Honestly, I can’t believe I haven’t added this recipe to the blog before now. This Vegan Buddha Bowl is made in our house literally, every single week. That is no exaggeration. We love it.
In fact, writing out measurements was much harder for this Buddha Bowl was much harder than I’d anticipated. I’m so used to just throwing the ingredients together without giving much thought to measuring. I guess I’m just a renegade like that :-/
You want to know the very best thing about this recipe? It will make you feel like a shining beacon of health – all those veg, all that goodness – you can forget feeling guilty about eating that tray of fried chick’n style seitan and pot of mac n’ cheeze you devoured on the weekend! Your body is now back in balance. You are a green goddess.
There are honestly so many ways to build a buddha bowl – there are no rules, friend! In fact, it is the perfect way to use up all those vegetables that are lurking in the bottom of your fridge.
The general idea is that you have a grain base (rice, cous cous, quinoa), topped with some greens (spinach, kale), followed by your selection of veg, then perhaps a little tofu or chickpeas followed by a lovely dressing – usually tahini.
I’ve made a fair few variations of a Vegan Buddha bowl, but this one right here is, and always will be, my absolute favourite combination. It’s really not very different to the very first buddha bowl I made when I first started eating vegan food, so perhaps it’s nostalgia? Whatever it is, it makes me feel very happy.
Oh, before I go, I should also mention – one of my favourite things about this recipe is eating the leftovers for lunch the next day! This recipe makes enough for four bowls, so if there are only 2 of you – fear not. Eat the remainder for lunch the next day and prepare to have your world ROCKED!
If you give this Vegan Buddha Bowl a go, let me know how you get on in comments below. ’til next time, you green goddess!
Looking for more recipes like this? Try…
Tofu Poke Bowl
Spiced Cous Cous with Roasted Cauliflower
Spicy Noodle Salad with Ginger Tofu
Vegan Buddha Bowl
Ingredients
- 200 grams Cous Cous
- 500ml Vegetable Stock
- 4 Maris Piper Potatoes (or equivalent) Chopped into wedges
- 2 Carrots Cut into batons
- 1 Parsnip Cut into batons
- 1 Red Onion Cut into 8 segments
- 100 grams Spinach
- 1 Head of Broccoli Cut into florets
- Olive Oil to drizzle over vegetables
- Salt and Pepper to season
- Drizzle of Sriracha Sauce for serving
Chickpeas
- 400 grams Chickpeas Drained
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Paprika
- 1 tsp Maple Syrup
- 1 tsp Olive Oil
- Squeeze Lemon Juice
Tahini Dressing
- 4 tbsp Tahini
- 4 tbsp Almond Milk
- 1 tbsp Maple Syrup
- Juice of 1/2 Lemon
- Pinch of Salt and Pepper
Instructions
- Preheat oven to 200 degrees celsius
- Add potato wedges to a saucepan of water with a large pinch of salt. Place over a high heat and bring to the boil. Parboil the potatoes for about 10-15 minutes or until just fork tender. Drain the potatoes and then place the wedges on a lined baking sheet along with the red onion and drizzle with a little bit of oil and season with salt and pepper.
- On another lined baking tray spread out carrot and parsnip batons then drizzle with more olive oil and season with salt and pepper.
- Place both the tray with potato and onion, and the tray with carrot and parsnip in the oven then roast for about 35-40 minutes.
- While the vegetables are roasting, prepare your chickpeas. Toss the drained can of chickpeas in the rest of the ingredients – turmeric, cumin, garam masala, oregano, paprika, maple syrup, olive oil and lemon – then turn out onto a lined baking tray. Place this tray in the oven and roast for 20 minutes or until a little crispy.
- To cook the broccoli, bring a pot of water with a large pinch of salt to a rolling boil. Add the broccoli florets and cook for about a minute to keep the broccoli with a nice bite! Drain the water and set aside until serving.
- Prepare the cous cous by combining it with 500ml of hot stock and setting aside until all the liquid has been absorbed. (You can also just follow the instructions on your packet of cous cous if preferred!)
- Make your tahini dressing by combining the tahini, milk, maple syrup, lemon juice, salt and pepper in a bowl. Set aside until serving.
- Once all your vegetables and chickpeas are roasted and ready, start building your bowls. Divide the cous cous between four bowls, followed by the spinach, then add your roasted vegetables, sprinkle over the roasted chickpeas before drizzling over the tahini dressing. If desired, add a little squirt of sriracha sauce on top!
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