Vegetable Buddha Bowls with Megan Curry

Live From The Feedfeed Brooklyn@currygirlskitchen
Megan Curry of @currygirlskitchen joined us at FeedfeedBrooklyn to show us how to make Vegetable Buddha Bowls!


Prep time 30mins
Cook time 1min
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Roasted Vegetables


  • 4-6 cups chopped seasonal vegetables
  • 1/ 2 head cauliflower cut into florets
  • medium diced zucchini
  • carrots
  • halved Brussel sprouts
  • butternut squash
  • radishes
  • asparagus
  • beets
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 teaspoons Fresh herbs: thyme, oregano, chopped (optional) or 1 tsp. dried Italian seasonings
  • 1/ 2 teaspoon Celtic sea salt, truffle salt, or other favorite flavored sea salt
  • Fresh ground pepper to taste


  • Step 1

    Pre-heat oven to 400 degrees. Toss cut vegetables in a bowl and mix with olive oil, garlic, fresh herbs and salt.

  • Step 2

    Line a large cookie sheet with parchment paper (not waxed paper). Spread vegetables evenly in a single layer. Use a second pan if necessary.

  • Step 3

    Place sheet in oven and turn down to 350 degrees. -Bake for 45 minutes to 1 hour or until fork tender and browned. Watch softer veggies and pull them out as they get done sooner.

Fermented Umiboshi Radish and Red onions


  • 1 bunch radishes
  • 1/ 2 small red onion
  • 1 small bottle Ume Plum vinegar


  • Step 1

    Wash and slice the radishes. Thinly slice red onion. Pour contents of small bottle of Ume vinegar and let marinate over night or a few hours. Keep refrigerated for 2-4 weeks. Fermented vegetables are a garnish with meals for a natural probiotic.

Green Goddess DF/GF


  • 1 cup Garlic Aioli or Veganese original
  • 1-2 tbs flax seed oil or 2 anchovy fillets
  • 1/ 4 cup Heaping rough chopped parsley leaves and some stems
  • 1/ 4 cup chives, chopped
  • 1/ 4 cup spring green onions
  • 1 heaping tablespoon tarragon leaves, rough chopped
  • 1/ 2 teaspoon sea salt
  • 2 tablespoons fresh lemon juice