This recipe for a buddha bowl takes a spicy take- Fluffy rice topped with crispy chickpeas, vegetables, and the most delicious spicy and sweet dressing!
Spicy Buddha Bowl
When it comes to buddha bowl ideas, my favorite recipes to make are burrito bowls, barbecue bowl, and this spicy buddha bowl.
Is there anything better than a buddha bowl? I don’t think so. They are the ultimate quick and easy dinner or lunch recipe, that can be made in a plethora of ways. It’s the perfect dish to make when you have leftover vegetables in your fridge that you need to use up!
What is a buddha bowl?
A buddha bowl is a one bowl meal, typically starting with a base of rice. It’s topped with various proteins, legumes, vegetables, and all topped with a sauce or dressing.
My version is a spicy take on the buddha bowl! It’s full of delicious textures and flavors- Fluffy roasted sweet potatoes, crispy (and spicy!) chickpeas, and with the most irresistible dressing! It comes together in minutes and is truly the BEST buddha bowl recipe out there!
Ingredients to make a vegan buddha bowl
For the bowls
- Baked sweet potato– Lightly baked with salt and olive oil. This adds a fabulous sweet element to the buddha bowl, while also making it that much more satisfying.
- Rice– The base to any good bowl. Use any rice you like, like white, brown, black, or jasmine.
- Red cabbage– Adds color and some much needed crunch,
- Baby spinach– Any salad leaves work, but baby spinach is the best tasting.
- Avocado– Creaminess and extra satisfying healthy fats!
For the seasoned chickpeas
- Chickpeas– Canned chickpeas with no added salt. Use the leftover chickpea water to make meringues.
- Sriracha– A spicy kick (without being too spicy!). You can omit it or use ketchup instead!
- Maple syrup– A natural sweetener to balance out the spicy and salty elements.
- Smoked paprika– A fabulous spice that gives the chickpeas a lovely smokey flavor.
- Garlic powder– Adds some garlic flavor without actually needing any garlic.
- Salt and pepper– To taste.
For the buddha bowl sauce
- Tahini– Smooth tahini. You can also use peanut butter or almond butter.
- Warm water– To thin the dressing out.
- Maple syrup– Again, adds a hint of sweetness.
- Cayenne pepper– A spicy kick to give the overall buddha bowl some heat. This is completely optional!
- Turmeric– Adds color and extra nutrients!
- Sriracha– Optional, but for sriracha lovers… this one is a given!
- Salt– To taste!
How do you make a vegan buddha bowl?
Start by roasting the sweet potato, followed by the chickpeas (along with their seasonings) until crispy and crunchy. While the sweet potato and chickpeas are cooling, prepare the buddha bowl sauce by whisking together all the ingredients until smooth.
Now, assemble the buddha bowl. Add a layer of rice, followed by sweet potato, baby spinach, purple cabbage, and avocado. Sprinkle over the chickpeas then drizzle the sauce over the top.
Flavor variations
- Vegetables– Add some broccoli, brussels sprouts, or some Hasselback potatoes.
- Protein– Give the bowl an added boost of protein by adding some sliced tofu, tempeh, or seitan.
- Legumes– Switch out the chickpeas for butter beans, black beans, or even kidney beans.
- Nuts and seeds– Add some extra crunch by adding chopped peanuts, cashews, or pepitas.
- Fruit– Freshly sliced strawberries, mango, or papaya.
Storing and make ahead tips
- To store: Fully prepared buddha bowls can be stored for up to 3 days, provided the dressing hasn’t been drizzled on top.
- To make ahead: You can make ahead each part of the buddha bowl up to 3 days in advance. Simply assemble when ready to enjoy.
More healthy vegan dinner recipes to try
Tools used to make this buddha bowl
- Baking tray– Non-stick but also cooks the food evenly!
- Serving bowls– Big bowls to fit everything in!
- Whisk– A good whisk to make the perfectly smooth dressing.
Vegan Buddha Bowl (Spicy and smoky!)
Ingredients
For the bowls
- 1 cup Cooked Brown Rice
- 1 cup Red Cabbage chopped
- 1 cup Baby Spinach
- 1 Avocado sliced
For the roasted sweet potato
- 1 large Sweet Potato cut into chunks
- 1 teaspoon Olive Oil
- 1 teaspoon Salt
For the chickpeas
- 1 can Chickpeas drained
- 1 1/2 tablespoons Sriracha
- 2 teaspoons Maple Syrup
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 1 tsp Salt
For the dressing
- 1/ cup Tahini
- 1/ cup Warm Water
- 1 teaspoon Maple Syrup
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Sriracha
- 1 teaspoon Salt
Instructions
- Preheat oven to 180C/350F. Coat sweet potato in 1 tsp oil and season with salt and pepper. Place on baking tray and pop into the oven to roast for 35 minutes, turning once halfway through the cooking time.
- Whilst sweet potato is cooking, prepare chickpeas. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, garlic powder, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes. Make sure to keep the chickpeas moving so they don't burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
- In a clean saucepan, wilt spinach slightly and season. Transfer to a bowl and repeat the wilting and seasoning process with the cabbage.
- Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.
- To make dressing, whisk all ingredients together. Drizzle over the buddha bowl.
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