Vegan Beet and Pomegranate Buddha Bowl

Vegan Beet and Pomegranate Buddha Bowl with Cashew Creme Sauce


If you are looking for an absolutely gorgeous buddha bowl with a fun twist, look no further than this amazing Vegan Beet and Pomegranate Buddha Bowl. One of my favorite things about this bowl is that it can be made both raw and cooked; ready in under 5 minutes or just under 20 minutes! Simply choose which one you prefer and get slicing and dicing!

For a super-light and refreshing salad, skip the quinoa and keep the beets raw. All you have to do is deseed the pomegranate and spiralize/julienne the beet (yes, that means raw!). Mix well with the mixed greens and drizzle that amazing cashew creme sauce all over.

For a much more filling and warm salad, add 1 cup of cooked quinoa to the mix. You can also opt to cook the beets by slicing them and baking at 425F/220C for just 20 minutes. The beets and the quinoa will be ready at the same time! Drizzle the creme sauce all over and enjoy this super warm and uber satisfying buddha bowl.

Whatever your choice, you will not be disappointed!

Beet and Pomegranate Buddha Bowl

p.s. YES there is a stainless steel spiralizer! I was so excited. Check it out here!

Benefits of Beets and Pomegranate

Beets: Cooked or Raw, they are absolute powerhouses!

  • Raw beets have the highest nutritional value.
  • Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.
  • Low in calories, yet high in valuable vitamins and minerals; Vitamin C, Folate, Vitamin B6, Magnesium, Potassium, Phosphorous, Manganese, and Iron.
  • Beets contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to a reduced risk of heart attacks, heart failure, and stroke.
  • Beets are a good source of fiber, which is beneficial for digestive health.


  • Pomegranate seeds get their vibrant red hue from polyphenols. These chemicals are powerful antioxidants. These antioxidants can help reduce inflammation throughout the body and prevent oxidative stress and damage.
  • The juice of a single pomegranate has more than 40 percent of your daily requirement of vitamin C.
  • Pomegranate juice can reduce inflammation in the gut and improve digestion.
  • In addition to vitamin C and vitamin E, pomegranate juice is a good source of folate, potassium, and vitamin K!

So now that we have talked about some of our amazing ingredients, let’s get started!

Vegan Beet and Pomegranate Buddha Bowl

Vegan Beet and Pomegranate Buddha Bowl with Cashew Creme Sauce

This is such an easy and gorgeous meal to whip up at any time of the year!
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad, Sauce, Side Dish
Cuisine: American
Keyword: easy, quick, Raw vegan, vegetarain
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 413kcal


  • 4 cups salad greens of choice baby spinach or arugla ar recommended
  • 1 cup pecans crushed
  • 1 pomegranate seeds removed
  • 3 raw or cooked whole beets Spiralized or sliced thin
  • 1 cup cooked quinoa (1/2 cup dried quinoa) **optional step to make the salad more filling


  • 1/2 cup cashews or sunflower seeds soaked in boiling water for 20 minutes and drained
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • Pinch of sea salt


  • What's great about this recipe is that you can choose to go raw or cooked; all depending on how much time you have! Choose hot or cold and let's begin!
  • If choosing to add quinoa: Cook the 1 cup quinoa in 2 cups vegetable broth according to package instructions. Red quinoa shown.
  • Grab the pomegranate and begin to roll in on a cutting board to loosen the seeds.
  • Peel and spiralize or julienne the beets. These can be raw or cooked beets; both will work fine here.
  • Add all of the dressing ingredients into a blender and blend until smooth. Taste test and adjust as needed.
  • Prep the salad: Add mixed greens to each bowl followed by a scoop of quinoa, spiralied beets, crushed pecans and pomegranate seeds. Drizzle cashew creme all over. Enjoy!


**The beets can be spiralized, julienned or even roasted. If you would like to roast instead, slice thin and cook at 425F/220C for 18-20 minutes. This will really heat up the salad for those chilly days!


Sodium: 82mg | Calcium: 53mg | Vitamin C: 21mg | Vitamin A: 489IU | Sugar: 17g | Fiber: 9g | Potassium: 723mg | Calories: 413kcal | Saturated Fat: 3g | Fat: 27g | Protein: 10g | Carbohydrates: 40g | Iron: 3mg

p.s. If you dig this recipe, try out these other hits!


Vegan Beet and Pomegranate Bowl with Cashew Creme

Vegan Beet and Pomegranate Buddha Bowl

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