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Spring Budda Bowl Recipe

spring budda bowl recipe farm true




  • 2cups cooked quinoa
  • 1bunch radishes
  • 1bunch asparagus trimmed and chopped
  • 1small head cauliflower chopped into florets
  • 1/2pound fingerling potatoes chopped
  • 2medium golden beets sliced
  • 1cup peas
  • 2 Tablespoons Farmtrue ghee


  • 1/4cup cider vinegar
  • 1/4cup fresh lime juice
  • Avocado
  • 1/3cup olive oil
  • 1-2 tsp maple syrup
  • Favorite herb such as cilantro, parsley, chives
  • 1/2teaspoon sea salt to taste


  • Micro greens
  • 1/2cup watercress 
  • 1/3cup sunflower seeds




  1. Spread the radishes, cauliflower, asparagus, and potatoes over one or two large baking sheets. Drizzle vegetables with ghee, sprinkle with sea salt, add 1-2 teaspoons of our Spring Cleansing Spice Blend, and use your hands to toss everything together to make sure all of the vegetables are coated.
  2. Place the sliced beets on a long sheet of foil, then wrap them into a foil packet. Place the foil packet on the baking sheet with the other vegetables.
  3. Roast the vegetables for 20 to 30 minutes, stirring once halfway through, or until vegetables are cooked to desired doneness
  4. Add mixed greens, followed by roasted vegetables, watercress, and sunflower seeds. Drizzle desired amount of dressing.


  1. Add all of the ingredients for the green goddess dressing to a food processor or blender. Process until completely combined.

You can also add lentils, chickpeas, or peas for a protein boost.

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