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5.0 from 33 votes

Ultimate Vegan Buddha Bowl

The Ultimate Vegan Buddha Bowl is loaded with nutrient dense vegetables, healthy fats, the best vegan protein, and healthy grains. This Buddha bowl is complete, well balanced meal in just one serving and isn't hard to make. The vibrant colors and rich flavors make it incredibly satisfying and you'll want to enjoy this vegan bowl of yumminess again and again.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Calories: 611 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 medium-sized sweet potatoes
  • 3 medium-sized red beets
  • 1 teaspoon sweet paprika
  • 1 teaspoon Turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon ground black pepper divided
  • 1 teaspoon salt divided
  • 1 tablespoon olive oil
  • 4 sprigs kale
  • 2 teaspoons lemon juice divided
  • 2 avocados
  • 2 cups or 380 g cooked brown rice or cook ½ cup uncooked brown rice
  • One 14 oz or 400 g can black beans
  • ½ cup Buddha bowl dressing
  • 4 tablespoons pomegranate seeds
  • 2 teaspoons black sesame seeds
  • cilantro to garnish
  • Micro greens to garnish optional

Instructions

    Cup of Yum
  1. Preheat oven to 400 F or 200 C. Peel and dice sweet potatoes, peel and cut red beets into wedges. In a small bowl, mix together sweet paprika, turmeric, coriander, ¼ teaspoon black pepper and ½ teaspoon salt. Place the sweet potato chunks onto a baking tray and sprinkle with the seasoning. Toss until evenly coated. Place red beet wedges onto the same baking tray. Sprinkle with remaining salt and black pepper. Pour olive oil over the vegetables and toss to coat. Bake for 25 minutes or until golden.
  2. Meanwhile, slice the kale stems out and discard. Chop kale and place it in a large bowl. Add a bit of salt and 1 teaspoon lemon juice and rub the kale for about 30 seconds until it starts to wilt.
  3. Half and slice avocados and sprinkle with the remaining teaspoon of lemon juice.
  4. Assemble the bowls: Divide the roasted vegetables, kale, brown rice, beans and avocados between 4 serving bowls and top with the Buddha bowl dressing. Sprinkle with pomegranate seeds, black sesame seeds (over avocados). Garnish with cilantro and micro greens (optional). Enjoy!

Notes

  • Cook’s Tips
  • Recipe Variations
  • You can make these vegan Buddha bowls 3 days in advance. Store in an airtight container (separate from the dressing, avocados and garnishes). Assemble right before serving.
  • These vegan bowls are a great way to use leftover roasted veggies and rice (or other grains).
  • Serve it with this delicious kale smoothie to complete a healthy meal!
  • You can use any other vegetables of your choice instead of sweet potatoes and beets: pumpkin, turnips, radishes, carrots, Brussels sprouts, cauliflower, broccoli, zucchini, bell peppers or whatever else you have on hand.
  • Use quinoa, millet, barley, couscous, bulgur or  buckwheat in place of brown rice for these vegan bowls.
  • Use tofu, edamame, tempeh, chickpeas or simply nuts to add some protein if you don't want to use black beans.
  • Any dark leafy green can be substituted for kale.
  • Roasted Garlic Dressing or Vegan Mayo can be used in place of tahini dressing.

Nutrition Information

Calories 611kcal (31%) Carbohydrates 66g (22%) Protein 15g (30%) Fat 36g (55%) Saturated Fat 5g (25%) Sodium 707mg (29%) Potassium 1460mg (42%) Fiber 15g (60%) Sugar 10g (20%) Vitamin A 15349IU (307%) Vitamin C 87mg (97%) Calcium 189mg (19%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 611

% Daily Value*

Calories 611kcal 31%
Carbohydrates 66g 22%
Protein 15g 30%
Fat 36g 55%
Saturated Fat 5g 25%
Sodium 707mg 29%
Potassium 1460mg 31%
Fiber 15g 60%
Sugar 10g 20%
Vitamin A 15349IU 307%
Vitamin C 87mg 97%
Calcium 189mg 19%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.