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!
![buddha bowl ingredients in bowl](https://www.crazyvegankitchen.com/wp-content/uploads/2024/06/buddha-bowl-683x1024.jpg)
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.
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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.
![buddha bowl and sauce.](https://www.crazyvegankitchen.com/wp-content/uploads/2023/11/buddha-bowl-sauce-683x1024.jpg)
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
![](https://www.crazyvegankitchen.com/wp-content/uploads/2023/11/buddha-bowls-683x1024.jpg)
Tools used to make this buddha bowl
- 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
A buddha bowl should contain a grain, a vegetable, a fat, a protein, and a sauce.
Salads don’t typically contain grains (unless they are specialty salad) whereas buddha bowls always have a grain base.
Yes, buddha bowls are one of the healthiest meals that meet all the macronutrients. Using calorie-dense and creamy sauces can increase the calories and saturated fat.
![](https://www.crazyvegankitchen.com/wp-content/uploads/2023/11/buddha-bowl-recipe-280x280.jpg)
Buddha Bowl
Ingredients
For the bowls
- 1 cup Cooked Brown Rice
- 1 cup Red Cabbage chopped
- 1 cup Baby Spinach
- 1 Avocado sliced
For the roasted sweet potato
- 1 large Sweet Potato cut into chunks
- 1 teaspoon Olive Oil
- 1 teaspoon Salt
For the chickpeas
- 1 can Chickpeas drained
- 1 1/2 tablespoons Sriracha
- 2 teaspoons Maple Syrup
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 1 tsp Salt
For the dressing
- 1/2 cup Tahini
- 1/4 cup Warm Water
- 1 teaspoon Maple Syrup
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Sriracha
- 1 teaspoon Salt
Instructions
- Preheat oven to 180C/350F. Coat sweet potato in 1 tsp oil and season with salt and pepper. Place on baking tray and pop into the oven to roast for 35 minutes, turning once halfway through the cooking time.
- Whilst 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. Make sure to keep the chickpeas moving so they don't burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
- In a clean saucepan, wilt spinach slightly and season. Transfer to a bowl and repeat the wilting and seasoning process with the cabbage.
- Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.
- To make dressing, whisk all ingredients together. Drizzle over the buddha bowl.
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