Roasted Vegetable Buddha Bowl with +Greens Spirals

Mouth-watering roast vegetables and Chickapea +Greens Spirals combine with a flavourful balsamic glaze to turn your standard Buddha bowl into something extra special. With one simple ingredient you’ll enjoy the full, intense flavor of a balsamic reduction over delicious Chickapea noodles and crisp roasted vegetables. This recipe is vegan and gluten-free and is an easy way to enjoy a healthy dinner whenever the mood strikes.

Roasted Vegetable Buddha Bowl with +Greens Spirals

  • Prep Time:  20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Course: Dinner
  • Cuisine: Canadian
  • Servings:  2-3


  • 1 package of Chickapea +Greens Spirals
  • 2 Tbsp salt, (for cooking pasta)
  • 2 cups + 1 Tbsp of balsamic vinegar, divided
  • 2 Tbsp avocado oil
  • 1-2 tsp salt, to taste
  • 2 tsp garlic powder
  • 6 russet potatoes, cubed
  • 1 head of cauliflower, washed and separated into bite sized florets
  • 6 large carrots, peeled and thinly sliced length wise
  • 1 head of kale, washed and chopped
  • 1 red onion, sliced into rings
  • Finishing salt, fresh dill or other herbs to garnish


  1. In a small sauce pan bring the balsamic vinegar to a boil over medium heat
  2. Reduce the heat to medium/low and simmer to reduce for 20-25 minutes, stirring frequently. Balsamic vinegar will be sufficiently reduced when it is a syrup like consistency or thickly coats the back of a spoon and slowly drizzles off
  3. Remove the balsamic vinegar from the heat and allow it to cool to continue thickening
  4. Preheat the oven to 450°F
  5. Meanwhile, add the cauliflower florets, cubed potatoes, sliced carrots, chopped kale, and sliced red onion to a large bowl 
  6. Drizzle the vegetables with 2 Tbsp avocado oil, 1 Tbsp of balsamic vinegar, (not the reduction), salt, and garlic powder
  7. Massage the seasoning into the vegetables 
  8. Separate the vegetables onto two trays, (which will fit simultaneously in the oven), place cauliflower and potatoes on one tray, and red onion and carrots on another
  9. Roast the cauliflower and potatoes for 45 minutes, turning them once at the halfway point
  10. Add the carrots and red onion tray and roast them for 25 minutes, turning once at the halfway point
  11. With 10 minutes remaining on the vegetables, add the kale to one of the baking dishes to become crisp in the oven
  12. While the vegetables are roasting prepare the Chickapea greens+ spirals to the package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
  13. Drain the pasta and rinse it with warm water
  14. Add the Chickapea +Greens Spirals pasta to the base of your serving bowls
  15. Top the Chickapea +Greens Spirals with the roast vegetables and drizzle the dishes with desired amount of the balsamic reduction
  16. Garnish each portion with finishing salt and fresh herbs
  17. Serve warm and Enjoy!

Recipe Notes:

  • Staggering the cooking times of your vegetables will give the best outcome for roasting
  • The better quality the balsamic vinegar, the better the reduction will be
  • Look for a balsamic vinegar from Modena Italy or the Reggio Emilia area of Italy
  • When using a good quality vinegar, avoid the temptation to quicken the reduction process by adding additional sugar
  • The balsamic reduction will continue to thicken once removed from the heat
  • The balsamic reduction can be stored at room temperature in a sealed container for up to a week
  • This meal can be served warm or at room temperature