Gather your ingredients.
Prepare the couscous by bringing ½ cup of salted water to a boil. Stir in the couscous, cover with a lid, and remove from the heat. Let steam for 5 minutes then fluff with a fork.
Meanwhile add the edamame and Brussels to a microwave safe bowl, cover with water and steam for 4-5 minutes (microwaves vary). Set aside.
Prepare the dressing by add the soaked and drained cashews to a bullet with ¼ cup water, lemon juice, maple syrup, nutritional yeast, garlic and salt and pepper to taste. Process until creamy adding additional water in 1 tablespoon amounts until a dressing consistency is achieved.
To assemble Buddha bowl: To a large serving bowl, arrange the couscous and vegetables around the plate and drizzle with the dressing. Garnish with fresh parsley and sunflower seeds (optional).