What’s hearty, delicious, filling and full of goodness? A buddha bowl of course! You definitely won’t ever leave the table hungry after sitting down to one. And this Vegan Cheesy Chickpea Buddha Bowl with Rice, Veggies and Hummus is no exception.
So if you’re craving a big ‘ol bowl of healthy, delectable food look no further. This one’s filled to the brim and sure to please!
What Goes Into a Buddha Bowl
Buddha bowls are pretty flexible dishes. There’s a ton of freedom to create whatever you want here. But typically you’ll find greens, veggies (raw, steamed, roasted – whatever makes you happy), beans and a healthy grain like brown rice or quinoa.
Of course, the fun doesn’t stop there. You can add extra goodness too – nuts and seeds are welcome and herbs and spices are encouraged! Top it all off with hummus or a dressing and you have delectable magic my friend.
My favourite part! It’s all in one bowl. Maybe it’s just me, but there’s something pretty satisfying about sitting down to a bowl full of goodness.
The only down side? They’re usually so pretty I almost feel bad eating them… but don’t worry, they’re yummy enough that you get over that feeling pretty quickly. 😉
What’s in this Buddha Bowl
The star of this bowl, in my opinion, are the cheesy chickpeas. I have a fondness for vegan mac and cheese… I mean, who doesn’t? That stuff is magical! (There’s a recipe right here if you want to treat yourself to some.) And I love, love, love chickpeas. So I decided to fuse these two delights together by tweaking the mac and cheese sauce and combining it with chickpeas. Holy yum town! If you adore it, here’s another cheesy chickpea recipe I’m obsessed with.
Chickpeas have so much more to offer you than deliciousnesss. These gorgeous superstars can help to improve blood sugar and insulin secretion, lower LDL-cholesterol levels and triglycerides (thus reducing your risk of heart disease) and support digestion. Isn’t that cool? Plus there’s an awesome supply of antioxidants in there waiting for you to devour them! (source)
And they make an appearance in the hummus too. This add on is optional, but I love to have it there as a veggie dip. Super bonus, you’ll likely have some hummus left over to enjoy for a few more days. Total win! Feel free to use a pre-made hummus if you prefer. There are likely tons of good options at your local health food store.
We’ve also got sweet potato, avocado, carrots, greens and rice joining the party. If you want to have extra fun and make an avocado rose like I did, here’s an awesome tutorial. But feel free chop that sucker up any way you’d like. It will still taste just as wonderful!
Ready to treat yourself? Here’s the recipe:
Vegan Cheesy Chickpea Buddha Bowl with Rice, Veggies and Hummus
Cheesy Chickpea Buddha Bowl with Rice, Veggies and Hummus
Fill up on this delicious buddha bowl. This healthy recipe is vegan, gluten free and refined sugar free. Great for breakfast, lunch or dinner.
- 1 Med/Large Sweet Potato
- 1 Avocado Chopped
- 6-8 Small/Med Carrots Julienne
- 1 Cup Brown Basmati Rice
- 2 Cup Veggie Broth I prefer Pacific Organic Vegetable Broth
- 1/2 Cup Leaks (Or Onions) Chopped
- 2 Cloves Garlic Diced
- 2 Tbsps Coconut Oil
- 1 Tsp Dill Fresh or Dried
- 3 Pinches Salt
Vegan Cheesy Chickpeas
- 1 540ml (19 fl oz) Can of Chickpeas
- 1/2 Cup Vegetable Broth
- 8 Heaping TBSP Nutritional Yeast
- 1 Tbsp Coconut Flour
- 2 Tsp Mustard
- 1 Tbsp Coconut Oil
- 2 Pinches Himalayan Pink Salt
- 2 Handfulls Mixed Greens I used a mix of chard, kale and beet greens.
- 1 398mL (14 Fl Oz) Can of Chickpeas
- 4 Tbsps Tahini
- 1 Tbsp Maple Syrup
- 1 Med Garlic Clove
- 2 Pinches Himalayan Pink Salt
- Juice 1/2 a Lemon
- 1 Tsp Dried Rosemary
Wash the carrots and greens. Julienne the carrots and peel, core and chop the avocado (you can also make avocado roses if you'd like). Set aside.
Pre-heat your own to 350F.
Prick your sweet potato a few times with a fork (I go for 2 or 3 times per side).
Place on a small baking sheet and bake for approximately 45 minutes (until the sweet potato is soft and you can easily pierce it with a knife or fork).
Cube the sweet potato and set it aside until the buddha bowl is ready to be assembled.
In a small sauce pan, combine the rice, veggie broth, garlic, leeks, coconut oil, dill and salt. Bring to a boil.
Cover and let simmer on med/low heat until the liquid is completely evaporated (check often so the rice doesn't burn). If the rice is still al dente, add more broth and continue to simmer until you reach the desired consistency.
Removed from the heat and set aside, allowing the rice to cool for 5 minutes.
Vegan Cheesy Chickpeas
In a medium sized sauce pan, bring the broth to a simmer under medium heat.
Open the can of chickpeas and drain out the brine. Add the chickpeas to the saucepan.
Add the nutritional yeast, mustard, salt coconut flour and oil and stir well. Allow to thicken under low heat, then set aside.
Open the can of chickpeas and drain out the brine. Add them to a food processor and combine with the remaining ingredients. Blend until well mixed.
Putting it all Together
If you choose to add hummus, place in a small tin in the centre of 4 serving bowls. Divide the rice evenly among 4 serving bowls.
Surround the hummus with all the goodness you prepared, dividing them evenly among each bowl (you will likely have leftovers). Enjoy!
Do you have a Buddha Bowl recipe you adore? Excited to give this one a try? Let me know in the comments below!
Health and love,
Thought of the day: I am worthy of a healthy, delicious diet that makes me feel awesome.
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