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This easy vegan buddha bowl recipe is loaded with satisfying healthy toppings so it is comforting and delicious! It is also versatile, quick to make and perfect for a weeknight dinner!
I usually have leftover quinoa, some greens, and hummus in my fridge so this recipe is perfect for using your leftovers! That also means it is meal prep friendly and very quick to make.
To be honest, I don’t like eating salads as a meal because it doesn’t make me full. Buddha bowls are a perfect happy medium so you are eating your greens and feeling full. You can also try my Mediterranean quinoa bowl for a different spin.
What is a Buddha Bowl
They are hearty, satisfying, filling dishes made of greens, raw or roasted veggies, legumes, grains, nuts, seeds, and dressings. Here is also a fun article to read about the history if you are curious.
How to make a vegan buddha bowl recipe
There are many ways to make them but I’ll show you my go-to version.
Vegan Buddha Bowl Recipe Ingredients
I used baby spinach for my base but you can use massaged kale. You can also try using your favorite leafy greens or just spring mix.
I went for quinoa to keep this dish gluten-free but you can also use millet, farro, couscous or wild rice. You can also try it with cilantro lime quinoa for a zesty flavor!
It took me a while to get used to eating sweet potatoes but now I love them. You can also use other vegetables for this buddha bowl such as broccoli, cauliflower, bok choy or pumpkin.
Hummus and Tahini sauce
How to make it
To make your vegan Buddha bowl, you’ll start by adding your leafy greens on the bottom. And then you’ll add little piles of your quinoa, sweet potato, chickpeas, and hummus. I also like adding sliced avocado and drizzle tahini sauce for extra flavor.
Tips and Variations
- You can add baked tofu for more protein!
- Also, try adding different nuts and seeds such as walnuts, sunflower, or pumpkin seeds for extra crunch.
- Add shredded purple cabbage for some texture and color.
- When you are baking the sweet potatoes and chickpeas, avoid over-crowding the pan for a crispier texture.
This simple dish comes together quickly and it is very versatile so you can throw in some leftovers. It is also:
- Meal-prep friendly
- Perfect for weeknight dinners
More plant-based bowl recipes to try
- EASY VEGAN FALAFEL BOWL (GLUTEN-FREE)
- VEGAN BURRITO BOWL (EASY & HEALTHY)
- VEGAN PAD THAI (EASY & HEALTHY)
So did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This easy vegan buddha bowl recipe is loaded with satisfying healthy toppings. It is versatile, quick to make and perfect for a weeknight dinner!
- Cook the quinoa according to package directions. Alternatively, add the 1 cup rinsed quinoa in a medium pot with 2 cups of water. Bring it to a boil and simmer for 15 to 20 minutes. Fluff the quinoa with a fork.
- Make the roasted sweet potatoes, crispy chickpeas, and homemade hummus according to the recipes.
- Divide the baby spinach into each plate.
- Add the quinoa, roasted sweet potatoes, crispy chickpeas, hummus, and avocado slices (optional). Drizzle tahini sauce (optional). Mix it well.
Avoid overcrowding the pan when cooking the chickpeas and sweet potatoes for a crispier texture.
Add baked tofu for more protein!
Add different nuts and seeds such as walnuts, sunflower or pumpkin seeds for extra crunch.
Add shredded purple cabbage for some texture and color.
- Serving Size: 4
- Calories: 431
- Sugar: 3.1g
- Sodium: 516.2mg
- Fat: 17.4g
- Trans Fat: 0g
- Carbohydrates: 57.5g
- Fiber: 10.4g
- Protein: 15.9g
- Cholesterol: 0mg
Keywords: how to make buddha bowl, buddha bowl recipe, easy buddha bowl recipe, vegan buddha bowl recipe, quinoa bowl recipe