I am so excited to share this new healthy Vegan Buddha Bowl recipe with you. It is full of nourishing vegetables like bok choy, asparagus, radishes, and yellow peppers.
Mr. Fearless Dining and I are doing so well on our healthy journey. We were visiting one of our favorite restaurants last week, Veggie Grill. It is a vegan chain that is popular here in the Bay Area. They make the most amazing quinoa power bowls.
They toss delicious ingredients, like quinoa, into a big bowl and add a dressing or sauce. I can usually make two meals out of the bowl; it is enormous! I wanted to capture this vegan bowl recipe and share it with you if you are also on a health journey.
If you love lots of fresh vegetables, don’t forget to check out my delicious gluten free salad recipes!
Why this recipe is great:
As you can see, these Buddha bowls are loaded with all of the good stuff. They make the perfect healthy lunch! They are quick and easy to make in under 30 minutes. You can add this chickpea flour falafel for more protein.
Add tofu or tempeh if you want extra protein in these bowls. Tofu Buddha Bowls are so easy to make. Just bake or fry some plain or seasoned tofu.
One of my favorite things to use is bok choy. You may remember some of my more sneaky moments when I hid it in recipes like these Gluten Free Bok Choy Meatballs.
It looks like lettuce but has a celery bottom. I use bok choy instead of celery because Mr. Fearless Dining doesn’t like celery. It worked perfectly in this Tuna Salad Stuffed Avocado recipe.
What you need to make these:
Note that there are a lot of vegetables in these bowls. I would encourage you to use what you have on hand.
- Quinoa – Use any color of quinoa. You can also use other grains like buckwheat groats, millet, or rice. Quinoa Buddha bowls are a great way to get healthy grains into your diet.
- Kidney Beans – Feel free to use any bean. Canned beans are easy to use, just make sure to rinse them in a colander before using.
- Cabbage – Use purple or green cabbage. Napa cabbage also can be fun to use.
- Pecans – I love the sweetness of pecans, but you can also use slivered almonds or walnut pieces.
- Balsamic Vinegar – I love using balsamic vinegar. Be sure to check your brand is gluten free.
Recipe step by step directions:
Step 1: Cook your quinoa according to package directions. I usually make a large batch to have it on hand for different recipes. Allow cooling.
Step 2: Grill the vegetables you want, including the asparagus, bok choy, and bell peppers.
Step 3: Add your Buddha bowl dressing ingredients to a small bowl and whisk to blend.
Step 4: Assemble the bowls. Add some of the cooled quinoa, beans, nuts, and vegetables to each bowl.
Step 5: Pour some salad dressing over each bowl and toss to coat.
Tips and Recipe FAQ:
The protein in these bowls comes from quinoa, kidney beans, and pecans. The grain and legumes combine to make a complete protein.
You can use any vegetables you like. I often toss leftover vegetables in the refrigerator.
These bowls should keep fresh for up to 3 days in the refrigerator. Store in an air-tight container.
I prefer to eat a Buddha bowl cold like a salad. You can eat them warm, but your vegetables will be wild if the bowls are hot.
More delicious vegan recipes:
- A grill basket to grill your asparagus. This will prevent the asparagus from falling into the grill.
- Cast iron skillet to toast the pine nuts.
Vegan Buddha Bowls
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- 1 cup cooked quinoa * see note
- 2 bok choy
- ⅓ cup asparagus
- 2 tablespoons raw pecans
- ½ cup bell pepper orange, red, or yellow sliced
- 3 tablespoons radishes sliced
- ¼ cup avocado sliced
- ¼ cup purple cabbage
- ⅓ cup kidney beans
- 2 tablespoons toasted pine nuts
- 1 tablespoons avocado oil
- 2 tablespoons apple cider vinager
- 2 tablespoons balsamic vinegar
- 1 clove garlic minced
- salt/pepper to taste
- Cook quinoa according to package directions and allow to cool.
- Preheat the grill.
- Rub asparagus and bok choy with olive oil and dust with salt. Put into grill basket.
- Grill the bok choy and asparagus until they are soft but firm.
- Heat a small skillet and add the pine nuts. Toss frequently to toast. Remove from the skillet and allow to cool.
- Add 1 cup cooked quinoa and the vegetables to each bowl. Sprinkle with pine nuts.
- Mix the oil, minced garlic, and vinegar in a small container. Pour the dressing over the Buddha bowl and enjoy!
- You can use any color of quinoa or another grain like buckwheat, millet, or rice.
- Use any vegetables you have on-hand. This is a great way to avoid food waste.
- I used kidney beans but you can use any legume. Having a grain and a legume help to make a complete protein.
- Add tofu if you would like your Buddha bowls to have more protein.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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