The premise of a Vegan Buddha Bowls is color, nutrition and flavor explosion! And for me, since I hate eating cold foods in the winter, I end up roasting most of the items, and then throw in any leftover foods like guacamole and roasted chickpeas. There are no rules! You just need throw it all a bowl with the goals being nourishment (whatever than means to you or whatever your body feels like it’s lacking that week).
Vegan Buddha Bowl, Power Bowl, Grain Bowl, Bowl of Joy…it’s all good…just get out of your slump and feed your body the nourishment it needs in a big bowl! Here’s to a less lethargic holiday season filled with lots of cookies and treats, but also lots of nutrition in between.
More vegetarian dinner recipes:
- Vegetarian Shepard’s Pie
- Quinoa Stuffed Peppers
- Indian Cauliflower Curry
- Cheese Stuffed Shells
- Risotto Stuffed Acorn Squash
More similar bowl recipes
- Chicken Teriyaki Bowl
- Chicken Burrito Bowl
- Tex Mex Breakfast Bowl
- Chicken and Quinoa Bowl
- Warm Grain Bowl Recipe
If you’ve tried this healthy-ish feel good Vegan Buddha Bowl recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Vegan Buddha Bowl
- 1 head of Romaine lettuce chopped
- 1/4 cup quinoa
- 1/2 cup vegetable broth
- 2 Tbsp olive oil divided
- 1/2 head cauliflower cut into florets
- 1 Tbsp olive oil + 1 tsp
- 1/2 Tbsp curry powder
- 1/2 Tbsp coriander
- Salt and pepper to taste
- 1 large sweet potato cut into fries
- 1/2 Tbsp paprika
- 1 tsp garlic powder
- 1/2 can chickpeas drained/rinsed/dried
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp curry powder
- 1/2 avocado mashed
- Tomato slices optional
- Chopped parsley for garnish (optional)
- 2 Tbsp store bought vegan ranch
- Quinoa: Place the quinoa and 1 cup of vegetable broth in a saucepan over medium-high heat. Bring to a rolling boil, then reduce the heat to low, cover and cook for 15 minutes.
- Turn off the heat, and let the quinoa stand for 5 minutes. Fluff the quinoa with a fork and serve.
- Cauliflower: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the cauliflower with olive oil, curry, coriander, salt and pepper.
- Spread the cauliflower into a single layer on the roasting pan and roast for 25-30 minutes until golden brown.
- Sweet Potato Fries: Line another baking sheet with parchment paper. Toss the sweet potatoes with olive oil, paprika, garlic powder, salt and pepper.
- Spread the fries into a single layer on the roasting pan and roast for 20-25 minutes until golden brown.
- Chickpeas: Line another baking sheet with parchment paper. Toss the chickpeas with olive oil paprika, garlic powder, curry, salt and pepper.
- Spread the chickpeas into a single layer on the roasting pan and roast for 20-30 minutes until crispy golden brown.
- To assemble, start by layering the lettuce on the bottom of two bowls, then add all the ingredients, garnish with any fresh vegetables you have on hand (like tomatoes), parsley and drizzle your favorite dressing.