Buddha Bowl | Kathy's Vegan Kitchen (2024)

Published: May 7, 2021 · Modified: Feb 5, 2024 by Kathy Carmichael · This post may contain affiliate links.

Lately, I've been crazy about Buddha bowls! A Buddha bowl is a vegan meal served on a single bowl or high-rimmed plate, consisting of small portions of several foods, served cold or warm. This Buddha bowl recipe is one bowl eating with all the bells and whistles.

What is a Buddha bowl, you may ask? A Buddha bowl is a vegetarian meal served in a single bowl, consisting of small portions of several foods, served cold or warm. These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and vegetables. Although it's named for its big, round, Buddha belly shape, this Buddha bowl recipe is healthy and tastes scrumptious with various options for eating.

To make an incredible Buddha bowl, choose small portions of raw and cooked vegan foods and a creative sauce to bring it all together.

Even though anyone can create unique Buddha bowls, knowing what and how to make a Buddha bowl is half the battle.

I'd eat every meal from a bowl if I could. So, let's make an incredible buddha bowl. And be sure to check out the different options to meet individual tastes.

Garlic Ginger Brown Rice Ingredients

First, a Buddha bowl begins at the base layer. For this particular bowl, I chose garlicky ginger brown rice. But select a base that meets your individual tastes.

• Cooked Brown Rice: Cook the brown rice before adding the other ingredients.
• Green Onions: Green onions are light in flavor.
• Garlic: I prefer using fresh garlic whenever possible.
• Fresh Ginger: Fresh ground ginger is nutritious and flavorful.

Garlic Ginger Brown Rice Ingredient Substitutions

• Try jasmine rice, white rice, or cauliflower rice.
• Quinoa is another great option.
• Use another grain such as farro or barley.

How to Make Garlic Ginger Brown Rice

• To make this simple rice recipe, cook brown rice on the stove or in a rice cooker, following the package instructions.

• Then, saute the green onions and garlic in a non-stick pan until translucent. Next, add the ginger, cooked brown rice, and ⅓ cup of the sesame miso dressing.

• Once combined and warm, remove from the heat and assemble the bowl. Ingredients

Other Buddha Bowl Ingredients

• Red Cabbage: Red cabbage is vibrant in color and nutritional value.
• Cucumbers: I prefer using English Persian cucumbers because they have fewer seeds which prevent the bowl from getting soggy.
• Radishes: I like watermelon radishes when I can find them because of their color and flavor. However, today I could only find regular radishes.
• Carrots: I shredded the carrots for a softer texture.
• Green Onions: Green onions are light in flavor.
• Micro-Greens: Microgreensare essentially seedlings of edible vegetables and herbs.
• Kale: Chop the kale finely for easy chewing and digestion.
• Limes: Lime juice adds some flavorful citrus to the bowl.
• Sesame Seeds: I used black sesame seeds)
• Mame: Mame, or shelled edamame, is soy beans. They are meaty and full of flavor.
• Avocado: Avocado is fresh and creamy tasting.
• Tofu: The tofu for this buddha bowl recipe is marinated, then it can be grilled, air fried, baked, or stir-fried.

Other Buddha Bowl Ingredient Substitutions

• Use other greens such as collard greens, spinach, arugula.
• Instead of greens, use cabbage.
• Beets are a great option to add to buddha bowls with cooked or raw. I like them spiralized.
• Snow peas are another raw option.
• Fresh peas add color and a lot of flavor.
• Red Onions give the bowl additional flavor.
• Or try pickled red onions for bold flavor.
• Zucchini and summer squash offers a fresh addition.
• If you like it spicy, add some Kimchi.
• Bell peppers or baby bell peppers add color and sweetness.
• Instead of tofu, try tempeh. Boil the tempeh for 15 minutes and marinate overnight before cooking.
• Pinto, black, sh*te, or kidney beans are great substitutes for tofu and are high in protein.
• Chickpeas: Chickpeas, similar to beans, are a great addition to any bowl recipe.

How to Air-Fry Tofu

• To air-fry tofu, first, choose an extra firm or Sprouted tofu. Then, lightly press the tofu with atofu press. I prefer Sprouted tofu, which does not require pressing.
• Don't have an air-frier? Don't despair; tofutastes fabulously baked, sauteed, or grilled.
• Cut the tofu into 1-2 inch cubes and marinate overnight with the following ingredients:

Marinade Ingredients

• Soy Sauce: Soy sauce gives the marinade a salty, umami flavor.
• Maple Syrup: Maple syrup is a natural sweetener.
• Rice Vinegar: Rice vinegar supplies acidity as well as sweetness.
• Hot sauce of Choice: I used Sriracha.

Marinade Ingredient Substitutions

• Tamari, or liquid aminos, replaces soy sauce in recipes. Or, for a lower sodium option, choose low-sodium soy sauce.
• Date syrup substitutes maple syrup in recipes.
• Champagne vinegar replaces rice vinegar.
• Leave the hot sauce out if you dislike a bit of spiciness.

Once marinated, cook in a single layer in an air-frier at 370 degrees for 15 minutes, tossing after 7 minutes.

How to Assemble the Buddha Bowl

In individual bowls, place the rice in the center. Now, begin to add the ingredients around the bowl's base.

• Divide the ingredients into four for equal distribution
• Add the microgreens and raw green onions as a garnish to the center.
• Sprinkle the sesame seeds on the avocado slices
• Drizzle the dressing over the entire bowl

Sesame Ginger Dressing

As with all great bowls, there's always a fabulous sauce. Since the majority of my bowl contains my favorite Asian ingredients, I made a Sesame Ginger Dressing.

• WhiteMiso Paste: White miso, also called Shiro miso or kome miso, isa fermented paste made from rice, barley, and soybeans.
• Water: The water thins the dressing.
• Soy Sauce: Soy sauce provides an umami flavor.
• Maple Syrup: Maple syrup is a natural sweetener used in dressings to add sweetness.
• Rice Vinegar: Rice vinegar is less tangy and acidic than white vinegar, with a subtle sweetness.
• Sesame Seeds: I used black sesame seeds.
• Fresh Ginger: Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body's DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.
• Lime Juice + Zest: Lime juice and zest give the dressing a fresh citrus flavor. The spice adds bold flavor.

Sesame Ginger Dressing Ingredient Substitutions

• Yellow miso is a natural replacement for white miso in dressings.
• Tamari or liquid aminos replaces soy sauce.
• Date syrup or agave nectar substitutes maple syrup in recipes.
• Champagne vinegar is an excellent substitute for rice vinegar.
• Any color of sesame seeds works for this recipe.
• For every 1 Tablespoon of freshly grated ginger, use ¼ teaspoon of ground ginger.
• Use bottled lime juice instead of fresh lime juice. FOr the missing zest, add an additional teaspoon of lime juice.

The next step is the easiest, dig in and enjoy. Eating a healthy meal in a bowl is something special and comforting.

Recipe FAQs

Tips

• When choosing buddah bowl ingredients, try to balance the carbohydrates, proteins raw and cooked veggies.
• Choose a sauce that compliments your ingredients. I like Creamy Green Chili Sauce, Mustard Dill Sauce, Lemon Basil Dressing, and Miso Tahini Dressing for Buddha bowls.
• Try to include different textures for a more appealing Buddha bowl recipe.
• Try cooked brown lentils instead of beans, tofu, or tempeh.
• Add fruit such as grapes, oranges, or berries.
• Add nuts or seeds for even more dimension.

Try this buddha bowl recipe or build your own Buddha bowl; the possibilities are endless.

Other Vegan Bowl Recipes

If you love this Buddha bowl recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe