vegetarian 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!

These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.

Sweet Potato Black Bean Bowls

de-stemmed and chopped kale

olive oil

salt

potatoes

chili powder

chipotle powder

cumin

coriander

garlic powder

plain 0% Greek yogurt (or dairy-free yogurt

chipotle pepper in adobo sauce

lime juice

garlic (peeled)

Kosher salt

black beans, drained and rinsed

brown rice

avocado (from 1 small pitted, peeled, and diced)

Quick-Pickled Red Onions

cilantro leaves

lime

Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.

Let sit at room temperature while making the rest.

Prepare the kale:

Preheat the oven to 400°F with a rack placed in the center of the oven.

While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.

Bring to a boil over high heat. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.

Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.

In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.

In a small bowl, mix together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.

Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.

Scatter the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.

Prepare the sweet potatoes:

Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small food processor. Blend or process until smooth.

Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.

Make the creamy chipotle sauce:

Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.

Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Assemble the bowls:

Top 2 vegetarian bowls recipes from across the web

The most viewed vegetarian bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Plant-Based Buddha Bowls!

Sweet Potato Black Bean Bowls

Top 2 vegetarian bowls recipes from across the web

The most viewed vegetarian bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Plant-Based Buddha Bowls!

Sweet Potato Black Bean Bowls

The most viewed vegetarian bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine