bowls/ recipes/ vegan

The Vegan Buddha Bowl

The Vegan Buddha Bowl | Well and Full | #vegan #recipe

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!

Vegan Buddha Bowl | Well and Full | #vegan #glutenfree #recipe

The Vegan Buddha Bowl | Well and Full | #vegan #recipe

The Vegan Buddha Bowl

This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! RECIPE UPDATED December 2017.
4.89 from 54 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

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

P.S. I used the Magic Bullet blender (affiliate link) to make the sauce in this recipe. I love my Magic Bullet for smaller-batch recipes and highly recommend it!

The Vegan Buddha Bowl | Well and Full | #vegan #recipe

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! :)

266 Comments

  • Reply
    Megan
    February 28, 2016 at 12:45 pm

    You know, I never put two and two together and figured out why “Buddha Bowls” were named so… Learn something new every day, right?!

    • Reply
      Sarah
      February 28, 2016 at 3:44 pm

      Hahaha right!! ;)

      • Reply
        Jenn
        March 10, 2016 at 8:08 pm

        hi! where did you get this bowl!?! i’ve been looking for one exactly like it!

        • Reply
          Sarah
          March 10, 2016 at 9:24 pm

          I got it on Etsy!! :D

  • Reply
    Rebecca @ Strength and Sunshine
    February 28, 2016 at 3:01 pm

    I’m pretty sure I’m going to make a buddha bowl for dinner tonight now!

    • Reply
      Sarah
      February 28, 2016 at 3:45 pm

      Awesome idea!! ;)

  • Reply
    Jessie @ Chasing Belle
    February 28, 2016 at 3:19 pm

    So many yummy things all in one bowl…how do you do it? Can’t wait to make it!

    • Reply
      Sarah
      February 28, 2016 at 3:46 pm

      Haha thanks girl :D

  • Reply
    Aimee / Wallflower Girl's Kitchen
    February 28, 2016 at 5:55 pm

    Beautiful!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!

    • Reply
      Sarah
      February 28, 2016 at 7:45 pm

      I couldn’t agree more, Aimee! I think through open discourse and education we can help make a change in the world <3

  • Reply
    Zainab
    February 28, 2016 at 7:27 pm

    the flavors of this bowl sound amazing! It looks so filling :)

    • Reply
      Sarah
      February 28, 2016 at 7:45 pm

      Thanks Zainab!! :D

      • Reply
        Luanne Horne
        September 1, 2021 at 7:05 am

        Id 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

        • Reply
          Sarah
          September 8, 2021 at 9:47 am

          Hi Luanne, at this time I don’t provide nutrition information for my recipes! I recommend using MyFitnessPal for those looking to record macros :)

  • Reply
    Teffy @ Sprinkle of Green
    February 29, 2016 at 6:44 am

    This 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

    • Reply
      Sarah
      February 29, 2016 at 8:27 am

      I 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!!

  • Reply
    Maya | Spice + Sprout
    February 29, 2016 at 11:11 am

    yum! I love the brightness of the avocado in these pictures, so pretty!

    • Reply
      Sarah
      February 29, 2016 at 12:37 pm

      Thanks Maya!! :D

  • Reply
    Megan @ Skinny Fitalicious
    February 29, 2016 at 12:06 pm

    Wow! 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!

    • Reply
      Sarah
      February 29, 2016 at 12:39 pm

      That’s awesome, Megan! You ARE helping others, and the environment!! :D

  • Reply
    Natalie | Feasting on Fruit
    February 29, 2016 at 4:51 pm

    This 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 :)

    • Reply
      Sarah
      February 29, 2016 at 5:56 pm

      I totally agree! ;)

  • Reply
    julia
    February 29, 2016 at 6:35 pm

    5 stars
    ohhhhhh 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!

    • Reply
      Sarah
      February 29, 2016 at 8:21 pm

      Aww 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

    • Reply
      Liz
      October 3, 2020 at 8:16 am

      Did you try the recipe or rate it without making it?

  • Reply
    CakePants
    February 29, 2016 at 10:26 pm

    Wow, 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!

    • Reply
      Sarah
      March 1, 2016 at 8:04 am

      You’re welcome!! :D

  • Reply
    Amy | Lemon and Coconut
    March 1, 2016 at 6:37 am

    5 stars
    Well 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 :)

    • Reply
      Sarah
      March 1, 2016 at 8:10 am

      It 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

  • Reply
    Molly
    March 1, 2016 at 2:30 pm

    Buddha bowls are one of my favorite things to eat! I especially love adding chick peas into the mix. Yummy!

    • Reply
      Sarah
      March 1, 2016 at 4:40 pm

      Thanks Molly! :D

  • Reply
    Jenn
    March 4, 2016 at 8:12 pm

    Amazing! Just made this for dinner tonight and my family and friends LOVED it!

    • Reply
      Sarah
      March 4, 2016 at 8:19 pm

      I’m so glad to hear it Jenn!! Thanks so much for leaving a note!!! :D

  • Reply
    Kaitlyn
    March 5, 2016 at 3:30 pm

    Made 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

    • Reply
      Sarah
      March 5, 2016 at 3:45 pm

      I’m so glad to hear you liked it, Kaitlyn!! And thank you for sharing it as well :D

  • Reply
    Mandy brock
    March 6, 2016 at 4:13 pm

    I 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

    • Reply
      Sarah
      March 6, 2016 at 4:23 pm

      The quinoa has the red pepper sauce drizzled on it, with some black sesame seeds sprinkled on top. :)

  • Reply
    Rebecca
    March 6, 2016 at 4:44 pm

    I 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?

    • Reply
      Sarah
      March 6, 2016 at 5:03 pm

      Hmmm.. 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 :)

      • Reply
        Ansel
        April 11, 2016 at 4:18 pm

        I 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.

        • Reply
          Sarah
          April 11, 2016 at 6:12 pm

          I 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

      • Reply
        Ansel
        April 12, 2016 at 12:28 am

        Thank you so much!!

  • Reply
    Valentina
    March 9, 2016 at 11:14 am

    5 stars
    hi, 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

    • Reply
      Sarah
      March 9, 2016 at 11:47 am

      I got it on Etsy!! They have a ton of custom speckled ceramic bowls :)

  • Reply
    Hannah
    March 9, 2016 at 8:46 pm

    5 stars
    I 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!)

    • Reply
      Sarah
      March 10, 2016 at 9:02 am

      Wow that’s amazing!! I’m so glad you and your husband liked it!! :D Thanks for leaving a note!

  • Reply
    Giulia
    March 10, 2016 at 5:59 am

    4 stars
    I 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!

    • Reply
      Sarah
      March 10, 2016 at 9:01 am

      Try using an avocado instead of a red pepper! It’ll taste a little different, but just as delicious!! :D

  • Reply
    ice pandora
    March 10, 2016 at 3:17 pm

    A 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

    • Reply
      Sarah
      March 10, 2016 at 4:35 pm

      Thank you so much!! :D

  • Reply
    Annie
    March 11, 2016 at 9:56 am

    4 stars
    Made this last night and it was absolutely delicious! Thank you!! Love your website :)

    • Reply
      Sarah
      March 11, 2016 at 12:14 pm

      That’s awesome!! Thank you so much for leaving a note, I’m so glad you liked the recipe!! :D

  • Reply
    Raimundo
    March 12, 2016 at 1:03 pm

    5 stars
    la 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

    • Reply
      Sarah
      March 12, 2016 at 1:50 pm

      Gracias!! :D

  • Reply
    ghanagirl
    March 14, 2016 at 2:18 am

    I 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.

    • Reply
      Sarah
      March 14, 2016 at 10:34 am

      Thank 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!

  • Reply
    Simi
    March 16, 2016 at 7:21 am

    I’m eating this as we speak, is incredible

    • Reply
      Sarah
      March 16, 2016 at 8:20 am

      I’m so glad you like it Simi!! Thanks for leaving a note :)

  • Reply
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  • Reply
    Bev
    March 28, 2016 at 2:13 pm

    I 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 :)

    • Reply
      Sarah
      March 28, 2016 at 2:16 pm

      I 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. :)

  • Reply
    Patrice Adams
    March 28, 2016 at 9:15 pm

    5 stars
    I 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!

    • Reply
      Sarah
      March 28, 2016 at 9:20 pm

      I’m so glad you liked it, Patrice!! And thank you so much for leaving a kind note, hearing from readers makes my day!! :D

  • Reply
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  • Reply
    Kat
    March 29, 2016 at 11:36 am

    4 stars
    This 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!

    • Reply
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      March 29, 2016 at 11:49 am

      I’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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  • Reply
    Gloria Spalter
    April 12, 2016 at 3:45 pm

    5 stars
    Just 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.

    • Reply
      Sarah
      April 12, 2016 at 3:46 pm

      I’m so glad you liked it, Gloria!! The addition of edamame sounds fabulous!! :D

  • Reply
    KJ | Omnomherbivore
    April 12, 2016 at 11:54 pm

    This 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….

    • Reply
      Sarah
      April 13, 2016 at 11:24 am

      Thank you KJ! And I know, I wish no one in the world had to go hungry :(

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  • Reply
    Melissa
    April 23, 2016 at 10:12 pm

    5 stars
    Just 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 :)

    • Reply
      Sarah
      April 24, 2016 at 9:24 am

      I’m so glad to hear that Melissa!! :D Thank you so much for stopping by and leaving a note! :)

  • Reply
    Reem Bieber
    May 2, 2016 at 12:46 pm

    OH 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 !

    • Reply
      Sarah
      May 2, 2016 at 7:59 pm

      I’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 pm

    I’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 ?????

    • Reply
      Sarah
      May 4, 2016 at 8:09 pm

      I’m so glad you liked the chickpeas, Gabby!! They’re a favorite of mine too :D

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  • Reply
    Heather
    May 10, 2016 at 8:58 pm

    I 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!

    • Reply
      Sarah
      May 10, 2016 at 9:06 pm

      Try replacing the bell pepper with an avocado!! It’ll make for a deliciously creamy sauce. :)

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  • Reply
    Liv Lively
    May 13, 2016 at 9:00 am

    5 stars
    This looks SOO delicious! Cant believe ive only just come across this blog. Cant wait to give this recipe and lots others a try!! :) x

    • Reply
      Sarah
      May 13, 2016 at 12:24 pm

      Thank you so much Liv!! :D

  • Reply
    Renee ♥ The Good Hearted Woman
    May 15, 2016 at 2:38 pm

    Beautiful 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.)

    • Reply
      Sarah
      May 15, 2016 at 8:24 pm

      Absolutely!! Thanks so much for including me, Renee!! :)

  • Reply
    Michelle
    May 17, 2016 at 1:32 pm

    5 stars
    I made this last night and it was delicious!

    • Reply
      Sarah
      May 17, 2016 at 2:21 pm

      I’m so glad you liked it, Michelle!! :D Thanks for leaving a note!!

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  • Reply
    jackie
    May 27, 2016 at 5:56 pm

    i 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??/?

    • Reply
      Sarah
      May 27, 2016 at 6:42 pm

      I’d say about a week in the fridge :) You can also freeze the sauce, where it will keep for months! :D

  • Reply
    Sadie Rose
    May 29, 2016 at 8:56 pm

    5 stars
    I 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! :)

    • Reply
      Sarah
      May 30, 2016 at 12:24 pm

      Awww thank you so much for your note, Sadie!! I’m so glad you and your kids liked the recipe, it made my day!! :D

  • Reply
    Ryan
    June 1, 2016 at 2:45 pm

    Made this last week and it was fantastic! The sauce was perfect and the whole bowl was a great balance!

    • Reply
      Sarah
      June 1, 2016 at 7:40 pm

      Thanks Ryan!! :D

  • Reply
    Kelli
    June 2, 2016 at 1:28 am

    5 stars
    Hi 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!

    • Reply
      Sarah
      June 2, 2016 at 9:04 am

      Hey Kelli! Thanks for sending me your buddha bowl link, it looks absolutely beautiful!! :D

  • Reply
    Jamie
    June 5, 2016 at 10:50 pm

    5 stars
    I 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!

    • Reply
      Sarah
      June 6, 2016 at 12:56 pm

      I’m so glad you liked it Jamie!! :D Thank you so much for leaving a note!

  • Reply
    Kim
    June 11, 2016 at 8:40 pm

    This is my first time on your site and I made this for dinner. WOW! AWESOME! Thank you so much! Fiance loved it too!

    • Reply
      Sarah
      June 11, 2016 at 8:48 pm

      I’m so glad that you and your fiancé liked my recipe, Kim!! Thank you so much for stopping by :)

    • Reply
      Caitlin
      April 11, 2023 at 2:12 pm

      I’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?!

      • Reply
        Sarah
        April 20, 2023 at 11:56 am

        Arugula would be delicious here!

  • Reply
    Buddha Bowl | can move mountains
    June 25, 2016 at 2:54 am

    […] I decided to try my hand in a Pinterest vegan recipe. This particular recipe may look complicated but is actually very simple and very delicious! This […]

  • Reply
    How to Make a Buddha Bowl {+ 50 Best Bowls}
    June 27, 2016 at 10:42 am

    […] Vegan Buddha Bowl with Spiced Chickpeas [Well & Full] […]

  • Reply
    Sarah Rosen
    June 29, 2016 at 7:29 pm

    5 stars
    just made this for lunch! delicious and filling :)

    • Reply
      Sarah
      June 29, 2016 at 7:32 pm

      I’m so glad you liked it, Sarah!! :D

  • Reply
    Vegan Quinoa Bowl | Gluten Free Freshman
    July 3, 2016 at 10:47 pm

    […] about three lunches for me. I got the idea from an awesome blog, but modified it a little. Click here to see the […]

  • Reply
    Recipe Roundup: Bowls by Karyl's Kulinary Krusade
    July 4, 2016 at 4:26 am

    […] Vegan Buddha Bowl by Well and Full […]

  • Reply
    Mikaela
    July 7, 2016 at 4:09 pm

    Hi I’m new with chickpeas… I’ll be using canned chickpeas so should I cook them first before the oven?

    • Reply
      Sarah
      July 8, 2016 at 10:00 am

      Hi 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!

  • Reply
    Rose
    July 10, 2016 at 8:58 pm

    5 stars
    This 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!

    • Reply
      Sarah
      July 10, 2016 at 9:17 pm

      Awesome!! Thank you so much for leaving a note, Rose! I’m so glad you liked it! :D

  • Reply
    Easy and Delicious: Buddha Bowls - Nibs & Bits
    July 11, 2016 at 6:45 pm

    […] HERE // […]

  • Reply
    fifi
    July 13, 2016 at 3:15 pm

    love 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…

    • Reply
      Sarah
      July 14, 2016 at 11:14 am

      Thanks 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.

  • Reply
    Melissa
    July 26, 2016 at 2:43 pm

    5 stars
    This 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.

    • Reply
      Sarah
      July 26, 2016 at 6:30 pm

      I’m so glad you like it Melissa!! Thank you for leaving a note too :)

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    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) […]

  • Reply
    Nicole
    August 18, 2016 at 7:42 pm

    5 stars
    This 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 :)

    • Reply
      Sarah
      August 19, 2016 at 10:51 am

      I’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!

  • Reply
    Traci
    September 1, 2016 at 8:52 am

    I’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.

    • Reply
      Sarah
      September 2, 2016 at 8:30 am

      I’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

  • Reply
    Rachel @ Baking Up Bliss
    September 6, 2016 at 1:33 am

    Thank 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!

    • Reply
      Sarah
      September 6, 2016 at 9:50 am

      I 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!

  • Reply
    Dee
    September 22, 2016 at 11:45 am

    5 stars
    This 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.

    • Reply
      Sarah
      September 22, 2016 at 12:43 pm

      I’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

  • Reply
    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 […]

  • Reply
    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.  […]

  • Reply
    Emma
    November 16, 2016 at 8:23 am

    5 stars
    Have you tried to freeze this sauce? Want to make use of extra peppers I’ve grown.

    • Reply
      Sarah
      November 16, 2016 at 8:27 am

      I’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! :)

  • Reply
    Lori
    November 19, 2016 at 12:50 pm

    5 stars
    FINALLY!, a blogger that doesn’t write volumes before getting straight to the recipe. I will be trying this recipe today!.

    • Reply
      Sarah
      November 19, 2016 at 7:44 pm

      Thanks Lori! I hope you like it! :)

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    Melissa
    December 10, 2016 at 6:18 am

    5 stars
    This 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. :)

    • Reply
      Sarah
      December 10, 2016 at 8:56 am

      I’m so glad you liked it, Melissa!! And I love how you cooked the quinoa in vegetable broth, that’s such a creative idea :)

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    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 […]

  • Reply
    Eddi at The Equipped Cook
    December 31, 2016 at 8:01 am

    This 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.

    • Reply
      Sarah
      December 31, 2016 at 8:14 am

      Thank you Eddi!! I hope you like it :)

  • Reply
    Breahnna Enloe
    January 5, 2017 at 1:59 am

    5 stars
    I 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.

    • Reply
      Sarah
      January 5, 2017 at 9:23 am

      I’m so glad you liked them, Breahnna!! Roasted chickpeas are one of my favorite snacks! :D

  • Reply
    (Mostly) Vegan Meal Plan – Green Tea Yogi
    January 8, 2017 at 11:25 am

    […] Dinner: Buddha Bowl […]

  • Reply
    Johanna
    January 29, 2017 at 1:17 pm

    5 stars
    I’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!

    • Reply
      Sarah
      January 29, 2017 at 4:00 pm

      I’m so glad you liked it Johanna!! :D Thanks for leaving a note!!

  • Reply
    Haley
    February 7, 2017 at 10:42 pm

    3 stars
    A 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.

    • Reply
      Sarah
      February 8, 2017 at 9:46 pm

      I’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! :)

  • Reply
    stephanie
    February 18, 2017 at 10:57 am

    Oh this recipe sounds delicious!
    Im gonna give it a try soon.
    x

    • Reply
      Sarah
      February 18, 2017 at 11:26 pm

      I hope you like it, Stephanie!! :D

  • Reply
    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 […]

  • Reply
    Susana
    February 26, 2017 at 2:32 pm

    Nice blog and nice recipe! I will try it for sure

    • Reply
      Sarah
      February 26, 2017 at 2:43 pm

      Thanks Susana! Hope you like it! :)

  • Reply
    Andrada
    March 7, 2017 at 2:16 pm

    5 stars
    Dear 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!

    • Reply
      Sarah
      March 7, 2017 at 2:30 pm

      Wow, 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

  • Reply
    Maya
    March 9, 2017 at 11:37 am

    4 stars
    Very tasty. I subbed wild rice for quinoa. Everything came out great.

    • Reply
      Sarah
      March 9, 2017 at 1:06 pm

      I’m so glad you liked it, Maya!! :D

  • Reply
    5 Crazy Easy Meatless Go-To Dinner Ideas | Glow Seeker
    March 13, 2017 at 5:21 am

    […] Source: well and full […]

  • Reply
    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. […]

  • Reply
    ElNixon
    March 16, 2017 at 1:35 am

    5 stars
    Five 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!!!

    • Reply
      Sarah
      March 16, 2017 at 8:55 am

      I’m so glad everyone liked the recipe!! And I bet your presentation was beautiful :) Thanks so much for leaving a note!!

  • Reply
    Lindsay
    April 10, 2017 at 9:19 pm

    5 stars
    I 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!

    • Reply
      Sarah
      April 11, 2017 at 8:51 am

      I’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. :) :)

  • Reply
    Samantha
    April 22, 2017 at 7:32 am

    5 stars
    Thanks 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.

    • Reply
      Sarah
      April 22, 2017 at 6:50 pm

      What a beautiful tradition! Thanks for sharing, Samantha :)

  • Reply
    Melinda
    June 29, 2017 at 7:11 pm

    5 stars
    I 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!!

    • Reply
      Sarah
      August 22, 2017 at 2:00 pm

      I’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 :)

  • Reply
    Sarah
    August 22, 2017 at 2:01 pm

    Aww that’s awesome, Danni! Bulgar wheat is a great grain too, and props for taking a recipe and making it your own! :D

  • Reply
    Maggie
    August 22, 2017 at 6:33 pm

    Hi, 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.

    • Reply
      Sarah
      August 24, 2017 at 12:19 pm

      Hi 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 :)

  • Reply
    20 Healthy And Easy Buddha Bowl Recipes - My Mommy Blogs
    September 18, 2017 at 10:43 pm

    […] Found At Well And Full […]

  • Reply
    Lauren
    October 10, 2017 at 8:50 pm

    5 stars
    Wow! 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!

    • Reply
      Sarah
      October 10, 2017 at 11:28 pm

      Hey 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. :)

  • Reply
    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 […]

  • Reply
    Ellen
    November 30, 2017 at 9:21 pm

    5 stars
    Absolutely delicious. Dinner on the table in about half an hour. Everyone loved it, and no serving dishes to wash!

    • Reply
      Sarah
      December 1, 2017 at 2:43 pm

      I’m SO glad you liked it, Ellen!! Reading a review like this makes my day :)

  • Reply
    Ellen
    November 30, 2017 at 9:24 pm

    5 stars
    PS I doubled the recipe for a family meal. Also I cooked dry garbanzos for this recipe, and cooked the quinoa in their broth.

    • Reply
      Sarah
      December 1, 2017 at 2:43 pm

      Genius idea!! I’ll have to try that myself :)

  • Reply
    Boyan Minchev
    December 6, 2017 at 4:27 am

    5 stars
    I 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.

    • Reply
      Sarah
      December 6, 2017 at 1:39 pm

      I’m glad you liked it!! Thanks for leaving a note :)

  • Reply
    Tori
    January 7, 2018 at 8:53 am

    Hi! 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!

    • Reply
      Sarah
      January 7, 2018 at 8:52 pm

      Hi 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!

      • Reply
        kat
        August 29, 2018 at 7:33 pm

        5 stars
        I just made this using roasted red pepper and it was SOO good!

        • Reply
          Sarah
          August 29, 2018 at 10:52 pm

          Hi 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! :)

  • Reply
    Lindsey
    January 24, 2018 at 2:21 pm

    5 stars
    I 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!

    • Reply
      Sarah
      January 24, 2018 at 4:05 pm

      I’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!

  • Reply
    11 Super Vegan Bowls For Everyone Not Watching the Big Game
    February 4, 2018 at 11:44 am

    […] Get the recipe here. […]

  • Reply
    Morgan
    February 27, 2018 at 9:02 pm

    5 stars
    I 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!

    • Reply
      Sarah
      February 28, 2018 at 1:56 pm

      I’m so glad you liked it, Morgan! Snow peas sound like a great addition :) Thanks for leaving a note!

  • Reply
    Peg
    March 23, 2018 at 12:52 pm

    5 stars
    Hi Sarah,
    Just a note for you regarding quinoa… It contains phytic acid and should be well rinsed prior to cooking! Great recipe!

    • Reply
      Sarah
      March 23, 2018 at 12:57 pm

      Absolutely, thank you for pointing that out! Cheers! :)

  • Reply
    Easy and Quick Weeknight Recipes for Summer Nights
    May 1, 2018 at 2:28 pm

    […] The Vegan Buddha Bowl […]

  • Reply
    25 Vegan Dinner Recipes (Easy, Healthy, Plant-based) - The Green Loot
    May 1, 2018 at 4:19 pm

    […] Recipe: wellandfull.com […]

  • Reply
    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. […]

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    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 […]

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    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! […]

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    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… […]

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    Michelle
    August 27, 2018 at 9:38 pm

    5 stars
    I 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.

    • Reply
      Sarah
      August 27, 2018 at 10:36 pm

      I’m so glad you liked the recipe, Michelle! Hearing a review like this makes my day :) Thanks so much for leaving a note!

  • Reply
    Dee | Green Smoothie Gourmet
    September 9, 2018 at 2:21 pm

    5 stars
    I love this bowl Sarah – it has everything I hold dear in a buddha bowl – thank you for sharing! Dee xx

    • Reply
      Sarah
      September 9, 2018 at 3:00 pm

      Thanks so much for your kind note, Dee! This bowl has all of my favorites too :)

  • Reply
    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 […]

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    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. […]

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    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 […]

  • Reply
    Kelsey McCoy
    October 29, 2018 at 10:33 am

    For the red pepper sauce are the peppers roasted?

    • Reply
      Sarah
      October 29, 2018 at 11:28 am

      No, I blended them raw! But you can use roasted red peppers if you’d like :)

  • Reply
    Benja Buddha bowl - Silvia Cooks
    November 15, 2018 at 10:39 am

    […] Quinoa, roasted spicy chickpeas, greens, avocado & red pepper sauce […]

  • Reply
    Gabrielle
    December 16, 2018 at 6:00 pm

    5 stars
    My 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.

    • Reply
      Sarah
      December 17, 2018 at 9:52 am

      I’m so glad you liked the recipe, Gabrielle! Tomatoes and cucumbers sound like a delicious addition. Thank you for leaving a note!! :)

  • Reply
    Sonal
    December 21, 2018 at 1:33 am

    5 stars
    Such beautiful photography <3

    • Reply
      Sarah
      December 21, 2018 at 10:09 am

      Thanks so much Sonal! :)

  • Reply
    Christy
    December 31, 2018 at 2:29 pm

    I cooked my quinoa with sautéed garlic and used veggie stock rather than water. Besides for that, followed recipe & LOVED the end results!

    • Reply
      Sarah
      January 1, 2019 at 6:09 pm

      That 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 :) :)

  • Reply
    Morgan
    January 6, 2019 at 1:33 pm

    5 stars
    I plan on making this for my school lunch tomorrow as part of my New Years resolution. I can’t wait!!

    • Reply
      Sarah
      January 6, 2019 at 9:13 pm

      I hope you like the recipe!! :)

  • Reply
    15 Lunches You Can Meal Prep on Sunday - The Everygirl
    January 21, 2019 at 2:47 pm

    […] 14.  Vegan Buddha Bowl […]

  • Reply
    42 Ridiculously Easy Vegan Recipes Anyone Can Master – MCM
    January 26, 2019 at 8:04 pm

    […] Well and Full / Via wellandfull.com […]

  • Reply
    EHaye
    January 30, 2019 at 4:13 pm

    Delicious recipe! Thanks so much! I added pomegranate seeds on top which made it even more delicious!

    • Reply
      Sarah
      February 1, 2019 at 3:09 pm

      I’m so glad you liked the recipe! Thank you for leaving a note :)

  • Reply
    Udi
    January 31, 2019 at 2:36 am

    Wow! 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).

    • Reply
      Sarah
      February 1, 2019 at 3:08 pm

      Thank you so much for your kind note! I hope you like the recipe when you try it :)

  • Reply
    Easy Vegan Dinner Recipes Ready in 30 Minutes | Running on Real Food
    February 10, 2019 at 11:18 pm

    […] The Vegan Buddha Bowl […]

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    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 […]

  • Reply
    Roman
    April 5, 2019 at 2:35 pm

    Hi, 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!

    • Reply
      Sarah
      April 5, 2019 at 8:16 pm

      Hi 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!

  • Reply
    nes
    May 7, 2019 at 9:19 pm

    5 stars
    Loved 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*

    • Reply
      Sarah
      May 8, 2019 at 10:54 am

      Hi 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!

  • Reply
    kaleah
    May 11, 2019 at 6:03 pm

    5 stars
    soooo 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

    • Reply
      Sarah
      May 12, 2019 at 6:55 pm

      I’m so glad you like it! :) MyFitnessPal has a great calorie calculator on their website!

  • Reply
    Kimberly
    June 24, 2019 at 4:09 pm

    5 stars
    I’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!

    • Reply
      Sarah
      June 24, 2019 at 6:13 pm

      Wow 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! :)

  • Reply
    Rocco
    July 20, 2019 at 4:29 pm

    5 stars
    Oohhhh 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!

    • Reply
      Sarah
      July 21, 2019 at 9:36 am

      Thank you so much for leaving this review, Rocco!! I’m so glad to hear you found this recipe :)

  • Reply
    25 Vegan Meal Prep Recipes You'll Love | Breakfast, Lunch & Dinner Ideas
    August 14, 2019 at 8:16 am

    […] 14) Vegan Buddha Bowls […]

  • Reply
    What I Eat in a Week as a Vegetarian | The Everygirl
    August 18, 2019 at 3:22 am

    […] Source: wellandfull.com […]

  • Reply
    Jennifer
    September 18, 2019 at 2:48 pm

    5 stars
    My 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!

    • Reply
      Sarah
      September 20, 2019 at 12:38 pm

      Hi Jennifer, I’m so glad to hear you liked this recipe! Wishing you a speedy recovery from your surgery :)

  • Reply
    Michelle Barnett
    October 8, 2019 at 9:57 am

    I 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?

    • Reply
      Sarah
      October 9, 2019 at 9:40 am

      Hi Michelle, some stewed barbecue black beans would be interesting here, or some crunchy raw veggies like shredded carrots or bell peppers :)

  • Reply
    Jennifer
    January 13, 2020 at 2:42 am

    How come you suggest not using a food processor for the sauce?
    I’m going to get the groceries for this tomorrow!

    • Reply
      Sarah
      January 13, 2020 at 4:07 pm

      Hi 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! :)

  • Reply
    Christine
    January 21, 2020 at 7:12 am

    5 stars
    Meal 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.

    • Reply
      Sarah
      January 22, 2020 at 10:23 am

      I’m so glad you liked the recipe, Christine! Thanks so much for taking the time to leave a review :)

  • Reply
    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 […]

  • Reply
    Aly
    March 2, 2020 at 6:48 pm

    Hello! 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!!

    • Reply
      Sarah
      March 4, 2020 at 9:40 am

      Hi 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!

  • Reply
    Lauren
    September 1, 2020 at 7:25 pm

    5 stars
    This is THE BEST!!! I have made it at least 5 times since finding the recipe and I can’t get enough of it.

    • Reply
      Sarah
      September 6, 2020 at 11:06 am

      I’m so glad you like the recipe!! Thanks so much for taking the time to leave a review :)

  • Reply
    Kendall
    July 5, 2021 at 11:37 pm

    5 stars
    I 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.

    • Reply
      Sarah
      July 9, 2021 at 2:39 pm

      I’m so glad you like this recipe!! The addition of hummus sounds amazing :)

  • Reply
    Lulu
    September 2, 2021 at 7:13 pm

    Hi 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 ☺

  • Reply
    taba
    November 15, 2023 at 1:23 pm

    These are amazing! Thank you!

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