Revel in roasted vegetables with our Roasted Veggie Buddha Bowl. Cauliflower, beets and sweet potatoes are featured in our Roasted Veggie Buddha Bowl along with chopped fresh kale, black beans and quinoa.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 (19 fl oz/540 mL) black beans, rinsed
1 cup cooked quinoa
1/4 cup sunflower seeds
1/2 cup Renée's Balsamic Vinaigrette
Add To Shopping List
How do I make it ?
Heat oven to 450°F.
Place cauliflower, beets and sweet potatoes in separate medium bowls. Add 1 Tbsp. oil to vegetables in each bowl; mix lightly.
Place kale in 4 serving bowls; top with roasted vegetables, beans, quinoa and sunflower seeds.
Drizzle with vinaigrette.
Kraft Kitchen Tips!
Substitute your favourite variety of nuts for the sunflower seeds.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 3 g
Cholesterol 0 mg
Sodium 910 mg
Carbohydrate 79 g
Fibre 19 g
Sugars 22 g
Protein 17 g
4 servings, 1/4 recipe each
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.