    If you would like to reduce the fat content of this recipe then either use an oil spray to coat your vegetables or steam them (note that if you steam you won't get the same flavour as you do when roasting).
    Nutritional information is calculated on 2 servings. 

    NUTRITION

    Serving: 1servingCalories: 599kcalCarbohydrates: 86gProtein: 17gFat: 23gSodium: 753mgFiber: 13gSugar: 13gVitamin A: 11650IUVitamin C: 29.7mgCalcium: 240mgIron: 5.6mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan


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      Recipe Rating




    1. Lance Robert says

      August 22, 2022 at 8:57 pm

      5 stars
      This recipe is so healthy and delicious and is the epitome of comfort food. I've made it several times now and it's just as amazing each time. The last time I made it I didn't have spinach, so I used kale. I used low-sodium veggie broth instead of water and Trader Joe's Mixed Nut Butter (dry roasted and salted almonds, cashews, walnuts, Brazil nuts, hazelnuts, and pecans) instead of tahini or cashew butter. Again, so delicious! Mel, I cannot thank you enough for this wonderful recipe. I look forward to enjoying it for many years to come and will continue to recommend it, your site, and your book to family and friends.

      Reply
    2. Frances says

      May 21, 2020 at 11:03 am

      5 stars
      Excellent bowl! The flavors all came together so nicely, and when I served it, it was still warm. Such a great dish, one that will be on my weekly menu.
      The only change I did (as we don't use oil) I omitted the oil from the garlic and it still sweeten up nicely. As well as adding oil to the sweet potatoes. I used aqua fab instead and it helped keep the garlic powder in (I don't use salt either,, I'm so free). Thanks for yr recipes. Always enjoy them.

      Reply
      • A Virtual Vegan says

        May 21, 2020 at 1:57 pm

        I'm glad you enjoyed it Frances!

        Reply
    3. Mo2ca says

      March 26, 2020 at 9:45 am

      Not only did you forget the edamame, you forgot to explain the “liquid from mushrooms” comment? Did I miss something? Where are mushrooms mentioned?

      Reply
      • Mo2ca says

        March 26, 2020 at 9:48 am

        Oh never mind! Not in ingredients list but mentioned in the body,

        Reply
        • A Virtual Vegan says

          March 26, 2020 at 10:24 am

          It's all in the ingredients list.

          Reply
      • A Virtual Vegan says

        March 26, 2020 at 10:23 am

        I haven't forgotten the edamame or anything else. Everything you mention is listed in the recipe and is there in the recipe instructions.
        Near the end of the instructions "Add your edamame beans to a small bowl and cover with boiling water. Leave to stand for a few minutes while you assemble your bowls.
        Start with some rice in each bowl, then top that with the spinach, mushrooms, butternut squash, some sweet potato sliced into rounds, the drained edamame beans and a sprinkling of green onions."

        And the mushroom marinade it says "In the last 10 minutes add your mushrooms to the baking tray with the potatoes and squash, making sure to reserve the marinade."
        And "Add all the other sauce ingredients including the leftover mushroom marinade and blitz until smooth".

        Reply
    4. bailey says

      May 09, 2017 at 1:10 pm

      5 stars
      switched up the sauce by adding lime, chili flakes, and ginger :) so delicious with any combo of veggies! :)

      Reply
      • A Virtual Vegan says

        May 09, 2017 at 7:49 pm

        Yum! I'm so glad you enjoyed it and I love your additions!

        Reply
    5. Georgina Burniston says

      September 19, 2016 at 10:03 am

      5 stars
      Made this yesterday for lunch for me and my mum as a break from gardening. I used brown jasmine and black venus rice, normal green beans as I didn't have edamame and sprinkled with pumpkin, sesame and sunflower seeds as I'd already premixed it. Everything else I stayed true to the recipe. Sitting in the sun eating this was glorious! Very filling indeed and simply bursting with flavours and colour.. The mushrooms were a great surprise, marinated and cooked this way. Would definitely recommend and will be making again!

      Reply
      • A Virtual Vegan says

        September 19, 2016 at 7:29 pm

        Thank you so much Georgina! I am thrilled that you both enjoyed it so much. Your additions sound great and what a lovely setting to enjoy it in. It sounds like a perfect day :O)

        Reply
    6. Lorna says

      August 29, 2016 at 8:51 am

      5 stars
      ????????love this!! Garlic sauce is to die for!!!!

      Reply
      • A Virtual Vegan says

        August 29, 2016 at 6:50 pm

        Thank you Lorna. I am so glad you are enjoying it!

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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