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Your Thursday needs this Vibrant Spring Broccoli Buddha Bowl.

Vibrant Spring Broccoli Buddha Bowl | #healthy #vegan #recipes #avocado

Why you ask? Well, because we still have at least one full day of work until the weekend officially begins and I personally need all the energy I can get to power through to the weekend. This bowl is going to help.

This week has flown by, from a six plus hours studio barn meeting with our Park and Oak design team on Tuesday, to exciting meetings about upcoming projects, to baking up layer cakes (Happy Birthday Erin!), to chatting with my mom’s side of the family, who are all here visiting, to about a million and one other things. It’s safe to say it’s been a busy week.

All very good things.

So grateful, a little tired, but very happy.

Even though it’s been crazy town over here, I’m just trying to power through, still spend time with family, and get all necessary work done. It’s all about balance right?! Right. Right.

Vibrant Spring Broccoli Buddha Bowl | #healthy #vegan #recipes #avocado

Vibrant Spring Broccoli Buddha Bowl | #healthy #vegan #recipes #avocado

Vibrant Spring Broccoli Buddha Bowl | #healthy #vegan #recipes #avocado

Anyway, I actually made this bowl a while back, but thought that today would be the perfect day to share it with you guys, since I feel as though a lot of you might be in the same boat as I am, and in need of a nutritious (and delicious) energy boost to get us through the work day.

This bowl is that boost. It’s full of all the good for us veggies, grains, proteins, and healthy fats that our bodies need to keep us going through busy days. Trust me, this bowl is a life saver, and it also happens to be SO DELISH…and pretty, which you guys know I love.

Let me break the bowl down for you ingredient by ingredient.

Sweet Potatoes – high in vitamin C, which promotes a healthy, glowing complexion.

Broccoli – also gives your complexion a beautiful natural glow, and is also high in vitamin C (it actually contains more than an orange!).

Purple Cabbage – rich in vitamins C and K and high in antioxidants. Again, great for your skin.

Lemons – a good source of calcium, vitamin C, magnesium and potassium, as well as minerals and antioxidants. All of which help to improve the appearance and condition of your hair, skin, and even your nails. 

Avocado – full of fatty acids and antioxidants. The fatty acids help to moisturize and soften skin cells, while avocado’s antioxidants (beta-carotene, vitamin C and vitamin E) prevent wrinkles and slow down the visible signs of aging (they also help to flatten belly fat…great for those trying to prepare for swimsuit season).

Lentils – provide a high content of protein and fiber.

Combining all of these ingredients into one power bowl not only makes for a filling lunch or dinner but one that will leave you looking and feeling your best. To make things easier during the work week, I love preparing all the elements of the bowl on Sunday, and then keeping them stored in the fridge for easy lunches or dinners throughout the week. I simply roast up my veggies, cook my grains and lentils, and make my vinaigrette, then all I have to do is put everything together the day of. Great for desk lunches or nights when all you want to do is hit the couch after work.

Vibrant Spring Broccoli Buddha Bowl | #healthy #vegan #recipes #avocado

While I’ve been making this buddha bowl sine January, I feel as though is screams spring with all of its vibrant colors, its mix of roasted and fresh veggies, and the citrus packed turmeric ginger vinaigrette. It’s a mix of cozy and fresh, hearty and light, and I love it.


Speaking of that vinaigrette, can I just say that it’s a new favorite of mine? It’s PACKED with flavor, and guaranteed to turn any boring veggie bowl or salad into something really delicious.

What’s great about bowl recipes like this Buddha bowl is that you can easily swap out the fruits and veggies for whatever you love or whatever is in season. Spring asparagus, carrots, and peas would all make great additions to this bowl, as would a pop of fresh red color from all the spring strawberries that are starting to show up at the store. Really, the options are endless, so have fun with this recipe and adapt it to use ingredients you love.

Vibrant Spring Broccoli Buddha Bowl | #healthy #vegan #recipes #avocado

Vibrant Spring Broccoli Buddha Bowl

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories Per Serving: 624 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Turmeric Ginger Vinaigrette


  • 1. Preheat the oven to 425 degrees F.
    2. Place the sweet potato wedges on a large baking sheet and toss with 1 tablespoons olive oil, and a pinch each of salt and pepper. Transfer to the oven and cook for 15-20 minutes, then remove from the oven. Add the broccoli, the remaining tablespoon of olive oil and the sesame seeds, toss to coat. Return to the oven and roast for another 15 minutes or until the sweet potatoes are done to your likeness.
    3. Meanwhile, combine the cabbage, lemon juice, and a pinch of salt in a medium bowl and massage with your hands for 30 seconds to 1 minute.
    4. To assemble, toss the rice with the lentils and divide among bowls. Add the roasted veggies, cabbage, carrots, avocado, and oranges. Top with sprouts and hemp seeds and drizzle with the dressing (recipe follows).

Turmeric Ginger Vinaigrette

  • 1. Combine all ingredients in a high powered blender and blend until mostly smooth. Taste and adjust seasonings as needed.
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Vibrant Spring Broccoli Buddha Bowl | #healthy #vegan #recipes #avocado

The prettiest bowl of healthy yumminess.

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  1. Hi! I really like making your recipes. I made your sun-dried tomato chicken avocado Cobb salad last night- it was great!! And was looking at this recipe for tonight. One thing I’ve noticed is that it doesn’t seem to account for all the prep/cooking needed. I noticed here you have cooked lentils, cooked brown rice and the Cobb salad said cooked eggs. I get sometimes folks might have those pre-cooked on hand, ready for a recipe, but more likely not. It just feels like the prep and cook time isn’t accurate for your recipes when you have some of the dinner already cooked. Would be helpful to write instructions and time as if nothing had been made ahead for the meal. Really do love your recipes!! Thanks!!

    1. Hi Jessica! I am sorry about that! I will be sure to make the prep/cook time more accurate for those sorts of things! Thank you for letting me know! xTieghan

  2. Love these flavors. But, my dressing is really thick – added 2 additional tablespoons of vinegar – still thick! But yummy!

  3. 5 stars
    The dressing doesn’t drizzle, it has a consistency more like humus, did I leave something out?

    I love “… until the sweet potatoes are done to your likeness.” I cooked them for hours and they never did look like me. I think you meant “liking”

    Wonderful recipe, we just commissioned one of our talented local potters to make two appropriate bowls for us.

    Thank you!


  4. I’m struggling to make the consistency of the dressing. I’ve made this three times now, praises every time, but my dressing is coming out as more of a paste than a smooth liquid. Any suggestions?

    1. Hey Sarah! Just try thinning the dressing with 1-3 tablespoons water until it reaches your desired consistency. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

    1. Hi Eva! I got that on Etsy. Just search handmade pottery and you’ll find some similar options! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. 5 stars
    Just made this for lunch and it did not disappoint!! Can’t wait to eat it again tomorrow. All the flavors worked perfectly together and the dressing is to die for!!

  6. 5 stars
    This was so good! Will definitely be making again!! And that dressing is my new favourite thing – I was literally eating it with a spoon. Will double next time because it’s so good. Like someone else mentioned, I did have to add at least 1/4 cup of water to get it to blend. Is water or oil missing from the dressing recipe? I’m not sure how 1/2 cup cashews can blend into a drizzle-able dressing with only the lemon juice, cider vinegar, and syrup for liquid, even with my Vitamix. Either way, great recipe!

  7. 5 stars
    I just made this tonight and it was INSANE! Hubby went for a big bowl of seconds. We’ll definitely be making this again and again and again. The flavors are perfection.

  8. How do you think tahini would substitute in the dressing? There’s an unfortunate cashew allergy in our house

    1. I think tahini would be awesome! Love that idea! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I like to use roasted. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  9. Just tried to make this. I’m guessing the cashews for the dressing are supposed to be soaked first? ‘Cause my dressing is looking a little weird. …….Oops.

    1. I actually like to use roasted cashews, which blend up really nice! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  10. 5 stars
    Just made this and it came out delicious. Really enjoyed the flavours and textures. The dressing came out way too thick so had to thin it out with 1/2 cup of water–and it’s an amazing dressing.

  11. Hi! Lovely blog!
    Just wanted to tell you that titles starts with capital letters and without ending punctuation. :)I happened to see some articles here that got that grammar mistake. Hope it helps! 🙂