Buddha Bowls, also called nourish bowls, are an excellent way to get extra veggies into your diet. This one consists of sweet potato, crispy fried chickpeas, rice, lettuce, carrot, cucumber and avocado. But the magic in Buddha Bowls is that you add anything you’d like.
How to make a Buddha Bowl
A Buddha Bowl is basically a large bowl of healthy, usually plant-based goodness. They often contain grains, veggies, carbs, protein, healthy fats and sometimes nuts or fruit. They’re also my favourite meal for experimenting with colour, flavour and texture.
While I’d totally encourage switching your ingredients up and of course, there are no strict rules when it comes to making a Buddha Bowl; there are some suggestions for what to include. Only to ensure that your buddha bowl is high in nutrients. They usually consist of at least one from each of the following categories.
01. Base ingredient
This is usually the base of your Buddha Bowl and offers a great medium to mix all your other ingredients into when you’re ready to chow down. You could use quinoa, couscous, rice, rice noodles, pasta, or a combination.
02. Protein and legumes
Here is where you can add in your chickpeas, lentils, beans, tofu or tempeh for a portion of protein. I opted for roasted crispy chickpeas to give this Buddha Bowl some crunchy texture.
Here you can include raw veggies or cooked veggies depending on whether you want your Buddha Bowl to be warm or cold, crunchy or soft. This is where you can get creative with your colours as well. You might want to try adding some fermented veggies for something a little different and a boost of nutrients.
04. Sauce and dressings
You could try a vegan pesto, tahini dressing, lemon juice, soy sauce, hummus, guacamole or peanut sauce. I opted for a maple carrot sauce in this Buddha Bowl as I love maple syrup with my sweet potatoes.
05. Crunch and toppings
You can throw in some extra healthy fats, colour, texture and taste by sprinkling your bowl with any mixture of delicious toppings. Shaved almonds, walnuts, peanuts, sesame seeds, sunflower seeds, pepitas, hemp seeds, coconut flakes and croutons all make great choices.
More delicious vegan recipes
- 1 cup greens of choice I used cos lettuce
- 1/4 cup rice
- 1/2 a can of chickpeas
- 1/4 cup grated carrot
- 1/4 cup grated cucumber
- 1/2 a medium sweet potato cubed
- 1/2 an avocado sliced
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
- 1 teaspoon sweet paprika
- 2 teaspoons olive oil
- pinch of salt
MAPLE CARROT DRESSING
- 1/2 a small carrot
- 2 tablespoons maple syrup
- 1/4 cup warm water
- pinch of salt
- Preheat your oven to 200°C (390°F) and line a baking tray, chop your sweet potato, toss it in half the olive oil and lay it out over half the tray. Drain and rinse your chickpeas and toss them in the other half of the olive oil and the paprika, spread them out on the other half of the tray. Bake for approximately 15 minutes or until well cooked.
- Pop your rice in a pot of water with a pinch of salt to boil until well cooked, drain and set aside.
- Grate your carrot and cucumber, slice your avocado and line your bowl with your greens. Now assemble your cooked rice, sweet potato, chickpeas, carrot, cucumber and avocado into the bowl.
- Put all the dressing ingredients into a blender to create the maple carrot dressing and drizzle this over the top. Sprinkle with the sesame and sunflower seeds and you’re ready to serve. Enjoy!