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Large white bowl filled with cooked quinoa, roasted cauliflower, chickpeas, microgreens, avocado, and Peanut Butter Coconut Milk Dressing.
5 from 3 votes

Veggie Power Bowl with Peanut Butter Coconut Milk Dressing

Vibrant Buddha Bowl Recipe filled with roasted cauliflower, chickpeas, fresh greens, and fiber-filled quinoa drizzled with a Creamy Peanut Butter Coconut Milk Dressing. Learn how to make your very own Buddha Bowl and enjoy this delicious vegan and gluten-free power bowl for a healthy lunch or dinner.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4 servings
Calories: 550kcal


For the Chickpeas:

  • 1 (15 oz) can chickpeas drained, rinsed and pat dry with a paper towel
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne powder
  • 1/2 tsp chili powder
  • salt + pepper to taste

For the Cauliflower:

  • 1 large cauliflower cut into bite-size florets
  • 1 tbsp olive oil
  • salt + pepper to taste

For the Dressing:

  • 1/2 cup coconut milk
  • 2 cloves garlic minced
  • 1 tsp curry powder
  • 1 tbsp Sriracha
  • 4 tbsp creamy peanut butter
  • salt + pepper to taste
  • 1.5 tbsp apple cider vinegar

For the Salad:

  • 1 cup quinoa cooked according to package instructions
  • 1 red bell pepper seeded and diced
  • 1/2 red onion diced
  • 1/2 cup green onions chopped
  • Your favorite greens and/or micro-greens
  • 1/4 cup peanuts
  • 1 large avocado peeled, pitted and sliced


For the chickpeas

  • Prepare the chickpeas - Preheat oven to 400°F. and line a large rimmed baking sheet with parchment paper. Set aside. As the oven warms, drain and rinse your chickpeas and transfer to a clean towel or stack of 2-3 paper towels. Using another dry paper towel or dishtowel to gently rub the chickpeas dry. The skins will start to peel off- that's ok.
  • Toss in spices and bake - Transfer chickpeas to a large mixing bowl and gently toss with the olive oil, garlic powder, cayenne powder, chili powder, salt, and pepper. Transfer chickpeas to the prepared baking sheet in a single layer and bake for approximately 25-35 minutes.
  • Remove - Remove roasted chickpeas from the oven and set aside.

For the cauliflower

  • Prepare the cauliflower - Wash, dry, and remove all greens from the cauliflower. Next, chop the cauliflower into 1 to 2-inch florets. Meanwhile, preheat oven to 400°F and line a large baking sheet with parchment paper or aluminum foil.
  • Toss cauliflower in olive oil and bake - In a large mixing bowl or directly on the baking sheet toss the cauliflower florets with olive oil, salt, and pepper. Arrange cauliflower florets in a single layer. Transfer baking sheet to the oven and bake for approximately 25-35 minutes, or until fully cooked and just starting to brown at the edges. Optional- for extra crispy edges, set oven to broil and roast for 1-2 minutes at the end of cooking.
  • Remove - Remove roasted chickpeas from the oven and set aside.

For the dressing

  • Add all ingredients for the dressing to the bowl of a small food processor and process until smooth. Or, whisk by hand / shake everything together in a jar secured with a fitted lid. Season to taste.


  • For the Salad- Cook quinoa according to package instructions. Chop the red bell pepper, red onion, and green onions and set aside in a small bowl. Toss to combine.
  • Build your veggie bowls. Just before serving drizzle with your homemade peanut butter coconut milk dressing. Garnish with additional peanuts and chopped cilantro, if desired.


Originally published December 2, 2016


Calories: 550kcal | Carbohydrates: 50g | Protein: 18g | Fat: 35g | Saturated Fat: 10g | Sodium: 224mg | Potassium: 1264mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1308IU | Vitamin C: 119mg | Calcium: 94mg | Iron: 5mg
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