Vegan Buddha Rice Bowl Recipe
A wholesome, vegan-friendly Buddha rice bowl combining grains, roasted veggies, legumes, and creamy dressing for a flavorful, nutritious meal.
Ingredients
- 1 cup uncooked brown rice or quinoa
- 2 cups water or vegetable broth
- 1 cup chickpeas cooked or canned
- 1 small sweet potato diced
- 1 cup broccoli florets
- 1 avocado sliced
- 1/2 cup shredded carrots
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp soy sauce or tamari
- Optional: sesame seeds pumpkin seeds, microgreens for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato and broccoli with olive oil, paprika, and garlic powder. Roast 20 minutes.
- Cook rice or quinoa according to package instructions.
- Heat chickpeas in a skillet or microwave until warm.
- Whisk tahini, lemon juice, and soy sauce to make dressing. Add water to thin if needed.
- Assemble bowls with rice, roasted veggies, chickpeas, avocado slices, and shredded carrots.
- Drizzle with tahini dressing and garnish with seeds or microgreens.
Notes
Nutritional Values (per serving)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 80%
- Vitamin C: 45%
- Iron: 20%
- Calcium: 10%
- Magnesium: 25%
Tips to Enhance Flavor
- Roast veggies with a sprinkle of smoked paprika or chili powder for extra depth.
- Use pre-cooked grains for a 15-minute meal.
- Add pickled vegetables for tangy crunch.
- Drizzle extra tahini or hot sauce for richness and heat.
- Mix in leafy greens like spinach or kale for added nutrients.