Hearty Vegan Buddha Bowl

Buddha bowls seem to be popping up everywhere, including the fanciest of restaurants. A quick search of Pinterest, and you’ll understand their popularity. Why? These delectable grain and vegetable based dishes are perfect for anyone—whether you are a vegan, or someone who just wants more fresh, flavorful, and healthy options in your diet.

One great thing about making buddha bowls is their adaptability! You can build them around your family’s particular preferences and what ingredients you have available. Don’t have freekeh? No problem! Simply substitute quinoa, wheat berries, couscous or brown rice for your Buddha bowl grain. Hot outside? Serve it cold. Feeling a bit chilled? You guessed it! Serve it hot.

Our Vegan Buddha Bowl is the perfect introduction to a traditional version that will have you and your family wanting to create your own.

How to Make Vegan Buddha Bowls


Grain & Vegetables

  • 2 cups dry freekeh, rinsed and drained
  • 1 pack cooked beetroot (4 count), drained and cut into wedges
  • 1 bundle broccolini
  • 4 cups cubed butternut squash (about 1/2 a butternut squash)
  • 1.5 cups (15 ounce can) cooked chickpeas, drained
  • 2 handfuls of rocket leaves (arugula)
  • 1 avocado, halved and thinly sliced. 
  • 2 tsp ground cumin
  • 2 tbsp olive oil
  • pinch of salt and pepper
  • 2 tsp nigella seeds or celery seeds

Beetroot Hummus

  • 1 pack cooked beetroot (4 count), drained and roughly chopped. 
  • 1.5 cups (15 ounce can) cooked chickpeas, drained
  • 2 tbsp tahini
  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tbsp olive oil
  • 2 tbsp cold water
  • pinch of salt

Tahini Sauce

  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1/2 lemon, juiced
  • 1 tsp agave nectar
  • pinch of salt
  • 3-4 tbsp cold water


Preheat the oven to 425ºF 

In a large saucepan, cover the freekeh completely with water (about 5 cups). After it comes to a boil, cook for an additional 25 minutes or until tender.

While the freekeh is cooking, place the cubed butternut squash and beetroot on a baking sheet or dish with sides. Drizzle with the 2 tablespoons of olive oil and sprinkle with salt and pepper. Bake for 10 minutes. 

Next, prepare the beetroot hummus. In a food processor, add the other package of beetroot, chickpeas, tahini, lemon juice, ground cumin, olive oil and cold water. Pulse the mixture until it’s smooth. Add salt to taste and pulse again. (Sure, you could buy premade hummus, but it wouldn’t make nearly as interesting of an instagram post if you open a container. No Instagram? Then we won’t tell anyone….but seriously. This is good, so give it a try!) 

Take the baking sheet with the butternut squash and beetroot out of the oven after 10 minutes and add the chickpeas. Sprinkle the vegetables with cumin. Then, lay that  broccolini on top of the other vegetables like it’s goldilocks finding the perfect place to sleep. Bake for an additional 10 minutes. 

For the dressing, place the tahini sauce ingredients in the bowl except for the cold water. Then whisk it all together adding the cold water to it one tablespoon at a time until the consistency is pourable.

To serve, arrange each component of the dish—including the cooked vegetable, hummus, rocket leaves (arugula), and avocado—around a large spoonful of the cooked freekeh. Drizzle the tahini sauce on top of the Buddha bowl and sprinkle with the nigella seeds. Then do a little dance in the middle of the kitchen to celebrate your beautiful creation.

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