8 Best Vegan Buddha Bowl Recipes For Your Kids

8 Best Vegan Buddha Bowl Recipes For Your Kids

8 Best Vegan Buddha Bowl Recipes For Your Kids

8 Best Vegan Buddha Bowl Recipes For Your Kids

Our 8 BEST Buddha Bowl Recipes are vegan-friendly, plant-based, and packed with vegetables, whole grains, rice, and plant-based protein. These filling bowls are flavourful and globally inspired! Scroll down to the recipe card to find out how to assemble the BEST bowls.

What Are Buddha Bowls?

What Are Buddha Bowls?

It is believed that the round, full shape of Buddha bowls, which resemble the belly of the Buddha, is how they got their name. However, according to some sources, the monks of Buddhism who carry their bowls around to accept small portions of food, leaving them with various foods in their bowls, are the inspiration for the name. Buddha bowls, also called “Hippie bowls,” are a delicious way to ensure that you're eating a varied and healthy diet because they are made up of proteins, vegetables, grains, and a dressing.

Try a Buddha bowl instead when you need to eat more vegetables, but a salad isn't cutting it! A Buddha bowl, as opposed to a salad, contains grains and pulses like wholegrain rice, quinoa, or noodles, making it a more well-rounded meal. These make for a more sustained feeling of fullness, making them a more satisfying meal.

Vegan Buddha Bowl Recipes

Bali Bowl With Peanut Tofu

1. Bali Bowl With Peanut Tofu

Black rice, roasted sweet potatoes, shredded cabbage, radish, and snow peas in a Bali bowl with peanut tofu. Use almond butter at your leisure!

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 6


  • Tofu: 14 oz
  • Yam or sweet potato: 1 large
  • Uncooked black rice: ¾ cup

Ingredients For The Peanut Sauce

  • Ginger: 3 thin slices
  • Fat clove garlic: 1
  • Peanut butter: ¼ cup
  • Fresh orange juice: ¼ cup
  • Soy sauce: 2 tablespoons
  • Maple syrup, agave or sugar substitute: 3 tablespoons
  • Toasted sesame oil: 3 tablespoons
  • Cayenne pepper: ½–1 teaspoon
  • Salt: ¾ teaspoon

Ingredients For The Bowl Veggie Options

  • Shredded cabbage: 1–2 cups
  • Shredded carrots: 1–2 cups
  • Shredded beets: 1–2 cups
  • Snap peas: 1 cup
  • Radishes: ½ cup
  • Avocado: 1
  • Fresh sunflower sprouts


  1. Set the oven to 425°F. Dry the tofu with a paper towel, then cut it into 2-inch squares or 2-3 inch long (¾-inch thick) strips. Place on a baking sheet that has been lined with parchment paper. Salt should be sparingly used.
  2. Place the cubed yam on the opposite side of the sheet pan, and cut it into ¾-inch pieces (or another pan). Salt should be added after a slight drizzle of olive oil. Lay out after tossing. Blend all the ingredients to make the peanut sauce until it is smooth.
  3. To use on the bowls, save half of the peanut sauce. To coat the tofu, use the leftover mixture. Pour over the tofu, then lather it up while brushing the top and sides. During the next 25–30 minutes, place in the heated oven.
  4. Rice should be prepared similarly to pasta. Prepare every vegetable. And just so you know, these are merely your alternatives; feel free to choose what you want to use, extending or shortening the list.
  5. Put together your dishes after the sweet potatoes, and caramelized tofu are fork-tender. Add a final drizzle of peanut sauce. Alternately, put a small peanut sauce dish on top of each bowl.

Indian Cauliflower Bowl

2. Indian Cauliflower Bowl

Savoury Madras Curry-dressed Indian cauliflower has been baked with chickpeas and caramelized tofu. To make a filling vegan dish, combine it with fluffy basmati rice and cilantro-mint chutney. A straightforward dish is full of delicious flavours and savoury spices. Healthy, tasty, and vegan!

Prep time: 20 minutes | Cook time: 50 minutes | Total time: 1 hour 10 minutes | Servings: 4


  • Cauliflower: 1 head
  • Avocado oil or olive oil: 2 tablespoons
  • Sea salt: ½ teaspoon
  • Chickpeas: 14 oz
  • Tofu -pat dry: 16 oz
  • Kosher salt: ½ teaspoon
  • Coconut oil: 2 tablespoons
  • Garlic, minced: 2 cloves
  • Ginger, grated or minced: 1 teaspoon
  • Coconut sugar or brown sugar: 2 teaspoons
  • black pepper to taste


  1. Set your oven to 425°F. Toss the cauliflower with the oil, salt, and pepper in a bowl after cutting it into bite-sized pieces. Spread out on a pan, then roast for 15 to 20 minutes on a baking sheet in the oven or until the pieces become golden. Exit the oven. When thoroughly drained, place the chickpeas on the opposite side of the pan from the cauliflower.
  2. Warm the chickpeas for an additional five minutes in the oven. Use paper towels to gently push down and wipe the tofu to remove any extra moisture.
  3. Make the cubes bite-sized over a medium-high flame, and warm coconut oil in a skillet. Pour a generous amount of pepper and sea salt (about 1 teaspoon) into the oil.
  4. Fill the pan with tofu (be careful- it may pop and spit oil). After the tofu has formed a crust, flip it after 3 to 5 minutes. Add ginger, garlic, and coconut sugar after the second side of the tofu has cooked for 2 minutes.
  5. Sauté for an additional 1–2 minutes or until the tofu is coated and browned. Get rid of the heat. In a small bowl, combine the oil, apple cider vinegar, Madras Curry Powder, and sea salt.
  6. It will resemble a paste in thickness. In a big bowl, gently combine the chickpeas, roasted cauliflower, caramelized tofu, and dressing.
  7. Add the apple (if using), onions, and cilantro and stir. Taste for pepper and salt. Serve with a teaspoon of Cilantro Mint Chutney over the optional basmati rice and warm (or at room temperature) for the best flavour (also optional).

Roasted Sunchoke And Barley Bowl

3. Roasted Sunchoke And Barley Bowl

A healthy vegan plant-based bowl, ideal for fall, is the Roasted Sunchoke and Barley Bowl with Mushrooms, Parsnips, and Kale and drizzled with a Zaatar Tahini Sauce.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 4


  • Cooked whole grains: 4 cups
  • Sunchokes: 12 oz
  • Mushrooms: ½ lb
  • Parsnips: 1–2
  • Olive Oil for roasting: 1 tablespoon
  • Lacinato kale: 1 bunch
  • Onion: 1 medium
  • Olive oil for sautéing: 1 tablespoon

Ingredients For The Zaatar Tahini Sauce

  • Tahini paste: ¼ cup
  • Warm water: ⅓ cup
  • Lemon juice: 2 tablespoons
  • Garlic-finely minced: 1 clove
  • Zaatar spice: 1½ teaspoon
  • Cayenne: ⅛ teaspoon
  • Kosher salt: ¼–½ teaspoon
  • Pepper to taste.


  1. Heat the oven to 450°F. The sunchokes should be scrubbed for good drying. Leave skins on and chop them into bite-sized pieces that are 1-inch thick. Parsnips should be peeled and cut into 1-inch cubes.
  2. Make mushroom chunks of 1 inch in size ( cut in half). Separately, combine each with a little salt, pepper, and olive oil in a small bowl. Place the hot oven in distinct rows on a baking sheet coated with parchment paper.
  3. After 10 minutes, check the mushrooms and take them out early. Sunchokes/parsnips should be baked for an additional 10 minutes or until brown and crispy.
  4. The sliced onion should be sautéed for 3 minutes over medium-high heat, often turning, in a large skillet with 1 Tablespoon oil while the vegetables are roasting.
  5. Reduce the heat to medium-low and cook for 5 minutes or until the mixture turns caramelized. Put kale in. Reduce the heat to medium-low, toss the kale and onions, and cook for only a few minutes or until the kale is just beginning to wilt. Add salt and pepper to taste.
  6. Create the tahini sauce. In a tiny basin or jar, combine all the ingredients.
  7. Put the bowls together. In 4 bowls, divide the warm grain. Share the vegetables. Add some tahini sauce.

Baked Falafel Bowls

4. Baked Falafel Bowls

Bowls of baked falafel! Prepare these real falafels in advance for the hectic workweek and freeze. A simple, delectable, and real falafel recipe! Both gluten-free and vegan!

Prep time: 10 hours | Cook time: 30 minutes | Total time: 40 minutes | Servings: 20


  • Dry garbanzo beans, soaked in water for 10-24 hours: 2 cups
  • Chopped cilantro: 1 cup
  • Onion, rough chopped: 1 cup
  • Garlic cloves: 4 cloves
  • Jalapeño rough chopped: 1 large
  • Olive oil: 1 tablespoon
  • Coriander: 2 tablespoons
  • Cumin: 2 tablespoons
  • Baking soda: 2 teaspoons
  • Kosher salt: 1¼ teaspoons


  1. Dry chickpeas should be placed in a large dish, covered with 4-5 inches of water, and left to soak for 10 to 24 hours. Set the oven to 375°F. Chickpeas should be placed in a strainer and thoroughly drained. With a paper or kitchen towel, pat them dry. In a food processor, combine the cilantro, onion, jalapeño, and garlic.
  2. Pulse the mixture a minimum of 20 times to get uniform chopping. Add oil, cumin, coriander, salt, baking soda, and 4 cups of well-drained garbanzo beans. Re-blend until everything is thoroughly incorporated, scraping down the edges as necessary.
  3. It should be thoroughly mixed, similar to a thick paste, but not as smooth as hummus. Good texture has some!
  4. Spray or brush olive oil on a baking sheet coated with paper to grease the bottom. Make falafels into golf- or ping-pong-sized balls (a slight oval shape is nice).
  5. Use damp hands if the surface feels sticky. Place the paper that has been oiled. When all the balls are made, flatten them slightly with wet fingers until they are about 1 to 1½ inches thick.
  6. Olive oil can be sprayed on top or brushed on. Using a metal spatula, carefully flip the baked goods after 15 minutes. Bake for 12 to 15 minutes, or until golden and just crusty. Prepare any desired vegetables while baking and prepare the Everyday Quinoa and Tahini Sauce.
  7. Put the bowls together. Put the bowls together. Sauces might be separated if you're packing to take them somewhere else.

Banh Mi Noodle Bowl

5. Banh Mi Noodle Bowl

Vietnamese flavours explode from this flavourful, nutritious Banh Mi noodle bowl (also known as Bun Chay)! LOADED with nutritious vegetables, tofu, rice noodles, and herbs with a delicious Sriracha Dressing.

Prep time: 30 minutes | Cook time: 15 minutes | Total time: 45 minutes | Servings: 2


  • Dry rice noodles: 2 oz
  • Boiling water.

Quick Pickled Veggies

  • Rice wine vinegar: ⅓ cup
  • Water: ⅓ cup
  • Matchstick carrots: 1 cup
  • Sliced radishes: ½ cup
  • Sugar: 1 teaspoon
  • Salt: ¼ teaspoon

Creamy Sriracha Dressing

  • Vegan mayo: 4 tablespoons
  • Water: 1 tablespoon
  • Rice wine vinegar: 1 tablespoon
  • Sriracha sauce: 1 tablespoon
  • Salt: ¼ teaspoon
  • Tamari or vegan fish sauce: 1 teaspoon
  • Sugar or alternative sweetener.

Bowl Ingredients

  • Tofu, patted dry: 6 oz
  • Cucumber: 1 cup, sliced
  • Cabbage: 1 cup
  • Red bell pepper: ½
  • Fresh mint leaves: ¼ cup, torn
  • Jalapeño: ½
  • Lime wedges
  • Optional additions:  sprouts, avocado, daikon, grated beet, cilantro,


  1. Rice noodles should be covered with boiling water, given time to soften (5–6 minutes), then drained, rinsed, and set aside. Simultaneously, in a small pot on the stove, combine ⅓ cup water and ⅓ cup vinegar; heat to a simmer; add sugar, salt, radishes, and carrots; and then stir to coat evenly. Cut the heat. Put them in a basin and refrigerate.
  2. Mix the ingredients in a small bowl. To prepare the crispy tofu: Salt and pepper the oil as it is heating in the skillet. Add the tofu and fry until all sides are crispy over medium heat. At the very end, stir in a bit of Sriracha for heat.
  3. Cucumber, bell pepper, and cabbage should be sliced (using a mandolin is nice, or just very thinly sliced). Place the vegetables all around the noodles, which have been divided. Divide the pickled vegetables that are cooling.
  4. Spoon the delicious dressing on top of the bowls after adding the tofu. Add lime wedges, fresh mint, and jalapeño slices as garnishes to the bowls.

Miso Mushroom Bowl

6. Miso Mushroom Bowl

This vegetarian Miso Mushroom Bowl is topped with fresh vegetables, toasty brown rice, and the best Sesame Miso Ginger Dressing (that you'll want to spread on everything)! Gluten-free and vegan.

Prep time: 30 minutes | Cook time: 15 minutes | Total time: 45 minutes | Servings: 2


  • Short-grain brown rice: 1 cup
  • Portobello mushrooms: 4 large
  • Olive oil: 2 tablespoons
  • Shredded cabbage: 2 cups
  • Matchstick carrots: 1 cup
  • Shredded daikon: 1 cup
  • Avocado: 1
  • Edamame: 1 cup
  • Baby spinach: 4 cups
  • Salt and pepper to taste

Ingredients To Garnish

  • Scallions, sprouts, sesame seeds.

Ingredients For The Miso Ginger Dressing

  • Olive oil: ¼ cup
  • Sesame oil: 3 tablespoons
  • Rice vinegar: 3 tablespoons
  • Maple syrup: 3 tablespoons
  • Miso: 2 tablespoons
  • Soy sauce: 2 tablespoons
  • Water: 2 tablespoons
  • Garlic clove: 1 small
  • Ginger: 2 teaspoons
  • Salt: ¼ teaspoon
  • Pinch cayenne


  1. Rice should be cooked. In two batches, brown the mushrooms on each side of the pan while heating the oil in a large skillet over medium heat.
  2. Place aside. Prepare the other vegetables while the mushrooms are browning. Edamame can be warmed in the rice water at your leisure. Blend everything in a blender until it's completely smooth.
  3. Rice should be served warmly in bowls. (Shallow, wide bowls are ideal for this.) Add some baby spinach on top. Edamame, cabbage, carrots, daikon, avocado, and mushrooms should be divided and arranged.
  4. Add sesame seeds, sprouts, and scallions on top. Dress with a drizzle.

Coconut Millet Bowl

7. Coconut Millet Bowl

Coconut lime mint sauce is drizzled over the spinach, chickpeas, shallots, and Kabocha squash in the Coconut Millet Bowl. a spicy, flavourful, vegan dish made entirely of plants.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 4


  • Berbere spice: 2 tablespoons
  • Avocado oil: 2 tablespoons
  • Water: 2 tablespoons
  • Kabocha squash: 1½ lb
  • Chickpeas: 15 oz
  • Shallots: 2 large
  • Mille: 1 cup
  • Coconut milk: 1 cup
  • Water: 1½ cups
  • Coconut oil: 1 tablespoon
  • Turmeric: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Coconut cream: ½ cup
  • Lime juice: ¼ cup
  • Sea salt: ¼ teaspoon
  • Honey: 1 teaspoon
  • Cucumber chunks: ½ cup
  • Grated fresh ginger: 1 teaspoon
  • Fresh cilantro: ½ cup
  • Fresh mint leaves: ¼ cup
  • Fresh spinach: 3 cups
  • Zest of one lime


  1. Turn the oven to 400°F. In a bowl, combine berbere, oil, and water; leave away for 10 minutes to hydrate. Half a cup of the coconut milk's thick cream should be left aside.
  2. In a saucepan, boil the remaining coconut milk, water, turmeric, and salt. Add the millet and coconut oil. Bring to a gentle boil, reduce heat to a simmer, cover, and cook for 15 minutes without removing the cover.
  3. Keep covered (don't peek!), turn off the heat, and allow to sit for an additional minimum of 10 minutes. Prepared squash, shallots, and chickpeas should be placed on a parchment-lined sheet pan. Apply berbere paste widely with a brush. After salting, bake for 30 minutes or until everything is done and roasted.
  4. The conserved coconut cream, lime juice and zest, salt, honey, cucumber, and fresh ginger should all be thoroughly blended. Add the cilantro and mint, just long enough to break up the herbs but still leaving dots and pieces.
  5. Place the warm millet in the bottom of the bowls, followed by the vegetables. Add some new spinach, then drizzle some sauce over it.

Sweet Potato Buddha Bowl With Chickpeas

8. Sweet Potato Buddha Bowl With Chickpeas

The roasted sweet potatoes, peppers, and chickpeas on this Buddha Bowl are drizzled with a tart green mojo sauce. It's a nutritious lunch or dinner (vegetarian and vegan).

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 4


  • Quinoa: 1 cup
  • Water: 2 cups
  • Sweet potatoes: 1 pound
  • Olive oil: 4 tablespoons
  • Nutritional yeast: 1 tablespoon
  • Cumin: 1 teaspoon
  • Chipotle chilli powder: ½ teaspoon
  • Salt: ½ teaspoon
  • Pepper: ½ teaspoon
  • Red bell peppers: 2
  • Chickpeas: 1- 15 oz can
  • Zest of 1 lime
  • Mojo sauce (for serving)

Ingredients For The Toppings

  • Cilantro
  • Lime wedges
  • Avocado
  • Jalapeño
  • Vegan sour cream
  • Sesame seeds


  1. Add 2 cups of water, 2 cups of rinsed quinoa, and a dash of salt to a pot. Bring to a boil. Then lower the heat, so it simmers for 15 to 20 minutes. After removing it from the heat, let it stand for 5–10 minutes.
  2. Potatoes should be mixed with 3 tablespoons of olive oil, nutritional yeast, cumin, chilli powder, salt, and pepper. Place on a baking sheet in a single layer. For 15 minutes, roast.
  3. Peppers and the final tablespoon of olive oil should be added to the baking sheet. Bake the potatoes and peppers for another 15-20 minutes or until they are soft and slightly charred.
  4. Remove from oven and combine with lime zest and chickpeas. To taste, add more salt and pepper to the seasoning.
  5. Make the Mojo Sauce while the vegetables are roasting.
  6. When ready to serve, sprinkle cooked quinoa with mojo sauce, the sweet potato chickpea mixture, and any additional toppings you like. Enjoy.

Conclusion To The 8 Best Vegan Buddha Bowl Recipes For Your Kids


Buddha bowls are a fantastic illustration of the Harvard-developed “Healthy Eating Plate” model, continues Debenham. It is a nutritious, balanced meal because half of the plate (or, in this case, bowl) is made up of vegetables, and the other half is composed of carbohydrates and protein.

I trust you enjoyed this article about the 8 Best Vegan Buddha Bowl Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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