Vegan buddha bowl

Vegan buddha bowl

This colorful vegan buddha bowl is packed with plant based goodness. An extremely easy recipe full of nutrients, complex carbs, healthy fats and protein. And yes, I said protein. The combination of chickpeas and brown rice form a complete protein. Furthermore, the pumpkin seeds are very rich in protein as well (30 gr of protein for each 100 gr) and the beetroots are a great source of fiber, potassium and vitamin C among its many health benefits.

This is a recipe that you can make out of ingredients you already prepared in advance for the week. It would take you 5 minutes to get a cumpletely nutritious and flavorsome vegan meal. Either you’re vegan or not, this recipe is a healty and delicious idea for lunch or dinner.

But what is a buddha bowl?

Named for the big, rounded Buddha belly shape, this meal consists of a vegetarian or vegan meal served in a large bowl, usually cold. It’s made of 1 type of grain, vegetables (either roasted or raw veggies), a protein source (tofu, legumes, etc), a dressing and seeds. To simplify, for this recipe I didn’t use a dressing but half an avocado. Don’t worry, it’s just as delicious.

How to make this colorful vegan buddha bowl

Vegan buddha bowl

Note: for this recipe I use canned chickpeas to simplify, but you can also use normal chickpeas. In that case you need to place them in a bowl with water and let them soak for at least 8 hours, a tip is to leave them overnight. After that, rinse them in a strainer and place them in a pot with cold water, bring them to boil and simmer for 45 to 1 hour.

Ingredients (1 serving):

  • 1/3 cup of brown rice
  • 1/2 cup of canned chickpeas
  • 1 beetroot
  • 1/4 of a zucchini
  • 1 or 1/2 of a carrot
  • 1/4 of an eggplant
  • 1/2 avocado (1 if it’s too small)
  • 2 tbsp of pumpkin seeds
  • 1 tbsp of hemp seeds
Vegan buddha bowl - Ingredients

Instructions

  • Rinse the rice in a strainer till the water comes out clean.
  • Place the water in a pot and bring it to boil. Add the rice. Note: for every cup of rice, you need 3 cups of water. For this recipe I used 1 cup of water for 1/3 cup of rice
  • Cook for 20 to 25 minutes over medium heat. Once done, leave it for 10 minutes to cool down
  • Peel and dice the carrot along with the other veggies
Vegan buddha bowl - Recipe step 1
  • Pre-heat the oven at max temperature and set it at 180ºC (356ºF) or preheat your airfryer
  • Place the veggies in a tray (or the airfryer) and spread some olive oil on them, salt, pepper, and paprika). Bake for 20-25 minutes (15 if you’re using the airfryer, at 160ºC)
  • Grab a large bowl and add the rice
  • Rinse the chickpeas in a strainer and add them to the bowl
Vegan buddha bowl - Recipe step 2
  • Add the baked veggies
  • Slice the beat and add it to the bowl
Vegan buddha bowl - Recipe step 3
  • Cut the avocado and add it to the bowl
Vegan buddha bowl - Recipe step 4
  • Add the hemp and pumpkin seeds
Vegan buddha bowl - Recipe step 5
  • Done! Time to enjoy this nutritious vegan bowl
Vegan buddha bowl - Recipe step 6

Let me know in the comments how did you like this recipe. Of course, if you tried it don’t forget to mention us on social media 🙂

Below you’ll find the nutritional values of this recipe:

Vegan buddha bowl

Course lunch, Main Course
Keyword buddha bowl, buddha bowl with chickpeas, healthy buddha bowl, Vegan buddha bowl
Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Servings 1 serving
Calories 966kcal

Equipment

  • Oven/ Airfryer

Ingredients

  • 1/3 cup brown rice
  • 1/2 cup canned chickpeas
  • 1 beetroot
  • 1/4 zucchini
  • 1/4 eggplant
  • 1/2 avocado
  • 2 tbsp pumpkin seeds
  • 1 tbsp hemp seeds

Instructions

  • Rinse the rice in a strainer till the water comes out clean
  • Place the water in a pot and bring it to boil. Add the rice. Note: for every cup of rice, you need 3 cups of water. For this recipe I used 1 cup of water for 1/3 cup of rice
  • Cook for 20 to 25 minutes over medium heat. Once done, leave it for 10 minutes to cool down
  • Peel and dice the carrot along with the other veggies
  • Pre-heat the oven at max temperature and set it at 180ºC (356ºF) or preheat your airfryer
  • Place the veggies in a tray (or the airfryer) and spread some olive oil on them, salt, pepper, and paprika). Bake for 20-25 minutes (15 if you’re using the airfryer, at 160ºC)
  • Grab a large bowl and add the rice
  • Rinse the chickpeas in a strainer and add them to the bowl
  • Add the baked veggies
  • Slice the beat and add it to the bowl
  • Cut the avocado and add it to the bowl
  • Add the hemp and pumpkin seeds
  • Done! Time to enjoy this nutritious vegan bowl
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