Go-To Vegan Buddha Bowl

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.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
5 from 1 vote
Course: Main Course, Main Dish
Cuisine: American
Keyword: Vegan Buddha Bowl
Servings: 4 servings
Calories: 401 kcal
Author: Sarah McMinn
Ingredients
Vegan Buddha Bowls
  • 1/2 cup uncooked quinoa
  • 1 medium sweet potato, peeled and diced
  • 1 tbsp olive or sesame oil
  • 1/4 tsp salt
  • 1 1/2 cup chickpeas, drained and rinsed
  • 1/2 bunch fresh kale, chopped
  • 1 large avocado, diced
  • Cabbage/Carrot Salad, recipes follows
  • Cheesy Garlic Sauce or Thai Peanut Sauce
Cabbage/Carrot Salad
  • 1 cup purple cabbage, shredded
  • 1/4 cup carrots, shredded
  • juice of one lime
  • salt, to taste
Cheesy Garlic Sauce
  • 1/4 cup + 2 tbsp water
  • 2 tbsp fresh lemon juice
  • 1/4 cup cashews
  • 2 tbsp nutritional yeast
  • 1/2 cup chickpeas
  • 2 cloves of garlic
  • 1/4 teaspoon oregano
  • salt, to taste
Instructions
  1. 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.

  2. 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.

  3. Combine the ingredients for the Cabbage/Carrot Salad and refrigerate until ready to use.
  4. 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.

  5. Massage the kale with 1 tablespoon of olive oil and salt until it is tender and shiny. Set aside.

  6. 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.

Recipe Notes

The nutrition facts are based on the Cheesy Garlic Sauce. They will be slightly different if using the Thai Peanut Sauce

Nutrition Facts
Go-To Vegan Buddha Bowl
Amount Per Serving
Calories 401 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 194mg8%
Potassium 999mg29%
Carbohydrates 56g19%
Fiber 14g58%
Sugar 8g9%
Protein 16g32%
Vitamin A 7909IU158%
Vitamin C 42mg51%
Calcium 106mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.