Vegan Buddha Bowl with broccoli, carrots, chickpeas and the best peanut sauce! A flavorful one-bowl meal packed with plant protein, great for adults and kids alike. This easy and healthy weeknight recipe makes amazing leftovers, too. This recipe is a Hummusapien community favorite! Easily gluten free.
Bowls are a very, very hot topic as of late. Thanks to millennial lovin' and social media, beauteous bowls of food haven't gotten any less cool since making their big debut in 2016.
Ease, health, and convenience are the name of the game. That can only mean that my Roasted Veggie Bowl, Sweet Potato Black Bean Bowls and Curried Cauliflower Chickpea Bowls are here to stay!
Pssst: this divine vegan Buddha bowl recipe was inspired by a favorite menu item at a popular restaurant called Northstar back in Columbus, Ohio!
Ingredients
- Chickpeas: One can of drained and rinsed chickpeas add a nice texture plus protein to this dish.
- Broccoli: I used 1 large head of broccoli and just the florets. You can also buy pre-chopped, or even sub cauliflower. Don't miss all my favorite broccoli recipes!
- Brown rice: The hearty base for our bowls. You can use any kind of rice or grain you like, like quinoa or wild rice. Frozen brown rice is great for convenience!
- Peanut butter: To make the best peanut sauce! I use natural drippy peanut butter with just peanuts and salt as the two ingredients.
- Soy sauce: For amazing umami flavor. I like reduced sodium to keep the salt at bay.
- Olive oil: Roasting the veggies in oil helps get that amazing brown color and flavor.
- Maple syrup: To add a touch of sweetness for balance. Honey works great, too.
- Rice vinegar: Or lime juice for a bit of bright, acidic flavor.
- Ginger: Dried or fresh ginger adds amazing flavor!
Substitution ideas and dietary swaps
- Try sunflower seed butter or tahini for a nut free sauce.
- Switch up the grain base of the bowl with quinoa, wild rice or even cauliflower rice for a grain free version.
- Swap the chickpeas for drained and pressed tofu to amp up the protein.
- Use tamari instead if soy sauce to make this meal gluten free.
- Use coconut aminos for a soy free Buddha bowl.
- Use whatever veggies you have in the fridge, like cauliflower or green beans!
How to make
An easy and delicious meal in a bowl...coming right up!
- First, get the rice cooking.
- Chop broccoli and carrots. Place on an extra large baking sheet or two regular ones. Add chickpeas. Toss with olive oil, salt and pepper. Roast for 25 minutes.
- Make the sweet and savory peanut sauce by mixing together all the sauce ingredients.
- Assemble bowls by placing rice at the bottom topped with veggies and sauce. Devour!
Are Buddha bowls healthy?
This Dietitian says a whopping yes! Loaded with plant protein, whole grains, filling fiber, brain-boosting healthy fats, and antioxidants, this is a hearty meal your body will thank you for eating.
How long do they keep?
These Buddha bowls will last for up to 3 days in the refrigerator.
I like to store the sauce, rice, and chickpea veggie separately.
Click here to see the step-by-step web story instructions for this recipe!
Print
Healthy Vegan Buddha Bowl with Peanut Sauce
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 bowls 1x
- Category: Main Meal
- Method: Oven
- Cuisine: Thai-Inspired
- Diet: Vegan
Description
Vegan Buddha Bowl with broccoli, carrots, chickpeas and the best peanut sauce! A flavorful one-bowl meal packed with plant protein, great for adults and kids alike.
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 2 medium or 1 large heads broccoli, chopped (florets only, 4 cups)
- 5-6 medium carrots, chopped (2 heaping cups)
- 2 tbsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2-3 cups cooked brown rice
- optional garnishes: chopped green onions, sesame seeds
- 1 batch Restaurant-worthy peanut sauce
Instructions
- Preheat oven to 400F.
- Cook rice according to package directions. I like to use my Instant Pot!
- Spray one extra large or two regular baking sheets with cooking spray. Place chickpeas, broccoli, and carrots on baking sheet. Make sure veggies have room to roast (if they're too close together they will steam and not get that yummy brownness). Add olive oil and a good pinch of salt and pepper, tossing to combine. Roast for 25 minutes, stirring halfway through.
- Meanwhile, make peanut sauce.
- Assemble bowls by placing rice at the bottom and topping with veggie mixture plus plenty of peanut sauce. Devour!
Tricia says
I just made a modified version of this for lunch using regular milk, old carrots from the crisper drawer, frozen broccoli florets, agave nectar, and the peanut butter I had in the cupboard. It was a great use up ingredients recipe plus quick easy and delicious. I might have to eat it for dinner too! Thanks so much for the recipe.
Alexis Joseph says
That sounds perfect, Tricia! Thanks so much for the review!
Nancy says
Delicious blend of flavors! I used bulgur wheat instead of brown rice for added fiber. Definitely a recipe I will make again.
Alexis Joseph says
Love that, sounds delish!
Ulcer Man says
Previously, this recipe called for chicken and tofu instead of chick peas, but the link for that old recipe now redirects to this one. I wish the old recipe was still up! I had to dig around for it. While I'm sure the chick peas are very yummy, I can't eat them and I liked the tofu of the old recipe. No reason they can't both exist as different recipes, right?
Alexis Joseph says
Hey there! So sorry for that inconvenience--I spent the past year optimizing my recipe library and that older recipe is one that got updated. I know sometimes people prefer older versions, and I'm working on finding a happy medium there! I'll do my best to include notes about changes going forward for those who still make the old one. Thanks for the feedback!