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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
Cost $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!

Video

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).

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