There are so many flavors in this Vegan Buddha Bowl that you will love it! Cooked grains and roasted chickpeas and vegetables are topped with a homemade beet hummus, avocado, and tahini sauce. It is packed with flavor!
Buddha bowls are a macro bowl full of health grains, vegetables, and greens. They are sometimes topped with seeds and nuts. They are sometimes referred to as hippie bowls or grain bowls.
This post contains affiliate inks.
Vegan Buddha Bowl Ingredients
To make this healthy grain bowl recipe, you will need the following ingredients (go to the full recipe below for detailed amounts and instructions):
- Freekeh: this is a grain similar to quinoa or farro. It is available from Bob’s Red Mill, Whole Foods or online.
- Cooked beets: you can cook your own but these save a ton of time.
- Broccolini: this baby broccoli has smaller florets and longer, thin stalks. You can use regular broccoli if you cannot find broccolini.
- Butternut squash: about 1/2 a butternut squash
- Chickpeas: to make the hummus. Chickpeas are so versatile, you can even use them to make edible cookie dough.
- Ground cumin
- Agave Nectar: to add a little sweetness to the sauce
- Tahini: to finish the hummus and tahini sauce
- Nigella seeds: as garnish to finish off the buddha bowl
- Olive oil, lemon, salt, pepper, water: necessary ingredients for all parts of this recipe
How to Make a Buddha Bowl
- Preheat the oven to 425ºF.
- Cook the freekeh. Put the freekeh into a large saucepan and cover it with plenty of cold water. Bring the pan to the boil and cook for 25 minutes or until tender.
- Cook the beets and squash. Add the beets and cubed butternut squash to a baking tray, drizzle with the olive oil and season with salt and pepper. Put the tray in the oven and set a timer for ten minutes. Once the beets and butternut squash have been cooking for ten minutes, take the tray out of the oven. Add the chickpeas to the tray, sprinkle the cumin over the chickpeas and butternut squash. Put the broccolini on top of the vegetables and return the tray to the oven for a further 10 minutes.
- Make the beet hummus. Add the beets, chickpeas, tahini, lemon juice, ground cumin, olive oil and cold water to a food processor. Blitz until smooth and add seasoning to taste.
- Make the tahini sauce. Put the tahini, olive oil, lemon juice, agave nectar and a pinch of salt into a small bowl. Whisk together and add cold water a tablespoon at a time until you have a pourable consistency.
- Arrange the buddha bowl. Add a large spoonful of the cooked freekeh surrounded by the cooked vegetables, beet hummus, arugula and avocado. Pour over the tahini sauce and sprinkle with the nigella seeds. Enjoy!
Tips for Macro Bowl Recipes
- This Buddha bowl can be enjoyed hot or cold.
- Alternatives to Freekeh are quinoa, couscous or brown rice.
- Common allergens are wheat (freekeh) and sesame (tahini).
Storage Instructions for Grain Bowls
The Buddha bowl ingredients will keep fresh in the fridge for two days. Do not freeze this recipe.