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Roasted Delicata and Cauliflower Buddha Bowl

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Roasted Delicata and Cauliflower Buddha Bowl is the best way to enjoy seasonal fall veggies in one bowl!
This Buddha bowl is loaded with proteins, vitamins, and minerals. This buddha bowl is the perfect way to boost up your immune system while enjoying the flavors of fall.
Try this healthy plant based nourish bowl!

The Delicata Squash

This gorgeous winter squash has a flavor similar to sweet potatoes and butternut squash. Delicata is milder in flavor compared to both butternut squash and sweet potatoes, that is lightly sweet. If you enjoy chanterelle mushrooms you’ll notice it has a light apricot flavor like them.
The delicata can be substituted for butternut squash if you don’t have it available, but I recommend giving this squash a try.

Vegan Roasted Cauliflower in a plant based parmesan cheese

The Cauliflower

You’ll notice that I used a yellow cauliflower for this recipe- any variety of cauliflower works great in this. I’ve found that both yellow and purple cauliflower are slightly sweeter than the white variety. However the sweetness isn’t enough to really affect this recipe.
To coat the cauliflower I used a plant-based parmesan, I’ve found that Violife melts the best. However, you can use your favorite kind of parmesan for this recipe. If you are vegetarian, keep in mind that parmesan is made with rennet (parts of an animal stomach).
If you are an eco-warrior like me, I recommend trying out a plant based parmesan to help reduce your eco footprint.

The Chickpeas

To make this buddha bowl higher in protein the chickpeas serve as both the protein and grain. To help you save money and be more eco friendly try cooking your chickpeas from dried rather than using a can. Sure, cans can be recycled, but it’s best to skip it if possible! Especially if you have access to bulk bins or refill markets. The best money saving method is to bulk buy them in a 25 pound sack- that are in a paper bag. It is the cheapest per pound to buy a 25 pound sack of chickpea, it lasts for ages, and the paper bag can be composted! Talk about a win!
Cooking them from dried is very simple. If you have an instapot simply add 2-3 times the water per amount of cooked chickpeas. (I always make big batches for meal prep during the week).
Before I invested in an instapot I used a crockpot to cook them. If you cook the chickpeas over night in a crockpot on medium heat you don’t need to presoak them. It’s very little effort. Simply add your chickpeas and water to your crockpot before you go to bed, and scoop them up in the morning.
Save the aquafaba to use for vegetable broth, making mayo, brushing on dough, or for any whipped recipes.

Roasted Delicata and Cauliflower Buddha Bowl close up

Maple Mustard Vinaigrette

This recipe features a sweet yet zesty vinaigrette dressing that pairs beautifully with the savory, salty vegetables. You’ll want a dark maple syrup if possible for extra depth in the flavor. The mustard in the dressing should be a zesty dijon if possible, but use what you have. The white wine vinegar is preferred in this, however a balsamic vinegar will also work. In a pinch you can make apple cider vinegar work, but you’ll want to reduce them amount you use. The apple cider vinegar has a much sharper flavor than the white wine or balsamic vinegar.
If you don’t want to make a dressing, a poppy seed dressing or a balsamic vinaigrette dress will work well in this buddha bowl. You want something that is slightly sweet to contrast the savory flavors in this Roasted Delicata and Cauliflower Buddha Bowl.

Roasted Delicata Cauliflower Bowl

Roasted Delicata and Cauliflower Buddha Bowl

The Roasted Delicata and Cauliflower bowl is a healthy dinner that is perfect for late summer and fall. The cheesy and crispy cauliflower is wonderful with the soft, yet chewy oven roasted delicata squash. The sliced apples adds an element of sweet crispness to an otherwise savory and hearty buddha bowl.
Print Recipe
CourseVegan Recipes
CuisineAmerican
Prep Time10 minutes
Cook Time20 minutes
Servings2 servings
Calories474kcal

Ingredients

Roasted Delicata Squash

  • 1 whole Delicata Squash, chopped into bite sized pieces
  • 2 tbs Plant Based Butter or Coconut Oil
  • 1 tsp Sage
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cinnamon

Roasted Parmesan Cauliflower

  • 3 cups Cauliflower, cut into bit sized pieces
  • 1/3 cup Plant Based Parmesan Cheese*
  • 1/2 tsp Sea Salt to taste
  • 1 tsp Onion Powder
  • 1 tsp Sage
  • 1 tsp Thyme

Herbed Chickpeas

  • 2 cups Cooked
  • 1 tsp Thyme
  • 1 tsp Sage
  • 1 tsp Sea Salt

Maple Mustard Vinaigrette

  • 2 tbs Dark Maple Syrup
  • 1 tbs Dijon Mustard
  • 1 tbs White Wine Vinegar

Fresh Toppings

  • 1 cup Fresh Spinach or Arugula
  • 1/2 Medium Chopped Apple
  • 1 tbs Crushed Pecans

Instructions

  • Preheat Oven to 400 F

Delicata Squash

  • In a pan under medium high heat melt melt 2 tbs butter and add your delicata. Add your sage, salt. and cinnamon and sauté for 5-6 minutes until fragrant. Set aside

Roasted Parmesan Cauliflower

  • In a large bowl add your cauliflower and sprinkle over olive oil, grated parmesan cheese, onion powder, sage, thyme, and sea salt. Stir well for an even coating
  • Pour your delicata squash onto a baking sheet with the coated cauliflower. Both will fill half a large baking sheet, they can fit on the same sheet

Oven Roasted Veggies

  • Roast both the Delicata and the Cauliflower for 20 minutes

Dressings

  • While your veggies are roasting, in a small bowl mix all your ingredients together for the dressing, set aside
  • In another medium bowl add your chickpeas, thyme, sage, and sea salt and mix well

Over All Assembly

  • In your serving bowl add your spinach, drizzle a small amount of dressing over it. Now add the herbed chickpeas, roasted veggies, and fresh apples.
    Drizzle your remaining dressing over everything
  • *optional* Sprinkle over crushed walnuts or pecans, dried cranberries, cooked wild rice or quinoa

Notes

  • For premade parmesan cheese the brands Violife, Follow Your Heart, and Daiya are all great.
    Otherwise add 1 tbs nutritional yeast flakes ground up with 4 tbs brazil nuts/walnuts, 1 tsp garlic powder, 1/2 tsp black salt, and 1/2 tsp miso paste to a food processor and blend up. This makes a quick and healthy plant based parmesan nut crumble
  • The amount of salt needed with depends on the parmesan cheese you use. Different brands and recipes are saltier than others, salt to taste!
  • If you do not have white wine vinegar you can sub it with balsamic vinegar.
    In a pinch you can use 1/2 tbs Apple Cider Vinegar
  • Nutrition

    Calories: 474kcal | Carbohydrates: 32g | Protein: 32g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 4049mg | Potassium: 1042mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1910IU | Vitamin C: 109mg | Calcium: 330mg | Iron: 3mg

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    By on November 8th, 2020

    About wildveganflower

    I'm a long term vegan since 2007 who loves to cook and forage!
    In my free time I nerd out over vegan cooking books and watching cooking competitions- if I'm not in the kitchen recipe testing. On my weekends I'm out foraging and hiking with my two dogs. I'm work as a photographer and starting food blogging in 2020!

    More posts by this author.

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