Vegan Buddha Bowl

Bursting With Health!

A Tasty Morsel!



This plant-based bowl of goodness is so delicious to eat and beautiful to look at and so easy to put together! For those of you who are not quite familiar with Buddha bowls, it’s basically a vegetarian meal in a bowl, this dish consists of a combination of healthy whole grains such a quinoa or brown rice, I used black rice in this instance , plant proteins such as chickpeas or tofu and vegetables. I absolutely love black rice, as it has impressive health benefits , I usually get it from a local Chinese supermarket, you could try health food stores as well. It is the perfect and most satisfying meal you could have for lunch or dinner and takes just over half an hour to prepare. Using black rice as a base, provides you with a wholesome gluten free meal. There are contrasting textures of the spiced crispy chickpeas, creamy avocado and fresh greens drizzled with a tang of White Balsamic Vinegar, Dijon Mustard, Lime juice and aromatic herbs.

So, why not delight all of your senses in this plant-based Buddha Bowl that’s not only beautiful but more importantly healthy , filling and nourishing!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Serves 2


  • 1 Avocado (chopped or sliced)
  • 2 small beetroot  ( steamed and cubed)
  • bundle of tender stem broccoli ( about 6 stems blanched for 3 minutes)
  • bundles of fine green beans ( about 7 each)
  •  Tear lettuce leaves or salad leaves ( I used Romaine lettuce)
  • 1/2 red cabbage (shredded)
  •  3/4 cup black rice

For the spiced chickpeas

  • 1 can organic chickpeas (drained, rinsed+patted dry)
  • 1/2 medium onion ( finely diced )
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin (optional)
  • 1 tsp olive oil
  • salt to taste ( I used Himalayan salt)


For the dressing

  • 2 Tbsp white balsamic vinegar
  • 2 Tbsp  fresh lime juice
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme


  1. While rice and vegetables are cooking, heat skillet over medium heat, add chickpeas to a bowl and  toss with seasonings.
  2. Add oil to skillet, sautee chickpeas for 10 minutes, stir frequently. If chickpeas are browning quickly, reduce the heat, if there is not much browing, increase heat. I found that 10 minutes of sauteeing chickepeas just over medium heat to be perfect.
  3. Prepare dressing by adding balsamic vinegar, lime juice , dijon mustard and herbs to a bowl and whisk until well combined. Set aside.
  4. To serve : Divide rice, vegetables, and chickpeas between 2 serving bowls. Drizzle dressing.
  5. This meal is best served fresh, although it will keep for 2 or 3 days in the fridge.
  6. Enjoy!


Thought for the day!