Vegan and Healthy Buddha Bowl
Looking for a vegan and healthy buddha bowl? This recipe makes a great lunch or dinner. It’s easy to toss together, taking no more than 15 minutes of your time, and is also gluten-free. Made with an abundance and fresh veg like leafy greens, zucchini noodles, purple cabbage, cucumber and avocado. Layered over a bed of quinoa, and sprinkled with edamame for an extra protein boost. Then drizzled with a Mustard Paprika dressing. This Vegan and Healthy Buddha Bowl is refreshing, nutritious and flavour packed. It’s certainly one of my go-to recipes.
Vegan and Healthy Buddha Bowl
It’s clear that this Vegan and Healthy Buddha Bowl is veg packed! Making it a delicious feast for lunch or dinner. As the weather warms my buddha bowls turn from roasted veg to fresh ones, and this buddha bowl gives you all the crunch.
I especially love the cucumber and shaved cabbage to add crunchiness to the buddha bowl. And the avocado adds a nice creaminess. When making buddha bowls I also like to ensure they are protein packed to keep me full. And so I’ve served this Vegan and Healthy Buddha Bowl on a big bed of cooked quinoa (a complete protein for vegans).
Watch my latest recipe video:
For some extra protein I’ve also added some edamame beans. Edamame beans have become a bit of a staple for me, adding them to many of my plant-based dishes. Edamames are soybeans that come from the pod. I buy mine frozen and steam them for 3-6 minutes. (You want them to be al-dente and not overcooked. Overcooked edamames are mushy and dry – kinda gross).
It’s interesting to note that I tend to stay away from processed soy products, as it causes me to break out (see my skincare blog post about this). But edamames have no negative effect on my hormones or my skin, and I eat them almost daily! When eating soy I always try and go for the least processed versions like edamame, tempeh and tofu, and avoid the milks and yogurts.
What is a Buddha Bowl?
A buddha bowl is essentially a mix of different vegetables (cooked or fresh), tossed in a bowl with some sort of grain (usually rice or quinoa) and a protein (can be vegan like tofu, or non-vegan like chicken or fish). TBH, it’s really just a jazzed up salad reclaimed as a “Buddha Bowl.”
If you don’t already know, salads are my jam! And so I love to eat buddha bowls for lunch or dinner as a wholesome, satiating and veg packed meal that will keep me full.
Typically, I will choose to serve buddha bowls overtop of quinoa (as I like the extra protein), but it’s also delicious with brown rice or barley. As for dressings vary from creamy to citrusy, depending on the type of veg and protein you’ve used. I really like to use my signature citrus-tahini dressing in buddha bowls, as seen in my ULTIMATE Baked Falafels Recipe. If it’s more of an asian-style bowl I’ll choose an almond-butter miso dressing like the one in my Vegetable Tempeh Spring Rolls.
For this Vegan and Healthy Buddha Bowl I chose a vinaigrette style dressing to serve, made with mustard and paprika.
For the Dressing
So, let’s talk a bit about this vinaigrette dressing. For this Vegan and Healthy Buddha Bowl I chose to serve with a mustard paprika dressing. The dressing combines olive oil, dijon mustard, apple cider vinegar, garlic, paprika and salt. It’s a simple blend that packs delicious flavour!
The dressing was inspired by Quintesens, a french company I’ve worked with in the past that makes wonder-good vinaigrettes! I often share salads and buddha bowls in my Instagram stories using their vinaigrettes, and always have a few requests for the vinaigrette recipes.
As it’s difficult to get your hands on Quintesens products outside of France, I decided to recreate the taste or their L’Intense vinaigrette for you guys, pulling from their ingredients list for a homemade version with similar flavour.
A few notes about this Vegan and Healthy Buddha Bowl
I love this Vegan and Healthy Buddha Bowl recipe because it takes no longer than 15 minutes to toss together. The trick for it to be quick, however, is to prepare the quinoa ahead of time.
I like to prepare a big batch of quinoa to last through the week, which I can toss into buddha bowls and salads in a flash. My recommendation would be to do the same so that you can prepare this Vegan and Healthy Buddha Bowl in a heartbeat.
However, if you don’t have a batch of quinoa ready you can still prepare this bowl in a flash. Simply cook the quinoa while you’re chopping the veg and preparing the dressing. Cook quinoa according to package instructions, generally the ratios are 2:1 water to quinoa. Bring to a boil and simmer for 12-15 minutes.
For this recipe I have spiralized the zucchini into noodles using a spiralizer, but it’s not necessary. If you don’t have a spiralizer you can also grate the zucchini using a cheese grater.
I have also used a mandoline to thinly slice the cabbage, but again it’s not necessary to make this recipe. If you don’t have one you can use a sharp knife and cut the cabbage as thinly as possible.
It’s important not to overcook your edamame or it will be dry and mushy. Edamame beans should be al-dente in texture. I buy mine frozen from the asian supermarket (out of the pods) and steam them for 3-5 minutes.
Other similar recipes you might like:
If you’re digging this Vegan and Healthy Buddha Bowl you might also like to try these buddha bowl and salad dishes
Shop my Kitchen
I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Vegan and Healthy Buddha Bowl below.
Paderno World Cuisine 3-Blade Folding Vegetable Slicer/Spiralizer Pro
Used this to spiralize the zucchini noodles
Benriner Japanese Mandoline Slicer, Green
Used this to thinly slice the purple cabbage
Not exact, but very similar bowl to the one featured in my photos
And there we have it! A simple and delicious Vegan and Healthy Buddha Bowl, perfect for a quick lunch or dinner. It’s easy to toss together, colourful, protein packed, nutrient dense and gluten-free. I think you’ll enjoy making this one as often as I do.
And, if you do make this Vegan and Healthy Buddha Bowl please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings |
2 people
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- 1 heaping cup (160g) quinoa, cooked*
- 1 handful (40g) leafy greens (I used mache greens - a.k.a. lambs lettuce)
- 1/4 cup (30g) cucumber, chopped
- 1/2 (95g) zucchini, spirazlied or grated
- 1/3 cup (30g) purple cabbage, thinly sliced
- 1/2 cup (55g) edamame beans (I used frozen)
- 1 avocado
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 clove garlic, diced
- 1/2 tsp paprika
- pinch salt
Ingredients
Buddha Bowl
Mustard Paprika Dressing
|
Rate this recipe!
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- Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. If using frozen edamame, steam for 3-5 minutes until al-dente.
- Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.
- Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.
*Cooked quinoa: I like to prepare a big batch of quinoa to last me through the week, so it's ready for buddha bowls like this. When cooking quinoa follow package instructions, generally the ratios are 2:1 water to quinoa. Bring to a boil and simmer for 12-15 minutes. Quinoa will keep in fridge for up to one week.
Mustard Paprika Dressing will keep in fridge for up to 5 days.
I've used a spiralizer to make my zucchini into noodles, however it's not necessary for this recipe. If you don't have one simply grate the zucchini using a cheese grater.
I've used a mandoline to thinly slice my cabbage, however it's not necessary for this recipe. If you don't have one simply slice the cabbage very thinly with a sharp knife.
Nutrition information is a rough estimate
| Calories: 465kcal | Fat: 32g | Saturated Fat 4g | Sodium 252mg |
| Carbohydrates: 38g | Fiber: 12g | Sugar: 3g | Protein: 11g |
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – NUT-FREE
