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19+ Beautiful Vegan Buddha Bowls You Can Make Without a Recipe

May 27, 2020Updated December 29, 2022 By Nava Atlas Leave a Comment

Here’s an amazing array of beautiful vegan Buddha bowls you can make without a recipe. Keep a selection of fresh ingredients on hand, arrange, and enjoy!

Hawaiian vegan poke bowl with watermelon, avocado, cucumber

Basically, Buddha bowls are compositions of raw and/or lightly cooked vegetables (and sometimes fruit), tofu, and/or legumes, pleasingly arranged. Sometimes they include cooked grains (and to less extent, noodles or zucchini noodles).

A bountiful Buddha bowl is an ideal one-dish meal. There are no hard and fast rules for making Buddha bowls. There’s even a dispute as to why they’re referred to by that name. The concept started out pretty much plant-based, so perhaps it’s a play off of “Buddha’s Delight,” a standard meatless option on Chinese menus.

Perfect for solo eaters: Buddha bowls are perfect for solo eaters, as you get your array of different flavors, textures, and colors without a lot of prep. Yes, there’s a bit of chopping involved, but if you’re just preparing a fresh bowl for one or two eaters it doesn’t take much time at all. 

Vegan poke bowl with watermelon & watermelon radish

What about vegan poke bowls? Poke (pronounced po-keh) is a veg-centric kind of bowl, but it features raw fish, usually tuna. Obviously, we don’t want that. So someone clever, I know not who, came up with the idea of using chunks of watermelon, as you’ll see above, to replicate the look (though not the taste or texture or protein). 

It’s almost silly to follow a recipe. It all depends on the size of your actual bowls (a shallow, wide soup bowl is ideal), what ingredients you have on hand, and how hungry you are. Almost as important as using good ingredients is making the arrangement look almost too pretty to eat — though of course, you will!

Vegan Poke Bowl with rice, tofu, and vegetables

This bowl, for example, features a few of the most widely used ingredients for vegan Buddha bowls — cucumbers, tofu, edamame, carrots, sprouts, seeds, and avocado. This one has a bit of an Asian spin, so a sesame-ginger dressing or teriyaki sauce pull everything together.

Good ingredients for vegan Buddha bowls

You’re not limited to these ingredients; these are basics, and likely, many are staples you keep on hand.

  • Grains & noodles: Rice (any variety), quinoa, white rice and quinoa combo (can be cooked together), fine rice noodles, zucchini noodles”.
  • Protein: Tofu (extra-firm and baked), chickpeas, lentils, beans, edamame (fresh green soybeans).
  • Vegetables: Baby spinach (and other baby greens) bell peppers, beets, broccoli, carrot, celery, cucumber, potato, sweet potato, radish (including watermelon radish) tomatoes (especially cherry or grape tomatoes), winter squash or pumpkin.
  • Fruits: Apple, avocado, mango, watermelon.
  • Condiments & extras: Chili peppers and pickled peppers, lemons, limes, mushrooms, olives, pickled ginger, seaweed, sprouts.
  • Nuts and Seeds: Sesame, sunflower, pumpkin, and hemp seeds; peanuts, cashews, almonds, walnuts, etc.
  • Fresh herbs: Basil, cilantro, parsley, scallion — any fresh herbs you like and have on hand.
  • Dressings: Vinaigrette (including balsamic vinaigrette; bottled or homemade), sesame-ginger (bottled or homemade, tahini dressing (bottled or homemade), fresh herb dressing.

Vegan Buddha Bowl Dinner Food Table. Healthy Food. Healthy Vegan Lunch Bowl with Mushrooms, Broccoli, and Watermelon Radish

Here’s a gorgeous example of a simple bowl combining lightly cooked ingredients (mushrooms and broccoli) and raw (two different types of radish). No watermelon radish? No worries. Use thinly sliced jicama and/or turnip, plus slice cucumbers. Top with chopped fresh herbs and seeds of your choice.

Dressing suggestion: Sesame-ginger or vinaigrette.

Raw Vegetables Rainbow Bowl

This all-raw bowl is a rainbow of colors, with zucchini noodles, broccoli, pickled peppers, bell pepper, carrot, grape tomatoes olives, and red cabbage. You can vary it according to what you have on hand, but make sure to keep it colorful!

Dressing suggestion: vinaigrette, or a drizzle of good olive oil and red wine vinegar.

Vegan, Detox Bowl With Avocado, Spinach, Micro Greens, Edamame Beans, Zucchini Noodles

If you’re craving all things green, this is the bowl for you. Make a base of baby spinach (or other baby greens), then arrange zucchini noodles, edamame, sprouts, and half of an avocado per serving. top with a sprinkling of seeds (sesame or other). 

Dressing suggestion: Fresh herb dressing, Avocado, Spinach, and Tahini Dip thinned out to dressing consistency, or another tahini-based dressing.

Hawaiian Vegan Poke bowl with ginger, cucumber, avocado

Here’s the vegan poke bowl we chatted about toward the top of this post. Watermelon is a visual ringer for the raw tuna used in this style of bowl, and it all comes together deliciously with avocado, sprouts, cucumber, pickled ginger, and black sesame seeds.

Dressing suggestion: A squeeze of lime might be all the dressing this needs.

Vegan Poke Bowl with watermelon & watermelon radish

Here’s another variation on a vegan poke bowl. This one adds protein with edamame (fresh green soybeans) and plenty of eye appeal using watermelon, watermelon radish, sprouts, and cucumber.

You can add a based of sushi rice if you’d like to make it more substantial. It does have a sushi-like theme!

Dressing suggestion: Like the previous poke bowl, a squeeze of lime might be enough, but sesame-ginger dressing also adds a nice touch.

Vegan Bowl With Avocado, Beet, Red Cabbage, Radishes

Watermelon radish seems to be popping up everywhere. It adds a lovely color to bowls like this one, which also feature a rice blend, avocado, beets, pickled cabbage, and red cabbage. Seaweed, hot red pepper flakes, and sesame seeds are optional embellishments that can be passed around.

Dressing suggestion: A simple vinaigrette.

Autumn Buddha Bowl with kale, chickpeas, and squash

This Buddha bowl has autumn written all over it, but you can continue enjoying it all through the cool seasons. Roasted butternut squash, chickpeas (plain or spiced), and room-temperature quinoa are arranged on a bed of massaged kale. Top with sprouts, or chopped fresh herb (cilantro, parsley, or scallion).

Dressing suggestion: A tahini-based dressing or balsamic vinaigrette.

Roasted squash bowl with quinoa tomatoes & greens

Chickpeas and quinoa are well-loved items in cool-weather bowls. Here’s another featuring these two ingredients, plus a sliced baked sweet potato and whatever salad ingredients you happen to have on hand. Here we have cherry tomatoes, cucumbers, and mache (aka “corn salad”). Add a sprinkling of pumpkin or sunflower seeds and fresh herbs, if you’d like.

Dressing suggestion: Tahini-based dressing, vegan ranch, or vinaigrette.

Vegan Buddha Bowl with quinoa, avocado, and green vegetables

Continuing the quinoa theme, this one has got the goods on the greens — avocado, cucumber, zucchini noodles, broccoli, sprouts, pumpkin seeds, and fresh herbs.

Dressing suggestion: Tahini-based dressing or sesame-ginger.

Green Buddha Bowl With Lentils, Quinoa, Avocado, Cucumber, Lettuce, and Tahini dressing

This one has some of the same elements — namely, quinoa, cucumber, and avocado, but introduces lentils to the Buddha bowl concept. Add some lettuce or spinach to the bowl along with fresh parsley or cilantro. Top with a sprinkling of seeds.

Dressing suggestion: Tahini-based dressing or vinaigrette.

Buddha Bowl With Quinoa, Tofu, Kale, Figs And Guacamole

Okay, now we start introducing tofu to our bowls. This is a cool-weather beauty combining tofu with quinoa, fresh figs, mashed avocado, olives, cucumber, and kale. Add a wedge of lemon or lime if you’d like. If you can’t find fresh fig, you might add a few dried figs, or substitute some diced apple or pear.

Dressing suggestion: Sesame-ginger for the quinoa and tofu portion of the bowl.

Tofu, quinoa, and two-bean protein bowl

Here’s a bowl with four sources of protein — chickpeas, white beans (you can vary the beans if you’d like), tofu, and quinoa. Use baked tofu, if you’d like. Cherry tomatoes, baby spinach, radishes, and avocado round things out nicely, and it’s all quite flexible.

Dressing suggestion: Vinaigrette, vegan ranch, or tahini-based dressing.

Vegan Poke Bowl avocado, seaweed, carrot, tofu, mango

Mango adds a sweet surprise to savory bowls. The usual suspects are in this plentiful bowl — rice, tofu (sautéed this time), carrots, radish, avocado, plus we go a bit further afield with seaweed and sprouts (both optional).

Dressing suggestion: Sesame-ginger.

Vegan Buddha Bowl With Quinoa, Tofu, Broccoli, Sweet Potato, Cucumber

Another protein-filled bowl, this one combines sautéed tofu with quinoa and chickpeas. Add lightly steamed broccoli (or other green veggie like Brussels sprouts), cucumber, and some lettuce or other tender greens. If you’re preparing this bowl as a cool-weather meal, you can add a little mashed or sliced sweet potato.

Dressing suggestion: Sesame-ginger dressing or a teriyaki marinade.

Vegan Bowl With sauteed potatoes, lentils, and chickpeas

Here’s a tasty idea for a substantial bowl — sautéed new potatoes, lentils, chickpeas, tomatoes, and avocado. A bed of arugula is quite compatible with the potatoes. Before adding the chickpeas and lentils to the bowl, toss each separately with vinaigrette.

Buddha Bowl With Fresh Cucumber, Celery, Watermelon Radish, Raw Carrot, Lettuce, Red Radish

This almost all-raw bowl is made more dramatic with watermelon radish, plus the more common chickpeas, radishes, cucumber, carrots, and celery. No watermelon radish? No problem. Just use extra radishes or sliced turnip.

Dressing suggestion: Sesame-ginger dressing or vinaigrette.

Quinoa and edamame protein bowl

Another example of a bowl that offers ample protein, this one keeps things simple with grated carrot, bell pepper, edamame, and toasted cashews, all on a bed of quinoa.

Dressing suggestion: Sesame-ginger dressing or vinaigrette.

Do you want even more?

  • 20 Plant-Based Buddha Bowls
  • 20 Vibrant Vegan Buddha Bowls to Brighten Up Your Day

Classic Vegan Buddha Bowl with roasted sweet potato, kale, & avocado

As you’ve seen, there’s no need to follow any recipe exactly to make beautiful Buddha bowls. They’re flexible and adaptable, so if you don’t have a suggested ingredient, swap it out for another, or just omit it.

That being said, if you’re the kind of cook who really needs to follow a recipe, follow this link to Classic Vegan Buddha Bowl (shown just above) by Cara Carin Cifelli, and explore her book, Vegan Buddha Bowls.

See lots more hearty vegan main dish salads.

Filed Under: Easy Vegan Recipes, Recipe Roundups

About Nava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks, including Vegetariana, Plant-Powered Protein, 5-Ingredient Vegan, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.

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