Calling all my fellow buddha bowl lovers out there, I got the most perfect vegan buddha bowl and vegan buddha sauce recipe for you all today! Buddha bowls are a staple in my diet. Typically I just make them using whatever produce I have leftover in my fridge at the end of the week. Sometimes though I really put in effort to make a proper buddha bowl, and oh man does it hit DIFFERENT.
This plant based buddha bowl recipe is loaded with all my favorite foods and topped with a delicious vegan buddha bowl sauce recipe that is perfectly sweet and salty! I am always working on new recipes, and I can promise that you’ll see more buddha bowls from me, so make sure to subscribe to my email list so that you’ll be the first to know when a new recipe drops (hint: every Tuesday and Thursday!). If you’re looking for more buddha bowls right now, don’t worry, I got you! Here are some of my top picks:
Keys to the perfect buddha bowl:
There are a couple important things to keep in mind when crafting a proper buddha bowl. First, you must make sure that you are covering all the textures. There needs to be something creamy like and avocado, or a sauce like this vegan buddha bowl sauce (or both!). As well as something crunchy like purple cabbage, or nuts and seeds. We can’t forget about the starches! Oh how I love starchy foods. If you are a sweet potato lover like me, and you have never tried Japanese sweet potatoes; run don’t walk. I can not even put into words how delicious Japanese sweet potatoes are, so you’ll just have to take my word for it.
Next, ensure you have the right equipment. If you are eating a mostly oil-free diet like me, then you absolutely need to invest in silicone baking mats and a sheet pan. I seriously use these like everyday. They help give your food that perfect crisp(as seen in the picture) using no oil!
Ingredients for this vegan buddha bowl recipe:
- Sweet potatoes
- Japanese sweet potato
- Roma tomatoes
- Brown rice
- Purple cabbage
- Black beans
- Coconut aminos
Sweet and Salty Buddha Bowl
- 1 Japanese sweet potato
- 2 plantains
- 2 roma tomatoes
- 1 avocado
- 2 cups purple cabbage
- 2 heads romaine
- 1 15.4oz can black beans
- 1/2 cup dried brown rice
- 1/4 cup cilantro
- 2 limes
- 3 tbsp tahini
- 2 tbsp coconut aminos
- Begin by cooking your rice according to package instructions. Add the lime juice. Once it is finished add the cilantro.
- While the rice is cooking, chop up your plantains and sweet potato and bake at 400
- Chop the lettuce and cabbage and add to your bowls as your base. Add the tomatoes and avocado. Strain and rinse the beans and divide between the bowls.
- To make the sauce simply combine tahini, coconut aminos, and lemon juice. Add a little water until the desired consistency is reached.
- Once finished add the rice, plantains, and sweet potato, top with the dressing and enjoy!