Have you noticed the Buddha bowl trend that is taking the internet by storm? I’m a massive fan of big bowls of food, so of course, I had to check this thing out. It turns out this Vegan Sweet Potato Buddha Bowl is addicting. Seriously.
I might be a little obsessed. So what is a Buddha bowl? Contrary to what some may think, the term “Buddha bowl” isn’t a religious or political statement.
The definition of a Buddha bowl is a one-dish meal consisting of roasted veggies, a grain or grain-free substitute, a protein (in the form of beans, lentils, tofu, or other Vegan proteins), and a savory or sweet sauce.
This marvelously easy and tasty meal is heaped up in a bowl, giving it a rounded appearance. Hence, the term “Buddha” bowl. Genius hu? I thought so.
Vegetarian Buddha Bowl step-by-step:
Sweet Potato Chickpea Buddha Bowl made easy:
I don’t know about you, but I’ve always had the idea that Buddha bowl recipes were difficult or time-consuming. I have seen some recipes that require multiple steps, and to be honest, that stresses me out. If I can simplify something and make it easier, faster, and more time-efficient, you better believe I’m going that route.
Lucky for you, my version of the Vegan Buddha bowl is so stinkin’ easy, anyone can make it – and it only takes 30 minutes from start to finish! First off, preheat your oven to 400F.
Wash and dice your veggies, peeling those that require it and removing the stems from the kale. Place them on a parchment-lined baking sheet and drizzle with avocado oil and seasonings.
While your veggies are roasting, saute the chickpeas and cook the quinoa or the grain/grain-free substitute you choose.
Once the vegetables are ready, everything else should be prepared to go as well. Now it’s just as easy as grabbing a bowl and filling it with all of this pure Vegan Buddha bowl goodness!
Buddha Bowl Dressing:
Here we come to one of the essential parts of any good Buddha bowl – the Buddha bowl dressing.
The roasted vegetables and quinoa are tasty, but I find that completing this dish with a fabulous Buddha bowl sauce gives it that extra bit of flavor power.
The question of the day is what dressing should you choose? With all of the beautiful varieties of sauces out there, it can be a little hard to decide.
I love anything from Tessemae’s, particularly their Avocado Ranch dressing. Yum Yum Sauce or Spicy Mayonnaise are some other great options.
Optional Vegan Buddha Bowl recipe substitutions:
So let’s say you love this Vegan sweet potato buddha bowl idea (after all, you wouldn’t be here if you didn’t, right?), but you’re not so sure about some of the ingredients. Maybe kale or broccoli isn’t your thing.
Good news for you, this Vegan Buddha bowl recipe is so versatile, you can easily make it suit your taste and nutritional needs.
Optional vegetables include Brussels sprouts, beets, radish, carrots, bok choy, bell peppers, butternut or delicata squash, zucchini, and mushrooms. Chickpeas are my Vegan protein of choice, but beans, tofu, and lentils are also great substitutions.
You can make this a Vegetarian Buddha bowl by including a soft boiled egg as your protein. Boiled eggs add a fantastic, nutrient-dense flavor to any Buddha bowl that is both satisfying and delicious!
Lastly, let’s review grain and grain-free substitutions. I use quinoa because it’s a nutritious gluten-free option, but white or brown rice, couscous, and cauliflower rice are great alternatives.
Vegan Sweet Potato Buddha Bowl
A savory Vegan Buddha bowl filled with roasted vegetables, quinoa, and a delicious buddha bowl sauce.
- 2 small sweet potatoes peeled and diced
- 1 medium sweet Italian red onion sliced into 1 inch thick slices
- 1 1/2 heads broccoli cut into florets
- 10 leaves kale with stems removed
- 2 handfuls baby spinach
- 14.5 oz canned organic chickpeas drained and patted dry
- 3 cups cooked quinoa or any grain or grain-free substitute
- 3 tbsp avocado oil divided
- salt to taste
- ground black pepper to taste
- 1 tsp onion powder divided
- 1 tsp garlic powder divided
- 1 tsp paprika divided
Wash and peel/chop all veggies, making sure to leave them in bite-sized chunks.
Preheat oven to 400F and line a baking sheet with parchment paper.
Spread the veggies out over the baking sheet and drizzle 2tbsp Avocado oil over the veggies, then season with 1/2 teaspoon of onion powder, garlic powder, and paprika. Add salt and pepper to taste.
Toss the veggies to coat evenly with the oil and seasoning, and place in the oven for 10 minutes.
Remove from oven, toss and turn, and place back in for 10 minutes or until roasted and tender.
While the veggies cook, place 1tbsp Avocado oil in a medium-sized skillet and heat until hot.
Place the drained and dried chickpeas into the skillet and season with the remaining onion powder, garlic powder, and paprika, adding salt and pepper to taste.
Cook on medium-high heat, tossing as needed, until roasted and fragrant.
While the veggies roast, cook quinoa or your grain/grain-free substitute of choice according to package directions.
Once everything is cooked, put into a bowl (about 1/2 cup roasted veggies, 1/2 cup quinoa, and 2-3tbsp chickpeas), top with your favorite Buddha bowl sauce, and enjoy!
Please note, nutrition information has been calculated without any Buddha bowl sauce added. Please adjust the calculations accordingly if you choose to use sauce.