vegan buddha bowl

Vegan Burrito Bowl - loaded up with healthy veggies, rice and beans and a flavorful Creamy Vegan Cilantro Sauce! So easy and healthy!

Vegan Burrito Bowl With Creamy (Vegan) Cilantro Sauce

C brown rice (or any whole grain- quinoa, buckwheat,)

½ C black beans

salt

cumin

½ tsp chile powder

garlic

——–

tomato- diced

½ yellow pepper- thinly sliced

½ red pepper- thinly sliced

jicama

½ avocado sliced

C lettuce, arugula, spinach,(optional)

box silken tofu – firm

cilantro

lime juice (1 large lime)

tsp kosher salt

pepper

jalapeno (optional)

Vegan Burrito Bowl with Creamy (Vegan) Cilantro Sauce

Add the rice to a pot,with the recommended amount of water, and add spices, salt and cooked beans, give a stir, bring to a boil. Cover, turn heat to low and simmer until rice is cooked and water is evaporated, about 45 minutes. ( Some rice takes longer).While rice is cooking, prep veggies

Make the creamy cilantro sauce. Place tofu, cilantro garlic lime juice salt pepper and jalapeno ( optional) into a food processor and process until very smooth, scraping down sides as necessary.

This will make 1 ½ Cups. Use the leftovers as dip for veggies, or a flavorful spread.

When rice is done, assemble bowls. Place a bed of lettuce in a bowl, top with bean rice mix, and arrange veggies over top. Spoon or drizzle creamy cilantro sauce over top. Enjoy!

One of my favorites, easy flavorful and healthy. Thanks!

The cilantro sauce is amazing! I served the rice and beans separately, and tortillas so people could make a wrap if they wished.

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

cayenne pepper

red bell pepper

½ Tbsp vegetable oil

⅓ Tbsp white miso

soy sauce

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

This Thai Buddha bowl is quick and easy to put together with heaps of fresh vegetables and crispy fried tofu served over coconut rice and topped off with a simple Thai peanut sauce with spicy red curry. Great for a weeknight dinner, these bowls come together in just 15 minutes!

Thai Buddha Bowl with Peanut Red Curry Sauce

(260 grams) jasmine or basmati rice (-  0.70)

(240 ml) coconut milk (-  0.69)

sea salt (-  0.02)

oil (divided -  0.16)

shallots (finely diced -  0.25)

garlic (grated

ginger (-  0.10)

Thai red curry paste (-  0.27)

(125 grams) peanut butter (-  0.71)

lime juice (-  0.75)

brown sugar (-  0.03)

cornstarch (-  0.08)

carrot (finely sliced -  0.11)

¼ of a red cabbage (shredded -  0.20)

cherry tomatoes (halved

snow peas (sliced

mango (diced -  0.99)

peanuts (-  0.91)

Cook the rice according to the package directions. Once it’s cooked and while it is still warm, stir through the coconut milk and salt.

While the rice is cooking prepare the sauce. Heat a medium pan over medium-high heat. Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant. Add the curry paste and an additional tablespoon of oil if necessary and fry for a couple of minutes until the curry paste darkens in colour and is very fragrant. Put the curry paste in a bowl and add the peanut butter, ½ cup of the water, soy sauce, lime juice and brown sugar and mix until smooth. Add as much of the remaining ¼ cup of water as you want to reach a pourable consistency that you like.

Put the cubed tofu in a plastic or ziplock bag with the cornstarch and shake it to coat. Heat the remaining 1 tablespoon of oil in the pan and fry the tofu, flipping from time to time, until it is golden brown and crispy on all sides. Remove to a paper towel-lined plate.

Divide the rice between four bowls and top with the vegetables, cilantro and peanuts. Serve with the sauce on the side.

https://content.jwplatform.com/videos/fmAtuBlp.mp4

Recipe video for Thai Buddha bowl with peanut red curry sauce.

Thai Buddha Bowl

This vegan buddha bowl is filled with spicy and crispy roasted chickpeas, sweet potatoes, and the most incredible dressing!

Vegan Buddha Bowl (Spicy and smoky!)

Brown Rice

Red Cabbage (chopped)

Baby Spinach

Avocado (sliced)

Sweet Potato

Olive Oil

Salt

Chickpeas (drained)

Sriracha

Maple Syrup

Paprika

Garlic Powder

Tahini

Water

Cayenne Pepper

Turmeric

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&#039;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.

Coconut Millet Bowl with Berbere-Spiced Kabocha Squash, chickpeas, shallots, and spinach drizzled with coconut lime mint sauce.  A vegan, plant-based meal, full of vibrant flavor and spice.

Coconut Millet Bowl with Berbere Spiced Squash &amp; Chickpeas

Berbere spice

avocado oil

water

lb kabocha squash 3/4 ” slices (substitute yams, butternut

chickpeas, drained or 1 1/2 cups cooked

shallots,

millet

coconut oil

turmeric

coconut cream (from the divided can)

lime juice (1-2 limes worth)

lime (about 1 teaspoon)

sea salt

honey

cucumber chunks,

cilantro,

mint

Mix together berbere, oil and water in a bowl set aside to hydrate for 10 minutes.

Make the Berbere Paste

Reserve 1/2 cup of the thick cream part of the coconut milk and set aside.

Bring the remaining coconut milk, water, turmeric and salt to a simmer in a sauce pan.  Add coconut oil and millet bring to a gentle boil and then turn down to lowest simmer leave covered for 15 minutes.  Without lifting the lid. Leave covered (no peaking!) turn off heat and let sit at least 10 minutes more.

Cook the Millet

Place prepared squash, shallots and chickpeas on sheet pan with parchment.  Liberally spread berbere paste with a brush.  Sprinkle with salt and place in the oven for 30 minutes or until everything is cooked and roasty.

Prepare Sheet Pan Roast

Blend together the reserved coconut cream, lime juice &amp; zest, salt, honey, cucumber, and fresh ginger until smooth.  Add in cilantro and mint and blend just another few seconds, enough to break up the herbs but still keeping pieces and flecks.

Make the Drizzle

Husband just declared this one of the best vegetarian meals he has ever eaten. Delicious and creative and the instructions worked perfectly. Will be making this regularly.Thank you!

Delicious! I added thinly sliced chicken for the protein-heads in the family, and it came out so tender and juicy from the berbere paste! I made it with butternut squash, and I added tomatoes to the drizzle sauce (for no real reason except I had an extra tomato and needed to get rid of it) - it was all fabulous.

This was delicious. Will definitely make again.  Hadn’t cooked with millet so it was a great way to get introduced to this grain. Thank you!

Super delicious combination of flavors and textures.  I especially loved the tender sweet kabocha squash with the berebere spices.  Crunchy, spiced and salty chick peas were a great contrast, along with the fresh spinach.  Another winner Sylvia!

I'm wondering why my drizzle sauce could have curdled? It's green and chunky from the coconut milk!

Easy and so delicious. The hardest thing about this recipe was finding fenugreek, oddly enough. I really liked this dish—but no one else in my family did. It’s a battle... When I was in college in the early 90s, my roommate and I made millet as a breakfast cereal. It has a slight cream of wheat flavor. I loved the coconut millet here but the tough customers in my house didn’t dig it. Rice might go over better if you have less adventurous palates in your family. The roasted squash and crunchy chickpeas—so good! The drizzle sauce is genius. Thanks for another great recipe.

The flavors of this dish are so incredibly delicious and come together perfectly for this bowl. I've made it a few different times and with variations in veg ingredients but the core flavors remain and no matter what I put in the bowl, it is absolutely divine. This recipe is now a regular in the weekly rotation of meals.

This was delicious! I changed a couple of things like using buckwheat groats instead of millet and taking away the mint and cucumber but It was still amazing. I also ended up using light coconut milk.

This was a lovely way to combine two ingredients I've had on hand for a while but wasn't sure how to use best - berbere and millet! Everything came together so nicely, I found it to be a satisfying meal while being wholesome and nutritious at the same time.

another winner! I made the <span class="tasty-link" data-tasty-link-href="https://www.feastingathome.com/berbere-recipe/">berbere</span> spice without fenugreek because I'm pregnant but was still delicious! I was slightly concerned for a second with the millet because I didn't peak at all but when I went to look at it, after the squash had cooked it was still mushy and in quite a bit of liquid so I quickly turned the burner on medium and cooked until the liquid had been cooked off. Still delicious. Never had millet before and I thought it was delicious, everything paired so well together. I did also bake two chicken breasts with the veggies and then shredded and did another batch of squash because I didn't have a large enough pan to cook all at once. Will be making this many times, this recipe is a keeper. So glad I found this blog!!

This is so delicious!! I had never tried millet before but I am for sure hooked now.

Love the spice combo and so easy to make, as always. AMAZING. We love you!

I subbed the millet for quinoa and it worked beautifully however portions were a little small- would have liked 2 cups of quinoa to make it a hearty meal however for 4 people. Do you think the Millet would have gone further?

Another fantastic recipe! Each component is complimentary to the dish. The sauce is to die for and was key in not having the bowl be too spicy for my kids. 

I made it with butternut squash because it was already in the house from your risotto recipe (which also deserves a rave review!).

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you'll want to put on everything)!  Vegan &amp; Gluten-Free.

Miso Mushroom Bowl

short-grain brown rice, uncooked

portobello mushrooms, sliced int 1/2 inch slices.

cabbage

matchstick carrots (or grated)

daikon (or radishes) or cucumbers

avocado

edamame

baby spinach

Scallions, Sprouts, Sesame seeds

sesame oil

rice vinegar

maple syrup

miso

soy sauce or Braggs Liquid Aminos

garlic clove

cayenne

Cook Mushrooms

Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)

While the mushrooms are browning, prep the remaining veggies. 

Feel free to warm the edamame in the rice water (see photo).

Make the dressing

 place everything in a blender and blend until smooth.

Assemble the bowls

Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.

Love it! I have my own version I got from this book.

https://tinyurl.com/PlantBasedCookbk

It's all about the sauce and the seared mushrooms with this one. So delicious. I also gave the cabbage, spinach, and carrots a quick dip in hot water to warm and soften them up. Will definitely be making this one again-- thanks Sylvia!

Loved it! You'll want extra sauce for other dishes. It's now a new favorite sauce. I plan on making this dish again soon and varying the veggies so it will be a whole other meal. Thank you once again Sylvia.

My husband and I are not big fans of mushrooms. Due to their extraordinary health benefits we have been forcing ourselves to eat them. We tried this recipe for our endeavor. We can agree without reservation this might be one of the best tasting bowls we’ve ever had!! Highly recommend this!

I made this for dinner tonight and without exaggeration, it was one of the best meals I’ve ever had! I followed the recipe as per the instructions, it was simple to make and so pretty to look at.  Thank you again Sylvia! Every recipe I’ve tried has been a winner. I’ve told all my friends about your blog and everyone who has checked it out is as happy as I am about finding your blog. Everyone, please do make a double recipe of the dressing, you will not regret it.

I have made this amazing recipe twice - can definitely see this becoming a go-to meal! Super easy and I found the ingredients for the miso dressing were staples in my pantry. I added some quick pickles and kimchi. So good!!!

The miso dressing is seriously so good, I could drink it. I usually don’t like sesame oil. But it’s all perfectly balance.  Would work well on any green crunchy salad.

super tasty！
Thank you for sharing
your recipes are always amazing

LOVE this recipe. The Miso Ginger dressing is so delicious! Such a refreshing, bright and nourishing meal!  Thanks for another great recipe. Sissy

My mom cannot stop raving about these bowls :) I made them for us last night and they were a hit. The dressing is absolutely delightful--I ate the leftover dressing with plain rice and I couldn't get enough of it. Will definitely be making this again.

This was so yummy, we had it two nights in a row.  Just a tip - this dressing goes farther than you'd think.  Stir it up a little before adding more.  We wound up with puddles in the bottom of the bowl due to misjudging this.  Delicious!  Thanks for sharing.

This recipe totally wow'd me. It is soooo good!! I did cut back on the salt. I added micro greens on top.

Simple, easy, delicious. 
Your recipes are incredible. 

I also like to quick pickle carrots or beets with this recipe! 
Thank you!

Skye&amp;James

so easy to make and full of flavor. Made it twice last week. I also added a few extra pickled veggies and pickled ginger. Love all your recipes.

Best buddha bowl dressing ever! Thank you!

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