Vegan Buddha Bowl Recipe

This Vegan Buddha Bowl Delight is not only vibrant and beautiful to look at, but it's also packed with nutrients. This fresh and wholesome bowl combines the goodness of quinoa, spinach, chickpeas, and a variety of fresh vegetables. The creamy balsamic dressing ties all the flavors together to make this a truly delightful and satisfying meal.

Photos of Vegan Buddha Bowl Recipe

Most of the ingredients used in this recipe are fairly common and should be easy to find in your local supermarket. However, quinoa might be located in the specialty foods or health foods aisle. Vegan mayonnaise is another ingredient that you might not typically have at home, but it is available in most grocery stores. If not, you can always opt for a vegan-friendly alternative like hummus or tahini.

Ingredients for Vegan Buddha Bowl Delight

Quinoa: A super grain that is gluten-free and high in protein. It's also one of the few plant foods that contain all nine essential amino acids.

Baby spinach: Packed with nutrients and a great source of iron.

Grape tomatoes: Sweet and juicy, they add a pop of color and are rich in Vitamin C.

English cucumber: Refreshing and hydrating.

Chickpeas: High in fiber and protein, they add a satisfying crunch.

Avocado: Packed with healthy fats and fiber.

Carrots: Adds crunch and are high in vitamin A and other nutrients.

Sunflower seeds: Adds a nice crunch and are loaded with antioxidants.

Basil leaves: Fresh basil leaves add a wonderful aroma and flavor.

Olive oil, Balsamic vinegar, Vegan mayonnaise, Dijon mustard, Garlic, Kosher salt, Black pepper: All these ingredients come together to make a creamy and tangy balsamic dressing.

One reader, Danila Kincaid says:

I absolutely love the vegan buddha bowl delight! It's a perfect blend of fresh, wholesome ingredients that leave me feeling energized and satisfied. The creamy balsamic dressing is the cherry on top, adding a burst of flavor to the already delicious combination. I can't get enough of it!

Danila Kincaid

Essential Techniques for Crafting a Vegan Buddha Bowl

How to cook quinoa: Quinoa should be rinsed under cold water to remove its natural coating, which can make it taste bitter. Then, combine the quinoa and water in a pot, bring it to a boil, and let it simmer until the water is absorbed. Fluff the quinoa with a fork before serving.

How to make creamy balsamic dressing: Combine olive oil, balsamic vinegar, vegan mayonnaise, Dijon mustard, garlic, salt, and pepper in a blender or using an immersion blender. Blend until smooth and creamy, then refrigerate until ready to use.

How to assemble the vegan buddha bowl: Start by layering the bowl with baby spinach, followed by cooked quinoa, chickpeas, sliced carrots, cucumbers, grape tomatoes, avocado, and sunflower seeds. Garnish with fresh basil leaves and drizzle with the creamy balsamic dressing before serving.

How To Make Vegan Buddha Bowl

This filling Vegan Buddha Bowl is filled with healthy and fresh veggies like spinach, cucumber, carrots, plus quinoa, topped with creamy balsamic dressing!

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

For Quinoa:

1cupquinoa
2cupswater
½tspsalt

For Bowl:

8cupsbaby spinach
1½cupsgrape tomatoes,halved
1English cucumber,sliced
chickpeas,(1 can) drained, rinsed
1large avocado,sliced
4carrots,peeled
¼cupsunflower seeds
8basil leaves,chopped

For Creamy Balsamic Dressing:

3tbspolive oil
3tbspbalsamic vinegar
3tbspvegan mayonnaise,or plain yogurt
1tspdijon mustard
1clovegarlic
¼tspkosher salt
fresh cracked black pepper

Instructions

Quinoa:

Place water and quinoa in a 2-quart pot and bring to a boil over medium-high heat.
Reduce the heat to low, stir in the salt, and allow to simmer for about 15 minutes, or until a white tail appears around the grains.
Remove from the heat, cover with the lid, and let sit for 5 minutes.
Fluff and then serve or refrigerate.

Creamy Balsamic Dressing:

Puree all the dressing ingredients together in a blender, or with an immersion blender until smooth.
Refrigerate until ready to use.

To Assemble:

Assemble the bowls with spinach, quinoa (warm or cold), chickpeas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil.
Drizzle with the dressing and serve.

Nutrition

Calories: 468.45kcal
Fat: 27.51g
Saturated Fat: 3.60g
Trans Fat: 0.02g
Monounsaturated Fat: 15.42g
Polyunsaturated Fat: 6.35g
Carbohydrates: 48.72g
Fiber: 11.32g
Sugar: 8.37g
Protein: 11.07g
Sodium: 586.65mg
Calcium: 111.77mg
Potassium: 1183.69mg
Iron: 3.93mg
Vitamin A: 642.70µg
Vitamin C: 27.06mg

Helpful Technique for Assembling a Vegan Buddha Bowl

When preparing the quinoa, it's important to rinse it thoroughly before cooking. This helps to remove any saponins, a naturally occurring compound that can give quinoa a bitter taste. Simply place the quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear. This will ensure your quinoa is fluffy and delicious, a perfect base for your Vegan Buddha Bowl Delight.

Time-Saving Tips for Making a Vegan Buddha Bowl Delight

Prep ahead: Prepare the quinoa and creamy balsamic dressing in advance and store them in the refrigerator. This will save time when assembling the bowls.

Batch cooking: Cook a large batch of quinoa and chickpeas and store them in the fridge or freezer for quick and easy use in future meals.

Chop in bulk: Chop all the vegetables and store them in airtight containers in the fridge, so they are ready to use when assembling the bowls.

Multi-task: While the quinoa is cooking, prepare the creamy balsamic dressing and chop the vegetables to maximize efficiency in the kitchen.

Use kitchen gadgets: Utilize tools like a food processor or mandoline to quickly chop and slice vegetables, saving time and effort.

Substitute Ingredients For Vegan Buddha Bowl Recipe

quinoa - Substitute with brown rice: Brown rice is a great substitute for quinoa as it has a similar nutty flavor and chewy texture, making it a suitable alternative in the buddha bowl.
baby spinach - Substitute with kale: Kale can be used as a substitute for baby spinach, providing a hearty and nutritious base for the buddha bowl.
grape tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can be used as a substitute for grape tomatoes, offering a similar sweet and juicy flavor to the dish.
english cucumber - Substitute with regular cucumber: Regular cucumber can be used as a substitute for English cucumber, providing a refreshing and crunchy element to the buddha bowl.
chickpeas - Substitute with black beans: Black beans can be used as a substitute for chickpeas, offering a rich and hearty protein source for the buddha bowl.
avocado - Substitute with mango: Mango can be used as a substitute for avocado, providing a sweet and tropical flavor to the buddha bowl.
carrots - Substitute with bell peppers: Bell peppers can be used as a substitute for carrots, adding a crunchy and colorful element to the buddha bowl.
sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds can be used as a substitute for sunflower seeds, offering a similar nutty flavor and crunchy texture to the dish.
basil leaves - Substitute with cilantro: Cilantro can be used as a substitute for basil leaves, providing a fresh and aromatic herb flavor to the buddha bowl.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a mild and buttery flavor to the creamy balsamic dressing.
balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for balsamic vinegar, providing a tangy and slightly sweet flavor to the creamy balsamic dressing.
vegan mayonnaise - Substitute with cashew cream: Cashew cream can be used as a substitute for vegan mayonnaise, offering a creamy and dairy-free base for the dressing.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can be used as a substitute for dijon mustard, providing a slightly milder and textured flavor to the creamy balsamic dressing.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic, offering a mild and sweet flavor to the creamy balsamic dressing.

Presentation Tips for a Delightful Vegan Buddha Bowl

Elevate the quinoa: Fluff the quinoa with a fork to ensure lightness and separation of the grains, creating a visually appealing base for the bowl.
Artful arrangement of vegetables: Slice the grape tomatoes and cucumber with precision, arranging them in a visually stunning pattern on top of the quinoa.
Garnish with chickpeas and sunflower seeds: Sprinkle the chickpeas and sunflower seeds on top of the vegetables, adding a delightful crunch and texture to the dish.
Avocado rose: Skillfully slice the avocado into a delicate rose shape, placing it as a centerpiece on the bowl for a touch of elegance.
Drizzle with creamy balsamic dressing: Use a steady hand to drizzle the creamy balsamic dressing in an artistic manner, enhancing the overall presentation with a touch of sophistication.
Finish with basil leaves: Carefully place the fresh basil leaves on top of the bowl, adding a pop of vibrant green color and a hint of aromatic freshness.
Serve on a chic platter: Present the vegan Buddha bowl delight on a chic, minimalist platter to complement the vibrant colors and textures of the dish.

Essential Kitchen Tools for Making a Vegan Buddha Bowl

Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.
Chef's knife: A versatile kitchen knife used for a variety of food preparation tasks.
Saucepan: A deep cooking pan with a handle, used for making sauces, boiling liquids, or reheating food.
Blender: A kitchen appliance used to blend, puree, or emulsify food and other substances.
Mixing bowl: A bowl used for mixing ingredients, often available in various sizes.
Whisk: A kitchen utensil used for whipping, beating, and stirring ingredients.
Measuring cups and spoons: Utensils used to measure exact amounts of ingredients for recipes.
Colander: A bowl-shaped kitchen utensil with perforations used to drain liquids from food.
Spatula: A flat cooking utensil with a long handle, used for lifting, flipping, and spreading ingredients.
Baking sheet: A flat, rectangular metal pan used for baking and cooking food in the oven.
Salad spinner: A kitchen tool used to wash and remove excess water from salad greens and herbs.
Grater: A kitchen tool with sharp-edged holes used to shred or grate ingredients like cheese, vegetables, or citrus zest.
Food processor: A versatile kitchen appliance used to chop, blend, puree, or mix food ingredients.
Vegetable peeler: A tool used to remove the outer skin or peel from vegetables and fruits.
Tongs: A kitchen tool with two arms and a pivot used for gripping and lifting food items.
Ladle: A long-handled spoon with a deep bowl, used for serving soups, stews, and sauces.
Microplane grater: A kitchen tool used to grate or zest ingredients like cheese, citrus, and spices.

Storing and Freezing Your Vegan Buddha Bowl

The buddha bowl can be stored in an airtight container in the refrigerator for up to 3-4 days. However, it's best to store the components separately to maintain their freshness and texture.
Store the cooked quinoa in a separate airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To freeze, let the quinoa cool completely, then transfer it to a freezer-safe bag or container, removing as much air as possible before sealing.
The creamy balsamic dressing can be stored in a jar or airtight container in the refrigerator for up to 1 week. Give it a good shake or stir before using, as the ingredients may separate over time.
If you have leftover avocado, brush the cut surface with lemon juice or olive oil to prevent browning, then wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator for 1-2 days.
The chickpeas, carrots, cucumbers, and tomatoes can be stored together in an airtight container in the refrigerator for up to 5 days.
The baby spinach and basil leaves are best used fresh, but if needed, they can be stored in the refrigerator for 1-2 days. To keep them fresh longer, wrap the leaves in slightly damp paper towels and place them in a plastic bag or container in the refrigerator.
When you're ready to enjoy your buddha bowl, simply assemble the desired components and drizzle with the creamy balsamic dressing. If using frozen quinoa, thaw it overnight in the refrigerator or microwave it for a few minutes until heated through.

How to Reheat Vegan Buddha Bowl Leftovers

Reheat the quinoa in the microwave or on the stovetop with a splash of water or vegetable broth to help rehydrate it and prevent it from drying out. Stir occasionally until heated through and fluffy.
For the chickpeas, carrots, and cucumbers, you can either enjoy them cold or sauté them lightly in a pan with a bit of olive oil to warm them up and enhance their flavors.
To revive the spinach, place it in a microwave-safe bowl with a damp paper towel over the top. Microwave for 15-20 seconds, or until the spinach is slightly wilted and warm.
If your avocado has turned brown from oxidation, simply scoop out the top layer to reveal the bright green flesh beneath. Slice or mash the avocado as desired.
Grape tomatoes can be left cold or microwaved for a few seconds to take the chill off.
Toast the sunflower seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, to bring out their nutty flavor and crunchy texture.
Tear or chop the basil leaves just before adding them to the bowl to maintain their freshness and aroma.
Reheat the creamy balsamic dressing in the microwave for 10-15 seconds, or until it reaches your desired temperature. Stir well before drizzling over the buddha bowl.
Assemble the reheated components in your bowl, drizzle with the warm dressing, and enjoy your revitalized vegan buddha bowl delight!

Interesting Trivia About Vegan Buddha Bowls

The vegan buddha bowl delight is a nutritious and colorful dish that provides a variety of essential nutrients. It is a great way to incorporate a wide range of vegetables, grains, and plant-based proteins into your diet. This dish is not only visually appealing but also packed with fiber, vitamins, and minerals. It's a perfect option for a healthy and satisfying meal.

Is Making a Vegan Buddha Bowl Budget-Friendly?

This vegan buddha bowl delight is highly cost-effective for a household. With affordable ingredients like quinoa, chickpeas, and spinach, it offers great value. The variety of vegetables and seeds make it a nutritious and budget-friendly option. The approximate cost for a household of 4 people would be around $20. The overall verdict rating for this recipe is 9/10, considering its nutritional value, affordability, and delicious flavors.

Is This Vegan Buddha Bowl Recipe Healthy?

This vegan buddha bowl recipe is a nutritious and well-balanced meal that incorporates a variety of healthy ingredients. The combination of quinoa, spinach, chickpeas, avocado, and various vegetables provides a good mix of complex carbohydrates, plant-based proteins, healthy fats, and essential vitamins and minerals. The creamy balsamic dressing adds flavor without relying on unhealthy additives or excessive amounts of oil.

Some suggestions to further enhance the nutritional value of this recipe:

Consider adding more variety to the vegetables, such as roasted sweet potatoes, red bell peppers, or beets, to increase the range of vitamins and minerals
Sprinkle some hemp seeds or chia seeds on top for an extra boost of protein and omega-3 fatty acids
Experiment with different leafy greens like kale or arugula to diversify the nutrient profile
Include a fermented food component, such as sauerkraut or kimchi, to promote a healthy gut microbiome
Swap out the sunflower seeds for pumpkin seeds, which are rich in zinc, magnesium, and iron

By making these small adjustments, you can elevate this already healthy buddha bowl to an even more nutrient-dense and satisfying meal that supports overall well-being.

Editor's Opinion on This Vegan Buddha Bowl Recipe

This vegan Buddha bowl delight recipe is a harmonious blend of wholesome ingredients and vibrant flavors. The quinoa provides a hearty base, while the fresh vegetables, creamy avocado, and protein-packed chickpeas add layers of texture and nutrition. The creamy balsamic dressing ties everything together with its rich and tangy notes. This dish not only offers a beautiful presentation but also a delightful combination of tastes and textures that will satisfy both the palate and the body. It's a perfect choice for a nourishing and satisfying meal.

Enhance Your Vegan Buddha Bowl Recipe with These Unique Side Dishes:

Roasted Garlic Brussels Sprouts: Toss with balsamic glaze for a tangy twist

Mango Salsa: Mix with red onion, cilantro, and lime juice for a refreshing topping

Coconut Curry Cauliflower: Roast with curry powder and coconut milk for a flavorful side

Berry Citrus Salad: Toss with a citrus vinaigrette for a bright and zesty accompaniment

Similar Recipes to Try If You Love This Vegan Buddha Bowl

Savory Stuffed Bell Peppers: Use a mixture of ground turkey, quinoa, and spices to stuff bell peppers, then bake until tender. Top with cheese and serve hot.

Mango Coconut Chia Pudding: Combine chia seeds, coconut milk, and diced mango in a jar, then refrigerate overnight for a delicious and healthy breakfast or dessert.

Spicy Lentil Soup: Simmer lentils, carrots, celery, and onions in a flavorful broth with cumin, paprika, and cayenne for a warming and satisfying soup.

Appetizers and Desserts to Complement Your Vegan Buddha Bowl

Appetizers:

Savory Stuffed Mushrooms: These savory stuffed mushrooms are a perfect appetizer to kick off any meal. Filled with a delicious mixture of herbs, breadcrumbs, and vegan cheese, they are sure to impress your guests.

Crispy Zucchini Fritters: These crispy zucchini fritters are a delightful way to start any meal. Lightly fried to perfection and served with a tangy dipping sauce, they are a crowd-pleasing appetizer option.

Desserts:

Decadent Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.

Tangy Lemon Tart: Savor the zesty and refreshing flavor of a tangy lemon tart, with a buttery and flaky crust that perfectly complements the tart filling. Each bite is a burst of citrusy goodness that will brighten up your day.

Why trust this Vegan Buddha Bowl Recipe:

This recipe offers a delightful combination of fresh, wholesome ingredients, ensuring a nourishing and satisfying meal. The quinoa provides a hearty base, while the vibrant array of baby spinach, grape tomatoes, english cucumber, and carrots offers a burst of flavors and essential nutrients. The addition of chickpeas and creamy avocado contributes to a rich source of plant-based proteins and healthy fats. The creamy balsamic dressing, made with olive oil, balsamic vinegar, and vegan mayonnaise, adds a luscious touch. Trust in this recipe for a delicious and wholesome vegan buddha bowl experience.

Share your thoughts on the Vegan Buddha Bowl Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!

FAQ:

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with other grains like brown rice, couscous, or bulgur for a different texture and flavor.

Can I make the dressing ahead of time?

Absolutely! The dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using.

Can I add other vegetables to the bowl?

Of course! Feel free to customize your buddha bowl with your favorite vegetables such as bell peppers, roasted sweet potatoes, or steamed broccoli.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the ingredients you use, especially the balsamic vinegar and mustard, are certified gluten-free if you have a gluten sensitivity.

Can I omit the sunflower seeds for a nut-free option?

Certainly! If you have a nut allergy, you can omit the sunflower seeds or replace them with pumpkin seeds or hemp seeds for a similar crunchy texture.