Vegan Buddha Bowl
How to make a vegan Buddha bowl - the ultimate wholesome, nourishing bowl. This salad combines crispy chickpeas with noodles, rainbow vegetables, pineapple, and a creamy avocado dressing for a healthy, nutrient-dense vegan bowl that is as adaptable as it is delicious (a lot!!).
Servings 2
Ingredients
Vegan Buddha Bowl
- 1 oz (30 g) cellophane noodles or rice noodles, dry
- 1/2 can (150 g) chickpeas
- 1/2 large avocado
- 2 tomatoes or a handful of cherry tomatoes
- 1 small zucchini spiralized (or grated)
- 1 small carrot spiralized (or grated)
- 3-4 tbsp shredded red cabbage
- 3-4 tbsp shredded white cabbage
- 2-3 tbsp pineapple cubes
- Curry powder to taste
- 1 tsp coconut oil for frying
Avocado Lime Dressing
- 1/2 large avocado
- 2 mini (200 g) cucumbers (e.g. Persian cucumbers)
- 1-2 cloves garlic
- 1-2 tbsp lime juice or lemon juice
- 1 1/2 tbsp tahini
- Salt and pepper to taste (see recipe notes for more optional herbs)
- Plant-based milk to thin
Instructions
- Cook the cellophane noodles as per package direction.
- In a skillet, fry the chickpeas with a little bit of coconut oil, curry powder, and salt + pepper to taste. Or make these air-fryer chickpeas.
- Meanwhile, chop/ spiralize the veggies.
- Blend the ingredients for the avocado lime dressing in a blender and pour it over your buddha bowl. Enjoy!
Notes
- Sprinkle some black cumin seeds and/or sesame seeds over the vegan salad.
- Optional: You can add the following herbs to the dressing: Ground cumin, onion powder, ginger to taste.
- The nutrition facts are for 1 serving including the dressing.
Nutrition Facts
Vegan Buddha Bowl
Serving Size
1 bowl
Amount per Serving
Calories
315
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
15
%
Carbohydrates
43
g
14
%
Fiber
14
g
56
%
Sugar
7
g
8
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.