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Cauliflower Buddha Bowl

Updated June 25, 2022
This vegan and gluten-free cauliflower buddha bowl features turmeric-roasted cauliflower, cumin rice, chickpeas, pomegranate and a zesty yoghurt dressing.
Total Time 30 mins
Jump to Recipe Print Recipe
a buddha bowl being consumed

Sometimes you just want a bowl of something cosy and nourishing for lunch, and this cauliflower buddha bowl is just that. This healthy bowl is packed with colours, textures, and best of all FLAVOUR!

Buddha bowls are perfect to make when you have a few random items sitting in your fridge and don’t know what to make with them. They are extremely flexible and can contain pretty much anything you’d like, but I’m sharing a few tips to make the PERFECT buddha bowl in this blog post!

1. Pick a flavour profile.

What are you in the mood for? Mexican? Italian? Moroccan? Once you choose your flavour profile, you can select ingredients and seasonings to fit the theme!

an overhead photograph of a cauliflower buddha bowl and some lime

For this cauliflower buddha bowl, I picked an Indian theme (no surprises there). This bowl features jeera (cumin) rice, turmeric-roasted cauliflower, chickpeas, pomegranate, and lots of other tasty things!

If you love Indian food as much as I do, I know you’ll love my chili mogo recipe – it’s a reader favourite!

2. Choose your carbs & protein.

What sets a buddha bowl apart from a salad? It’s in the carbs and protein! This makes buddha bowls a lot more filling, which is especially great if you use whole food ingredients.

Examples of carbohydrates for your buddha bowl:

  • Quinoa
  • Roasted sweet potatoes
  • Buckwheat
  • Rice (brown or white)
  • Pasta
a close up of a buddha bowl

Examples of plant-based protein sources for your buddha bowls:

  • Tofu – try using scrambled tofu!
  • Beans
  • Chickpeas
  • Meat alternatives e.g. Quorn chicken

In this cauliflower buddha bowl, we are using rice and chickpeas for our carbs and protein.

3. Add your veggies!

You can use any vegetables of your choosing in a buddha bowl. I love salad vegetables like spinach, cucumber and sugar snap peas, but the choice is truly up to you.

You can also work with what’s in your fridge – this is why buddha bowls are so great!

In this buddha bowl, we are using sugarsnap peas, red onion, and turmeric-roasted cauliflower.

roasted cauliflower on a tray

4. Add your extras.

Before we enjoy our delicious buddha bowl, it’s time to add some FLAVOUR!

Whether its coriander chutney, beetroot hummus, or a zesty yoghurt dressing like this one, your buddha bowl is not complete without a dressing!

yoghurt dressing being poured onto a buddha bowl

I also love adding fruit, nuts and seeds to my buddha bowls – in this one, we’re adding pomegranate and hemp seeds!

I hope you try making buddha bowls, and love them as much as I do! Don’t forget to tag me on Instagram in your creations. You can also keep updated with me on Facebook and Pinterest – I hope to see you there!

an overhead photograph of a buddha bowl with yoghurt dressing
a buddha bowl being consumed
Print Recipe
5 from 1 vote

Cauliflower Buddha Bowl

This vegan and gluten-free cauliflower buddha bowl features turmeric-roasted cauliflower, cumin rice, chickpeas, pomegranate and a zesty yoghurt dressing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: vegan
Servings: 1
Calories: 562kcal
Author: Shivani Raja


For the turmeric roasted cauliflower:

  • 1/2 head Cauliflower chopped into florets
  • 1/4 tsp Turmeric
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Salt
  • 1/4 tsp Chilli Powder
  • 1/8 tsp Garlic Granules
  • 1/8 tsp Black Pepper
  • 1 tsp Sunflower Oil

For the zesty yoghurt dressing:

  • 1 tbsp Soy Yoghurt or coconut yoghurt
  • 1/4 Lime juiced

To serve:

  • 1/4 cup Cooked Rice
  • 1/4 tsp Cumin Seeds (jeera) optional
  • 1/4 cup Tinned Chickpeas washed + drained
  • Sugar Snap Peas
  • 1/4 Red Onion
  • Fresh Coriander
  • 1-2 tbsp Pomegranate Seeds optional


  • Prepare the roasted cauliflower by adding the cauliflower, oil and seasonings to a medium-sized roasting tray. Bake for 20 minutes at 200°C/ 400°F, tossing halfway through, until crisp.
  • Meanwhile, stir the cumin seeds through the rice, if using. Add the rice to a large bowl or serving dish along with the washed chickpeas and sliced vegetables.
  • Prepare the yoghurt dressing by mixing the yoghurt with the lime juice in a small bowl, along with a pinch of ground cumin. Add water to desired consistency.
  • Add the roasted cauliflower to the buddha bowl and garnish with lime wedges, pomegranate and hemp seeds (optional). Top with the yoghurt dressing and enjoy!

Shivani’s Tips

  • Best served immediately.
  • If you do not have some of the ingredients, feel free to switch them for what you have on hand!


Serves: 1
Calories: 562 kcal | Fat: 9.0g | Saturated Fat: 1.0g | Cholesterol: 0mg | Sodium: 646mg | Carbohydrates: 101.5g | Fiber: 19.8g | Sugar: 21.3g | Protein: 22.3g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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