April 3, 2014 2

Spring Harvest Buddha Bowls with a Dill + Shallot Vinaigrette

Buddha Bowls, simply put, are a collection of vegetables and plant-based ingredients in a bowl, drizzled with super yummy dressing. If you aren’t familiar with this super easy to put together meal, now is the time to get acquainted.

These Spring Harvest Buddha Bowls were inspired by my  CSA box and chock full of spring vegetables like radishes, carrots + roasted asparagus – mmm, my favorite. Topped with a hearty portion of plant-based protein, white beans and drizzled with a light and refreshing lemony dill vinaigrette.

My husband, Chris and I just scarfed these down for lunch. Chris looked at me and said, “I could eat this every day for the rest of my life” and I, without a doubt wholeheartedly agreed. Real food doesn’t get tastier or more satisfying than this.


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vegan-buddha-bowl (3)

Spring Harvest Buddha Bowls

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes


  • 1 bunch asparagus
  • 1 teaspoon olive oil
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • small bunch of red radishes
  • 2 carrots
  • 1 1/2 cups white beans {approximately 1 can}
  • salad greens of your choice, I used arugula

vegan-buddha-bowl (2)

Dill + Shallot Vinaigrette

Yields: 1/2 cup
Prep: 5 minutes


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely minced shallots
  • 1 tablespoon red wine vinegar {or white or apple cider vinegar}
  • 1 packed tablespoon fresh dill, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon sugar {optional}
  • heavy pinch of black pepper

I’m guest posting on Be Radiant Be You today, click here for the recipe instructions.

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2 Responses to "Spring Harvest Buddha Bowls with a Dill + Shallot Vinaigrette"

  1. Pingback: 35 healthy asparagus recipes - Healthy Seasonal Recipes

  2. Pingback: Vegetarian Meal Plan for the Year: May and June

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