Harvest Root Vegetable Buddha Bowl

A “Buddha Bowl,” as defined by urban dictionary, is, “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”

That’s my kind of dinner. Let’s do this!

It's fall and that means lots of delicious roasted root vegetables. I don't know about you but I always crave root vegetables as the weather gets colder. They are filling, give you energy plus they're so tasty!

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.

Parsnips contain high levels of potassium, manganese, magnesium, phosphorous, zinc, and iron, in addition to an impressive range of vitamins, including vitamin B, vitamin C, vitamin E, and vitamin K, as well as high levels of fiber and some protein. They're also said to be and aphrodisiac (ooh la la!).  

Cauliflower (one serving) contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.

Carrots health benefits are attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

Broccoli is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.

Zucchini contains vitamin A, magnesium which is a common deficiency , folate, potassium, copper, and phosphorus . This summer squash also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, vitamin B1, vitamin B6, vitamin B2, and calcium in zucchini assure optimal health.

Organic Grass Fed Beef

Grass-fed beef may have some heart-health benefits that other types of beef don't have. When compared with other types of beef, grass-fed beef may have:

  • Less total fat
  • More heart-healthy omega-3 fatty acids
  • More conjugated linoleic acid, a type of fat that's thought to reduce heart disease and cancer risks
  • More antioxidant vitamins, such as vitamin E

One of the best parts of a buddha bowl is you can add anything in it you wish! Here's a list of vegetables you can roast and their cooking times:

Harvest Root Vegetable Buddha Bowl
Makes 2 Buddha Bowls Time: 45 min


1/2 Medium Sweet Potato peeled
1 Parsnip peeled and chopped into sticks
1 Small Cauliflower
3 Medium Carrots peeled and chopped into 1 inch pieces
1/2 medium Red Onion
1/2 cup chopped Zucchini
1/2 cup Broccoli
1 Grass Fed Steak
1 tsp Rosemary
Pinch of Salt and Pepper
2 tsp Olive oil
1 Cloves Garlic Minced


1. Pre heat the oven to 425 degrees F.
2. Cut all the vegetables into 1 1/2-inch pieces. Toss all the vegetables (except the broccoli and zucchini) with minced garlic, rosemary and olive oil large bowl.
3. Spread over two baking sheets leaving plenty of space between veggies. Save room on one pan for the broccoli and zucchini.
4. Roast vegetables for 20 minutes then add the broccoli and zucchini for 10 minutes then remove from oven.
5. Meanwhile, it's time to cook the steak. Pre-heat a cast iron pan over medium high heat and then brush both sides of the steak with a high smoke point oil like coconut oil. Salt and pepper both sides. Once the pan is hot cook between 6-8 minutes. Flipping every 2 minutes. Tent the steak with tin foil afterwards for 5 min.
7. Remove the roasted vegetables after the 30 minute cooking time.
8. Add roasted veggies to a bowl, slice steak into thin slices and top veggies.
9. Serve