Vegan Buddha Bowl


  • 1 red onion, chopped
  • 1 medium yam, chopped
  • 2 tablespoons avocado oil
  • 1/2 cup shelled edamame
  • 4 cups mixed greens
  • 2 servings Kaslo Sourdough Classic Radiatori Pasta
  • 1/2 cup cherry tomatoes, halved
  • 1 teaspoon dried basil
  • Salt and pepper
  • 4 tablespoons Little Creek Dressing (or dressing of choice)


  1. Preheat the oven to 400F. Line a sheet with parchment paper.
  2. Chop red onion and yam.Toss in a bowl with one tablespoon avocado oil and salt and pepper.Place on a lined sheet and bake for 20 minutes.
  3. Meanwhile, boil a pot of water with a scant of salt. Add Kaslo Sourdough pasta and cook to desired firmness.Let the pasta cool a little bit and toss with the remaining avocado oil and dried basil. Add salt and pepper to taste.
  4. Remove yam and onion mixture from the oven. Set aside to cool.
  5. Heat edamame and season with salt and pepper.
  6. Slice cherry tomatoes and assemble your bowls. Add mixed greens on the bottom, then place yams and onions, cherry tomatoes, edamame and Kaslo Sourdough Pasta.
  7. Drizzle with Little Creek Dressing or dressing of choice.

Serve & Enjoy!

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