top of page

vegan buddha bowl

buddha bowl

Making big bowls filled with tons of healthy ingredients has seemed to be a big thing lately. I see bowls filled with chicken, beans, hummus, avocado, grains, and tons more. I came across this recipe on pinterest and knew I had to try it out. I had all the ingredients already in my house and all I needed to do was assemble the bowl. It was super quick and after taking the first bite I couldn't stop going back for more. The chickpeas and the red pepper sauce gave the bowl such an interesting and unique taste. Not only was this recipe no delicious and quick to make but it is very versatile.

sharing the buddha bowl with a friend

What you need: Serves 2 generously


  • 1 Cup Quinoa, rinsed *

  • 2 Cups Water


  • 1½ Cups Cooked Chickpeas

  • Drizzle Olive Oil (or other neutral oil)

  • ½ Tsp Salt

  • ½ Tsp Smoked Paprika

  • 1 Tsp Chili Powder

  • ⅛ Tsp Turmeric

  • ½ Tsp Oregano

Red Pepper Sauce

  • 1 Red Bell Pepper, ribs and seeds removed

  • 2 Tbs Olive Oil (or other neutral oil)

  • Juice from 1 Lemon

  • ½ Tsp Pepper

  • ½ Tsp Salt

  • ½ Tsp Paprika

  • ¼ Cup Fresh Cilantro**

Everything Else

  • Mixed Greens

  • An Avocado

  • Sesame Seeds for Garnish

Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.

Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.

chickpeas before putting in oven

To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.

Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.


* you can use whatever grain you prefer.

** I actually didn't have cilantro on hand and I used parsley, which still came out great

Recipe From: Well and Full

bottom of page