The taste of this Vegan Buddha Bowl is delicious, fresh, and full of flavor. It’s made using chickpeas, cucumbers, and drizzled with a tasty avocado sauce. This dish is perfect for a simple lunch or a light dinner.

The great part about this Buddha Bowl is that it’s packed full of fresh ingredients that you can enjoy year round. You’re going to love the crunch factor and flavor of this recipe.

Why is it called a Buddha Bowl?

While this delicious recipe does have a fun name, do you know where the name buddha bowl actually came from? The term buddha bowl is from the villages where it first begin and literally means “a big bowl of whatever food villagers could eat and share”.

How long do Buddha Bowls last in fridge?

If you store it properly, your Buddha Bowl should last about 5 days in the fridge. Although, I always find the taste best when I eat it within 2-3 days of making it.

How to make Vegan Buddha Bowls

The best part about making this veggie bowl is that it’s super simple and easy to make. (plus it’s packed full of awesome ingredients, too!)

• 1 Cup Mixed greens
• 1 Cup Kale
• ¼ Cup Bell Pepper, diced
• ¼ Cup Tomato, diced
• ¼ Cup Cooked Quinoa
• ¼ Cup Cooked Chickpeas
• ¼ Cup Cucumber

Creamy Avocado Dressing:

• 1 Avocado
• 3 Large Fresh Sprigs Cilantro
• 1 Lime, juiced
• 3 Tablespoons Water
• 1 Tablespoon Apple Cider Vinegar

Directions to make this Vegan Buddha Bowl

Add your kale and mixed greens to a bowl and toss to mix.

Sprinkle the bell pepper, cucumber, tomato, cooked quinoa, and chickpeas over the top of the kale and greens.

In a blender, combine all the ingredients for the avocado dressing and blend until smooth. 

Drizzle over the top of the salad and enjoy!