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Vegan Buddha Bowl

Serves: 1


½ medium sweet potato (cut into small cubes)

¾ cup broccoli (cut into smaller florets)

¼ red onion, sliced in wedges

1 large handful kale (stems removed)

1 tbsp sunflower oil

¼ cup brown rice, uncooked

¼ avocado, sliced

sea salt and ground black pepper, to taste

*Spiced Chickpeas:

1 cup tinned chickpeas, drained and rinsed

2 tsp sunflower oil

¼ tsp cumin

¼ tsp sweet paprika

¼ tsp ground coriander

sea salt and ground black pepper, to taste

*Tahini Dressing:

1 tbsp tahini

2 tbsp warm water

½ tsp organic maple syrup

¼ lemon, juiced

pinch of cayenne pepper

¼ tsp turmeric


1. Prepping Veggies + Chickpeas:

  • Preheat the oven to 355°F and line a baking tray with baking paper.


  • Pat the chickpeas dry and place in a small bowl with the cumin, paprika, coriander, salt and pepper. Gently toss the chickpeas until they are well coated in the spices.

  • Heat the oil in a non-stick fry pan over medium heat. Add the chickpeas and cook for 7-10 minutes, tossing constantly. Remove from the heat and set aside to cool. Cooled chickpeas can be stored in an airtight container until needed.


  • Place the sweet potato, onion, broccoli, kale in a large bowl. Add the oil, salt and pepper and toss gently to coat, ensuring that all the vegetables are seasoned and coated in the oil.

  • Place the sweet potato on lined baking tray and bake in the oven for 7 minutes. Remove the tray from the oven and, using tongs, turn the sweet potato over before adding the onion and broccoli to the tray. Bake the vegetables in the oven for a further 5 minutes. Remove the tray from the oven and, using tongs, turn the vegetables over before adding the kale to the tray. Bake in the oven for a further 4-5 minutes or until the vegetables are tender and lightly browned. Remove from the oven and set aside.


2. Meanwhile, bring the rice and 1 cup of water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 20–25 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool.


3. Making the dressing: whisk the tahini, water, maple syrup, lemon juice, cayenne pepper and turmeric together in a small bowl.


4. To serve, place the rice in the bottom of a serving bowl. Arrange the sweet potato, onion, broccoli and kale on top of the rice and top with the chickpeas and avocado. Drizzle over the tahini turmeric dressing. Enjoy!


Click here to download the recipe.

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