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    Hummusapien » Recipes » Lunch and Dinner » Vegan Buddha Bowl with Peanut Sauce

    ★★★★★ from 28 reviews

    Vegan Buddha Bowl with Peanut Sauce

    Published Jan 10, 2023 · Modified Feb 2, 2023 · by Alexis Joseph · 73 Comments

    Jump to Recipe

    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. Easily gluten free.

    bowl of rice and veggies

    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.

    We don't talk about plates the way we so adoringly talk about bowls, now do we? 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!

    What is a Buddha bowl?

    Buddha bowls are a colorful assortment of grains or starchy veg, protein like beans or tofu, veggies, and often sauce. They are usually vegetarian. You may also know them as macro bowls.

    They're healthy, vibrant, and nutritionally balanced with complex carbs, protein, and fat. "Buddha" refers to their large roundness, like Buddha's belly. It's all making sense!

    sheet pan of broccoli and carrots.

    Key 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.
    • 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!
    bowl of peanut sauce with whisk

    How to make

    An easy and delicious meal in a bowl...coming right up!

    1. First, get the rice cooking.
    2. 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.
    3. Make the sweet and savory peanut sauce by mixing together all the sauce ingredients.
    4. Assemble bowls by placing rice at the bottom topped with veggies and sauce. Devour!

    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!

    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.

    bowl with rice, vegetables, and brown sauce

    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.

    More healthy vegan dinners

    • Vegan Sheet Pan Dinner with Avocado Crema
    • Vegan Enchiladas
    • Portobello Fajitas
    • Vegan Lasagna
    up close bowl with veggies and rice

    Click here to see the step-by-step web story instructions for this recipe!

    Print
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    bowl of rice and veggies

    Vegan Buddha Bowl Recipe

    ★★★★★ 5 from 28 reviews
    • Author: Alexis Joseph
    • 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
    Print Recipe
    Pin Recipe

    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

    Units Scale

    For the bowls:

    • 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

    For the peanut sauce:

    • ⅓ cup natural creamy peanut butter
    • ⅓ cup unsweetened almond milk (or coconut milk)
    • 1 ½ tbsp reduced sodium soy sauce (sub tamari for gluten-free)
    • 1 ½ tbsp honey or pure maple syrup
    • 1 tsp rice vinegar or lime juice
    • ½ tsp dried ginger
    • pinch of red pepper flakes

    Instructions

    1. Preheat oven to 400F.
    2. Cook rice according to package directions. I like to use my Instant Pot!
    3. 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.
    4. Make sauce by whisking peanut butter, milk, soy sauce, maple syrup, ginger, and red pepper flakes in a medium bowl until smooth. Taste and adjust if needed, adding soy sauce or vinegar to taste for more umami or brightness
    5. Assemble bowls by placing rice at the bottom and topping with veggie mixture plus plenty of peanut sauce. Devour!

    Keywords: vegan buddha bowls

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Ashlyn says

      February 10, 2023 at 1:15 am

      Used quinoa instead of rice and it was amazing! Super easy and quick to make. Will definitely make it again! Great for meal prep 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        February 13, 2023 at 2:25 am

        I'm thrilled you loved it, Ashlyn. Thanks so much for taking the time to leave a review!

        Reply
    2. Janet says

      January 22, 2023 at 2:27 am

      Easy to make, filling and delicious!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 23, 2023 at 5:50 pm

        Heck yes!

        Reply
    3. Heather says

      January 18, 2023 at 2:38 am

      My whole family really enjoyed this dish! I added shelled edamame to the bowls to increase the protein and it was delicious. I omitted the red pepper flakes to make it kid-friendly but added to my own bowl and I loved the kick. Next time I will double the sauce, not because the dish needed more, but because I think it would be great to have extra for lunches throughout the week. Thank you for the great recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2023 at 5:26 pm

        That sounds delishhh! Thanks so much, Heather.

        Reply
    4. Alex says

      January 17, 2023 at 7:13 pm

      Love this!! Such an easy weekday meal!

      ★★★★★

      Reply
    5. Kori Daniel says

      January 12, 2023 at 12:49 am

      Stellar recipe! Our eight month old daughter loved it just as much. That sauce. 🤩

      ★★★★★

      Reply
      • Alexis Joseph says

        January 17, 2023 at 10:51 pm

        Heck yes, thanks so much Kori!!

        Reply
    6. Caroll says

      January 12, 2023 at 12:22 am

      Amazingly simple yet so flavorful. Definitely will be making again and again…

      I followed the recipe as is (yummm!) and found it yielded a lot of sauce (NOT a complaint!) even when divided into 4 servings.

      So what’s a girl to do with all the delicious sauce… I added more broccoli and carrots per serving than what recipe called for. I also added baked tofu and kale for the extra calories I need after my strength training workout.

      Love. Love. Love. Thank you!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 17, 2023 at 10:52 pm

        Perfection! I hate nothing more than running out of sauce so I will say I go heavy on the sauces, LOL. So glad you loved it, Caroll!

        Reply
    7. Alexandra says

      May 03, 2022 at 9:40 am

      An unexpected great meal. I sweetened the sauce with 3 dates, and used a mixture of beans. Also served it on barley.

      ★★★★★

      Reply
      • Alexis Joseph says

        May 04, 2022 at 3:03 pm

        Perfection, thanks for sharing Alexandra!

        Reply
    8. Amy Beale says

      April 05, 2022 at 7:17 pm

      This was really good! It was easy to customize for everyone's eating preferences. Added chicken my meat eating son while the rest of us ate it WFPB. Everyone loved it.

      ★★★★★

      Reply
      • Alexis Joseph says

        April 05, 2022 at 8:41 pm

        Amazing, thanks so much Amy!

        Reply
    9. Stephanie says

      March 03, 2022 at 2:26 am

      Dinner this evening, with modifications:
      Used whole wheat spaghetti instead of rice
      Omitted chickpeas. Added book choy and shiitake mushrooms to the roasted vegetables. Squeezed lemon juice on the raw veggies before roasting.
      Added gochujang to the sauce. Very generous lime juice also added to the sauce.

      Omg delightful. And left generous leftovers for lunches the next day or two.

      Even the anti-vegetable member of the family had seconds.

      ★★★★★

      Reply
    10. Lauren S says

      February 03, 2022 at 1:12 am

      The perfect meal for when you want something easy, filling, cozy & veggie packed! I added tofu & it was amazing.

      ★★★★★

      Reply
      • Alexis Joseph says

        February 07, 2022 at 7:21 pm

        YES!! Thanks, girl!

        Reply
    11. Wilma says

      July 29, 2021 at 1:18 pm

      Just enjoying this mmmmm for breakfast.
      I added siracha AND pepper flakes
      So goo. . I am thinking of ways to make this kid friendly.
      Our grandsons live everything peanut butter.

      Cheers

      ★★★★★

      Reply
    12. Tiffany says

      May 08, 2021 at 1:46 am

      So good and easy to make! This was my first time trying a peanut sauce, it was DIVINE! Thanks for the recipe, definitely will be making this again. 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        May 08, 2021 at 11:09 am

        Amazing, thanks a ton Tiffany!

        Reply
    13. Dina says

      February 03, 2021 at 9:58 pm

      I could drink this peanut sauce!!!! I make the sauce at least every other week even if I don't make the rest of the dish! Thank you for this!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 04, 2021 at 6:46 pm

        Hahahh me too!!!

        Reply
    14. Jill says

      February 02, 2021 at 3:54 pm

      This was another super simple and yummy dinner from hummusapien! I added curry and garlic powder to the veggies. Also had some Brussels and zucchini in the fridge that I needed to use so I threw those in too! This website has the best plant based recipes, even my meat loving husband likes them! 😋

      Reply
      • Alexis Joseph says

        February 04, 2021 at 6:43 pm

        Fabulous! Love that you made it your own--it's such a flexible recipe.

        Reply
    15. Erin says

      January 17, 2021 at 10:06 pm

      This is a perfect weeknight dinner - so nourishing, warm, and quick to throw together! My fiancé and I both enjoyed this one. Perfect to have in the rotation on busy winter weeknights. Thanks Alexis!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2021 at 1:38 am

        Yayyy so glad you loved this one. Thank you, Erin!!

        Reply
    16. Yinka says

      December 20, 2020 at 8:44 pm

      Fast, easy, satisfying bowl. We regularly make it for a weeknight dinner when we're busy and looking to buy minimal ingredients to cook with. Packed full of flavor as is, but also nice topped with cilantro.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 20, 2020 at 10:52 pm

        Love that, thanks a ton Yinka!

        Reply
    17. Amanda says

      September 02, 2020 at 6:22 pm

      Thanks for always sharing great recipes! We’ve made this at least 5 times. Its my husbands quick go to meal.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 02, 2020 at 10:57 pm

        Yay! You made my day, thanks Amanda 🙂

        Reply
    18. Cathy says

      August 24, 2020 at 1:23 am

      Super yummy and easy! I was getting tired of my stir-fry. I added in some onions and garlic gloves and roasted them with everything else. Delicious!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 24, 2020 at 12:32 pm

        Wonderful! Thrilled you loved it, Cathy!

        Reply
    19. Lauren H says

      August 10, 2020 at 10:56 pm

      Yum!!!! I absolutely loved this delicious meal. It turned out to be a beautiful meal - such pretty colors!! The sauce is delicious and creamy. I will definitely be making this again!! My 1 year old loved it, as well!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 11, 2020 at 11:45 am

        Awesome, thank you tons Lauren!!

        Reply
    20. Taya says

      August 10, 2020 at 3:48 am

      I used almond butter because I was out of peanut butter and added some garlic chili oil for heat. Excellent sauce. I'm sure any combination of roasted veggies, whole grain, and bean would be amazing with this delicious sauce.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 10, 2020 at 3:06 pm

        Love that, thanks so much Taya!

        Reply
    21. Patty says

      April 23, 2020 at 5:53 pm

      This was amazingly good! Easy to prepare too! New family favorite!

      Reply
      • Alexis Joseph says

        April 23, 2020 at 9:02 pm

        Wonderful, thanks a ton for the feedback, Patty! If you'd be up for leaving a star with your comment next time that would be STELLAR. Enjoy!

        Reply
    22. Colleen Reeves says

      March 07, 2020 at 8:28 pm

      Wonderful for meal prep. My husband loves the peanut sauce! We are making this for lunches for the third week in a row!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 10, 2020 at 11:45 am

        Heck yes! I need to add it back to my dinner rotation. Thanks, Colleen!

        Reply
    23. Stephanie says

      March 01, 2020 at 3:48 am

      This was a delicious and easy meal. I made quinoa while I roasted the chickpeas and vegetables with the olive oil. While everything was cooking I made the sauce. Cleanup was easy too.

      ★★★★

      Reply
      • Alexis Joseph says

        March 05, 2020 at 9:27 pm

        Great! Let me know what I can do to make it 5 stars 🙂

        Reply
    24. Tracy says

      March 19, 2019 at 6:33 pm

      This recipe was so easy and amazing. I didn’t have carrots but I had two small organic sweet potatoes that I cut up instead. I only had frozen broccoli and so I defrosted it and used that. Believe it or not it was absolutely fabulous. I’m sure the broccoli would be more crunchy if it were fresh. The peanut sauce is to die for!

      Reply
    25. Choya says

      January 14, 2019 at 12:41 pm

      I can't wait to try this!
      One question though, is it ok to use soy milk(or regular milk) instead of almond milk?

      Thank you!

      ★★★★★

      Reply
      • Alexis says

        January 16, 2019 at 2:25 pm

        Yes literally any milk!

        Reply
    26. Alexis says

      December 10, 2018 at 9:38 am

      Thanks so much for the feedback, Shana. It's a favorite around here, too 🙂

      Reply
    27. Shana says

      December 09, 2018 at 8:24 pm

      This was amazing!! Especially the peanut sauce. Cooked the veggies an additional 5 minutes on broil to get them nice and brown. Will definitely be putting this in my meal prep rotation.

      ★★★★★

      Reply
    28. Clarissa Folks says

      July 17, 2018 at 8:51 pm

      I just made this for dinner and we loved it! We have never tried budda bowls and I think this will definitely be a repeat meal

      Reply
    29. Hilary says

      January 01, 2018 at 6:39 pm

      I'm going to make this tonight but I don't have chickpeas and since it warmed up to 2 degrees above zero, I am not going to the store...or out of my house this evening. I'm going to try and sub black beans, my kids are probably going to give me push-back but we're starting the New Year with Meatless Mondays so hopefully they'll deal.

      Reply
    30. fabredhead says

      September 20, 2017 at 10:49 pm

      I happened upon this page earlier tonight while googling for something to make with broccoli, red pepper, and chickpeas. Amazingly, I actually had almost of the ingredients I needed on hand, though I used plain soy milk instead of almond milk. The other thing I modified was that I threw some toasted sesame oil, white pepper, and Penzey's Bangkok Blend into the sauce. It was SO good. I've bookmarked this recipe and will make it again! Next time I might season the veggies with the Bangkok Blend before roasting instead of putting it in the sauce; either way, it's an excellent combination of flavors.

      Reply
    31. Diana says

      February 28, 2017 at 10:19 pm

      Tonight was the second time I've made this and I'm impressed again! Easy to make and I was dreaming of other veggies or grains I could use next time. The sauce has a good balance of salty and sweet/tangy. Thanks for a great recipe!

      ★★★★★

      Reply
    32. Alexis says

      February 09, 2017 at 11:02 am

      I would keep it separate until you're ready to eat it, and then heat it with the bowls before serving!

      Reply
    33. Leanne says

      February 08, 2017 at 7:23 pm

      If I'm going to make this as meal prep and eat throughout the week, would I mix the sauce into the bowls or keep it separate? If keep separate, is the sauce meant to be heated when serving the bowls?

      Reply
    34. versicherung düsseldorf hauptverwaltung says

      February 05, 2017 at 3:41 pm

      I would say no. In fact it would probably help to not be religious because it would cloud your judgement when trying to be impartial veiwing theology as a whole. Kind of like being nationalistic makes you a poor historian.

      Reply
    35. Emma says

      September 19, 2016 at 7:24 pm

      Loved this recipe! Really quick and easy and the sauce was freaking amazing. Will definitely be making this again in the future 🙂

      ★★★★★

      Reply
    36. Alyson says

      September 16, 2016 at 7:04 pm

      How can you store leftovers if only eating at least 2 servings?

      Reply
    37. Tara says

      July 10, 2016 at 8:23 pm

      I just made this dish with cashew butter instead of peanut butter - it was amazing! That sauce is incredibly addicting!!! 🙂

      ★★★★★

      Reply
      • Alexis says

        July 10, 2016 at 9:27 pm

        Isn't it?! SO thrilled you liked it, Tara!

        Reply
    38. Kaylee says

      April 13, 2016 at 7:43 pm

      Making this for dinner tonight! I need to use up some tofu so would I just olive oil/salt/pepper it and roast it the same time & temp as the veggies, or should I add more seasonings to it? Thanks in advance 🙂

      Reply
    39. Jess L. says

      April 08, 2016 at 2:16 pm

      I made this today for the first time and it was fantastic! What a good balance of flavors - put the veggies over the Trader Joe's cauliflower rice, so good!

      ★★★★★

      Reply
      • Alexis says

        April 09, 2016 at 5:17 pm

        Such a good idea!! They're always out of that cauli rice when I go 🙁

        Reply
    40. Kristen says

      April 05, 2016 at 8:13 pm

      Really tasty and super easy!

      Reply
    41. Victoria says

      March 29, 2016 at 7:48 pm

      Bowls are so 'in' but I've always loved them! This peanut sauce looks amazing! I never thought to put almond milk in it, genius!

      Reply
    42. Victoria says

      March 29, 2016 at 7:48 pm

      Bowls are so 'in' but I've always loved them! This peanut sauce looks amazing! I never thought to put almond milk in it, genius!

      Reply
    43. Emilie @ Emilie Eats says

      March 29, 2016 at 2:59 pm

      Everyone knows it's all about that sawwwwwce! Bowl meals are seriously the best thing that ever happened to my face. Gimme all the bowls!

      Reply
    44. Sarah @ Making Thyme for Health says

      March 29, 2016 at 12:30 pm

      YUUUSSS. This bowl is basically all I need in life. And I have no issues with semi-crisp chickpeas. As long as they're covered in that dreamy peanut sauce, all is right in the world. 🙂

      ★★★★★

      Reply
    45. Sam @ Barrister's Beet says

      March 28, 2016 at 1:18 pm

      I love making these types of bowls because they're so versatile and easy to make/re-use. I love that this is a vegetarian option. And that peanut sauce looks amazing : ) Thanks for sharing!

      Reply
    46. Mandy says

      March 28, 2016 at 11:52 am

      I think this will be dinner tonight!! I have everything except the broccoli, wooooooo!

      Reply
    47. Kate says

      March 28, 2016 at 11:31 am

      Is there anything more delicious than roasted broccoli?!! (ok, chocolate ice cream). This looks so good, perfect easy night meal!

      Reply
    48. dixya | food, pleasure, and health says

      March 28, 2016 at 2:07 pm

      im totally digging bowls these days too. it really makes dinner sooooo simple. i always make sure to do some carbs, protein, and veggies - no guess work, just good food.

      Reply
    49. Rebecca @ Strength and Sunshine says

      March 28, 2016 at 8:14 am

      EVERYthing is a bowl is better! All my meals I but in a bowl and make it a buddha/power bowl 😉 Even if it seems weird!

      Reply
    50. Marina @ A Dancer's Live-It says

      March 28, 2016 at 8:01 am

      I LOVE Buddha bowls, and anything with the addition of chickpeas and broccoli makes me happy. This is definitely in the making for me this week! I'm also obsessed with peanut sauce, so you've made all my dreams come true with this recipe! <3

      Reply

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