Have you ever wondered how to make a Buddha bowl, filled with healthy goodness, and with flavour to scream about? It’s no wonder they’re so popular at the moment – they can be thrown together in minutes and made with so many variations – whatever takes your fancy, pop it in.
So here, I’m going to share my favourite way to think about and create, simply scrumptious buddha bowls. Because creating tasty food is often more about a concept than a recipe!
Have you ever created a buddha bowl before? If not, don’t worry, it’s easy. And you can prepare everything in advance too, so it’s even great for when you’re feeding other people or busy with other things, or for keeping in the fridge in advance.
The trick is to have the main ingredients pre cooked and the toppings on hand in the fridge.
What’s a Vegan Buddha Bowl?
A vegan buddha bowl’s basically a complete meal served in a bowl (beautiful by requirement!). It’s filled with a variety of veggies, protein and carbs making it a really healthy and filling option.
Traditionally a buddha bowl’s served cold but I also like to serve it with half hot ingredients and the other half cold because I love the contrast. You can also add this vegan cashew cheese with jalapeños to your bowl!
Another great use for a buddha bowl is when you have leftovers. So if you’ve made some vegetable nasi rice the day before, or maybe some Bami noodles or vegan eggplant parmesan, you can take any leftovers and use them as part of your buddha bowl.
Whatever your imagination comes up with can become a Buddha bowl. But normally, as a rough guide, a buddha bowl often has certain ingredients.
The Making of a Buddha Bowl
- A grain – whole grain rice, quinoa.
- A protein – beans, tofu, chickpeas
- A green leaf – spinach, kale, Swiss chard, lettuce, lambs leaves
- Vegetables – avocado, cherry tomatoes, broccoli, cauliflower, carrots, peppers, eggplant, zucchini, onion
- A topping – seeds, nuts, chia
- A dressing – extra virgin olive oil, balsamic vinegar, lemon juice, tahini
The secret to creative cooking is to just create a delicious dish using whatever you have in your cupboards and fridge, without limiting yourself to strict recipes. So you can absolutely change the ingredients however you like. And that’s where the buddha bowl is so flexible.
So Here’s How to Make a Buddha Bowl
Choose a grain and cook it in advance. I love wholegrain rice, red rice or quinoa so any of those will go perfectly in my buddha bowl of the moment.
Next choose the green leaf: spinach, kale, lettuce or any other. If you choose lettuce, you can line the bottom of the bowl. For a different green, I prefer to put it on top, in line with the other ingredients.
You can either go for a roast vegetable base effect, or for more of a salad effect.
For example, you could have a buddha bowl made with roast eggplant, zucchini, roasted chickpeas and quinoa (as well as the additional extras), or you might have raw vegetables like red pepper, carrot, tomato with wholegrain rice and tofu for example.
Easy Vegan Buddha Bowl Recipe
Prepare something in advance:
- Refried chilli beans
- Leftover Nasi Goreng
- Spinach or Swiss chard
- Steamed broccoli florets
- Steamed/boiled sweet potato cubes
- Halved cherry tomatoes
- Spicy peanut sauce
When you’re ready to start putting your easy vegan buddha bowl together, toss the broccoli florets and sweet potato cubes in a wok or frying pan in a little olive oil.
Heat the quinoa and spinach in the microwave (or in a pan) then place into a deep bowl and top with the chilli beans, vegetables and sauces.
If you want, you can serve everything cold. In the summer I do them all cold, and in the winter I do half-half, as above.
Build Your Own Buddha Bowl
The greatest thing about building your own buddha bowl is that anything goes. Literally, a buddha bowl just means a complete meal in a bowl, so if you fancy some noodles with tofu and grated carrot on top, that’s your buddha bowl.
If you liked this recipe, I’d love to see you over on Instagram #loveveganliving!