Turmeric Chickpea Buddha Bowl is the ultimate vegan bowl recipe with vegetables, leafy greens, quinoa, chickpeas, fruit, and nuts with lemon tahini dressing as the buddha bowl sauce. This nutritious party in a bowl is savory and sweet with texture galore!
It wasn’t long ago that ingredients like chickpeas, kale, avocado, quinoa, beets, turmeric, and sweet potatoes were called hippie food. 😂 I still crack up about that because I was a complete hippie who loved those ingredients. I managed a deli and bakery in a health food store during my undergrad studies. Go figure, although buddha bowls weren’t really a thing back then. Clearly, we were missing out!
What is a Buddha Bowl?
Buddha bowls are typically made of nutrient-dense ingredients, assembled as components in a bowl, and eaten as a meal. They’re sometimes referred to as a hippie bowl, nourish bowl, vegan bowl, or grain bowl.
Are Buddha bowls vegan?
I personally like to keep mine vegan or vegetarian, but there are no rules…only the ones you make. You can add whatever you like, but for the sake of this buddha bowl recipe, I’m keeping it vegan.
What’s in a Buddha Bowl?
- leafy greens such as kale or spinach
- microgreens or sprouts
- beans and legumes like chickpeas, black beans, or lentils
- plant-based proteins like tofu, tempeh, or seitan
- cooked grains such as quinoa or rice
- raw or roasted vegetables and fruit
- nuts and seeds
- dressing or buddha bowl sauce
The goal is to create a balanced selection of nutrient-dense ingredients with compatible flavors and textures that fill you up, and make you feel awesome!
Need buddha bowl recipe ideas?
Check out my other post 50 Buddha Bowls To Reboot Your Plant-Based Routine. There is something for everyone over there!
Can you freeze Buddha Bowls?
Certain components of the bowl can be frozen for meal prep purposes, like cooked beans or grains. I would NOT freeze the bowl as a whole because it can make raw produce unsightly and unpleasant to eat.
If you add non-plant proteins to your bowl, you could freeze those as well.
How to make a Buddha bowl
There’s no wrong way to make a Buddha bowl. In fact, the combinations are endless! My favorite way to approach it is to meal prep ingredients on Sunday and assemble the bowls throughout the week. To do this:
Step 1: Prep the produce by rinsing, chopping, and portioning.
Step 2: Steam, roast, or saute roast the vegetables.
Step 3: Steam, roast, or saute the beans, legumes, or grains.
Step 4: Make the dressing or dip.
Step 5: Assemble your bowl and devour!
Buddha bowl recipe ingredients
- sweet potato
- Turmeric Chickpeas
- orange (blood orange when in season)
- pomegranate (or fresh berries)
- sprouts / microgreens
- walnuts (or any nuts)
- lemon juice and zest
More buddha bowl recipes
More vegan recipes to enjoy
- Thai Peanut Zucchini Noodles [Zoodles]
- Vegetable Lo Mein
- Vegetable Soup Recipe
- The Vegan Veggie Sandwich Even Meat Eaters Love
- Vegan Thai Coconut Soup
- Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette
Turmeric Chickpea Buddha Bowl
For the Root vegetables:
- 1 medium Beet diced into 1/4" pieces
- 1 medium Sweet Potato peeled and diced into 1/4" pieces
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt
For the salad:
- 4 cups Kale massaged with a little Olive Oil until tender
- 1 cup Uncooked Quinoa cooked and cooled
- 1 cup Turmeric Chickpeas
- 2 medium Oranges (blood orange when in season) peeled and sliced
- 1 cup Pomegranate Arils (seeds) or fresh berries
- 1 Avocado diced
- 1 cup Sprouts or microgreens
- 1/2 cup Walnuts coarsely chopped
For the Lemon tahini dressing:
- 2 Tbsp Sesame Tahini
- 1 Tbsp Lemon Juice
- 1 Tbsp Water
- pinch Lemon Zest
- pinch Kosher Salt optional
Make the sauteed chickpeas
Roast the root vegetables:
- Heat oven to 400°; toss together BEETS, SWEET POTATO, OLIVE OIL, and SALT; place on baking sheet; bake 15 minutes, or until tender; set aside to cool.
For the salad:
- Chop KALE, ORANGE, AVOCADO, and WALNUTS; portion out the POMEGRANATE, QUINOA, TURMERIC CHICKPEAS, and SPROUTS; if you're meal prepping this buddha bowl in advance, store all ingredients separately until ready to use.Kale tip: Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender. This makes it more palatable and delicious!
For the dressing:
- In a small bowl, whisk together TAHINI, LEMON JUICE, WATER, LEMON ZEST, and (optional) SALT until combined; if needed, adjust the consistency by adding more tahini or water.
- Evenly divide ALL ingredients across 4 bowls and drizzle with lemon tahini dressing; serve immediately or store in airtight containers and refrigerate up to two days. If serving later, wait to add the dressing.