Vegan Buddha Bowl


Buddha bowls are a simple and delicious way to eat a healthy and balanced meal in, literally, one bowl. There are endless varieties and possibilities and the truth is thats whatever you add, you can’t go wrong.

The Buddha bowl I am offering you today is grain-free, yet still high in protein, nutritious carbohydrates and fibrous veggies. Although it seems like there is a lot of ingredients, I promise you that it doesn’t take long to make and it’s easier than you think!


Ingredients (Serves 2):

To prepare the chickpeas you will need:

  • 1 tin cooked chickpeas, drained
  • 2 tbsp olive oil
  • 5 tbsp tomato passata
  • 3 cloves garlic, chopped
  • ½ tsp ground cumin
  • ½ tsp spicy paprika
  • ½ tsp ground cinnamon
  • 1 handful chopped coriander
  • a pinch of salt
  • 1 tbsp maple syrup

To prepare the courgette you will need:

  • 1 small courgette, sliced
  • 2 tbsp olive oil
  • a pinch of salt
  • a pinch of dried basil

To prepare the spinach you will need:

  • 1 bag fresh spinach
  • 1 tbsp hummus, you can use this recipe
  • a pinch of salt

Other ingredients:

  • 1 medium avocado, sliced
  • 2 generous dollops of hummus
  • 1 handful pomegranate seeds
  • 1 handful your favourite seeds, toasted
  • 2 medium tomatoes, sliced
  • 1 romaine lettuce head, chopped
  • 1 lemon


  1. To prepare the chickpeas, heat 2 tbsp of olive oil in a pan, then add tomato passata, garlic and chickpeas and cook for 3 min stirring occasionally. Then add the rest of the ingredients and cook for 5 min on low heat stirring occasionally. Turn off the heat and put the chickpeas in a bowl but do not wash the pan – you will use it later for spinach.
  2. To prepare the courgette, heat 2 tbsp olive oil in a grill pan (or regular pan if you don’t have a grill pan) and add the sliced courgette. Cook for 5 min, stirring occasionally and then add salt and basil, cook for 3 more minutes and take off the heat.
  3. To prepare the spinach, heat up the pan you used for the chickpeas; it should still have remains of tomato sauce. Add 3 tbsp water, half bag of spinach, hummus and salt and cook for 3 min stirring occasionally.
  4. Start building the bowls by laying the bottom of each with half of what is left from the bag of spinach. Then place all the other ingredients in sections next to each other like in the picture. Finish with a generous dollop of hummus in the middle and sprinkle with toasted seeds and pomegranate seeds. Squeeze some lemon juice on top and enjoy!



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