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 a super yummy dressing. If you aren’t familiar with this super easy to put together meal, now is the time to get acquainted. So let me introduce you to this Spring Harvest Buddha Bowls with a Dill + Shallot Vinaigrette, too good, too easy.

vegan-buddha-bowl (5)

vegan-buddha-bowl (2)

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.

Spring Harvest Buddha Bowls

Takes 15 – 20 minutes to make, too easy guys.


  • 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, shredded
  • 1 1/2 cups white beans {approximately 1 can}
  • salad greens of your choice, I used arugula

Preheat your oven to 400 degrees.

Wash and trim your asparagus, pat dry. Place your asparagus on a baking sheet. Drizzle it with the olive oil and lemon juice, then sprinkle it with sea salt. Roast for 7 minutes on each side. Asparagus should be bright green and slightly browned.

While your asparagus is roasted, prep your ingredients and dressing {see below}. Grate your carrots, thinly slice your radishes and rinse your beans.

When the asparagus is done, assemble bowls with all the fixings and drizzle with the dill vinaigrette.

Dill + Shallot Vinaigrette

This recipe yields about 1/2 cup, make extra you’ll want it, promise.


  • 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

Whisk all the ingredients together in a bowl, voila!

This post was originally written for + can still be found on Radiantly You’s blog.

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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