vegan bowls

Our top 20 Buddha Bowls that are all vegan, plant-based and full of healthy veggies. Full of amazing flavor and nutrients, these satisfy! Great for meal prep.

20 Plant-Based Buddha Bowls!

veggies

vegan protein- tofu, seitan, tempeh

vegan dressings and sauces

sprouts

Many are packable- great for midweek lunches.

Love these bowls! We have been working our way through them. Really appreciate how many can be adapted ( my husband and kids eat meat, but I don't) so it makes things easier in our household. They are starting to warm up to tofu- especially your recipes. Keep them coming!

Making our way down the list- thanks for the inspiration

These are fantastic! Than kyou so much - what great variety and ideas! Soooo colorful! With a few tweaks, they can even be made super quickso I have posted these on my FB site "Super Quick Plant-Based Recipes" - I think the gang will LOVE these AND your site! Thanks a million!

Korean-Style Seoul Bowl ( Bibimbap!)  with Gochujang baked Tempeh, steamed veggies, kimchi and pickled cucumber- a healthy vegan version of Bibimbap!

Seoul Bowl

cooked rice- short grain brown is my preference

Korean Baked Tempeh

carrots

spinach (or keep fresh)

shiitake mushrooms

cucumber,

salt and splash rice wine vinegar

onion

kimchi

Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs

chili

sesame oil

maple syrup or brown sugar

soy sauce

rice wine vinegar

sriracha, or Gochujang

tablespoon sesame oil

maple syrup

Set rice to cook and start the tempeh. Simmer the block of tempeh in a medium pot, with 2 inches of boiling water for 6-8 minutes to remove bitterness.

Whisk marinade ingredients together in a small bowl, and at the same time whisk Seoul Sauce ingredients together in another separate small bowl.

Remove tempeh from water carefully and pat dry.Cut in half, then cut in half to make thin pieces. See photos. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment&#8211; lined sheet-pan, spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.

While the tempeh bakes, prep your veggies and garnishes.

Cut the cucumber, place in a small bowl and season with generous pinch salt, a splash of rice vinegar, optional red onion and sesame seeds.

In a medium sauce pan, bring ½-1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon remove, and place on a large plate. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain,  place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.

Prep any garnishes you plan to use- cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds and hot chili paste &#8211; getting the bowls ready to assemble.

Once the rice and tempeh are done, assemble the bowls.

Divide the rice and tempeh into 2 extra hearty bowls or 3 medium bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs and sprinkle with sesame seeds.

Spoon the flavorful Seoul Sauce over top.

I love this recipe! I make it frequently. And thanks for the tempeh prep tip-it really does make a difference in texture and flavor to simmer it first.

This was delicious! Better than takeout!!! Bookmarking and saving - definitely a keeper!

Made this recipe tonight, but used Trader Joe’s sriracha tofu in place of tempeh.  It was FABULOUS.  Even my 7 year old ate it without complaint (which is remarkable).  Thanks Sylvia!

I used tofu instead of tempeh, still havent quite found the right tempeh for me and I was sure the kids would eat the tofu (just not with the gochujang for them) . Anyway, very tasty!

Love this so much we are making it two nights in a row! I changed up the veggies for lightly sautéed kale and cabbage but otherwise everything else was the same. I have to be honest, I have never had Korean food because I’m such a chicken about trying new things and foods/ingredients I can’t pronounce! I have found that your introduction to food styles and flavors makes it easier for me to try new things without fear. Thank you for this!

Made this tonight.  It was AMAZING.  It was so good my 8 year old ate spinach and zucchini and said they were GOOD.  This one is a keeper.  Thanks Sylvia 😊

This recipe is so fun and easy to make, and if you enjoy cooking with someone else it's even better since you can divide and conquer the sauce, marinade and pickles.  The tempeh marinade yields the tastiest tofu I have ever had, and we frequently make it to go with other dishes.  Thank you for this healthy and delicious recipe.

To build the perfect  Greek Quinoa Bowl Recipe, combine the ingredients for a Greek salad with the warm comfort of roasted vegetables and tangy dressing.

Greek Quinoa Bowl

artichokes

peeled,

can chickpeas, drained

fingerling potatoes, cut into 1/4 inch coins

lemons, juiced

garlic,

organic arugula

grape tomatoes,

Kalamata Olives

quinoa (I used red quinoa)

lemon juice (juice of 2 lemons)

Tablespoons Red Wine Vinegar

Cut fingerling potatoes into 1/4 inch coins

Place cut potatoes into a pot covered in...

Place cut potatoes into a pot covered in water

Parboil for 10 minutes

Drain water and place in an airtight container

Add the juice of 2 lemons and the...

Add the juice of 2 lemons and the minced garlic

Shake and cover; place in the refrigerator for...

Shake and cover; place in the refrigerator for an hour to marinate

Preheat oven to 400 degrees

Drain artichokes and dry them slightly with paper...

Drain artichokes and dry them slightly with paper towels; cut each in half

Prepare a baking pan with parchment paper or...

Prepare a baking pan with parchment paper or a silicone baking mat

Put chickpeas, cut artichokes, and parboiled potatoes (drain...

Put chickpeas, cut artichokes, and parboiled potatoes (drain marinade) on the baking pan

Peel and cut beets into bite sized pieces...

Peel and cut beets into bite sized pieces (peeling the beets first cuts on prep time, and makes it easier to eat them right out of the oven)

Wrap cut beet piece in aluminum foil and...

Wrap cut beet piece in aluminum foil and place on plan with the rest of the vegetables

Roast  all vegetables and chickpeas together for 30...

Roast  all vegetables and chickpeas together for 30 minutes

Cook quinoa according to package directions

1 cup dry yield 2 cups cooked

Combine all ingredients in a high speed blender.

Blend until smooth

Place in the refrigerator until ready to use

While vegetables are roasting, cook quinoa according to...

While vegetables are roasting, cook quinoa according to package directions

1 cup uncooked equals 2 cups cooked

Cut cucumber into thin slices

Cut tomatoes in halves

Cut Olives in half, remove pits

Cut red onion, or drain Simple Rosemary Infused Pickled...

Cut red onion, or drain Simple Rosemary Infused Pickled Red Onions

In a bowl, place 3/4 cup warm quinoa...

In a bowl, place 3/4 cup warm quinoa on one side of the bowl

Place 1 1/2 cups arugula on one side of...

Place 1 1/2 cups arugula on one side of the bowl

Place cold vegetables on the arugula (tomatoes, olives,...

Place cold vegetables on the arugula (tomatoes, olives, cucumbers, and pickled onions (or raw ones)

Place roasted vegetables on the opposite side of...

Place roasted vegetables on the opposite side of the bowl from the arugula not op of the quinoa (roasted potatoes, artichokes, chickpeas, and beets)

Drizzle with dressing

Serve

This vegan bowl (buddha bowl) is like a party in your mouth.

Mother Earth Bowl

ancient grains mix

spinach

sweet potato (sliced & roasted)

white mushrooms (sliced & roasted)

onion (sliced thinly)

Tbsp oil

avocados (halved)

hemp seeds

cucumber (diced)

Tbsp apple cider vinegar

tsp sugar

sesame seeds

salt

cayenne pepper

red bell pepper

½ Tbsp vegetable oil

⅓ Tbsp white miso

½ tsp apple cider vinegar

tsp minced garlic

ginger

Dijon mustard

apple cider vinegar

lemon juice

Tbsp agave syrup

olive oil

salt and pepper

Preheat oven to 350° Fahrenheit. Cook brown rice/quinoa/ancient grains according to package instructions. (I used the packaged brown rice and quinoa blend from Seeds of Change. To heat, I add the whole packet to a saucepan with 1/4 cup of water and heat on low, covered, about 15 minutes).

Spread 1 cup sliced mushrooms and the sliced sweet potato on a parchment-lined baking sheet and bake for 10 minutes, then flip and bake another 10 minutes.

Add the 1 Tbsp oil and and sliced onion to a skillet and cook over medium-high heat until caramelized.

Prepare the cucumber relish and dressings while the hot ingredients are cooking. (Instructions for them below).

To assemble the bowls, add cooked rice/grain to a bowl. Add desired portions of cooked sweet potatoes, mushrooms, onions, fresh spinach, and sliced avocado. Drizzle the sweet potato with the red pepper miso dressing. Drizzle the spinach with apple cider vinaigrette dressing. Sprinkle with hemp seeds (optional).

Combine all ingredients in a bowl and serve immediately or marinate up to 8 hours in the fridge. Keeps for 1 day in the fridge.

Cucumber Relish Instructions

Place all ingredients in a food processor and process until nearly smooth, about 30 seconds. Serve immediately as a salad dressing or sauce to top roasted sweet potatoes. Keeps for 1 week in the fridge.

Red Pepper Miso Dressing Instructions

Add all ingredients to a mason jar, seal on the lid, and shake vigorously for 20 seconds. Keeps for 1 week in the fridge.

Apple Cider Vinaigrette Dressing Instructions

These Vegan Southern Bowls are hearty, comforting, and the perfect way to use up leftover black eyed peas! Try this Southern vegan recipe today!

Vegan Southern Bowls Recipe

collard greens

grapeseed oil

garlic (minced)

red wine vinegar

sea salt

black pepper

red pepper flakes

rice

southern-style vegan black eyed peas (warmed)

raw (or pickled red onion)

spiralized zucchini pickles

green onion

Separate the collard green stems from the leaves. Dice the stems and set aside. Roughly chop the leaves.

Heat the grapeseed oil in a large skillet set over medium heat. Once the oil is shimmering, add the collard green stems along with the sliced yellow onion; saute for 2 to 3 minutes, until the onions are lightly browned. Add the garlic to the pan and saute for an additional minute.

Add the chopped leaves to the pan along with the red wine vinegar, salt, pepper, red pepper flakes, and 2 tablespoons of water.

Toss the collard greens to coat the leaves in the pan liquid, then cover the pan and turn the heat down to medium low. Allow the greens to steam, stirring occasionally, until the leaves are bright green and tender (about 4 to 5 minutes).

Divide the rice, black eyed peas, and collard greens into four bowls. Top each with a quarter of the red onion and zucchini pickles. Garnish with sliced green onion and serve warm.

This Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice is a quick vegan low-carb meal.

Air Fryer Peanut Curry Tofu with Gingery Cauliflower Rice

tofu

garlic (grated)

curry powder

peanut butter

sriracha sauce

Olive oil spray

peanuts

scallions (white and green separated)

riced cauliflower (fresh or frozen)

extra virgin olive oil

Peanut butter

Sriracha sauce

Drain the tofu: Place tofu on a paper towel or tea towel lined plate. Cover with another towel and place a heavy pan on top to press out excess water from tofu.

Make Marinade: Meanwhile, in a small bowl, combine 2 tablespoons soy sauce and the grated garlic clove. Whisk to combine.

Cut tofu into cubes: Transfer the tofu to a cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container or dish so the cubes are in 1 even layer.

Season the tofu: Sprinkle with curry powder, turning to coat all sides. Pour sauce from the bowl over the tofu, flipping pieces to make sure they are evenly coated. Marinate for at least 10 minutes.

Make Peanut Sauce: After transferring the tofu marinade to the shallow dish, add the peanut butter, 1 teaspoon soy sauce, sriracha and 1 teaspoon ginger to the small bowl.  Whisk to combine, adding warm water a little at a time to thin to pourable consistency (I added about 2 ½ tablespoons).  Set aside.

Air Fry: Spray the air fryer basket with oil. Transfer the tofu to the air fryer in a single layer and air fry 370F 12-14 minutes, shaking the basket halfway through cook time, until golden and crisp on the outside and tender on the inside.

Make Cauliflower Rice: Meanwhile, heat a medium skillet over medium heat.  Add the olive oil, swirling to coat the pan.  Add the minced garlic, 1 teaspoon ginger and scallion whites. Sauté for 30 seconds then add the cauliflower rice.  Sprinkle with salt and sauté for 4-5 minutes, stirring often.

Toss with Peanut Sauce: Transfer tofu from the air fryer basket to the same shallow dish from marinating (if desired), add the sauce and toss to coat.

To serve: In 2 shallow bowls, layer each with ½ the cauliflower rice and half the tofu.  Top each with scallion greens and peanuts.

I tried this recipe tonight. I think the flavour needs to be better balanced. I read below that someone else added honey to theirs, and that is what I thought might be needed too.

Tasty and insanely filling for under 300 calories.

Good recipe! I added honey because the sauce was a bit too salty even after I added 3+ TBSP of water. With a TSBP of honey it was perfect. You could also use agave or a lower sodium soy sauce. I used VH and it's quite salty.

Love this recipe! Thank you!  I have made it 3 times! Easy to follow.  I doubled the recipe to feed four people.

Absolutely delicious. Flavorful, quick, easy to prepare. Will definitely make again!

This was wonderful, but I didn’t calculate the points until afterwards. I assumed “WW friendly” wouldn’t be 11 points per serving. Yikes. 😵‍💫🫤 
Also, as someone else already mentioned, the WW button opens the app, but that’s it. Am I missing something?

The WW button also did not work for me-I'm in the U.S.

Hearty and yet still light. Good flavor combo, and adding a little acid (lime juice) rounded it out.

Seriously delicious. I am impressed with all your Asian flavors!

have made this recipe 2 x since receiving an air fryer for Christmas.  even my husband enjoyed it - just the right amount of spicy!  Made brown rice from Trader Joe's instead...

It also doesn't work for me...I'm in Virginia.  I was able to put the recipe into the WW app, though.  Thanks for another yummy meal.

Terrific! a favorite tofu recipe. I used powdered peanut butter since I saw people asking&lt;we liked it just fine. didn&#039;t have peanuts so used cashews on top. Didn&#039;t have scallions so just used finely chopped onion in with the cauliflower rice. Decreased sirachi sauce as we are a bit sensative to heat. Steamed some peas to add to bowl for some color. Lots of flavor. Complements all around.

This recipe was extremely tasty. Just a little heat to give it a nice spice. Definitely will do again.

Top 7 vegan bowls recipes from across the web

The most viewed vegan bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Plant-Based Buddha Bowls!

Seoul Bowl

Greek Quinoa Bowl

Mother Earth Bowl

Mother Earth Bowl

Vegan Southern Bowls Recipe

Air Fryer Peanut Curry Tofu with Gi...

Top 7 vegan bowls recipes from across the web

The most viewed vegan bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Plant-Based Buddha Bowls!

Seoul Bowl

Greek Quinoa Bowl

Mother Earth Bowl

Mother Earth Bowl

Vegan Southern Bowls Recipe

Air Fryer Peanut Curry Tofu with Gi...

The most viewed vegan bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine