This colourful vegan Buddha bowl is packed with plant based goodness. An extremely easy recipe full of nutrients, complex carbs, healthy fats and protein. And yes, I said protein. The combination of chickpeas and brown rice form a complete protein. Furthermore, the pumpkin seeds are very rich in protein as well (30 gr of protein for each 100 gr) and the beetroots are a great source of fibre, potassium and vitamin C among its many health benefits.
This is a recipe that you can make out of ingredients you already prepared in advance for the week. It would take you 5 minutes to get a completely nutritious and flavoursome vegan meal. Either you’re vegan or not, this recipe is a healthy and delicious idea for lunch or dinner.
But what is a Buddha bowl?
Named for the big, rounded Buddha belly shape, this meal consists of a vegetarian or vegan meal served in a large bowl, usually cold. It’s made of 1 type of grain, vegetables (either roasted or raw veggies), a protein source (tofu, legumes, etc), a dressing and seeds. To simplify, for this recipe I didn’t use a dressing but half an avocado. Don’t worry, it’s just as delicious.
How to make this colourful vegan Buddha bowl
Note: for this recipe I use canned chickpeas to simplify, but you can also use normal chickpeas. In that case you need to place them in a bowl with water and let them soak for at least 8 hours, a tip is to leave them overnight. After that, rinse them in a strainer and place them in a pot with cold water, bring them to boil and simmer for 45 to 1 hour.
Ingredients (1 serving):
- 1/3 cup of brown rice
- 1/2 cup of canned chickpeas
- 1 beetroot
- 1/4 of a zucchini
- 1 or 1/2 of a carrot
- 1/4 of an aubergine
- 1/2 avocado (1 if it’s too small)
- 2 tbsp of pumpkin seeds
- 1 tbsp of hemp seeds
Instructions
- Rinse the rice in a strainer till the water comes out clean.
- Place the water in a pot and bring it to boil. Add the rice. Note: for every cup of rice, you need 3 cups of water. For this recipe I used 1 cup of water for 1/3 cup of rice
- Cook for 20 to 25 minutes over medium heat. Once done, leave it for 10 minutes to cool down
- Peel and dice the carrot along with the other veggies
- Pre-heat the oven at max temperature and set it at 180ºC (356ºF) or preheat your air fryer
- Place the veggies in a tray (or the air fryer) and spread some olive oil on them, salt, pepper, and paprika). Bake for 20-25 minutes (15 if you’re using the air fryer, at 160ºC)
- Grab a large bowl and add the rice
- Rinse the chickpeas in a strainer and add them to the bowl
- Add the baked veggies
- Slice the beat and add it to the bowl
- Cut the avocado and add it to the bowl
- Add the hemp and pumpkin seeds
- Done! Time to enjoy this nutritious vegan bowl
Let me know in the comments how did you like this recipe. Of course, if you tried it don’t forget to mention @thecrazypeanut on social media 🙂
Below you’ll find the nutritional values of this recipe:
Vegan Buddha bowl
Equipment
- 1 oven
Ingredients
- 1/3 cup of brown rice
- 1/2 cup of canned chickpeas
- 1 beetroot
- 1/4 of a zucchini
- 1 carrot
- 1/4 of an aubergine
- 2 tbsp of pumpkin seeds
- 1 tbsp of hemp seeds
- 1/2 avocado
Instructions
- Rinse the rice in a strainer till the water comes out clean.
- Place the water in a pot and bring it to boil. Add the rice. Note: for every cup of rice, you need 3 cups of water. For this recipe I used 1 cup of water for 1/3 cup of rice
- Cook for 20 to 25 minutes over medium heat. Once done, leave it for 10 minutes to cool down
- Peel and dice the carrot along with the other veggies
- Pre-heat the oven at max temperature and set it at 180ºC (356ºF) or preheat your air fryer
- Place the veggies in a tray (or the air fryer) and spread some olive oil on them, salt, pepper, and paprika). Bake for 20-25 minutes (15 if you’re using the air fryer, at 160ºC)
- Grab a large bowl and add the rice
- Rinse the chickpeas in a strainer and add them to the bowl
- Add the baked veggies
- Slice the beat and add it to the bowl
- Cut the avocado and add it to the bowl
- Add the hemp and pumpkin seeds
