Vegan Buddha Bowl Recipe | Bowl Food | Veganuary ZA

Buddha Bowl

Clea Grady

I’m totally bowl obsessed right now! Almost every dinner is a bowl, involving some wonderful mixture of flavours and textures. The great thing about bowls is that they’re healthy, filling, easy to make, and every one tastes different so you don’t get bored. This is my current favourite one.

  1. Cooked rice/quinoa
  2. Sweet potato
  3. Broccoli
  4. Kale
  5. Beans – black or black-eyed are good!
  6. Carrots
  7. Garlic
  8. Olive and sesame oil
  9. Spices! Smoked paprika, turmeric, salt, pepper
  10. The juice of one lemon
  11. Soy and hot sauce

Top tip! If you don’t already own it then you must go and buy Isa Does It by Isa Chandra Moskowitz, as she has an entire section on bowl food and every recipe is just wonderful. And quick! Her recipes have literally changed my life.

I haven’t included amounts here as you’re basically making to serve, so enough kale for however many people etc. etc.

  • Cut up your sweet potato into small chunks and coat with a little olive oil, smoked paprika, turmeric, salt and pepper. Roast for about 30 minutes.
  • Add 1 cup of rice to cold water, bring to boil, turn down and simmer for 30 minutes. If you want to add extra protein then use quinoa instead of rice.
  • That’s the most complicated part of the cooking done!
  • Prepare your veg…
  • Crush and dice your garlic.
  • Chop up your broccoli into florets.
  • Grate your carrot.
  • Wash your kale and beans.
  • When it looks like the rice and sweet potato is about 10 minutes off being ready, start cooking the veg!
  • Put the broccoli in a pan with cold water and on a medium high heat with the lid on. You want to cook your broc until the water is just boiling and then tip out into a colander. Crunchy broccoli is where it’s at!
  • Add the garlic to a heavy bottom pan with a little oil (only a touch) and get it sizzling. After about 1 minute add your kale.
  • Once the kale is wilting slightly, add the carrot and then the beans. Mix up well.
  • Squeeze over the juice of one lemon and add a dash of sesame oil and the soy sauce. Mix well.
  • Once the beans are warmed through you’re ready to serve. Your broccoli should be bubbling by now too, or thereabouts.
  • Take out the sweet potato from the oven and get the hummus out of the fridge (I make my own).
  • Now bowl up…  Add a good serving spoon of rice per bowl, and then dish the veg around it.  Finish with a big dollop of hummus on the top!
  • Season with pepper and hot sauce, and take the hummus and soy with you to the table in case you want to add extra flavour.
  • Enjoy!

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