Another Vegan Buddha Bowl Recipe

I have talked time, and time again about my love of the marvelous Buddha bowl.

I mean, what’s not to like about a bowl of food that contains tons of veggies, a heaping pile of grains and just enough protein to provide a well-balanced vegan meal that nourishes while tasting wickedly delicious?

I can’t think of one thing that’s unappealing about any of that.

So, here is (yet) another vegan buddha bowl recipe for you to enjoy. Or experiment with. Or try to top.

Whatever you prefer. 😉

It doesn’t matter if you’re a new vegan or an old vegan, the Buddha bowl is the perfect way to get you in the kitchen, cooking healthy vegan meals, and taking control of what you put inside your body.

The star of this particular Buddha bowl is cauliflower. I opted for an African style flavor, using ras el hanout seasoning, garam masala, nutmeg, harissa and a blend of other herbs & spices.

And that brings me to the other thing that’s so wonderful about Buddha bowls; you can take the same ingredients and change up the herbs & spices for a completely new vegan meal.

So what’s in this Buddha bowl?

Here ya go…

Cook the bulgur according to instructions, but I like to use my waste-free vegan broth instead of plain old salted water or store-bought broth.

I prefer to toss the cauliflower in seasoning and pop it in the oven on a high temp, but you can cook it on the stovetop or in the air fryer, however you prefer it for taste and efficiency.


The part of this vegan Buddha bowl recipe that takes the most time, is the veggie portion. Of course (insert eyeroll here), but the good news is that this part isn’t difficult at all.

I’ve been doing a lot of oil-free vegan cooking, but you can always use the extra fat if that’s your jam. Either way, start with the mushrooms because they will take the longest time to cook, particularly if you like them a little crispy but still with some substance like I do. Next add onions and pepper & vegan sausage, and when everything is close to being done, add the garlic and cook until fragrant, about 3 minutes but no more than 5.

Everything is done…ta-da!

You’ll notice mustard and veggiegurt on the list of ingredients and I did use them for a bit of a cooling sauce, but the photos didn’t come out great so you’ll have to use your imagination. Or, maybe I’ll just have to make it again and take my time photographing the sauce???

We shall see…

And there you have it, a quick and easy vegan Buddha bowl. If you do your prep work and maximize efficiency, you could probably also make this a 30-minute vegan meal.

Whatcha think?

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