This is the best Vegan Buddha Bowl recipe, with dozens of 5-Star reviews! With quinoa and a delicious vegan red pepper sauce.
Post updated on 2/28/2020!
Happy Sunday, everyone! Today’s recipe is one of my favorite types of bowls – a vegan buddha bowl – that is named thusly after the food in the bowl piling up to look like buddha’s belly! Well, this bowl may not look exactly like that, but you get the idea.
But having an abundance of food like this really makes me stop and think about how grateful I am to even have food; never having to worry about where my next meal is coming from, or if I’ll have enough to eat. It is a privilege to have access to fresh food and enough free time to cook it and prepare it. Too many people around the world do not have that luxury.
How can one person make a difference?
As an individual, it can be really easy to feel powerless about changing the world. I had an argument on this very topic with one of my friends – he didn’t think that going vegan or vegetarian would help anything, and that the industry would just “keep going on” without him. Which, to an extent, is true. But the assertion that one person going vegan doesn’t make a difference is NOT true! In a previous post, I talked about some chilling statistics:
- 795 million people in the world don’t have enough to eat, and
- We currently have enough food to feed 4 BILLION extra people, but it’s all going to livestock.
It seems like such an easy solution, right? Even if the world cut down on its meat consumption by a quarter – 25% – we would have enough food to feed those 795 million people going hungry. And if you think that YOU going vegan or vegetarian, as an individual doesn’t make a difference, I encourage you go to to this website: VegetarianCalculator.com. This amazing tool allows you to calculate how many animals you’ve saved by going vegetarian, and how many pounds of CO2 you didn’t release into the atmosphere by doing so. The results may surprise you – it turns out individuals can make an incredible difference by going vegan/vegetarian. You are empowered to do so much more than you think; you are EMPOWERED to save the world! It’s an incredibly positive and hopeful message. Individuals can make a difference!
The Vegan Buddha Bowl
Ingredients
Quinoa
- 1 Cup Quinoa rinsed
- 2 Cups Water
Chickpeas
- 1 1/2 Cups Cooked Chickpeas
- Drizzle Olive Oil or other neutral oil
- 1/2 Tsp Salt
- 1/2 Tsp Smoked Paprika
- 1 Tsp Chili Powder
- 1/8 Tsp Turmeric
- 1/2 Tsp Oregano
Red Pepper Sauce
- 1 Red Bell Pepper ribs and seeds removed
- 2 Tbs Olive Oil or other neutral oil
- Juice from 1/2 Lemon or more to taste
- 1/2 Tsp Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/4 Cup Fresh Cilantro
Everything Else
- Mixed Greens
- An Avocado
- Sesame Seeds for Garnish
Instructions
- Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
- Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.
- To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
- Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
- Enjoy!
Notes
Song of the Day:
Man in the Mirror – Michael Jackson
P.S.
If you made this vegan buddha bowl recipe, be sure to tag it with #wellandfull on Instagram so I can see your take on the recipe! :)
265 Comments
Megan
February 28, 2016 at 12:45 pmYou know, I never put two and two together and figured out why “Buddha Bowls” were named so… Learn something new every day, right?!
Sarah
February 28, 2016 at 3:44 pmHahaha right!! ;)
Jenn
March 10, 2016 at 8:08 pmhi! where did you get this bowl!?! i’ve been looking for one exactly like it!
Sarah
March 10, 2016 at 9:24 pmI got it on Etsy!! :D
Rebecca @ Strength and Sunshine
February 28, 2016 at 3:01 pmI’m pretty sure I’m going to make a buddha bowl for dinner tonight now!
Sarah
February 28, 2016 at 3:45 pmAwesome idea!! ;)
Jessie @ Chasing Belle
February 28, 2016 at 3:19 pmSo many yummy things all in one bowl…how do you do it? Can’t wait to make it!
Sarah
February 28, 2016 at 3:46 pmHaha thanks girl :D
Aimee / Wallflower Girl's Kitchen
February 28, 2016 at 5:55 pmBeautiful!I love buddha bowls. They always make me feel so satisfied.
I share your frustrations with the world’s hunger problem and the dismissal of veganism being part of a solution. I like to think we are slowly moving towards a better understanding, more people are making an attempt to stop food waste and think about where their food is coming from. Let it continue in that direction!
Sarah
February 28, 2016 at 7:45 pmI couldn’t agree more, Aimee! I think through open discourse and education we can help make a change in the world <3
Zainab
February 28, 2016 at 7:27 pmthe flavors of this bowl sound amazing! It looks so filling :)
Sarah
February 28, 2016 at 7:45 pmThanks Zainab!! :D
Luanne Horne
September 1, 2021 at 7:05 amId love to make this- I cannot find the nutrition info on this- I am following a macronutrient plan! Am I missing something? I don’t see it anywhere
Sarah
September 8, 2021 at 9:47 amHi Luanne, at this time I don’t provide nutrition information for my recipes! I recommend using MyFitnessPal for those looking to record macros :)
Teffy @ Sprinkle of Green
February 29, 2016 at 6:44 amThis bowl is everything that is right with the world.
Food waste is something that I really just can’t wrap my head around. How can we humans be so wasteful? The amount of food we give to livestock, the amount of food we throw away, it’s all ridiculous. I remember when the supermarket next to me would throw away tons of perfectly usable food, and not give any of it to those who really need it.
One of the problems as well is that we have been conditioned to want everything at any given moment, even if that particular food is off season. The idea of eating seasonally is lost on many people, so they continue to buy imported mangoes in winter, and that just leads to supermarkets buying and throwing away lots of food, as they need variety to keep people interested. I’m a big believer of farmers markets, that way you eat seasonally and support the small businesses.
Great post! X
Sarah
February 29, 2016 at 8:27 amI agree with everything you said, Teffy. Humans are incredibly wasteful. It’s so sad to think about the fact that we HAVE enough food to feed everyone on this planet…. but it’s going to the wrong things like livestock, or it’s being wasted. I think through thoughtful conversation and education, we can start to make small changes in the world, which will lead to greater changes!!
Maya | Spice + Sprout
February 29, 2016 at 11:11 amyum! I love the brightness of the avocado in these pictures, so pretty!
Sarah
February 29, 2016 at 12:37 pmThanks Maya!! :D
Megan @ Skinny Fitalicious
February 29, 2016 at 12:06 pmWow! That is eye opening. I have recently cut back on meat for health reasons, but it’s good to know it’s helping others too!
Sarah
February 29, 2016 at 12:39 pmThat’s awesome, Megan! You ARE helping others, and the environment!! :D
Natalie | Feasting on Fruit
February 29, 2016 at 4:51 pmThis bowls got little bit of a spicy personality going on, how fun! Buddha bowls are pretty much the best meal ever, everyone should go veg and we can all just live on buddha bowls :)
Sarah
February 29, 2016 at 5:56 pmI totally agree! ;)
julia
February 29, 2016 at 6:35 pmohhhhhh my goodness. your website is beautiful and looks incredibly healthy (and to be quite honest I couldn’t have discovered it at a better time, my pants are magically shrinking these days……) :X I’m actually going to try out some of your recipes this week as I attempt a vegan diet during my weekdays (since I usually overdo it on meat, oops). And your dessert section looks incredible!! And this bowl looks crazy good. okay enough said!
Sarah
February 29, 2016 at 8:21 pmAww Julia thank you so much for your sweet comment!! I’m so glad you like the site, it means a lot to me that you stopped by!!! :D
Liz
October 3, 2020 at 8:16 amDid you try the recipe or rate it without making it?
CakePants
February 29, 2016 at 10:26 pmWow, this bowl is making my mouth water! Those crispy chickpeas look especially amazing. That vegetarian calculator sure is food for thought – thanks for sharing that!
Sarah
March 1, 2016 at 8:04 amYou’re welcome!! :D
Amy | Lemon and Coconut
March 1, 2016 at 6:37 amWell said Sarah that is so right. We live in a bubble, we have to make an effort to at least see what is outside and do what e can. Every individual can make a difference and is responsible for what they consume. Spreading the word about veganism and plant-based diets is spreading knowledge and knowledge is power. Every animal life saved, every step towards a sustainable future is worthwhile.
I’ve just been thinking about this, about how difficult it is to really really think about where every penny goes, what I am endorsing, what the reality is, and that the solution is to keep things simple :)
Sarah
March 1, 2016 at 8:10 amIt IS hard to think about what we’re endorsing with our money and our habits. But those are the things worth thinking about, right? As cliché as this sounds, we only have one planet, and we are the stewards of our home. It’s our responsibility to make the right choices to preserve the environment. <3
Molly
March 1, 2016 at 2:30 pmBuddha bowls are one of my favorite things to eat! I especially love adding chick peas into the mix. Yummy!
Sarah
March 1, 2016 at 4:40 pmThanks Molly! :D
Jenn
March 4, 2016 at 8:12 pmAmazing! Just made this for dinner tonight and my family and friends LOVED it!
Sarah
March 4, 2016 at 8:19 pmI’m so glad to hear it Jenn!! Thanks so much for leaving a note!!! :D
Kaitlyn
March 5, 2016 at 3:30 pmMade this last night and it was amazing!!! I love how balanced it is. It’s protein packed with the chickpeas and quinoa but also has good carbs and a good source of healthy fat with the avocado. Such a good combo of everything and very flavorful & filling without weighing you down. You nailed it! I’ve already shared this link with many people who are gonna try it as well! Thanks
Sarah
March 5, 2016 at 3:45 pmI’m so glad to hear you liked it, Kaitlyn!! And thank you for sharing it as well :D
Mandy brock
March 6, 2016 at 4:13 pmI love this idea! I am not sure what it is exactly that is under the quinoa though? If you could clarify I would appreciate it! Thank you
Sarah
March 6, 2016 at 4:23 pmThe quinoa has the red pepper sauce drizzled on it, with some black sesame seeds sprinkled on top. :)
Rebecca
March 6, 2016 at 4:44 pmI need chickpea help! I can’t seem to get them crispy – I rinsed, spread and let dry for two hours, left them in the oven for 20+ minutes…no crispiness. What am I missing?
Sarah
March 6, 2016 at 5:03 pmHmmm.. it sounds like you may not be using enough olive oil for the chickpeas. Try coating the chickpeas with a generous glug of olive oil and see if that helps them crisp up in the oven :)
Ansel
April 11, 2016 at 4:18 pmI have had the same issue in the past and want to try and figure it out before I make this amazing looking dish. Do you use dry or canned chickpeas?? I used canned in the past, but maybe I shouldn’t be.
Sarah
April 11, 2016 at 6:12 pmI used canned chickpeas a lot, and did for this bowl. Just make sure when you drain them, you rinse and dry them really well! :D
Ansel
April 12, 2016 at 12:28 amThank you so much!!
Valentina
March 9, 2016 at 11:14 amhi, this looks perfect!! i’m sorry for asking but where is your ceramic bowl from? i been looking for one like that for ages:( thanks
Sarah
March 9, 2016 at 11:47 amI got it on Etsy!! They have a ton of custom speckled ceramic bowls :)
Hannah
March 9, 2016 at 8:46 pmI could eat this every day. I tossed some tempeh in the same spice blend as the chickpeas, fried it quickly and added it as well for bonus protein. Even my husband liked it (and he normally considers any dish without meat to be a salad!)
Sarah
March 10, 2016 at 9:02 amWow that’s amazing!! I’m so glad you and your husband liked it!! :D Thanks for leaving a note!
Giulia
March 10, 2016 at 5:59 amI would love to taste this recipe, but I don’t like red peppers, which ingredient could be a good substitute?
Thanks, I love your blog!
Sarah
March 10, 2016 at 9:01 amTry using an avocado instead of a red pepper! It’ll taste a little different, but just as delicious!! :D
ice pandora
March 10, 2016 at 3:17 pmA really flavoursome looking bowl and so healthy too! I also love your website, it is filled with
great photography and recipe c: Xx http://icepandora.blogspot.com
Sarah
March 10, 2016 at 4:35 pmThank you so much!! :D
Annie
March 11, 2016 at 9:56 amMade this last night and it was absolutely delicious! Thank you!! Love your website :)
Sarah
March 11, 2016 at 12:14 pmThat’s awesome!! Thank you so much for leaving a note, I’m so glad you liked the recipe!! :D
Raimundo
March 12, 2016 at 1:03 pmla verdad es que el plato parece muy apetitoso y con aporte de muchos nutrientes
desde España te doy las gracias por ese aporte tan genial
Sarah
March 12, 2016 at 1:50 pmGracias!! :D
ghanagirl
March 14, 2016 at 2:18 amI just discovered your site through pinterest. I love the idea of buddha bowls, but I do encourage you NOT to eat quinoa. As an American expat living in West Africa, I have the opportunity to view the food issues from more than one angle. The people groups of South America who have always eaten quinoa as their traditional food can now no longer afford to do so, because it makes lots more money being sold overseas as a superfood. As a result, most of them are turning to readily available Chinese junk food :( Until there is a more ethical way of growing quinoa, I encourage you and everyone you know to NOT eat it.
Sarah
March 14, 2016 at 10:34 amThank you so much for leaving a note and educating me on this issue. I didn’t realize that quinoa has become less available to the peoples of South America because it makes more money being sold overseas, but it makes sense. It’s definitely marketed as a “superfood” here in America, and it’s awful that its popularity is at the expense of others. I will definitely be doing more research into this issue, and I’ll be thinking twice before purchasing quinoa in the future. Thank you again for reaching out!
Simi
March 16, 2016 at 7:21 amI’m eating this as we speak, is incredible
Sarah
March 16, 2016 at 8:20 amI’m so glad you like it Simi!! Thanks for leaving a note :)
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Bev
March 28, 2016 at 2:13 pmI understand your frustrations but I think there are some things you don’t know about the agriculture industry. Yes a lot of food goes towards feeding animals but most of this is not up to human quality. So whenever wheat is harvested, it is given a grade. Depending on the weather of that year, the wheat may not be up to human standards due to mold, excessive blemishes, etc. This wheat is then used for animals. Every grain farmer aims to have their products up to the standards of human consumption because they get paid more for it but you can’t control mother nature and feeding livestock is a good alternative rather than composting all the unused produce. This composting also produces tons of carbon emissions and comes from any produce that we throw out. Also, in the United States many farms actually feed their cattle unused chocolate bar scraps, potatoes, donuts or bread. Then, depending on where you live, a lot of land can’t be used for vegetable production because it may be rocky or have poor quality soil. This land is ideal for cattle or sheep because all that grows on it is grass, which we are unable to digest.
Regarding saving animal lives, yes it’s true that by not eating meat you are not eating those animals but in order for animals to be kept, their value needs to at least cover the costs of feeding them. Without uses for animals, no one would keep them because it’s very expensive to feed cattle, sheep, goats, etc. An example is when California eliminated the ability of people to send their horses for slaughter for meat. This has resulted in a huge number of horses being left out to pasture, with not enough feed and starving to death because people can’t afford to keep them and have nothing to do with them.
Every person should eat what they’re comfortable with but I wanted to comment to share a bit of the knowledge I have about the agriculture industry :)
Sarah
March 28, 2016 at 2:16 pmI really appreciate your comment, Bev! I’m always open to learning more about current issues, especially in the food / agriculture industry. And I think it’s so important that people participate in the discussion around these issues, so I thank you for that. :)
Patrice Adams
March 28, 2016 at 9:15 pmI just made this for dinner. Fantastic recipe! I made it just like the directions. The dressing is ah-mazing! This one will be top on my list of ‘go to’ dinner recipes! Can’t wait to share this with others. Thanks!
Sarah
March 28, 2016 at 9:20 pmI’m so glad you liked it, Patrice!! And thank you so much for leaving a kind note, hearing from readers makes my day!! :D
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Kat
March 29, 2016 at 11:36 amThis was great, made it for dinner last night! Looking forward to leftovers. Unfortunately my red pepper dressing was more like a salsa, even after 3-4 minutes in the food processor. Not sure how you got yours to looks so creamy!
Sarah
March 29, 2016 at 11:49 amI’m so glad you liked it, Kat! And I really appreciate you leaving a note :) In terms of the red pepper sauce, maybe next time try making it in the blender instead of a food processor? That might emulsify the dressing better :)
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Gloria Spalter
April 12, 2016 at 3:45 pmJust found and tried this recipe the other night. So delicious. We added edamame with the Chickpeas. This will be in our rotation of favorites! Thank you for sharing such great recipes.
Sarah
April 12, 2016 at 3:46 pmI’m so glad you liked it, Gloria!! The addition of edamame sounds fabulous!! :D
KJ | Omnomherbivore
April 12, 2016 at 11:54 pmThis looks amazing, going to pin this for later! I’d never really gave much thought to why they were called buddha bowls! Neat! I so wish that less (no one) struggled with hunger :/ Its sad….
Sarah
April 13, 2016 at 11:24 amThank you KJ! And I know, I wish no one in the world had to go hungry :(
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Melissa
April 23, 2016 at 10:12 pmJust made this for dinner and WOW! It was so quick and easy to make but delivered with amazing results. Thank you so much for sharing! Even my carnivore boyfriend loves it :)
Sarah
April 24, 2016 at 9:24 amI’m so glad to hear that Melissa!! :D Thank you so much for stopping by and leaving a note! :)
Reem Bieber
May 2, 2016 at 12:46 pmOH MY GOD best dish I have had in a while ! I loved it ! loved the freshness, the simplicity and the way it felt so healthy to eat yet filling ! My kid couldn’t keep her hands off the chickpeas. Thank you !
Sarah
May 2, 2016 at 7:59 pmI’m so glad you liked it Reem!! And the kids too :D Thank you so much for leaving a note, it made my day!
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Gabby
May 4, 2016 at 8:07 pmI’m making this for my lunch club tomorrow and I cannot stop eating the chickpeas and neither can my boyfriend. These chickpeas are definitely going to be a recipe staple for me. Smoked paprika!!!! Who knew? Mmmmmmmmmm ?????
Sarah
May 4, 2016 at 8:09 pmI’m so glad you liked the chickpeas, Gabby!! They’re a favorite of mine too :D
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Heather
May 10, 2016 at 8:58 pmI don’t like bell peppers – is there something you would recommend to replace that in the sauce, or a different sauce that would work in this bowl? Thanks!
Sarah
May 10, 2016 at 9:06 pmTry replacing the bell pepper with an avocado!! It’ll make for a deliciously creamy sauce. :)
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Liv Lively
May 13, 2016 at 9:00 amThis looks SOO delicious! Cant believe ive only just come across this blog. Cant wait to give this recipe and lots others a try!! :) x
Sarah
May 13, 2016 at 12:24 pmThank you so much Liv!! :D
Renee ♥ The Good Hearted Woman
May 15, 2016 at 2:38 pmBeautiful bowl! I’m putting together a Buddha/Bliss Bowl Round-up on my blog. May I have your permission to include this one? (Photo in a collage only, with a link to your post.)
Sarah
May 15, 2016 at 8:24 pmAbsolutely!! Thanks so much for including me, Renee!! :)
Michelle
May 17, 2016 at 1:32 pmI made this last night and it was delicious!
Sarah
May 17, 2016 at 2:21 pmI’m so glad you liked it, Michelle!! :D Thanks for leaving a note!!
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jackie
May 27, 2016 at 5:56 pmi just had a quick question. im making this tonight and i made TONS of the sauce for some reason. how long do you think the sauce will last in the fridgE??/?
Sarah
May 27, 2016 at 6:42 pmI’d say about a week in the fridge :) You can also freeze the sauce, where it will keep for months! :D
Sadie Rose
May 29, 2016 at 8:56 pmI stumbled upon this and although I’m not vegan I was for a long time. I enjoy vegan cooking very much (cooking with meat makes me a little squeamish haha). I am breastfeeding and doing a modified juice fast to get protien and good carbs etc. This picture is so beautiful I couldn’t resist. I just finished making your recipe and even my picky kids are eating the chickpeas so fast I am rushing to make the bowls before they are all gone. The dressing is amazing as well.
If you’re wondering whether or not this recipe is worth a try – make it! It’s SO good. If my kids love it anyone will!
Thanks so much for the awesome recipe! :)
Sarah
May 30, 2016 at 12:24 pmAwww thank you so much for your note, Sadie!! I’m so glad you and your kids liked the recipe, it made my day!! :D
Ryan
June 1, 2016 at 2:45 pmMade this last week and it was fantastic! The sauce was perfect and the whole bowl was a great balance!
Sarah
June 1, 2016 at 7:40 pmThanks Ryan!! :D
Kelli
June 2, 2016 at 1:28 amHi Sarah! This recipe looks delicious. I’m just getting into Buddha Bowls and made my first one this week. I thought you might like it since it’s also vegan and super delicious: http://www.wellonthego.com/rainbow-buddha-bowl/ Keep up the awesome work!
Sarah
June 2, 2016 at 9:04 amHey Kelli! Thanks for sending me your buddha bowl link, it looks absolutely beautiful!! :D
Jamie
June 5, 2016 at 10:50 pmI made this for dinner tonight – it was divine! I can’t get enough of the red pepper sauce!
Also, I love that it’s so tasty without the need for any cheese, which is a crux of mine for most of my lunch bowls. Thanks for the awesome recipe!
Sarah
June 6, 2016 at 12:56 pmI’m so glad you liked it Jamie!! :D Thank you so much for leaving a note!
Kim
June 11, 2016 at 8:40 pmThis is my first time on your site and I made this for dinner. WOW! AWESOME! Thank you so much! Fiance loved it too!
Sarah
June 11, 2016 at 8:48 pmI’m so glad that you and your fiancé liked my recipe, Kim!! Thank you so much for stopping by :)
Caitlin
April 11, 2023 at 2:12 pmI’ve made every part of this recipe for dinner tonight but just realized my bunch of sad cilantro for the sauce went in the compost heap yesterday. I do have arugula- think that could work?!
Sarah
April 20, 2023 at 11:56 amArugula would be delicious here!
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June 29, 2016 at 7:29 pmjust made this for lunch! delicious and filling :)
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June 29, 2016 at 7:32 pmI’m so glad you liked it, Sarah!! :D
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Mikaela
July 7, 2016 at 4:09 pmHi I’m new with chickpeas… I’ll be using canned chickpeas so should I cook them first before the oven?
Sarah
July 8, 2016 at 10:00 amHi Mikaela! You don’t need to cook the canned chickpeas before putting them in the oven :) Just be sure to rinse them and dry them well! Hope you have a great day!
Rose
July 10, 2016 at 8:58 pmThis was incredible! I made it tonight, and followed your recipe exactly! I’m thrilled with the results! Thank you for the beautiful pictures and inspiration!
Sarah
July 10, 2016 at 9:17 pmAwesome!! Thank you so much for leaving a note, Rose! I’m so glad you liked it! :D
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fifi
July 13, 2016 at 3:15 pmlove the recipe, and concept, but am concerned about the current high intensity and in ethical farming and manufacturing procedures of quinoa – now that it is so population. i know that you have to draw the line somewhere, but it is concerning when you read into it. i will try to substitute regular small sprouted seeds…eg. alfalfa and radish. thanks for this recipe nonetheless…
Sarah
July 14, 2016 at 11:14 amThanks for bringing that up, Fifi. I try to be aware of any ethical concerns behind the food that I buy. If you have any articles about this issue I’d love to read them.
Melissa
July 26, 2016 at 2:43 pmThis recipe is AMAZING! I have made it twice now and love it more each time. It’s full of flavor and is very filling! Thank you for posting this recipe.
Sarah
July 26, 2016 at 6:30 pmI’m so glad you like it Melissa!! Thank you for leaving a note too :)
Klutzying Around With: Chickpea Buddha Bowl – klutzyinthekitchen
July 27, 2016 at 8:22 pm[…] post, I purchased way too many avocados at the grocery store for the sake of this recipe: the Vegan Buddha Bowl (dubbed the Chickpea Buddha Bowl by the Buzzfeed article I originally found it in). Though I am not […]
7 Foods For Healthy Skin You Need To Eat Now - The Clear Skin Solution
July 31, 2016 at 10:12 pm[…] the recipe for The Vegan Buddha Bowl here at Well And […]
MONDAY MUSINGS, NEW VIEWS | THE FABULOUS + CREATIVE LIFE PROJECT
August 1, 2016 at 9:30 pm[…] wait to try this Vegan Buddha Bowl, this picture itself is worth the […]
Week of August 17th | Something Good
August 15, 2016 at 2:10 pm[…] The Vegan Buddha Bowl Ingredients: Serves 2 Quinoa 1 Cup Quinoa, rinsed 2 Cups Water Chickpeas 1½ Cups Cooked Chickpeas Drizzle Olive Oil (or other neutral oil) ½ Tsp Salt ½ Tsp Smoked Paprika 1 Tsp Chili Powder ⅛ Tsp Turmeric ½ Tsp Oregano Red Pepper Sauce 1 Red Bell Pepper, ribs and seeds removed 2 Tbs Olive Oil (or other neutral oil) Juice from 1 Lemon ½ Tsp Pepper ½ Tsp Salt ½ Tsp Paprika ¼ Cup Fresh Cilantro Everything Else Mixed Greens An Avocado Sesame Seeds for Garnish (Find the full recipe and directions here at Well and Full) […]
Nicole
August 18, 2016 at 7:42 pmThis was a lot more lemony than I imagined it was going to be but I love it! I did use a huge lemon though. It goes very well with the smokey flavors. And chickpeas are my favorite food, especially when roasted. Eating this as we speak :)
Sarah
August 19, 2016 at 10:51 amI’m so glad you like it, Nicole!! I saw your post on instagram too :) And aren’t chickpeas the best? I love them roasted or fried, it’s so delicious :D Hope you have a wonderful day!
Traci
September 1, 2016 at 8:52 amI’ve made variations on this bowl twice now–once for just my husband, and once for a dinner party last night. I add other things based on what I have on hand–roasted brussels sprouts, etc. But the chickpeas and especially the red pepper sauce are SUCH a hit! I’ll be making this again and again. I love that you can add anything, but the sauce is here to stay.
Sarah
September 2, 2016 at 8:30 amI’m so glad you liked it, Traci!! The red pepper sauce is definitely versatile… I bet it tasted great on those roasted brussels sprouts! :D
Rachel @ Baking Up Bliss
September 6, 2016 at 1:33 amThank you so much for your words on our waste/underappreciation of food, I couldn’t have said it better myself. It makes me so sad when people claim that vegans/vegetarians care more about animals than people, because making good food choices affects humanity just as much as it does the animals…by the way, that bowl looks divine!
Sarah
September 6, 2016 at 9:50 amI couldn’t have said it better myself, Rachel. Our food choices affect the whole planet, animals AND people. And it doesn’t hurt when making good food choices is delicious, too ;) Thanks girl!
Dee
September 22, 2016 at 11:45 amThis recipe sounds amazing! It also further reminded me of why I went vegetarian a few years ago. I’m reluctant to tell people that I don’t eat meat (and I have been slowly moving towards veganism) because a) since I’m not skinny, people judge and say, how come you look like that if you’re a vegetarian? and b) sometimes people almost act offended or like something is wrong with me because of my choices. But this post was a real eye opener and makes me more determined than ever to stick with it. Change starts at home, so if I can start with myself, I think it can absolutely make a difference in the long run.
Sarah
September 22, 2016 at 12:43 pmI’m so glad that my post resonated with you, Dee! Even though I’m not fully vegan, I try to make informed choices about the foods I eat to make the greatest difference I can. You’re absolutely right that change starts at home, and that’s really what I was trying to get across in my post. But seriously girl, it makes me so sad to hear that you feel reluctant to tell people about your vegetarianism because of your body type. YOU ARE BEAUTIFUL on the inside and the outside. Never let anyone dull your sparkle!! Just the fact that you know that changes starts with you, makes you such a special and great person. So many people have absolutely zero accountability for themselves. If they’re offended that you’re vegetarian, that’s THEIR problem. You can be confident knowing in your heart that you’re making a difference. Sending hugs, Dee <3
Delicious Vegan Recipes for Breakfast, Lunch, and Dinner
November 1, 2016 at 4:15 pm[…] crispy spiced chickpeas, and mixed greens, and topped with a mouthwatering red pepper sauce, this vegan Buddha bowl is one of the most enticing iterations we’ve […]
8 Recipes That Prove Everything’s Better In A Bowl – Sand & Sangria
November 8, 2016 at 1:45 am[…] Full recipe can be found here. […]
Emma
November 16, 2016 at 8:23 amHave you tried to freeze this sauce? Want to make use of extra peppers I’ve grown.
Sarah
November 16, 2016 at 8:27 amI’ve never frozen the sauce myself, but I’m sure it would keep well in the freezer! If you try it, let me know how it turns out! :)
Lori
November 19, 2016 at 12:50 pmFINALLY!, a blogger that doesn’t write volumes before getting straight to the recipe. I will be trying this recipe today!.
Sarah
November 19, 2016 at 7:44 pmThanks Lori! I hope you like it! :)
Rambling On A Cold Winter Day: Spa Retreats, Books And Awesome Food! | Mindful Eats And Treats
November 25, 2016 at 8:31 am[…] Vegan Buddha Bowl by Well and Full […]
Aber bitte ohne Sahne! ⋆ Kleine graue Wolke
December 2, 2016 at 7:00 am[…] wer sowas mal ausprobieren und nachkochen mag, hier gibt es meine beiden Lieblingsrezepte: The Vegan Buddha Bowl und Quinoa Power […]
17 Meatless Dinners That Will Make You Fall in Love with Veggies | Yuri Elkaim
December 3, 2016 at 1:01 am[…] Find the recipe here: Well and Full […]
Melissa
December 10, 2016 at 6:18 amThis was our first Buddha Bowl, amazing! We both devoured it. I didn’t have Turmeric or Cilantro but it still tasted great, also I cooked the Quinoa in Organic Vegetarian Broth, since I added the Broth, I opted out the salt in the Red Pepper Sauce. Easy to make, it will be added to our monthly rotation. :)
Sarah
December 10, 2016 at 8:56 amI’m so glad you liked it, Melissa!! And I love how you cooked the quinoa in vegetable broth, that’s such a creative idea :)
Leaf + Lotus Week No. 2 – Leaf + Lotus
December 28, 2016 at 9:51 pm[…] are about food, haha. Are they? I hope not, but really though, I love food. I took the time to make this amazing Buddha Bowl and it’s my favorite hands down! Ahhhh, the flavors popped and I substituted for a tahini […]
Winter Buddha Bowl | Well and Full
December 29, 2016 at 9:21 am[…] you couldn’t tell, I love Buddha Bowls. I have my semi-famous Vegan Buddha Bowl, my Curry Chickpeas Buddha Bowl, and now this Winter Buddha Bowl. The reason I love these […]
Furget About It – Alicia Fashionista
December 30, 2016 at 5:07 pm[…] front of my laptop again. Tuesday night, Adam and I had a lovely night in and made a version of this vegan buddha bowl. It was such a delicious and healthy meal, we were both feeling great! I was […]
Eddi at The Equipped Cook
December 31, 2016 at 8:01 amThis buddha bowl looks so incredibly delicious. I wish I had it in front of me right now. Chickpeas, quinoa and avocado are all favorites so this recipe is really working for me. I’m going to make it in the next couple of days.
Sarah
December 31, 2016 at 8:14 amThank you Eddi!! I hope you like it :)
Breahnna Enloe
January 5, 2017 at 1:59 amI just made the chickpeas and they came out exactly like the picture and they taste even better! Thank you so much, I finally have a healthy snack that will fill me up.
Sarah
January 5, 2017 at 9:23 amI’m so glad you liked them, Breahnna!! Roasted chickpeas are one of my favorite snacks! :D
Vegan Buddha Bowls | Couples Counseling in Portland
January 6, 2017 at 12:59 pm[…] Try #vegan bowls for lunch – https://wellandfull.com/2016/02/the-vegan-buddha-bowl/#_a5y_p=5085920 […]
(Mostly) Vegan Meal Plan – Green Tea Yogi
January 8, 2017 at 11:25 am[…] Dinner: Buddha Bowl […]
Johanna
January 29, 2017 at 1:17 pmI’m not vegan but I tried this today and it is so delicious!! A bit too spicy for me but nonetheless, the flavours were so good! Hands down!
Sarah
January 29, 2017 at 4:00 pmI’m so glad you liked it Johanna!! :D Thanks for leaving a note!!
Haley
February 7, 2017 at 10:42 pmA healthy recipe, but the taste was just meh to me. I saw someone said it was spicy, but I don’t see anything spicy in the recipe. It is an average buddha bowl. I suppose I was expecting a more flavorful sauce.
Sarah
February 8, 2017 at 9:46 pmI’m sorry it wasn’t better for you, Haley! Everyone has different spice tolerances so I can see how the chili powder would be too spicy for some and not enough for others. You can always adjust the recipe according to your tastes, though – like adding extra cayenne or pepper! :)
stephanie
February 18, 2017 at 10:57 amOh this recipe sounds delicious!
Im gonna give it a try soon.
x
Sarah
February 18, 2017 at 11:26 pmI hope you like it, Stephanie!! :D
Mes 5 recettes du moment
February 19, 2017 at 8:10 am[…] bol remplis de bonne choses à retrouver en suivant ce lien // This bowl filled with goodness can be found through this link (credit: Well and […]
Susana
February 26, 2017 at 2:32 pmNice blog and nice recipe! I will try it for sure
Sarah
February 26, 2017 at 2:43 pmThanks Susana! Hope you like it! :)
Andrada
March 7, 2017 at 2:16 pmDear person who put this recipe together,
I don’t know who you are and I only stumbled on your website after a collection of recipes were put together on a buzzfeed article. I can however positively say you are a taste-bud genius and an absolute deity for coming up with this food combo.
I am a student, so for a long time finances played the biggest role in influencing my food choices. Recently, however, I decided it was not worth it to survive on instant noodles only to die 30 years before I really should, therefore I have set a goal to reduce my meat intake and go for a more balanced, healthy diet. As soon as I clicked on this and saw most of the ingredients were in my cupboard/fridge anyway, I knew I had to try it. And boy. Oh. Boy.
I can’t praise this enough. It was utterly delicious, it filled me up for the whole afternoon and most evening, it was easy to make, the ingredients were highly accessible, it is healthy and I got my protein without any meat or animal suffering for it. The only fault it has is that you named what UK folks refer to as coriander ‘cilantro’, which was a tad strange, however, I decided the bowl was tasty enough to let it slide.
I’m afraid I didn’t quite follow the instructions religiously, as I realised I was out of coriander when I set out to make the sauce… so I added garlic (close enough…?). There’s still some in my fridge, so I’ll add some in tomorrow to see how it goes.
Nonetheless, this was amazing and you are amazing. You have changed the way I eat with one recipe. If that’s not a superpower, I don’t know what is. Thank you so very much!
Sarah
March 7, 2017 at 2:30 pmWow, Andrada! Thank you so much for your note!! I’m so happy to hear you liked this bowl and that it made an impact on you. That’s been the goal here all along – to show people that healthy, meat-free eating can be delicious, easy, and affordable!! :) I’m sorry about the coriander/cilantro confusion – here in the US, what we call “coriander” is the dried seeds of the coriander plant. We use the term “cilantro” for the coriander plant’s leaves :) Anyways, I’m SO glad you liked the recipe and I hope you’ll stop by for more recipes here in the future! XO, Sarah
Maya
March 9, 2017 at 11:37 amVery tasty. I subbed wild rice for quinoa. Everything came out great.
Sarah
March 9, 2017 at 1:06 pmI’m so glad you liked it, Maya!! :D
5 Crazy Easy Meatless Go-To Dinner Ideas | Glow Seeker
March 13, 2017 at 5:21 am[…] Source: well and full […]
Buddha Bowls !!! – Emily's Blog
March 14, 2017 at 11:30 pm[…] Vegan Buddha Bowl! We are not vegan but I really enjoy many vegan recipes. Buddha bowls can be universal in my opinion. You can make then gluten free, vegan and dairy free. I love this about them. Most people who eat a lot of meat love them as well. The restaurant that introduced me to Buddha bowls was loved by all. It was not just a “hippy” place. […]
ElNixon
March 16, 2017 at 1:35 amFive stars!!! Made this for a ladies lunch today and it was delicious! Super easy to prep everything the night before – chickpeas, sauce, and quinoa. In fact, the sauce was even better day two! Before serving, I merely assembled the bowls and cut the avacado which allowed a lot more time with my guests. Everyone raved about the flavor and beautiful presentation. The only alteration I made was adding a pinch of sugar to the red pepper sauce to mellow it. After the lunch, all my friends asked for the recipe! Thanks so much for posting this!!!
Sarah
March 16, 2017 at 8:55 amI’m so glad everyone liked the recipe!! And I bet your presentation was beautiful :) Thanks so much for leaving a note!!
Lindsay
April 10, 2017 at 9:19 pmI finally convinced my husband to make this for dinner on his night to cook tonight. He’s a meat and potatoes sorta man who was not looking forward to eating (let alone preparing!) a vegan dish. You’ve made him a believer, girl. He enjoyed making the food and we both LOVED the bowl. That red pepper sauce is basically vegan crack. So delicious, healthy and filling. Thank you for this blog; you’ve got two new fans in Boston, that’s for sure!
Sarah
April 11, 2017 at 8:51 amI’m so glad you and your husband liked the recipe, Lindsay!! Hearing stories like this make my day, so thank you so much for taking the time to leave a review. :) :)
Samantha
April 22, 2017 at 7:32 amThanks so much for the awesome recipe. Can’t wait to try it.
Just wanted to add, though, that the Buddha Bowl gets its name from the large bowls that the The Buddha & his disciples carried with them when going on their daily alms round where followers, as a sign of respect, would offer them food. All of the different foods they received were placed together in this one bowl, and they ate it like that, not splitting anything up. The Buddhist Monks still practice this today.
Sarah
April 22, 2017 at 6:50 pmWhat a beautiful tradition! Thanks for sharing, Samantha :)
Melinda
June 29, 2017 at 7:11 pmI might be the first one on here to say that I’m not vegan, but, I’m just starting to try and get away from meat. This is my first ever buddah bowl and to be honest it looked cool, but, I didn’t have high expectations. I was VERY surprised at how freeeeeaking delicious this was! OMG, I want this like every day! I ate the bowl in like to seconds, oops!!
Sarah
August 22, 2017 at 2:00 pmI’m so glad you liked it, Melinda!! :D Thanks for leaving a note, too. Hearing from readers makes my day! Good luck with your journey on eating more plant-based as well :)
Sarah
August 22, 2017 at 2:01 pmAww that’s awesome, Danni! Bulgar wheat is a great grain too, and props for taking a recipe and making it your own! :D
Maggie
August 22, 2017 at 6:33 pmHi, everyone. The Buddha bowl looks delicious. I cannot find parchment paper in my country (Panama). Can I replace it with waxed paper? Also, as much as I love them, I am allergic to avocados :( What can I use instead?
Thanks.
Sarah
August 24, 2017 at 12:19 pmHi Maggie, DO NOT use wax paper in your oven, the wax might melt or light on fire!! Use aluminum foil instead :) Or, just roast the chickpeas straight on the pan! I just like to use parchment paper because it means I don’t have to clean the pan after ;)
Also, if you’re allergic to avocados, feel free to just omit them! The bowl will still taste great without them :)
20 Healthy And Easy Buddha Bowl Recipes - My Mommy Blogs
September 18, 2017 at 10:43 pm[…] Found At Well And Full […]
Lauren
October 10, 2017 at 8:50 pmWow! I made this tonight and it was so delicious! I’m not Vegan but I am looking to start incorporating atleast some meatless meals. I look forward to checking out your other recipes. Thanks for sharing!
Sarah
October 10, 2017 at 11:28 pmHey Lauren!! I’m so glad you liked the recipe :) That’s awesome that you’re looking to incorporate more meatless meals in your diet! I hope you like all the other recipes you try here as well. :)
10 Healthy Vegan Buddha Bowls – Nourishbybell
October 23, 2017 at 12:46 am[…] The Bowl that has it all – fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! GET THE RECIPE […]
Ellen
November 30, 2017 at 9:21 pmAbsolutely delicious. Dinner on the table in about half an hour. Everyone loved it, and no serving dishes to wash!
Sarah
December 1, 2017 at 2:43 pmI’m SO glad you liked it, Ellen!! Reading a review like this makes my day :)
Ellen
November 30, 2017 at 9:24 pmPS I doubled the recipe for a family meal. Also I cooked dry garbanzos for this recipe, and cooked the quinoa in their broth.
Sarah
December 1, 2017 at 2:43 pmGenius idea!! I’ll have to try that myself :)
Boyan Minchev
December 6, 2017 at 4:27 amI just want to say that the pictures are stunning so beautiful, and this vegan dish is amazingly delicious. Thank you for sharing this recipe with us.
Sarah
December 6, 2017 at 1:39 pmI’m glad you liked it!! Thanks for leaving a note :)
Tori
January 7, 2018 at 8:53 amHi! What do you think about using roasted red peppers instead of the raw pepper? Thinking about trying that! Also, why is it important to not use a food processor for the dressing and instead use a blender? Just curious because for dressings and soups I typically use my food processor because my blender sucks! Thanks!! Can’t wait to make this dish!
Sarah
January 7, 2018 at 8:52 pmHi Tori! The reason I say to use a blender is because a food processor doesn’t have the capability to make a smooth dressing. If you use a food processor it will come out as more of a salsa :( I haven’t made it that way but I’m sure it would still taste just fine! And I love the way a juicy, fresh red bell pepper tastes in the dressing, but roasted would be just fine as well :) Cheers!
kat
August 29, 2018 at 7:33 pmI just made this using roasted red pepper and it was SOO good!
Sarah
August 29, 2018 at 10:52 pmHi Kat, I’m so glad to hear you liked the recipe!! :) My sister’s name is actually Kathryn and I call her Kat :) So I loved seeing your name for a comment! :)
Lindsey
January 24, 2018 at 2:21 pmI always say I’m an unintentional vegetarian, I’ve never loved meat all that much and sometimes find myself going days eating all plant-based meals. I love cheese and butter far too much to ever commit to being vegan though! I was really excited to try this recipe as it was vegan but didn’t feel like I had to go buy a crazy amount of vegan specific ingredients just to make it. I’m honestly shocked that I’ve lived my entire life without knowing how incredible roasted chickpeas are!! I added some cayenne to mine (mostly because eating food without spicy heat feels so wrong to me, haha) and ate an entire handful before I even finished cooking the quinoa. The red pepper sauce is incredible and I can’t believe how full and delicious the entire meal was while still being vegan. Thank you so much for sharing!
Sarah
January 24, 2018 at 4:05 pmI’m so glad you liked the recipe, Lindsey!! I absolutely love that you added cayenne – that’s my favorite spice and I always add extra to my recipes when I’m cooking at home ;) Cheers!
11 Super Vegan Bowls For Everyone Not Watching the Big Game
February 4, 2018 at 11:44 am[…] Get the recipe here. […]
Morgan
February 27, 2018 at 9:02 pmI made this tonight and it was so good!! My chick peas did turn out the right way so i added snow peas instead. I also added a little of red onion to my red pepper sauce and at the end squeezed a lime over the whole bowl. Mmm it’s all gone now and want more!
Sarah
February 28, 2018 at 1:56 pmI’m so glad you liked it, Morgan! Snow peas sound like a great addition :) Thanks for leaving a note!
Peg
March 23, 2018 at 12:52 pmHi Sarah,
Just a note for you regarding quinoa… It contains phytic acid and should be well rinsed prior to cooking! Great recipe!
Sarah
March 23, 2018 at 12:57 pmAbsolutely, thank you for pointing that out! Cheers! :)
Easy and Quick Weeknight Recipes for Summer Nights
May 1, 2018 at 2:28 pm[…] The Vegan Buddha Bowl […]
25 Vegan Dinner Recipes (Easy, Healthy, Plant-based) - The Green Loot
May 1, 2018 at 4:19 pm[…] Recipe: wellandfull.com […]
Monday Menu Planning - Week 1 - Beautiful Minutiae
May 7, 2018 at 12:11 pm[…] Buddha Bowl – The best part of this meal is how customizable it is! You can use any type of grain, any type of greens and any type of veggies you want. We usually use brown rice, spring mix, roasted chickpeas (but we prefer this recipe) and the dressing. Roasted chickpeas are amazing even as a snack. They’re so crunchy and yummy! Just a tip, double the recipe, because it only serves two. […]
Why I Decided to Give up My Favorite Foods and Go Vegan | The Everygirl
May 29, 2018 at 4:10 am[…] Source: Well and Full […]
Monthly Favourites- May 2018! – A Disney Obsession
June 13, 2018 at 6:06 am[…] Vegan buddha bowl– Okay, number 1, the picture is gorgeous, and number 2 this bowl is delicious! The spiced roasted chickpeas are my favourite part! Ethan and I are trying to meal prep some healthier lunches, and we’ve been liking bowls! This recipe was easy to make and you can easily make enough for a full week of meals! […]
LIFESTYLE: Nourishing Salads to try this Winter… – daisychain daydreams…
August 10, 2018 at 6:15 pm[…] Recipe sourced via the inspiring & mouth watering Well & Full blog… […]
Michelle
August 27, 2018 at 9:38 pmI made this for dinner tonight and am looking forward to leftovers at lunch tomorrow. The red pepper dressing really brings the flavors together. Thanks for the recipe. Will definitely be making many times.
Sarah
August 27, 2018 at 10:36 pmI’m so glad you liked the recipe, Michelle! Hearing a review like this makes my day :) Thanks so much for leaving a note!
Dee | Green Smoothie Gourmet
September 9, 2018 at 2:21 pmI love this bowl Sarah – it has everything I hold dear in a buddha bowl – thank you for sharing! Dee xx
Sarah
September 9, 2018 at 3:00 pmThanks so much for your kind note, Dee! This bowl has all of my favorites too :)
Meal Prep Like a Pro: Lunches So Good You'll Forget You're at Work
September 20, 2018 at 11:50 am[…] if you crave crunch like I do, chickpeas are a super healthy alternative to give you some crunch. Well and Full makes these delicious Vegan Budha Bowls that are full of flavor, making them a perfectly healthy […]
Food Diary #19 Chickpea Tikki Masala, Stuffed Baked Potatoes, Vegan Buddha Bowls | Jenny Stoltzfus
October 17, 2018 at 7:58 am[…] Hands down our favorite meal this week!!! This Vegan Buddha bowl has roasted chickpeas and butternut squash ( I added the squash, it wasn’t a part of the recipe ), quinoa, spinach, avocado, and the most amazing sauce ever! Definitely make sure you make plenty sauce because I ran out halfway through my leftovers. Click here for recipe. […]
30 Plant-Based Power Bowl Recipes to Fuel You Through Your Day - FitLiving Eats by Carly Paige
October 23, 2018 at 4:34 pm[…] The Vegan Buddha Bowl by Well and Full […]
Kelsey McCoy
October 29, 2018 at 10:33 amFor the red pepper sauce are the peppers roasted?
Sarah
October 29, 2018 at 11:28 amNo, I blended them raw! But you can use roasted red peppers if you’d like :)
Benja Buddha bowl - Silvia Cooks
November 15, 2018 at 10:39 am[…] Quinoa, roasted spicy chickpeas, greens, avocado & red pepper sauce […]
Buddha Bowl w/ Red Pepper Dressing – Liam's Recipes
November 23, 2018 at 8:37 pm[…] https://wellandfull.com/2016/02/the-vegan-buddha-bowl/ […]
Gabrielle
December 16, 2018 at 6:00 pmMy family loved this! I added some homemade vinegrette on the greens with some tomatoes and cucumbers. Very tasty! We’ll definitely make this again. Just sad I didn’t take a pic of the colorful bowl before I ate it.
Sarah
December 17, 2018 at 9:52 amI’m so glad you liked the recipe, Gabrielle! Tomatoes and cucumbers sound like a delicious addition. Thank you for leaving a note!! :)
Sonal
December 21, 2018 at 1:33 amSuch beautiful photography <3
Sarah
December 21, 2018 at 10:09 amThanks so much Sonal! :)
Christy
December 31, 2018 at 2:29 pmI cooked my quinoa with sautéed garlic and used veggie stock rather than water. Besides for that, followed recipe & LOVED the end results!
Sarah
January 1, 2019 at 6:09 pmThat sounds like such a delicious way to prepare the quinoa, I will have to try that myself! I’m so glad you liked the recipe :) :)
Morgan
January 6, 2019 at 1:33 pmI plan on making this for my school lunch tomorrow as part of my New Years resolution. I can’t wait!!
Sarah
January 6, 2019 at 9:13 pmI hope you like the recipe!! :)
15 Lunches You Can Meal Prep on Sunday - The Everygirl
January 21, 2019 at 2:47 pm[…] 14. Vegan Buddha Bowl […]
42 Ridiculously Easy Vegan Recipes Anyone Can Master – MCM
January 26, 2019 at 8:04 pm[…] Well and Full / Via wellandfull.com […]
EHaye
January 30, 2019 at 4:13 pmDelicious recipe! Thanks so much! I added pomegranate seeds on top which made it even more delicious!
Sarah
February 1, 2019 at 3:09 pmI’m so glad you liked the recipe! Thank you for leaving a note :)
Udi
January 31, 2019 at 2:36 amWow! 2019 and I am posting here :)
I believe Buddha himself would approve of both your message about hunger and our individual responsibilities and means to make a change, as well as the recipe itself (though the historical Buddha was probably very lean).
This looks delicious! Will definitely be making it (although I will try without oil for health reasons – hope it still comes out good).
Sarah
February 1, 2019 at 3:08 pmThank you so much for your kind note! I hope you like the recipe when you try it :)
Easy Vegan Dinner Recipes Ready in 30 Minutes | Running on Real Food
February 10, 2019 at 11:18 pm[…] The Vegan Buddha Bowl […]
Vegan Buddha Bowls – Slay Girl, Slay
February 26, 2019 at 8:03 am[…] take more than 30 minutes to cook ( we’ve tried it out.) We found this bowl over on Well & Full and was quite surprised at just how simple it was to make. Given it’s a bowl, you can always […]
Roman
April 5, 2019 at 2:35 pmHi, i would like to know if you have documentation about the “795 million people in the world don’t have enough to eat, and
We currently have enough food to feed 4 BILLION extra people, but it’s all going to livestock.” Cause i like to make a mention to it but i need a paper or something to make it valid. Im doing a little research for and IG account im working on about eco-related issues. Thank you!
Sarah
April 5, 2019 at 8:16 pmHi Roman, thank you for your comment! I wrote this article almost three years ago, and I don’t remember the source I found for this quote. I’m so sorry I can’t be more help!
nes
May 7, 2019 at 9:19 pmLoved this recipe. When I first made it I used wild rice, which was a great change, but I’m making this as we speak with red quinoa. I cooked my chickpeas from dried in the instant pot for 12 minutes on high and let it sit for 10 more before releasing the steam. I always cook beans and grains with a strip of kombu to help make them more digestable. I also cooked the quinoa with kombu in my instant pot on high for 1 minute. That sauce is so special, but I did make some adjustments: I omitted the cilantro and added tahini, roasted the red pepper in the oven for 20 or 30 minutes first, and I also added 2 cloves of garlic for some added punch. All so good with red cabbage, arugala, and spinach too. *chefs kiss*
Sarah
May 8, 2019 at 10:54 amHi Nes, I’m so glad to hear you liked this recipe! I love that you cooked the quinoa with kombu, I will have to try that myself. :) Thanks so much for leaving a review, I really appreciate it!
kaleah
May 11, 2019 at 6:03 pmsoooo good ! i dont know how people say healthy food is gross, if eat this over a pizza any day !! does anyone know how many calories this has
Sarah
May 12, 2019 at 6:55 pmI’m so glad you like it! :) MyFitnessPal has a great calorie calculator on their website!
Kimberly
June 24, 2019 at 4:09 pmI’ve made this recipe so many times I’ve lost count- and I’ve used the red pepper sauce with a bunch of other bowls as well. My absolute favorite meal!
Sarah
June 24, 2019 at 6:13 pmWow I am so thrilled to read a review like this!!! I’m so glad you liked the recipe, thank you so much for leaving this note, it made my day! :)
Rocco
July 20, 2019 at 4:29 pmOohhhh myyyy word! You have no idea how much I’ve searched for this recipe. A friend of mine made it but wouldn’t share the recipe! The combination is absolutely incredible! The chickpeas , the freshness of the mixed green , the spices and don’t get me started on the mouthwatering sauce! Kudos to you!! And thanks for sharing!
Sarah
July 21, 2019 at 9:36 amThank you so much for leaving this review, Rocco!! I’m so glad to hear you found this recipe :)
25 Vegan Meal Prep Recipes You'll Love | Breakfast, Lunch & Dinner Ideas
August 14, 2019 at 8:16 am[…] 14) Vegan Buddha Bowls […]
What I Eat in a Week as a Vegetarian | The Everygirl
August 18, 2019 at 3:22 am[…] Source: wellandfull.com […]
Jennifer
September 18, 2019 at 2:48 pmMy friend made this for me while I recuperate from ankle surgery. She’s one of those rare, few gems that actually knows what vegan meals entail. I am thrilled with this delicious recipe and I love that she printed it up and included it with the food so I knew where she got it from. I feel healthy just eating it!
Sarah
September 20, 2019 at 12:38 pmHi Jennifer, I’m so glad to hear you liked this recipe! Wishing you a speedy recovery from your surgery :)
Michelle Barnett
October 8, 2019 at 9:57 amI love finding interesting vegan ideas, the struggle is real some times…
I am not a huge fan of the texture of Chick Peas, what you substitute for it in the recipe?
Sarah
October 9, 2019 at 9:40 amHi Michelle, some stewed barbecue black beans would be interesting here, or some crunchy raw veggies like shredded carrots or bell peppers :)
Jennifer
January 13, 2020 at 2:42 amHow come you suggest not using a food processor for the sauce?
I’m going to get the groceries for this tomorrow!
Sarah
January 13, 2020 at 4:07 pmHi Jennifer, when I developed this recipe back in 2016, I didn’t actually own a food processor lol! You can absolutely make the sauce in a food processor though. Good luck! :)
Christine
January 21, 2020 at 7:12 amMeal planning continues to be one of my biggest challenges, but thanks to Pinterest, I found your recipe. I made it yesterday for dinner and I LOVED it. Especially how easy and incredible the Red Pepper Dressing is. Having it again for lunch today as I slowly work into a more plant based diet.
Sarah
January 22, 2020 at 10:23 amI’m so glad you liked the recipe, Christine! Thanks so much for taking the time to leave a review :)
Roasted Chickpea Buddha Bowl w/ Red Pepper Sauce - Savour the Senses
February 9, 2020 at 2:17 pm[…] some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And […]
Aly
March 2, 2020 at 6:48 pmHello! I love this recipe, but I’ve tried making the sauce twice, and both times it’s comes out tasting kind of like I put an Italian green salad in a blender,plus it’s watery and lumpy. I’m cooking it down now and I’ll see how that goes, but how do you get it creamy? It looks amazing! Thank you!!
Sarah
March 4, 2020 at 9:40 amHi Aly, what kind of blender do you use? A magic bullet or nutribullet (or an older blender) may not yield a smooth sauce. If you’d really like a smooth sauce, I recommend trying roasted red peppers (they’re usually softer) and blending for a longer time. I hope this helps!
Lauren
September 1, 2020 at 7:25 pmThis is THE BEST!!! I have made it at least 5 times since finding the recipe and I can’t get enough of it.
Sarah
September 6, 2020 at 11:06 amI’m so glad you like the recipe!! Thanks so much for taking the time to leave a review :)
Kendall
July 5, 2021 at 11:37 pmI found this recipe three or four years ago and I come back to it at least once every month or so! Amazing dish to have in rotation. I add a little hummus to the sauce and an extra spice or two on the chickpeas sometimes for the sake of changing it up a little since I have it so often, though extra spices are absolutely not necessary.
Sarah
July 9, 2021 at 2:39 pmI’m so glad you like this recipe!! The addition of hummus sounds amazing :)
Lulu
September 2, 2021 at 7:13 pmHi Sarah! Lovely recipe and I can’t wait to make it! Just wanted to know if you could provide the nutritional information for this bowl? Calories, fat, etc..?
I looked throughout the post and read the comments above but I didn’t see it. Thank you in advance ☺