Vegan Buddha bowl. What is it? A Buddha bowl typically has 5 major components consisting of a grain, veggies, protein, dressing, and sprouts or seeds. This is a meal that you will feel great about because it is mostly made up of vegetables. It also has a balance of healthy carbohydrates and protein. It is so nourishing for our bodies and will leave you satisfied and full of energy. You will get almost every daily vitamin needed from this one dish! Buddha bowls are known for being large and round meaning you won’t have to worry about needing seconds on this one! These plant-based meals are so easy to make and this recipe calls for minimal cooking. It is paired with a simple, no-fuss, homemade dressing, you probably already have the ingredients in your cabinet. So grab a big bowl and let’s fill it up with some color!

Can I make adjustments to my vegan Buddha bowl?

Yes! If you want to swap out any of the veggies, grain, or protein, by all means, do so. The fun thing about Buddha bowls is you can do so many variations of them. It gives you an opportunity to become creative in the kitchen all while nourishing your body with amazing food. Examples of different grains to use are farro, buckwheat, barley, or quinoa. This recipe calls for brown rice. You can choose different proteins like tofu, beans, or edamame, or even add some shrimp/chicken if you prefer it.

Choose veggies that you enjoy! Make sure to add some super greens in there like spinach, kale, arugula, bok choy, or broccoli. Make the bowl how you would enjoy it most!

Equipment needed for a vegan buddha bowl

• Measuring cups and spoons
• Small mixing bowl or mason jar for the dressing
• Medium frying pan

How to make a homemade dressing

There are many benefits to making your very own dressing at home. For one, they aren’t loaded with any inflammatory oils, preservatives, or ingredients you can’t even understand. They are clean, flavorful, and fun to experiment with. I use a simple balsamic dressing in this recipe that I believe pairs nicely with the seasoned chickpeas and broccoli. It is refreshing, light, and only consists of 5 ingredients. Add some additional herbs, spices, or garlic if you’d like!

This one calls for 2 tablespoons of balsamic vinegar, 1/4 cup of olive oil, 2 tablespoons of dijon or stone ground mustard, 1 tablespoon of honey, and a pinch of salt! Mix it all together and you’ve got yourself the perfect dressing 🙂

TIP: You can store any leftover dressing in your refrigerator for 3-4 days. Give it a good shake each time as the oil and vinegar will separate.

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5.0 from 5 votes

Vegan Buddha Bowl

This vegan Buddha bowl is loaded with nutrients, color, and so much flavor. Not only is it beautiful to look at, but the taste is amazing!

Prep Time 20 mins

Cook Time 15 mins

Course: Main Course

Servings: 2 bowls

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Calories: 627 kcal

Equipment

• 1 small mixing jar for the dressing
• Measuring cups and spoons
• medium-sized frying pan

Ingredients

1x 2x 3x

For the Buddah Bowl

• 2 cups brown rice (you will make 1 cup).
• 1 15 oz can of chickpeas (drained and rinsed)
• 2 cups arugula
• 1 avocado (diced)
• 1 bell pepper (diced)
• 2 cups broccoli
• 1 medium-sized cucumber (diced)
• 4 scallions (chopped)
• 2 tablespoons coconut liquid aminos
• 1 tablespoon avocado oil
• carrot peels (for garnish)
• 1/4 cup pumpkin seeds (for garnish)

For the dressing

• 1/4 cup cup of olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons dijon or stone-ground mustard
• 1 tablespoon honey
• pinch of salt

Instructions

1. Cook your brown rice either on the stove or in an instant pot. Combine 1 cup of rice, 2 cups of water, and 1 teaspoon of olive oil, in a pot. Bring it to a boil, cover, reduce heat to low and let it simmer for 45 minutes. Pressure cook it for 30 minutes in your instant pot with the same listed ingredients.
2. Heat your frying pan with avocado oil on medium for 5-10 minutes.
3. Once warmed up, add your rinsed/drained chickpeas, 2 cups of broccoli, and coconut liquid aminos. Fry everything together for about 10 minutes, flipping frequently or until everything crisps up. Set aside.
4. Meanwhile, dice your cucumber, bell pepper, scallions, and avocado.
5. In your large buddha bowls, divide your brown rice, arugula, broccoli, chickpeas, avocado, and veggies evenly, keeping everything grouped together.
6. Garnish with your dressing, seeds of choice, and carrot peels, and enjoy!
7. Any leftovers can be stored in an airtight container in your refrigerator for up to 3 days.

Nutrition

Serving: 1 bowl | Calories: 627 kcal | Carbohydrates: 25.8 g | Protein: 25.1 g | Fat: 8.2 g | Sodium: 406 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

Did you try this recipe?

Let me know if you do! Thank you so much for reading, happy eating! 🙂

If you found this article interesting, you may also enjoy my Mediterranean Black Bean Farro Salad