This easy Vegan Buddha Burger Bowl comes together in 25 minutes, making it a great option for a quick weeknight meal. Perfect meal when you have a ton of veggies in the fridge – it’s fresh, healthy, and filling!
Lately we have the most random mix of food in the fridge. We normally go grocery shopping once a week because we go through a lot of produce, but now we’re using grocery delivery when possible. Availability has been limited and certain food products are sold out.
That’s why I love this easy, healthy meal. A buddha bowl is the perfect way to use whatever you have in the fridge and make it work for lunch or dinner.
This recipe is:
- vegan + vegetarian
- refined sugar-free
- paleo (use a paleo burger patty)
The perfect buddha bowl formula
For a satisfying buddha bowl, I like to divide my bowl like so:
- ¼ protein
- ¼ starch
- ½ or more of the bowl is veggies
For my bowl’s starch, I usually use potatoes, sweet potatoes, quinoa, or brown rice. For protein, try lentils, beans, chickpeas, or a veggie burger.
For veggies, think ‘taste the rainbow’ and then add anything and everything. Try a mix of roasted veggies, sautéed veggies, and fresh veggies. Roasted veggies are so simple and tasty, making them the perfect option for a busy night.
Tools + ingredients:
- Parchment paper
- Vegan burger patty
- Potatoes or sweet potatoes, carrots, and bell peppers
- Fresh greens (spinach or arugula)
- Bok choy, mushrooms, and/or broccoli
- Coconut aminos
- Garlic powder and pepper
- Fresh ginger & garlic
- Veggie broth
Yes! You can easily make this a themed bowl, such as Mexican, Italian, or Japanese by introducing certain veggies and using a sauce other than tahini. This particular bowl is inspired by Mediterranean and Asian flavors.
You can easily substitute hummus or legumes if you’d like to add protein. Try roasting chickpeas in the oven at 400º for 20 minutes, add a sprinkle of cumin, garlic, and pepper.
Sure! Keep the dressing in a separate container, then store the buddha bowl in a sealed container. The bowl should last for 3-5 days in the fridge.
More Easy Dinner Recipes:
If you try this Vegan Buddha Burger Bowl recipe, please leave a comment and rate it below. Would love to hear what veggies you use!
Vegan Buddha Burger Bowl
- 1 Veggie Burger Patty
- ¾ cup potatoes or sweet potatoes chopped
- ¾ cup carrots chopped
- ½ cup bell peppers chopped
- 1 cup baby spinach, kale, or arugula chopped
- ¾ cup bok choy, mushrooms, and/or broccoli chopped
- 1 tablespoon coconut aminos
- 1 tablespoon fresh ginger
- 1 tablespoon fresh garlic
- 1 teaspoon garlic powder
- ½ teaspoon black pepper cracked
- 1 splash veggie broth or water
- 1 tablespoon tahini
- ½ lemon juiced
- 1 tablespoon fresh cilantro chopped
- Preheat oven to 400º. Add parchment paper to a baking sheet. Chop all veggies.
- Add potatoes, carrots, and bell peppers to baking sheet, then add garlic powder and pepper. Bake for 15 minutes or until tender. Remove halfway and shake around.
- Sautée bok choy, mushrooms, and/or broccoli over medium heat for 5-8 min with a splash of veggie broth, fresh ginger, and fresh garlic. Add coconut aminos and mix well.
- Cook veggie patty on stove per package instructions.
- Build your bowl by combining all the prepared ingredients. Drizzle with tahini, add lemon juice, and garnish with cilantro. Option to add red pepper flakes or any other herbs you enjoy.
- If you don’t have parchment paper, you can add a ½ tablespoon of avocado or olive oil and mix well.