Vegetable Buddha Bowl


Recipe Intro From currygirlskitchen

Part of the Cleansing with Food program: Anti-inflammatory elimination cleanse that helps you discover which foods actually work in your body. 

Protein: beans of choice: garbanzo, cannellini, borlato OR sliced roasted organic chicken,
Gluten Free Grain: Sprouted tri-color quinoa or emperors black rice

Roasted vegetables: butternut squash, carrots, zucchini, asparagus, broccoli, radishes  

Sautéed greens and fennel~ choose: collards, kale, spinach, chard, beet greens, rapini
Fermented Umiboshi radish aor red onions, Kimchi, or Sauerkraut
Green Goddess dressing
Micro greens and avocado, slices for garnish

Toasted sunflower or pepitas, hemp hearts for garnish

Click here for Roasted Carrot Puree recipe

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  • Recipe Card
Prep time 30mins
Cook time 1min

Recipe Card

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