Packed to the rim with nourishing whole grains, vibrant vegetables and wholesome plant proteins, a Buddha Bowl is the ideal vegan one-bowl dish. The healthy, creamy chipotle sauce is versatile and pairs well with other dishes too.
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Ingredients (2 servings)
1 cup cooked brown rice
200g baby spinach
1/2 Lebanese cucumber
1/4 small red onion
1 roma tomato
-Handful of sesame seeds
-Handful of pumpkin seeds
Creamy Chipotle Sauce:
1/4 cup tahini
1/4 lemon, juiced
1 tbsp maple syrup
1/8 tsp salt
1/4 tsp paprika
5 tbsp water
Make the sauce:
Add all ingredients (except water) to a mixing bowl and mix until combined.
Slowly add water, 1 tbsp at a time, and whisk until creamy and smooth.
Taste and adjust to your preference. Add more salt if you prefer.
Prep the ingredients:
Roast falafel in oven according to instructions on package.
Slice cucumber, red onion and avocado.
Assemble the bowl:
Lay a bed of raw spinach in the bowl, then add brown rice, toasted falafel, avocado, carrot, cucumber and tomato.
Drizzle sauce on top.
Sprinkle a handful of sesame seeds and pumpkin seeds on top. Easy!
Any leftover sauce can be stored in the fridge for up to 4 days.
Omit maple syrup or substitute with your favourite sweetener instead.
You can use any vegetables you have and omit onions if you're intolerant to high fodmap foods.
Substitute quinoa for brown rice for an extra protein boost.
You can make your own falafels if you wish to.
Chipotle powder will make the sauce more spicy, but if you like it mild, paprika can be used instead.