You’re going to love this easy Buddha Bowl. Filled with sweet potatoes, chickpeas, cabbage slaw, and kale, this bowl has it all. It’s all topped with your choice of creamy garlic sauce or Thai peanut sauce for a healthy and delicious gluten-free meal.
This post was originally published on 2/25/2015. Last updated on 01/06/2020
Welcome to the ANNUAL My Darling Vegan 30 day cleanse!
As I mentioned a couple of days ago, I kick off every year with a 30-day health challenge as a way to cleanse my body and mind while creating wholesome and healthy habits in the new year. And, I think you should join me.
All month I’ll be creating delicious plant-based, gluten-free, no refined sugar recipes to help you on your way towards a healthy 2019. And if you need a little extra help, make sure to grab a copy of my FREE Clean Eating Vegan ebook by signing up for the MDV Newsletter below.
So let’s started! We are kicking off the 2020 30-day cleanse with a bang. This is one of my all-time favorite meals no matter what time of year it is. It’s my go-to vegan Buddha Bowl. It’s hearty, it’s wholesome, and it’s packed with the best foods I could find for you.
Let’s take a closer look at this delicious bowl.
What is a Buddha Bowl?
But let’s back up a minute. First of all, some of you may be asking, “What is a Buddha Bowl?”.
A Buddha Bowl, also known as a Nourish Bowl, is a one-bowl meal filled to the brim with vibrant colors, wholesome vegetables, and plant-based proteins.
The idea behind the Buddha Bowl is one of balance. The meal combines healthful foods that vary in flavor, texture, and health benefits to reflects the balance sought after in Buddhism. The term has been adopted and adapted so that it now strays from its origins. You can now find recipes that contain animal proteins such as lean meats or boiled eggs. Sadly, we can no longer assume that all Buddha Bowls offer a one-bowl vegan meal.
Of course, this beautiful bowl filled with sweet potatoes, chickpeas, cabbage slaw, and more is 100% vegan and gluten-free!
Why I Love This Recipe
Not only are Buddha Bowls tasty and colorful, but they also contain some of the best food to put in your body.
They are filled with whole foods that pack in all the fiber, protein, vitamins and minerals, and superfoods you can handle. In addition, they are also typically gluten-free and vegan for a quick weeknight meal that everyone can enjoy. Even my picky children love Buddha Bowl night.
On top of all that, Buddha Bowls are highly versatile, making them the perfect meal to use up all your leftover vegetables before the end of the week. Mix and match to your pleasure.
Now that’s hard to beat!
How to Make a Vegan Buddha Bowl
While the term might be a bit vague now as it’s been liberally adapted, there are still guidelines to perfecting the Buddha Bowl. Let’s take a look at the several key components to the Buddha Bowl.
Ingredients You Will Need
Grain – Although this isn’t wholly necessary, most buddha bowls start with a base of healthy grains. The grains can be brown rice, quinoa, couscous, rice noodles, etc. Grains provide protein, fiber, and healthy carbs while bulking up the bowl with hearty and wholesome calories.
Protein – A second component of the perfect vegan Buddha Bowl is a plant-based protein. Proteins can often be in the form of tofu or tempeh. However, if you are looking for soy-free options, consider adding beans, lentils, or protein-rich vegetables into your dish.
Vegetables and herbs – A variety of vegetables make up the bulk of a good Buddha Bowl. You will often find sautéed or roasted vegetables alongside crunchy vegetables (like cabbage or slaw) and dark leafy greens. A mixture of vegetables offers a ton of flavor and a variety of major health benefits.
Dressings and sauces – Any good Buddha Bowl recipe is topped with a delicious homemade dressing. This can be anything from vegan ranch to tahini dressing to this simple Lemon Turmeric dressing. The dressing is a key component to the flavor direction you’re going with, so choose wisely!
Nuts and seeds – For added taste and texture, nuts, seeds, hemp hearts, and herbs are tossed on top to give your Buddha Bowl recipe just a little more flavor and flair while pumping up the superfoods inside your one-bowl meal.
Best Sauce For This Recipe
I have two sauce recommendations here because I love this meal with either! In the recipe card below you will find the recipe for the Cheesy Garlic Sauce because that is the way I originally created the recipe but over the years, I have been going for the Thai Peanut Sauce more often than not.
And, just like the sauce, these vegan Buddha Bowls are highly versatile. Feel free to mix and match the vegetables, swap chickpeas for any other bean, add my go-to tofu for extra protein, and switch up the sauces. I also recommend Green Goddess Dressing or Lemon Tahini Dressing for these delicious nourish bowls.
Serving and Storing
Once assembled, these bowls should be served immediately. Serve it with your choice of sauce and your favorite nuts or seeds (optional).
Leftovers should be stored separately. Both the Cheesy Garlic Sauce and Thai Peanut Sauce can be stored in airtight containers in the refrigerator for up to 4 days. The chickpeas and cabbage/carrot can be stored for 3 days.
For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.
Buddha Bowl Variations
Because it comes down to combining different components, there are endless combinations of vegetables, grains, and sauces. This means you can make a different bowl every time! Get your inspiration from a variety of cuisines, featuring different seasonal vegetables, or make it all about the sauce.
Here are a few more of my favorite Buddha Bowl recipes:
- Green Goddess Buddha Bowl
- Vegan Satay with Red Curry Sauce Buddha Bowl
- Roasted Brussels Sprouts Buddha Bowl
- Roasted Cauliflower Quinoa Bowl
- 11 more Buddha Bowl Recipes from YOUR favorite bloggers
More 30-Day Cleanse Recipes
Will you be cleansing along with me? Then make sure to check out some of my other FAVORITE 30-Day Cleanse recipes.
- Rainbow Nourish Bowl
- The ULTIMATE Detox Salad
- Mediterranean Lentils and Rice
- Blueberry Coconut Smoothie Bowl
- Swiss Chard Chickpea Breakfast Scramble
- Zucchini Noodles with Vegan Pesto
You're going to love this vegan Buddha Bowl. Filled with sweet potatoes, chickpeas, cabbage slaw, and kale, this bowl has it all. It's all topped with your choice of creamy garlic sauce or Thai peanut sauce for a healthy and delicious gluten-free meal.
Keyword: Vegan Buddha Bowl
Servings: 4 servings
Calories: 401 kcal
Author: Sarah McMinn
- 1 cup purple cabbage, shredded
- 1/4 cup carrots, shredded
- juice of one lime
- salt, to taste
Thoroughly rinse the quinoa. Transfer it to a medium-size pot with 2 cups of water and bring to boil. Cover, reduce heat to a simmer and simmer for 25-30 minutes until all the water has evaporated and the quinoa is light and fluffy.
While quinoa is cooking prepare the rest of the Buddha Bowls. Preheat oven to 400F. Peel and dice the sweet potatoes. Toss the sweet potatoes in olive or sesame oil and salt. Spread onto a baking sheet in a single layer and bake for 15-20 minutes, flipping occasionally, until the potatoes are cooked all the way through.
- Combine the ingredients for the Cabbage/Carrot Salad and refrigerate until ready to use.
If you are using Cheesy Garlic Sauce, place all the ingredients in a high-powered blender or food processor and process until completely smooth. If you are using the Thai Peanut Sauce, make it according to these instructions.
Massage the kale with 1 tablespoon of olive oil and salt until it is tender and shiny. Set aside.
To assemble the bowls, place a 1/4 cup of cooked quinoa at the bottom of each bowl. Top with sweet potatoes, cabbage/carrot slaw, chickpeas, avocado, and kale. Top with sauce of choice and serve immediately.
- The nutrition facts are based on the Cheesy Garlic Sauce. They will be slightly different if using the Thai Peanut Sauce.
- Leftovers should be stored separately. Both the Cheesy Garlic Sauce and Thai Peanut Sauce can be stored in airtight containers in the refrigerator for up to 4 days. The chickpeas and cabbage/carrot can be stored for 3 days.
- For quick, grab and go lunches, make the components separately. When ready to eat, quickly assemble what you need and pack it for lunch.