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My Darling Vegan
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.

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Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
 
Course: Main Course, Main Dish
Cuisine: Vegan, Gluten-Free
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. Alternatively, you can make this recipe with Thai Peanut Sauce.

  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

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.

Make in Advance - 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.

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

 

Nutrition Facts
Calories Per Serving: 401
% Daily Value
Carbohydrates 56g 19%
Protein 16g 32%
Fat 15g 23%
Saturated Fat 2g 13%
Sodium 194mg 8%
Potassium 999mg 29%
Fiber 14g 58%
Sugar 8g 9%
Vitamin A 7909IU 158%
Vitamin C 42mg 51%
Calcium 106mg 11%
Iron 5mg 28%