Roasted Yam & Cashew Buddha Bowls with Coconut Cashew Sauce

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Oh my, oh my, oh my. If you have not yet jumped aboard the Buddha Bowl Bandwagon, well there is no time like the present! This here is an easy weeknight meal with some kinda fantastical Thai-style coconut cashew sauce that’ll knock your socks (or in my case, slippers) right off!

This bowl is composed of roasted yams, steamed kale, quinoa, shredded carrot, and toasted cashews, but you can make this bowl of goodness your own by adding in whatever your heart desires (or your fridge seems to be done with!). Or, better yet, just make up a batch of this sauce and eat it on everything, every day, all day! Yessss!


Roasted Yam & Cashew Buddha Bowls with Coconut Cashew Sauce

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Category: Main Meal, Dinner, Lunch

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian

Yield: 4-6

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  • Roasted Yams

  • Cooked Quinoa

  • Shredded Carrots

  • Steamed Swiss Chard or Kale

  • Toasted Cashews

  • Any other veggie add-ins you may like

  • Coconut Cashew Sauce:

  • 1 cup full-fat coconut milk

  • 1/2 cup cashew butter

  • 1 Tbsp red Thai curry paste

  • 2 Tbsp tamari

  • 2 Tbsp maple syrup

  • Juice of 1 lime

  • Pinch of salt


  1. Prepare all your Buddha bowl ingredients and dish them out into your bowls.

  2. For the sauce: Add all ingredients to your blender and combine until smooth. Adjust seasonings as desired.

  3. Serve bowls warm and drizzled with cashew sauce.