Buddha Bowl (2024)

This homemade vegan buddha bowl recipe is delicious! Fluffy rice topped with crispy aromatic chickpeas, fresh vegetables, and the most delicious spicy and sweet dressing!

When it comes to bowl ideas, my favorite recipes to make are burrito bowls, barbecue bowls, and this homemade buddha bowl.

What is a buddha bowl?

Buddha bowls are a one-bowl vegetarian meal, typically starting with a base of rice. They are topped with various proteins, legumes, and veggies, and usually involve a wonderfully flavorful sauce or dressing.

Why this buddha bowl recipe will be a dinner favorite:

• It’s fast. Everything comes together in under 10 minutes.
• Easy to customize. You can change up the toppings, protein, and even the grain base.
• Perfect use of leftovers. We love to use up leftovers by adding them on top.
• Healthy. Packed with fiber, protein, and healthy fats, this is the ultimate comfort meal.

My version is a little bit different. It’s full of delicious textures and flavors. The buddha bowl dressing is on another level!

Ingredients needed

For the bowls

• Rice– The base of any good bowl. Use any rice you like, like white, whole-grain, black, or jasmine. Quinoa can also be used as a base. If you’re watching your carbs, you could also use cauliflower rice.
• Roast sweet potatoes– Lightly baked with salt and olive oil. This adds a fabulous sweet element to the buddha bowl, while also making it that much more satisfying.
• Red cabbage– Adds color and some much-needed crunch.
• Baby spinach– Any salad leaves work, but baby spinach is the best tasting with this mix.
• Avocado– Adds creaminess and extra satisfying healthy fats!

For the seasoned chickpeas

• Chickpeas– Canned chickpeas with no added salt. Use the leftover chickpea water to make meringues.
• Sriracha– A spicy kick (without being too spicy!). You can omit it or use ketchup instead!
• Maple syrup– A natural sweetener to balance out the spicy and salty elements.
• Smoked paprika– A fabulous spice that gives the chickpeas a lovely smokey flavor.
• Garlic powder– Adds some garlic flavor without actually needing any garlic.
• Salt and pepper– To taste.

Buddha bowl sauce

• Tahini– Smooth tahini sauce. You can also use a peanut sauce, peanut butter or almond butter.
• Warm water– To thin the dressing out.
• Maple syrup– Again, adds a hint of sweetness.
• Cayenne pepper– A spicy kick to give the overall buddha bowl some heat. This is completely optional!
• Turmeric– Adds color and extra nutrients!
• Sriracha– Optional, but for sriracha lovers… this one is a given!
• Salt– To taste!

How do you make a buddha bowl

Step 1 – Prepare the sweet potato. Preheat oven to 180C/350F. On a lined baking tray or dish, start by baking the sweet potato (seasoned and oiled) for 30-25mins.

Step 2 – Prepare the chickpeas. While the sweet potato is cooking, prepare chickpeas. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, garlic powder, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes.

Step 3 – Prepare the sauce. While the sweet potato and chickpeas are cooling, prepare the buddha bowl sauce by whisking together all the ingredients until smooth. In a clean saucepan, wilt the spinach and cabbage.

Step 4 – Assemble. Now, assemble the buddha bowl. Add a layer of rice, followed by sweet potato, baby spinach, purple cabbage, and avocado. Sprinkle over the chickpeas then drizzle the sauce over the top.

Flavor variations

The beauty of vegan buddha bowl recipes is just how easy they are to customize. It really is a blank canvas, so here are some ideas:

• Vegetables– Add some broccoli, brussels sprouts, green onion, kale, beets, or even some Hasselback potatoes.
• Protein– Give the bowl an added boost of protein by adding some sliced tofu, tempeh, or seitan.
• Legumes– Switch out the chickpeas for butter beans, black beans, or even kidney beans.
• Nuts and seeds– Add some extra crunch by adding chopped peanuts, cashews, sunflower seeds, almonds, walnuts or pepitas.

Storage instructions

To store: Fully prepared buddha bowls can be stored for up to 3 days in the fridge, provided the dressing hasn’t been drizzled on top.

To make ahead: These are great to meal prep! You can make ahead each part of the buddha bowl up to 3 days in advance. Simply assemble when ready to enjoy.

More vegan dinner recipes to try

• Ratatouille
• Stuffed peppers
• Sweet potato chili
• Avocado pesto pasta

• Baking sheet– Non-stick but also cooks the food evenly!
• Serving bowls– Big bowls to fit everything in!
• Whisk– A good whisk to make a perfectly smooth dressing.

Frequently asked questions