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Crafting a Wholesome Delight – The Vegan Buddha Bowl

20-25 minutes. Cook
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In the ever-evolving landscape of culinary artistry, the Vegan Buddha Bowl has risen to prominence as a symbol of nourishment and mindfulness. This vibrant and wholesome dish isn’t just a meal; it’s a meditation on flavors, textures, and colors that come together to create a symphony of nutrition. With a historical nod to Buddhist traditions that celebrate balance and harmony, this recipe encapsulates the essence of mindful eating. So, let’s embark on a culinary journey and learn how to craft a Vegan Buddha Bowl that’s as stunning to the eyes as it is satisfying to the soul.

Historical Context: The concept of the Buddha Bowl draws inspiration from the alms bowls used by Buddhist monks to collect food offerings. These bowls contained a variety of simple, nourishing ingredients, emphasizing balance and moderation. In recent times, the concept has been reinvented as the “Buddha Bowl,” featuring an array of plant-based ingredients that celebrate the same principles of balance, simplicity, and nourishment.


1. Roasting and Preparing:

  • Preheat the oven to 400°F (200°C).
  • Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy.
  • While the sweet potatoes roast, prepare the other ingredients: cook quinoa or brown rice according to package instructions, steam the broccoli florets until tender-crisp, drain and rinse the chickpeas, and chop the vegetables.

2. Whipping Up the Dressing:

  • In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, salt, and pepper. Adjust the consistency by adding more water if needed. Set the dressing aside.

3. Assembling the Buddha Bowls:

  • Start by layering the cooked quinoa or brown rice at the base of each bowl.
  • Arrange the mixed greens, roasted sweet potatoes, steamed broccoli, chickpeas, avocado slices, shredded purple cabbage, cherry tomatoes, grated carrots, and red onion in separate sections around the bowl.
  • Sprinkle chopped cilantro and chopped almonds or seeds on top for added texture and flavor.

4. Drizzling and Serving:

  • Just before serving, drizzle the prepared tahini dressing over the assembled Buddha bowls.
  • Serve the bowls with lemon wedges on the side for an extra burst of freshness.

Conclusion: The Vegan Buddha Bowl transcends the boundaries of a conventional meal; it’s a harmonious blend of colors, textures, and flavors that echo the principles of balance and mindfulness. As you savor each bite, you’re not only nourishing your body but also engaging in a meditative experience that connects you to the roots of mindful eating. This recipe invites you to embrace the essence of the Buddha Bowl and infuse your own creativity into this canvas of plant-based goodness. Enjoy the journey of crafting your own masterpiece of nourishment!


prep time
20-25 minutes.
cooking time
20-25 minutes.
4 servings.
total time
45 minutes.


  • Baking sheet

  • Small bowl

  • Whisk

  • Knife

  • Cutting board

  • Mixing bowls

  • Serving bowls

  • Tongs or spatula

  • Steamer basket (for broccoli)

  • Measuring cups and spoons


  • 2 cups cooked quinoa or brown rice

  • 1 cup chickpeas, drained and rinsed

  • 2 cups mixed greens (spinach, kale, or arugula)

  • 1 cup roasted sweet potatoes, diced

  • 1 cup steamed broccoli florets

  • 1 avocado, sliced

  • 1 cup shredded purple cabbage

  • 1 cup cherry tomatoes, halved

  • 1/2 cup grated carrots

  • 1/4 cup red onion, thinly sliced

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped almonds or seeds (sunflower, pumpkin)

  • Lemon wedges, for serving

  • Dressing:

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 2 tablespoons water

  • 1 tablespoon maple syrup or agave

  • 1 clove garlic, minced

  • Salt and pepper to taste


Roast sweet potatoes, 20-25 mins.
Prepare quinoa or rice.
Steam broccoli until tender.
Assemble ingredients in bowls.
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