You’re going to love this easy Buddha Bowl. Filled with sweet potatoes, chickpeas, cabbage slaw, and kale, this bowl has it all. It’s all topped with your choice of creamy garlic sauce or Thai peanut sauce for a healthy and delicious gluten-free meal.
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Welcome to the ANNUAL My Darling Vegan 30 day cleanse!
As I mentioned a couple of days ago, I kick off every year with a 30-day health challenge as a way to cleanse my body and mind while creating wholesome and healthy habits in the new year. And, I think you should join me.
All month I’ll be creating delicious plant-based, gluten-free, no refined sugar recipes to help you on your way towards a healthy 2019. And if you need a little extra help, make sure to grab a copy of my FREE Clean Eating Vegan ebook by signing up for the MDV Newsletter below.
So let’s started! We are kicking off the 2020 30-day cleanse with a bang. This is one of my all-time favorite meals no matter what time of year it is. It’s my go-to vegan Buddha Bowl. It’s hearty, it’s wholesome, and it’s packed with the best foods I could find for you.
Let’s take a closer look at this delicious bowl.
What is a Buddha Bowl?
But let’s back up a minute. First of all, some of you may be asking, “What is a Buddha Bowl?”.
A Buddha Bowl, also known as a Nourish Bowl, is a one-bowl meal filled to the brim with vibrant colors, wholesome vegetables, and plant-based proteins.
The idea behind the Buddha Bowl is one of balance. The meal combines healthful foods that vary in flavor, texture, and health benefits to reflects the balance sought after in Buddhism. The term has been adopted and adapted so that it now strays from its origins. You can now find recipes that contain animal proteins such as lean meats or boiled eggs. Sadly, we can no longer assume that all Buddha Bowls offer a one-bowl vegan meal.
Recommended Ingredients & Equipment
This beautiful bowl is filled with sweet potatoes, chickpeas, cabbage slaw, and more. It is 100% vegan and gluten-free for a hearty meal that I think you’re going to love.
Ingredients & Substitutions
- Quinoa – Most buddha bowls start with a base of healthy grains. My go-to choice is quinoa but you can also use brown rice, couscous, rice noodles, orzo, or cauliflower rice.
- Oil – I recommend olive or sesame oil
- Sweet Potatoes
- Chickpeas – 1 (14) oz can or 3/4 cup dried chickpeas.
- Kale – I also enjoy this recipe with collard greens or Swiss chard.
- Avocado
- Purple Cabbage
- Carrots
- Lime
- Salt
- Sauce – I have a few sauce recommendations here because I love them all! In the recipe card below you will find the recipe for the Cheesy Garlic Sauce because that is the way I originally created the recipe but over the years, I have been going for the Thai Peanut Sauce more often than not. Other recommendations are Green Goddess Dressing and Lemon Tahini Dressing.
Recommended Equipment
For this recipe, you will need basic cooking equipment including a saucepot, a sauté pan, and kitchen utensils. You will also need a baking sheet and a silicone baking mat, as well as a high-powered blender for the sauce. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make a Vegan Buddha Bowl
Step One – Cook the Quinoa
Cooking quinoa is very similar to cooking rice. To begin, quinoa should always be first rinsed in a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.
Once it’s rinsed, drain the water and transfer it to a saucepot. Add 2 parts water for every 1 part quinoa and bring to a boil. Cover, reduce heat to a simmer and cook until the water is completely absorbed about 20 minutes.
Remove from heat and let it sit an additional 5 minutes before uncovering and fluffing with a fork.
Step Two – Prepare the Veggies
Peel and dice the sweet potatoes. Toss the sweet potatoes in olive or sesame oil and salt. Spread onto a baking sheet in a single layer and bake for 15-20 minutes, flipping occasionally, until the potatoes are cooked all the way through.
Combine the ingredients for the Cabbage/Carrot Salad and refrigerate until ready to use.
Massage the kale with olive oil and salt until it is tender and shiny. to do this chop the kale finely and place it in a large bowl. Next, drizzle it with a little olive oil and salt. The oil and salt help break down the leaf’s toughness allowing it to tenderize even more.
As you massage the kale you will notice the leaves get more vibrantly green with a bit of silky shine. The kale will also shrink in volume as the leaves tenderize.
Step Three – Make the Sauce
I have two sauce recommendations here because I love this meal with either! In the recipe card below you will find the recipe for the Cheesy Garlic Sauce because that is the way I originally created the recipe but over the years, I have been going for the Thai Peanut Sauce more often than not.
Whichever sauce you choose, it’s simply a matter of placing all the ingredients in a blender and blending until completely smooth.
Serving and Storing
Serving – Once assembled, these bowls should be served immediately. Serve it with your choice of sauce and your favorite nuts or seeds (optional).
Storing – Leftovers should be stored separately. Both the Cheesy Garlic Sauce and Thai Peanut Sauce can be stored in airtight containers in the refrigerator for up to 4 days. The chickpeas and cabbage/carrot can be stored for 3 days.
Make in Advance – For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.
More Buddha Bowl Recipes
- Green Goddess Buddha Bowl
- Vegan Satay with Red Curry Sauce Buddha Bowl
- Roasted Cauliflower Quinoa Bowl
More 30-Day Cleanse Recipes
- Rainbow Nourish Bowl
- The ULTIMATE Detox Salad
- Blueberry Coconut Smoothie Bowl
- Zucchini Noodles with Vegan Pesto
Go-To Vegan Buddha Bowl
Ingredients
Vegan Buddha Bowls
- 1/2 cup uncooked quinoa
- 1 medium sweet potato, peeled and diced
- 1 tbsp olive or sesame oil
- 1/4 tsp salt
- 1 1/2 cup chickpeas, drained and rinsed
- 1/2 bunch fresh kale, chopped
- 1 large avocado, diced
- Cabbage/Carrot Salad, recipes follows
- Cheesy Garlic Sauce or Thai Peanut Sauce
Cabbage/Carrot Salad
- 1 cup purple cabbage, shredded
- 1/4 cup carrots, shredded
- juice of one lime
- salt, to taste
Cheesy Garlic Sauce
- 1/4 cup + 2 tbsp water
- 2 tbsp fresh lemon juice
- 1/4 cup cashews
- 2 tbsp nutritional yeast
- 1/2 cup chickpeas
- 2 cloves of garlic
- 1/4 teaspoon oregano
- salt, to taste
Instructions
- Thoroughly rinse the quinoa. Transfer it to a medium-size pot with 2 cups of water and bring to boil. Cover, reduce heat to a simmer and simmer for 25-30 minutes until all the water has evaporated and the quinoa is light and fluffy.
- While quinoa is cooking prepare the rest of the Buddha Bowls. Preheat oven to 400F. Peel and dice the sweet potatoes. Toss the sweet potatoes in olive or sesame oil and salt. Spread onto a baking sheet in a single layer and bake for 15-20 minutes, flipping occasionally, until the potatoes are cooked all the way through.
- Combine the ingredients for the Cabbage/Carrot Salad and refrigerate until ready to use.
- If you are using Cheesy Garlic Sauce, place all the ingredients in a high-powered blender or food processor and process until completely smooth. Alternatively, you can make this recipe with Thai Peanut Sauce.
- Massage the kale with 1 tablespoon of olive oil and salt until it is tender and shiny. Set aside.
- To assemble the bowls, place a 1/4 cup of cooked quinoa at the bottom of each bowl. Top with sweet potatoes, cabbage/carrot slaw, chickpeas, avocado, and kale. Top with sauce of choice and serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Louise says
Do u do raw vegan Food???
Sarah says
I do eat some raw food. Probably about 1/3 of my diet is raw.
Leslie says
Looks delicious. How long do you think left over dressing can be kept?
Will be trying tonight!
Sarah says
Thanks Leslie. It will last about 5 days.
Caitlin says
i’m so jealous of your spring weather. i cannot wait for the warmth. this bowl looks hearty but also perfectly light and healthy for the changing of the seasons.
Sarah says
I’m almost hesitated to write about our February weather because I know so many people are struggling through Midwest and northeast winters. My heart is with you all.