Vegan Buddha Bowl w/ Curry Chickpeas

Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette | Well and Full | #vegan #recipe

So how was everybody’s Thanksgiving? Did you get to eat a lot? Any political discussions at the table? My Thanksgiving was, politically, relatively painless. I was a bit nervous before, because my family is composed of several outspoken liberals AND conservatives. It’s a wonder that we’re all related. But luckily, everyone got along beautifully and there was no talk of the recent election. Phew!

Over the Holiday, I was reflecting on the things I’m grateful for and WHY I’m grateful for them. Sometimes it’s hard to express gratitude genuinely these days because it’s become rather popular to do so, especially on Instagram (the hashtag blessed meme comes to mind). But if you’re reading this, I really am SO GRATEFUL FOR YOU. Not just hashtag grateful.

Let me elucidate. When I look back at my life and the things I’ve done and enjoyed, I realize that I always wanted to become a blogger. I think I created my first blog when I was in 8th grade (on this free hosting website that I can’t remember now… it was in vogue in like 2006). It was called “Globally Conscious” (lol) and I blogged about fair-trade goods and artisanal crafts from Africa and India (kind of like The Little Market). But it kind of petered out… it wasn’t my true passion. Since then, I’ve had blogs about pets, yoga, style, lifestyle, and gourmet food – but none of them really caught on. I enjoyed them, to be sure, but I wasn’t really passionate about any of those topics.

Then, after I graduated from college, I went vegan and started Well and Full to document my cooking adventures. I had always loved to cook, and had always loved animals, so it was a natural extension of my interests. Little did I know that I would stumble upon an industry in which I would want to start my career. Creating recipes, photographing them, writing – I love every second of it. It’s never felt like work to me. Sure, doing the dishes can be tedious and other times I’ll get writer’s block, but those are just little bumps in what has otherwise been a marvelously rewarding road.

More importantly, Well and Full has allowed me to be creative, productive, and industrious despite the major health setbacks I’ve experienced in the past. Even on my worst days, curled up in bed with an inexplicable stomachache and mind-wracking nausea, I would still go online and check for comments on W+F, or edit my photos, or do SOMETHING related to this blog.

To me, this is more than a blog. It’s been a source of motivation; at times a lifeline. Above all, Well and Full has given my life purpose.

So when I say that I’m grateful to you, as a reader, for following along on this journey – that is where I am coming from. Thanks to you, I have been given so many incredible opportunities – a cookbook offer, my own feed on Nom, partnerships with amazing brands – and, most importantly, a space for me to create. Through this blog, it is not an exaggeration to say that you have helped me give my life purpose. I don’t think that merely saying “thank you” is enough to express my gratitude. But if you take anything away from this post, please know that you are ALWAYS welcome here, ALWAYS safe here, and that I care about you so much!

Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette | Well and Full | #vegan #recipeVegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette | Well and Full | #vegan #recipe

Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette | Well and Full | #vegan #recipe

Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette

This easy, delicious vegan buddha bowl is made with a mouthwatering avocado vinaigrette, curry chickpeas, and wholesome sorghum.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2



  • 1 Cup Sorghum soaked overnight
  • 2 1/2 Cups Water for cooking


  • 1 1/2 Cups Cooked Chickpeas or 1 Can
  • 2 Tsp Curry Powder
  • Generous glug of Extra Virgin Olive Oil

Avocado Vinaigrette

  • 1 Avocado
  • 1/2 Jalapeño ribs and seeds removed
  • 1 1/2 Tbs Apple Cider Vinegar
  • Big Handful Fresh Cilantro
  • 2 Tbs Extra Virgin Olive Oil
  • 1/4 Cup Water
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper



  • Start by cooking the sorghum. Bring 2 1/2 cups water to boil, then add sorghum. Simmer until all the water has been absorbed, about 45 minutes.
  • If you didn’t soak your sorghum overnight, bring 3 cups water to boil then add sorghum, and simmer until water is absorbed (this may take over an hour).


  • Preheat the oven to 425 degrees.
  • In a bowl, combine chickpeas, olive oil, and curry powder. Mix until chickpeas are evenly coated.
  • On a baking sheet lined with parchment paper, cook chickpeas for about 20 minutes.
  • When done, set aside to let cool.

Avocado Vinaigrette

  • In a blender, combine all vinaigrette ingredients and blend until smooth and creamy. Taste and adjust salt / pepper as needed.

Putting it All Together

  • In two bowls, portion out sorghum and chickpeas. Add a generous dollop of the avocado vinaigrette. Serve with greens if desired.
  • Enjoy!

Vegan Buddha Bowl w/ Sorghum + Curry Chickpeas + Avocado Vinaigrette | Well and Full | #vegan #recipe

Quote of the Day:

What you think, you become.

What you feel, you attract.

What you imagine, you create.

– Buddha

9 responses to “Vegan Buddha Bowl w/ Curry Chickpeas”

  1. Kati | black.white.vivid. Avatar

    This is such a beautiful recipe, simple but yet complex and delicious. Very thankful for your recipes and wonderful posts.

    1. Sarah Avatar

      Thank you so much for stopping by, Kati! I hope you like it :)

  2. Delfina Avatar

    Yum! This will be the first official Buddha bowl I make. Looks so east and delicious!

    1. Sarah Avatar

      Ooh congrats!! I hope you love it!! :D

  3. […] recipe I used:  The Vegan Buddha Bowl: Ok.  If you are not a vegan, this recipe sound like it is going to taste terrible.  It […]

  4. […] Vegan Buddha Bowl with Curry ChickpeasThis nourishing vegan Buddha bowl is the perfect way to enjoy sorghum as an entrée. The curry chickpeas add a spiced flavor that’s simply irresistible. […]

  5. Dan Avatar

    5 stars
    Hey Sarah,
    since I’m about to make this recipe for the umpteenth time, I really felt I should, at the very least, leave you a comment to thank you for posting this. I’ve made so many variations of it, but the one thing that is my constant, is the avocado vinaigrette.
    I’ve to confess as well, that my versions aren’t always vegan, let alone vegetarian. Still, just wanted to drop you a comment to express my thanks. So thank you very much!

    1. Sarah Avatar

      Hey Dan, I’m so glad you liked the recipe! And I love that you are adding your own personal customizations based on what dietary needs work for you. That’s what my recipes are meant to be for – providing a base from which you can build your own favorite meals :) Thanks so much for leaving a review!

  6. […] Vegan Buddha Bowl with Sorghum, Curry Chickpeas and Avocado Vinaigrette by Well and Full makes a fabulous healthy lunch. Wholesome sorghum, curry chickpeas, and fresh greens are served […]

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Hi friends! I’m Sarah, and welcome to Well and Full. Here, you’ll find seasonal, plant-forward recipes and lifestyle inspiration rooted in New England charm.