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bowl of rice and veggies

Healthy Vegan Buddha Bowl with Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 31 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


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.


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:

  • 1/3 cup natural creamy peanut butter
  • 1/3 cup unsweetened almond milk (or coconut milk)
  • 1 1/2 tbsp reduced sodium soy sauce (sub tamari for gluten-free)
  • 1 1/2 tbsp honey or pure maple syrup
  • 1 tsp rice vinegar or lime juice
  • 1/2 tsp dried ginger
  • pinch of red pepper flakes


  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!