This vegan buddha bowl is packed with antioxidants, vitamins, fiber, and all the good stuff! It’s very easy to throw together, and ready in under 30 minutes.
As I started changing my eating habits last year, I was always on the lookout for more easy meals that are quick to make and nutritious. And buddha bowls became the new thing! I adore buddha bowls, as they usually mean variety, using leftover foods, and they’re always filling.
VEGAN BUDDHA BOWL
I’m sure that you know what a buddha bowl is. But in case you don’t, let me tell you more about it. A buddha bowl is usually vegetarian or vegan, small portions of different foods are served in a bowl usually cold and the food is never mixed together but laid out in a nice way. It’s a new concept and became really trendy in the past few years.
Now you may wonder why are these called “buddha” bowls. Turns out that they are associated with the Buddhist concept of balance, and since a buddha bowl usually contains healthy balanced foods they were called buddha bowls.
The buddha bowls that I make are always 100% vegan, they usually consist of things like salads, roasted vegetables, grains, seeds, nuts, healthy dressings, fresh vegetables and sometimes even fruit.
For this buddha bowl, I simple roasted sweet potato chips, with red onion wedges and kale. I seasoned everything and roasted until they were ready. The kale chips don’t take as long as the potatoes, so make sure that you take them out sooner.
Roast the sweet potatoes until they’re tender and are cooked through.
HOW TO COOK QUINOA
I love quinoa and cook a good portion once a week that will last me for a few days. It’s great for meal prep and goes so well in buddha bowls.
I usually mix 1/4 cup of white quinoa with 1/4 red quinoa, as I love the crunch that the red quinoa gives. But use whatever is available to you.
Start by rinsing the quinoa in a sieve until the water runs clear (I always rinse all of my grains and beans before I cook them). The correct ratio of quinoa to water is 1:2. So use 2 parts of water for 1 part of quinoa. Cook the quinoa uncovered until all the water is absorbed, then remove from heat and cover with a lid. Let it steam for a few minutes, and then serve.
You can also use vegetable broth instead of water, or just salt the water a little before cooking.
MINTY TAHINI DRESSING
I am currently obsessed with this dressing, and I add it to pretty much everything! It’s very simple and can be made in a food processor, and if you don’t have one then you can make this in a bowl.
In a food processor, add tahini sauce, lemon juice, cold water, salt, a small clove of garlic and a few mint leaves. Blitz until you get a fairly smooth dressing. Add more if the dressing is too thick and blitz again.
If you don’t own a food processor, puree a clove of garlic using a pestle and mortar or a knife and cutting board, and finely chop the mint leaves. In a bowl, mix the tahini with lemon juice then gradually add cold water until you get the desired consistency. Add the rest of the ingredients and it’s now ready to be consumed.
ASSEMBLING BUDDHA BOWLS
As I mentioned before, in buddha bowls the foods are not mixed together. Just arrange portions of different foods in the bowl, drizzle with dressing and garnish with herbs, seeds or nuts.
I started with the quinoa that went to the bottom of the bowl layered on one side. Then I added the roasted kale chips, sweet potato chips, and red onion wedges. Topped with a sliced avocado that I garnished with some nigella seeds, and finally drizzled with the minty tahini dressing, and garnished with more fresh mint leaves.
I always drizzle a little bit of fresh lemon juice over the avocado and the quinoa for taste (this also helps the avocado to keep its fresh colour).
For more great vegan recipes, check out my vegan recipe collection!
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Vegan Buddha Bowl
- 1 cup cooked quinoa salted
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
- 1 sweet potato peeled and chopped into wedges or chips
- 4 leaves kale stalks removed, and leaves are shredded into smaller pieces
- 1 small red onion peeled and cut into wedges
- 1 avocado halved and sliced
For the mint tahini dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp cold water add more if needed
- 1 small clove garlic
- ¼ tsp salt
- 6 leaves mint fresh
- Preheat oven to 180c (356f).
- To roast the vegetables. Peel/wash/prepare them, then layer them on a baking tray. Drizzle with olive oil, season with salt and smoked paprika (you can also add black pepper or any seasonings that you like). Using your hands, mix everything together so that the vegetables are well coated with the olive oil and seasonings.
- Roast in the oven until the kale chips are ready (they won't take long so keep checking). Remove the kale chips from tray, and let the potatoes and onions cook for longer until they're tender and cooked. Remove from oven, and set aside.
For the mint tahini dressing
- Blitz all of the ingredients in a food processor, have a little taste and see if you would like to add more lemon, salt or need to thin the dressing out with more water. If you don't have a food processor, then puree the garlic with salt in a pestle and mortar or using a knife and a cutting board. Finely chop the mint leaves, and mix everything in a small bowl.
To assemble the buddha bowl
- Start by layering the quinoa on one side (I usually drizzle some fresh lemon juice on the quinoa and the avocado). Arrange the roasted veggies, top with half an avocado (sprinkle with nigella seeds, chilli flakes, sumac or sesame seeds). Drizzle with tahini dressing and garnish with fresh mint leaves or more seeds.