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This easy vegan Buddha Bowl recipe is a tasty gluten free lunch idea and just perfect for meal prep. It's packed with veggies, plant-based protein & healthy fats. All you need in one bowl. πŸ’š| inlovewithbliss.com #vegan #bowl #healthy #lunch #mealprep

Blissful Vegan Buddha Bowl

A colorful bowl full of vitamins, protein & carbs. This healthy fresh Buddha Bowl is vegan, gluten free & ready in just 20 minutes. Yum! πŸ’š

[:de]Kategorien[:en]Course Tags[:] Dinner, Lunch
Tags dairy-free, easy, gluten-free, healthy, plant-based, rice, vegan, veggies
[:de]Vorbereitungszeit[:en]Prep Time[:] 5 minutes
[:de]Garzeit[:en]Cook Time[:] 15 minutes
[:de]Gesamt[:en]Total Time[:] 20 minutes
[:de]Portionen[:en]Servings[:] 2


  • 1 cup | 150 g basmati rice
  • 1 Tbsp olive oil
  • 1 small onion diced
  • 7 oz | 200 g mushrooms quartered
  • 1 handful green beans fresh or frozen
  • 1 Tbsp Tamari or soy sauce
  • 1/2 zucchini
  • 1 handful fresh baby spinach
  • 1/2 sweet pepper sliced
  • 1 handful pomegranate seeds
  • 1/2 serving Roasted Eggplant Crispies*
  • 1/2 serving Peanut Mango Dip**
  • 3,5 oz | 100 g smoked tofu or sesame tofu cubed
  • sesame seeds


  1. Rinse the rice under running water for about 1 minute.

    Put it in a saucepan with 1,5 cup | 350 ml of water and bring it to a boil with the lid closed. Then set the temperature to the lowest level and let the rice cook for 10 minutes.

  2. After 10 minutes turn off the stove and loosen the rice with a fork. Let it sit on the stove with the lid closed for another 5 minutes.

  3. While the rice is cooking, prepare your veggies.

    Put the olive oil in a large, hot pan and sautΓ© the onion for a couple of minutes.

  4. Add the mushrooms and let them fry for 5 minutes until they get some color all around. Now add the Tamari | soy sauce and the beans, stir briefly and let simmer for another 1-2 minutes.

  5. While the mushrooms are frying, use your spiralizer to make some crunchy Zoodles out of your zucchini.

  6. When everything is ready, you can create your Buddha Bowl.

    Arrange the rice, fried mushrooms, zoodles, peppers, spinach, tofu and eggplant crispies in a nice bowl and decorate with pomegranate seeds, peanut-mango dip and a pinch of sesame. 


*Get the recipe for the Roasted Eggplant Crispies here.

**And here you'll find the recipe for my spicy Peanut Mango Dip.

I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. πŸŒπŸ’«πŸ’š