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Ultimate Vegan Buddha Bowl

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The Ultimate Vegan Buddha Bowl is loaded with nutrient dense vegetables, healthy fats, the best vegan protein, and healthy grains. This Buddha bowl is complete, well balanced meal in just one serving and isn’t hard to make. The vibrant colors and rich flavors make it incredibly satisfying and you’ll want to enjoy this vegan bowl of yumminess again and again.

 Mouthwatering closeup on the delicious Vegan Buddha Bowl on a marble table

Food that looks enticing as well as offers a tantalizing taste is always more appealing, don’t you agree? Buddha bowls are some of the most beautiful vegan meals out there because of the nutritious foods they showcase so temptingly in addition to the incredibly healthy ingredients that make them up.

Vegan bowls (as well as vegan casseroles) are a great choice for a filling, satisfying meal of fresh veggies, flavorful spices, healthy fats, and protein. Plus, they are super easy to make.

This ultimate Buddha bowl is comprised of fresh and cooked vegetables, mouth-watering spices, and brown rice topped with a creamy Buddha bowl dressing made with homemade tahini paste

Tahini Dressing Dripping from a Spoon into a Jar

What’s In A Buddha Bowl?

Buddha bowls have been popular for quite a while now, and everyone seems to be adding their own twist. Their popularity comes from the variety of delicious and nutritious ingredients as well as the fact that it’s a perfectly balanced meal in a bowl.

Their name comes form the Buddha-belly inspired roundness of the overflowing bowl’s shape and the natural ingredients filling it.

You can pick and choose what you want to add, however there are some basic building blocks for creating the best Buddha bowl.

Ingredients for Vegan Buddha Bowls with Kale

Buddha Bowl Healthy Grains

Every Buddha bowl is made with healthy grains. Brown rice, quinoa, and millet are all popular options because their flavor and texture work very well in this formulaic recipe.

Mise en Place Ingredients for Buddha Bowls

Buddha Bowl Vegan Protein Options

Vegan protein options for your homemade Buddha bowl can include tofu, tempeh, edamame, nuts, and beans. This vegan rice bowl with smoky tempeh is delicious!

Nutrition Dense Veggies For Your Vegan Bowl

Kale is a fabulous foundation for your Buddha bowl, but really any dark leafy green will work. And you’ll want to top it with other nutrient dense vegetables. A quick rule of thumb is that the more vibrant the color, the richer the vitamin content. 

Roasted Sweet Potatoes for Vegan Bowls

Healthy Fats In Your Buddha Bowl

Lastly, you need some healthy fats. The simplest way to get some healthy vegan fats into your Buddha bowl are to add some diced avocado and also make a fabulous dressing that uses tahini.

How To Make The Ultimate Vegan Buddha Bowl

This recipe will help you build the ultimate vegan Buddha bowl, but feel free to personalize it with whatever you have on hand if you just need a quick meal.

Start with a massaged kale base, top with the seasoned roasted sweet potatoes and beets, add some avocados, and then place a line of brown rice and black beans on top.

Roasted Sweet Potatoes and Red Beets Next to a Bowl of Kale Collage

Garnish your ultimate Buddha bowl with some pomegranate seeds and black sesame seeds and then drizzle with Buddha bowl dressing. If you want to add even more flavor and color, garnish it with fresh cilantro and some micro greens. Mmmmbeautiful and delicious!

Cook’s Tips

  • You can make these vegan Buddha bowls 3 days in advance. Store in an airtight container (separate from the dressing, avocados and garnishes). Assemble right before serving.
  • These vegan bowls are a great way to use leftover roasted veggies and rice (or other grains).
  • Serve it with this delicious kale smoothie to complete a healthy meal!

Two Vegan Bowls Garnished with Cilantro and Pomegranate Seeds

Recipe Variations

  • You can use any other vegetables of your choice instead of sweet potatoes and beets: pumpkin, turnips, radishes, carrots, Brussels sprouts, cauliflower, broccoli, zucchini, bell peppers or whatever else you have on hand.
  • Use quinoa, millet, barley, couscous, bulgur or  buckwheat in place of brown rice for these vegan bowls.
  • Use tofu, edamame, tempeh, chickpeas, pulled jackfruit or simply nuts to add some protein if you don’t want to use black beans.
  • Any dark leafy green can be substituted for kale.
  • Roasted Garlic Dressing, Vegan Mayo or Avocado Dressing can be used in place of tahini dressing.

Pouring the sauce over vegan Buddha BowlsDon’t forget to give a star rating to the recipe if you like it!

Here is the recipe video and recipe instructions for this yummy vegan buddha bowl. If you can’t see the video, disable your AdBlock by clicking on the AdBlock button and selecting Don’t run on this page.

 

 
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4.73 from 11 votes

Ultimate Vegan Buddha Bowl

The Ultimate Vegan Buddha Bowl is loaded with nutrient dense vegetables, healthy fats, the best vegan protein, and healthy grains. This Buddha bowl is complete, well balanced meal in just one serving and isn't hard to make. The vibrant colors and rich flavors make it incredibly satisfying and you'll want to enjoy this vegan bowl of yumminess again and again.
Course Main Course
Cuisine American
Keyword buddha bowl, Buddha Bowl Dressing, buddha bowls, vegan bowls, Vegan Buddha Bowl
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 611kcal
$8

Ingredients

  • 2 medium-sized sweet potatoes
  • 3 medium-sized red beets
  • 1 teaspoon sweet paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon ground black pepper divided
  • 1 teaspoon salt divided
  • 1 tablespoon olive oil
  • 4 sprigs kale
  • 2 teaspoons lemon juice divided
  • 2 avocados
  • 2 cups or 380 g cooked brown rice or cook ½ cup uncooked brown rice
  • One 14 oz or 400 g can black beans
  • ½ cup Buddha bowl dressing
  • 4 tablespoons pomegranate seeds
  • 2 teaspoons black sesame seeds
  • Cilantro to garnish
  • Micro greens to garnish optional

Instructions

  • Preheat oven to 400 F or 200 C. Peel and dice sweet potatoes, peel and cut red beets into wedges. In a small bowl, mix together sweet paprika, turmeric, coriander, ¼ teaspoon black pepper and ½ teaspoon salt. Place the sweet potato chunks onto a baking tray and sprinkle with the seasoning. Toss until evenly coated. Place red beet wedges onto the same baking tray. Sprinkle with remaining salt and black pepper. Pour olive oil over the vegetables and toss to coat. Bake for 25 minutes or until golden.
  • Meanwhile, slice the kale stems out and discard. Chop kale and place it in a large bowl. Add a bit of salt and 1 teaspoon lemon juice and rub the kale for about 30 seconds until it starts to wilt.
  • Half and slice avocados and sprinkle with the remaining teaspoon of lemon juice.
  • Assemble the bowls: Divide the roasted vegetables, kale, brown rice, beans and avocados between 4 serving bowls and top with the Buddha bowl dressing. Sprinkle with pomegranate seeds, black sesame seeds (over avocados). Garnish with cilantro and micro greens (optional). Enjoy!

Notes

Cook’s Tips

  • You can make these vegan Buddha bowls 3 days in advance. Store in an airtight container (separate from the dressing, avocados and garnishes). Assemble right before serving.
  • These vegan bowls are a great way to use leftover roasted veggies and rice (or other grains).
  • Serve it with this delicious kale smoothie to complete a healthy meal!

Recipe Variations

  • You can use any other vegetables of your choice instead of sweet potatoes and beets: pumpkin, turnips, radishes, carrots, Brussels sprouts, cauliflower, broccoli, zucchini, bell peppers or whatever else you have on hand.
  • Use quinoa, millet, barley, couscous, bulgur or  buckwheat in place of brown rice for these vegan bowls.
  • Use tofu, edamame, tempeh, chickpeas or simply nuts to add some protein if you don't want to use black beans.
  • Any dark leafy green can be substituted for kale.
  • Roasted Garlic Dressing or Vegan Mayo can be used in place of tahini dressing.

Nutrition

Calories: 611kcal | Carbohydrates: 66g | Protein: 15g | Fat: 36g | Saturated Fat: 5g | Sodium: 707mg | Potassium: 1460mg | Fiber: 15g | Sugar: 10g | Vitamin A: 15349IU | Vitamin C: 87mg | Calcium: 189mg | Iron: 5mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

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Recipe Rating




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Suzanne

Monday 4th of January 2021

I have never made a budda bowl until this recipe. It was easy, delicious and the family loved it. I made the budda bowl dressing & tahini recipes as well. Thank you for these fabulous recipes.

Elena Szeliga

Monday 4th of January 2021

I'm so glad you enjoyed the bowls, Suzanne!

Rbstore

Monday 27th of January 2020

Drooling.. Keep up your great works..

Elena Szeliga

Monday 27th of January 2020

Thank you! Glad you like the recipe :)

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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