Winter Buddha Bowl

Sunday is my sacred little reset button. I throw on some music, light a candle, and dive into meal prep—it’s my way of setting the tone for the week ahead. There’s something so grounding about roasting a big tray of colorful veggies, each one caramelizing to perfection. Sometimes I’ll simmer a pot of beans or cook up a grain like rice, quinoa, or even pasta. Having these staples ready makes packing my work lunches a breeze, and it gives me endless mix-and-match options depending on my mood. Plus, it all comes together beautifully in what I like to call my Winter Buddha Bowl.

During the colder months, these bowls are my comfort food. They’re hearty, nourishing, and packed with goodness. For the sweet potatoes, I’ve included one of my go-to spice blends—it’s got that warm, island-inspired vibe, kind of like a Caribbean jerk seasoning but mellow and not too spicy. If you’re craving a little kick, toss in a pinch of cayenne. Trust me, it’s magic.

And let’s talk sauce (because honestly, what’s life without sauce?). I’m a self-confessed sauce lover, and this Sweet Chili Aioli is the star of the show. A family friend once raved about Bang Bang Brussels Sprouts, which I had never heard of until then. Ever since, this aioli has reminded me of that dish—sweet, tangy, creamy, and just the right amount of indulgent.

To finish, I like to serve my veggies over a fluffy bed of quinoa, but rice or another type of grain works beautifully too. Or skip the grain altogether if you’re keeping things light. The best part? You can swap in whatever veggies you’ve got on hand or whatever’s in season. That’s the joy of a Buddha Bowl—it’s endlessly customizable, always delicious, and totally yours.

So grab your sheet pan, play around with flavors, and have fun creating your own Winter Buddha Bowl masterpiece. Cooking should feel joyful, not rigid. Think of this bowl as your canvas, and let the veggies be your paint.

Similar to my cookbook, you can freestyle this bowl and make it your own in many different ways.

Here’s a few ways to freestyle this recipe:

• use another type of grain such millet, farro, basmati, jasmine, brown, or wild rice
• use other roasted veggies like parsnips, carrots, or beets instead of roasted sweet potatoes
• or different quash varieties such as butternut squash, acorn squash, or delicata
• use some of my other delicious sauces and salad dressing such as this Charred Scallion and Cilantro Dressing

Here are some other additions and ideas to consider:

• add beans such as chickpeas, white beans, pinto beans, brown lentils, or black beans
• add another source of protein such as seasoned tofu, tempeh, shrimp, or fish
• add feta or parmesan cheese
• add pickled red onions
• add sautéed onions or bell peppers
• add chopped nuts such as pumpkin, sunflower, or sesame seeds

Are there ways to veganize this recipe???

Yes! To make this bowl vegan, simply use vegan mayonnaise in the sauce.

Looking for other great salad or bowl ideas? Give these delicious recipes a try! 

• Veggie Burrito Bowl with Cilantro Lime Tahini Sauce
• Chipotle Ranch Salad
• BBQ Salmon Chopped Salad
• Oven Baked BBQ Tofu over Kale Salad

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Winter Buddha Bowl. The full printable recipe is below. Enjoy!

Get the Recipe: Winter Buddha Bowl

Yield: 2 servings, with some leftovers possible

5 from 1 review

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Ingredients

For the Spice Blend:

• ¼ teaspoon ground allspice
• ¼ teaspoon brown sugar
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt, or to taste
• ⅛ teaspoon onion powder
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground black pepper

For the Sweet Chili Aioli Sauce:

• 3 tablespoons mayonnaise
• 1 ½ tablespoons sweet chili sauce
• ½ teaspoon Sriracha
• ¼ teaspoon toasted sesame oil

For the Bowl:

• 1 small broccoli crown, cut into florets
• ½ small head cauliflower, cut into florets
• 8 to 12 Brussel sprouts, hard ends cut off/cut in halves
• 1 small to medium sweet potato, quartered
• 1 small avocado, halved
• ½ cup quinoa, cooked according to package = 1 cup | can sub with brown rice
• olive oil for drizzling
• salt

Optional Toppings:

• watermelon radishes, thinly sliced
• microgreens
• toasted sesame seeds

Equipment

• Large Sheet Pan
• Small Mixing Bowls
• Cutting Board
• Chef's Knife
• pie pan

Instructions

Make the Spice Blend:

• In a small bowl, mix all of the ingredients for your spice blend.

Make the Sauce:

• In another small bowl, mix the ingredients for your sauce and place it in the fridge until the vegetables are ready.

Prepare the Sweet Potatoes:

• Preheat the oven to 400 degrees.
• For the sweet potatoes, I like to make a little foil packet or “boat” by bending each of the sides upward and inward, but leaving an opening. This helps keep the potatoes moist. Drizzle the potatoes with olive oil and generously season the spice blend on all sides. Place the packet on a small pie pan and place on the middle rack of the oven. Since the potatoes are a bit thick and take longer to cook, start baking them first for 15 to 20 minutes.

Prepare the Other Veggies:

• Next, line a large baking sheet with parchment paper or aluminum foil. Place your cauliflower, Brussels sprouts, and broccoli each on a section of the sheet. Drizzle with a little olive oil and season with salt. Place the tray in the oven as well.
• Take a fork and gently flip the potatoes over. Continue cooking all the vegetables for 15 to 20 minutes, checking on them as they roast. The broccoli will most likely finish first, so you may want to use tongs to carefully remove it onto a plate. Then remove the Brussels sprouts, and lastly the cauliflower. I like a little char or browning, but cook them all to your liking and until the sweet potatoes are fork-tender.

Prepare your Bowls:

• Gather two bowls and arrange your quinoa and vegetables the way you like. Top with avocado, microgreens, radishes, sesame seeds (if using), and serve with your sauce. Enjoy!

Serving: 4ounces, Calories: 704kcal, Carbohydrates: 87g, Protein: 22g, Fat: 35g, Saturated Fat: 5g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 14g, Trans Fat: 0.04g, Cholesterol: 9mg, Sodium: 763mg, Potassium: 2420mg, Fiber: 24g, Sugar: 18g, Vitamin A: 11982IU, Vitamin C: 380mg, Calcium: 247mg, Iron: 7mg