Buddha Bowl


This Buddha bowl was a life changing experience. It was delicious. Delicious doesn’t even cover how incredible this Buddha bowl actually was. Every mouthful was just an experience in itself. It was like a buffet in a bowl – a buffet budda bowl?

I know what you are all thinking, I thought it too. How can you get so excited over a bowl full of veggies? But, seriously, there’s just so much going on in this one bowl, that it’s hard to not get excited about it. It has flavour, carbs, nutrition, carbs, it’s low in fat, it has carbs.

Carbs. Carbs. Carbs.

Did I mention it has carbs?


You have to try it for yourself to believe me. Although, anything that has carbs is going to be a winner.                                                I’ve seen these Buddha bowls countless times over Instagram and they are huge among the yogis and vegans; I didn’t understand why people were fussing over them so much. But now that I do, I just feel they are genius and a different way to get in some veggies. I’m already planning my next one.


This Buddha bowl had some kick to it, not a lot because lately my sensitive tastebuds can’t handle the heat. But, there was enough to give the veggies some flavour without overpowering them and I’m sure you can tell from the photos that turmeric was one of the main spices; you’ve just gotta get that turmeric in around this time of year.


  • 1/4 Can Chickpeas
  • 1 Medium Sweet Potato
  • 80g Vegan Chicken Pieces
  • 1/3 Cup Basmati Rice
  • 1/2 Bell Pepper
  • Red Cabbage
  • Baby Beets
  • Sultanas
  • Pumpkin Seeds
  • 1 tsp Turmeric
  • 1 tsp Tandoori Gym Chef Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tbsp Apple Cider Vinegar

There is a lot of elements to this meal and you do have to time the food so that it’s already at the same time, but it’s worth the extra fuss.


Heat an oven to 200c

Slice the red cabbage and combine it with the ACV and some sea salt.  Place the cabbage in a separate ovenproof dish or skillet and pop it into the oven.

Stab your sweet potato and place it in the microwave for 5 minutes; slice it into chunky strips and pop them into the oven: cook both the sweet potato and cabbage for 20 minutes.

Boil your rice following the instructions on the packet or cook it until it looks like a mushy mess like I do 😉 Sticky rice is better rice.

Add your chickpeas to an ovenproof dish or skillet and combine with the gym chef seasoning, garlic powder and turmeric. I fried mine in a skillet with a little water, then added the vegan chicken pieces to give those some flavour too. Place the chickpeas in the oven and roast for 10 minutes.

Slice up some bell pepper and toss these into the oven for 10 minutes.

When your rice has cooked you can season with salt and stir in the sultanas. The sultanas are optional, but it gives the rice more flavour.

Now that the food has cooked, you can start layering your Buddha bowl.  You can add whatever you like to your Buddha bowl – I also added mango chutney and I made a tzaztiki with cucumber, coriander and alpro plain soy yoghurt.

And people say vegan food is boring right? Pah!

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