Top 5 Vegan Buddha Bowl Recipes

A Buddha Bowl – a balanced one-bowl meal that usually consists of at least 1 grain, 1 green veggie, and your favourite dressing.
Each buddha bowl can be made according to your body goals – whether you want more protein, or more carbs, to hit your macro goals.
Throw in your choice of veggies, spice it up according to your taste, and have fun with the endless combinations of lentils and grains!
Here are 5 of the best Buddha bowl combinations to get you started!

KETO BUDDHA BOWL

INGREDIENTS:

• 150g firm tofu
• 1 cup cauliflower rice
• ½ cup mushroom
• ½ cup broccoli
• ½ cup spinach
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• For the guacamole:

1 avocado, medium
½ onion, diced
2 cloves garlic
½ tomato
2 tbsp lime juice
¼ cup cilantro, finely chopped
Salt and pepper to taste

INSTRUCTIONS :

1. (For the Guacamole) – In a medium bowl, mash the avocado with lime juice. Mix in the chopped garlic, onion, tomato, and cilantro. Stir in the salt and pepper.
2. Add the cauliflower rice to a frying pan with a tablespoon of water. Fry gently for about 4-5 minutes or until it turns light golden.
3. Cut the tofu into strips or rectangles. Brush olive oil on the grates and cook the tofu for about 6-7 minutes or until golden with grill marks on the side.
4. Finely dice spinach and carrot and add in sliced bits of boiled mushroom and broccoli. Sprinkle toasted sesame seeds.
5. Assemble the guacamole, cauliflower rice, grilled tofu, and veggies in a bowl and top it off with tahini dressing and a side of sriracha sauce.

PROTEIN BUDDHA BOWL

• PREP TIME – 15 minutes
• COOKING TIME – 20 minutes
• TOTAL TIME – 35 minutes

INGREDIENTS:

• 1 cup quinoa
• 1 cup chickpeas, boiled
• 1 cup kidney beans, boiled
• ½ cup onion, diced
• 2 cloves garlic
• ½ cup green beans, boiled
• ¼ cup cucumber, finely chopped
• ½ cup tomato, finely chopped
• ½ cup parsley,finely chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp chili powder (optional)

INSTRUCTIONS:

1. Add chopped garlic, onion, tomato, and boiled chickpeas to a frying pan and cook on medium heat. Add lemon juice, chili powder, salt, and pepper.
2. In a mixing bowl, add boiled kidney beans and green beans along with cucumber and cilantro. Top with vinaigrette dressing.
3. Assemble the cooked quinoa, chickpea salad, and kidney beans salad in a bowl. Serve with chunky marinara sauce or a dressing of your choice.

PESTO PASTA BUDDHA BOWL

• PREP TIME – 15 minutes
• COOKING TIME – 20 minutes
• TOTAL TIME – 35 minutes

INGREDIENTS:

• 1 cup penne pasta (For Pesto)
• 2 cups basil leaves
• 3 cloves garlic
• 3 tbsp walnuts
• 2 tbsp lime juice
• 2-3 tbsp olive oil
• 3 tbsp nutritional yeast
• ¼ tsp black pepper
• ¼ tsp salt (for mashed potatoes)
• 2 sweet potatoes, boiled
• 250ml plant milk
• 50g salted vegan butter
• Salt & pepper to taste
• ½ cup green gram, boiled
• Celery and carrot sticks

INSTRUCTIONS:

1. To make the pesto, add the walnuts, lime juice, and garlic to a food processor and blend well. Add the remaining ingredients and blend until the texture turns smooth.
2. Add the cooked pasta to a mixing bowl along with the pesto and mix well until the pasta is evenly coated.
3. In a saucepan, add the mashed potato, hot milk, and butter. Slowly blend the mixture on medium heat until the potatoes have become smooth&creamy. Mix in the salt and pepper.
4. In a bowl, assemble the pasta and mashed potatoes along with a side of boiled green gram, carrot, and celery sticks. Serve with ranch dressing.

RAINBOW BUDDHA BOWL

• PREP TIME – 10 minutes
• COOKING TIME – 5 minutes
• TOTAL TIME –15 minutes

INGREDIENTS:

• ½ cup brown rice
• ½ cup red cabbage
• ¼ cup red bell pepper
• 1 large piece of lettuce
• ½ cup hummus
• ½ cup sprouted green gram
• ½ cup broccoli
• ½ cup shredded beetroot and carrot
• 1 tbsp sesame seeds
• ¼ cup microgreens
• For the guacamole

1 avocado, medium
½ onion, diced
2 cloves garlic
½ cup tomato
2 tbsp lime juice
¼ cup cilantro, finely chopped
Salt and pepper to taste
INSTRUCTIONS:

1. Line the bowl with lettuce.
2. Placing in a clockwise direction start by adding the shredded red cabbage, broccoli, brown rice, sprouted green gram, red bell pepper, guacamole, shredded beetroot & carrot. Add a large tablespoon of hummus and garnish with toasted sesame seeds and microgreens.

BURRITO BUDDHA BOWL

• PREP TIME – 10 minutes
• COOKING TIME – 10 minutes
• TOTAL TIME – 20 minutes

INGREDIENTS:

• 1 cup quinoa
• 150g tofu
• ½ cup mushrooms
• ½ cup corn, boiled
• ½ cup bell pepper
• 1 cup guacamole
• ½ cup kidney beans, boiled
• Oregano, chili powder, salt, and pepper to taste
• 2 tbsp chopped cilantro
• Pita chips

INSTRUCTIONS:

1. In a frying pan, add onions, bell pepper, sliced mushrooms, corn, oregano, chili powder, salt, and pepper and sauté for about 10 minutes over medium heat.
2. To assemble the burrito bowl, place cooked quinoa on a bed of lettuce and in a clockwise direction add grilled tofu, stir-fry mushroom and corn, guacamole, and boiled kidney beans.
3. Top it with a large tablespoon of salsa and serve with pita chips.