Vegan buddha bowl with chickpeas

Vegan buddha bowl with rice noodles and roasted chickpeas

This vegan buddha bowl is a perfect lunch which is fast easy to make in less than 30 minutes. It's gluten-free and grain-free
Course Main Course
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 1 hungry person
Calories 507kcal
Author Michaela Vais


Vegan buddha bowl

  • 1 oz cellophane noodles or rice noodles, dry (30 g)
  • 1/4 avocado
  • 1/2 can chickpeas (150 g)
  • 1-2 tomatoes
  • 1 small zucchini
  • 1 small carrot
  • 3-4 tbsp shredded red cabbage
  • 3-4 tbsp shredded white cabbage
  • 1-2 tbsp pineapple cubes
  • curry powder
  • 1/2 tsp coconut oil for frying

Avocado lime dressing

  • 1/2 avocado
  • 2 mini cucumbers
  • 1-2 cloves garlic
  • 1-2 tbsp lime juice or lemon juice
  • Salt and pepper to taste (See recipe notes for more optional herbs)


  • Cook the cellophane noodles until soft
  • Fry chickpeas with a tiny bit of coconut oil, curry powder and salt + pepper to taste
  • Chop your veggies
  • Blend the ingredients for the avocado lime dressing in your high-speed blender or food processor and pour it over your buddha bowl. Enjoy!


Sprinkle some black cumin seeds and/or sesame seeds over your buddha bowl
Optional: You can add the following herbs to the dressing: Ground cumin, onion powder, ginger to taste
The nutrition facts are for the vegan buddha bowl without the dressing


Calories: 507kcal | Carbohydrates: 64.9g | Protein: 15.6g | Fat: 14.7g | Saturated Fat: 3.4g | Sodium: 432mg | Fiber: 19.1g | Sugar: 19.1g