Spicy Tuna Bowl for Vegans!

Have I mentioned how much I love to experiment with new vegan food products? They can be hit or miss, but when they hit, they hit BIG.

And today I have a quick and healthy vegan recipe that uses vegan tuna from Vantastic Foods that I think you’ll find easy to make and delicious to eat.

It’s another Buddha Bowl recipe, technically but there are plenty of fresh veggies that could easily slide this into the vegan salad category. If you enjoy bowls, consider this vegan sushi bowl! Call it what you want, just call it tasty.

Crunchy and refreshing, the perfect vegan lunch idea during a heatwave!

Don’t worry, this is an easy vegan recipe that only requires basic knife skills.

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.

Picnic Style Vegan BBQ Buddha Bowl

With the weather turning cold and 2020 being the year that never ends, I was in the mood for something simple to remind me of those times when he weather was nice, when you could outside and have a picnic without worry, when you could just go…outside.

And I just got a new tablecloth and it’s so picnic-y that I just couldn’t resist!

And when you want something healthy with a splash of something less than healthy, vegan Buddha bowls are an excellent choice. Just remember to add: protein, carbs and loads of veggies.

It looks really good, I know, but this is also a very calorie friendly vegan meal, and if you need to cut a little more, I recommend cutting the corn on the cob in half.

The tofu was seasoned and popped into the air fryer for about 10 minutes giving it a crisp & crunchy taste that was perfect with the rice and broccoli.

The corn was par boiled in salted water and then seasoned before it went into the oven for about 15 minutes and I kid you not, it tasted like street food corn, minus the loads and loads and loads of butter.

The broccoli received the same treatment as the corn, only less time in the oven and it was delicious, but I am also a huge fan of broccoli so…yeah.

The best thing about a meal like this is you can easily turn it Mediterranean by switching up the spices, maybe rubbing pesto onto the corn. Add ginger and garlic and garam masala for an Indian taste. Or whatever flavor profile you want because herbs & spices are what makes food taste GOOD.

The point is that you can do what you like because it’s your kitchen and your body, and anything that makes it easier to make healthy vegan meals is what we should all be doing.

What’s your go to meal when you need to change your mood?

Lazy Vegan Chickpea Bowl

I’m going to let you in on a little vegan secret: not every meal requires you to be in the kitchen for hours on end. I know that may come as a shock to you, but sometimes you’re just feeling lazy and you want something quick, easy and nutritious.

When it comes to a lazy vegan meal, I try to keep it as simple as possible.

Does the meal have:

◊ Protein

◊ Carbs

◊ Fiber

If it does, you’re good to go…at least I am.

Let’s start with the easiest part of this meal first, the rice. I used a simple Jasmine rice because it was all that we had left in the pantry and because I love the fragrant goodness of Jasmine rice. It only takes about ten minutes to cook, but you want to give the rice time to cool so it gets good and fluffy when you take your fork to it later.

The fiber part of this lazy vegan meal includes crimini mushrooms, red bell pepper and onion. Simple, right? Sauté them up with or without oil until they reach the done-ness level you prefer. I like my mushrooms with a little bit of crisp on them so I cook them first before adding onions and peppers to the mix. The herbs and spices can be whatever you like, but if you’re going for simplicity I recommend, basil, oregano, garlic and thyme.

Sounds bland, right?

It’s not, especially because we still haven’t dealt with the chickpeas.

The chickpeas are the protein and the spice element to this meal for me. Grab a small ramekin and add any kind of spice mixture you like. I opted for cayenne pepper, spicy paprika, tikka masala spice, harissa, curry, turmeric, cumin and garlic granules. Rinse & dry the chickpeas and then toss with the spice blend. Bake on 200/400 for 20 to 25 minutes until they’re crispy and then…voila, your lazy vegan meal in 30 minutes or less.

Full disclosure: I have a tendency to make spicy dishes too spicy, which my husband is not a big fan of, so I preemptively made a cooling sauce featuring veggiegurt, scallions, fresh dill and lime juice. It did the trick…he didn’t complain once about the heat level, which was at about a 6 or 7 (he said 8 but we all know he’s totally exaggerating).

This is a great vegan meal no matter what you’re looking for: quick, easy, calorie friendly and DELICIOUS.

Roasted Aubergine & Zucchini Vegan Buddha Bowl

Buddha Bowls. What more can be said about them that hasn’t been said already?

They are packed with nutrients, but only if you pack’em.

They offer the spice of life…variety.

They can help you get your daily amount of grains, proteins and vegetables.

Personally, I LOVE Buddha Bowls. I love making them and I really love eating them.

So here we are, for another round of #vegan Buddha Bowl fun!

Chances are good that you’re aware of all the nutritional and health benefits of these fun bowls, but you’ve probably strayed away because they seem time intensive. Let me tell you that it’s really not all that time-consuming, at least not with a little bit of planning.

For this harissa roasted Buddha bowl, the oven will do all the work for you.

First thing you have to do is choose your: Veggies + Grain + Protein

I chose carrots, zucchini (for me) and eggplant (for him), cut into ‘steaks’ + Quinoa + Chickpeas

You’ll notice a little bit of blackness on the eggplant and other vegetables but rest assured, it’s because of the marinade which included: smoky paprika, oregano, salt & pepper, olive oil, soy sauce, garlic powder, curry, garam masala, spicy paprika and thyme. Whip it all up into a bowl and pour it all over the (scored, doesn’t it look so pretty?) veggies.

Roast in the oven on 200°C/400°F for about 20 minutes, or until they reached your desired level of tenderness or crispiness.

Cook your grain according to the packaging, I used a total of 100 grams of quinoa for 2 adults.

Now it’s time for the protein. CHICKPEAS!!!

Don’t you just love this wonderfully delicious and diverse legume? It makes great dips, falafels, goes excellent in salads or you can even season them and bake them up like nuts for a crunchy snack.

I made another spice blend using cayenne pepper, turmeric, smoky paprika, curry, salt, white pepper and a masala spice blend. But the only way to get the perfect bake is to make sure you dry the chickpeas completely after you’ve rinsed them. Then coat them with the spices and bake for about 25 minutes, less if you want less crunch.

Since each element of this vegan Buddha bowl was SO flavorful, I decided to skip the sauce this time around and let me tell you, the sauce would have taken away from the carefully planned spice profile.

Whenever I’m at a loss over what to make for dinner, I just grab a little of this and a little of that, and 45 minutes later you have a bowl full of yum!

Lazy Vegan Mashed Potato Buddha Bowl

Even though we are vegans with good health, good skin and our food is our fuel, we are still only humans which means we don’t always feel like doing the things we should. Like making healthy food choices, working out (a biggie for me) or making magic in the kitchen.

But, we’re adults and it has to be done. That’s why we get to buy the good booze!

When I’m feeling lazy but still in the mood for something that tastes good but doesn’t take all damn night, I go to my recent favorite: Buddha bowl.

The trick here is to, well it’s to be tricky. Hack your life, so to speak.

Be a lazy vegan by organizing and you’ll never look back.

How do you take all of this food and cook it simply? Easy…you just do it!

First, decide how you want to season everything. If you want it all to have the exact same flavors, clean, chop and measure everything and toss it on a big ol’ baking sheet, season and pop in the oven. That’s the easiest, laziest way to enjoy a delicious vegan dinner.

If you choose to change up the seasoning like I did, just do it separately. Season each element separately and then line them uniformly on a baking sheet like the photo below.

Pick whatever vegetables you want and bake them until crisp around the edges and soft in the center. The soya chunks got nice and crispy without sacrificing moisture.

The mashed potatoes were made on top of the stove. Boil until tender and season how you want. Since I roasted garlic, I just stirred most of it into the potatoes and used the rest as edible decorations!

To finish it off, I added a spicy veggiegurt sauce that it didn’t really need but it was a nice touch since the soya was just a little bit spicy.

Next time you start eyeing takeout menus, remember that as long as you have a few veggies and some grains, a vegan Buddha bowl is just thirty minutes away.

Quick & Easy Vegan Smoked Tofu Bowl

With what’s going on in the world lately, we all have to do what we can, right? That means some days or weeks I feel like a #vegan rock star in the kitchen, making my own seitan sausage and whipping up delicious meals while some days I just want something easy, delicious and nutritious. Like all of you, I’m complicated and that’s okay.

And yeah, sure that was my long winded way of saying this post is going to be short because this meal was delicious, easy to make and super fast.

This is one of the many reasons I love Buddha bowls, they are healthy and easy, two of my favorite things when I’m too busy or too lazy to spend time in the kitchen.

This particular bowl was SUPER easy, all you need is onion, bell pepper, garlic, smoked tofu and a grain of your choosing, the photo has bulgur in it. The sauce is a combination of tomato paste, soy sauce and Korean chili paste.

And don’t forget to hit up your spice rack to give this dish an Asian or Italian flair, or whatever you’re in the mood for.

Not every vegan meals needs to be IG worthy, but sometimes they accidentally are! (Hit me up at IndyJaxn if you want to see for yourself.)

What’s your favorite go-to vegan meal?

Seitan Gyro Bowl & Tofu Tzatziki

Since I have a lot of time on my hands, being mostly stuck indoors these days, I’ve developed quite the fascination with seitan. You can make all manner of vegan proteins from sausages to steaks, ribs, burgers and patties. If you have a proper spice rack, worthy of a grown up vegan, you won’t have to worry about a thing.

There are tons of seitan recipes online and you can switch up the seasoning to get whatever type of cuisine you prefer.

The seitan recipe I use is pretty simple: 30 grams of gluten flour, 7 grams nutritional yeast, herbs & spices as desired, oil and water. Mix dry ingredients first and taste, add more seasoning as needed. Then mix in wet and shape into whatever food you want. Wrap it in foil and simmer for 45 minutes and that is it.

Now, the rest of the bowl is even easier. Sauteed oyster mushrooms, bell peppers and onion with Greek or Mediterranean seasoning if you want to achieve that classic gyro flavor. Add a grain like rice or bulgur and you’re good to go!

And we can forget the famous cucumber yogurt sauce known as tzatziki sauce. The market was out of my favorite veggiegurt last week so I had to improvise and I did, using left over tofu in brine. I took the tofu, mint, lemon zest and juice, parsley and basil to make a cooling agent, though it wasn’t spicy so cooling wasn’t quite the goal just…flavor.

You can skip this sauce if you want or you can enhance the spice so you can truly enjoy it properly.

This is by no means an authentic dish, but it’s no secret that I can turn pretty much any cuisine into a Buddha bowl!

What’s your favorite Buddha Bowl?

Colorful Vegan Buddha Bowl

Sometimes you just want a Buddha bowl. At least I do.

And when I want a Buddha bowl, I can go a little crazy with piling veggies onto the plate. I make no apologies.

The key to making a proper bowl is prep work. And an awesome spice rack.

The first step is to pull out all the ingredients you’ll need so you have some semblance of organization as you move forward. I wanted distinct flavors that blended well so I started with the ingredients with the longest cook times; sweet potatoes, cauliflower and carrots. Toss them with oil or vegan yogurt and seasoning and toss them into a pre-heated oven.

We have lots of colorful veggies with the carrots and sweet potatoes but we can’t forget the most important color: dark leafy greens.

Okay, maybe Bok Choy isn’t all that dark green but it is packed with nutrients and it is super delicious. Saute with leeks, ginger and garlic, a flavor profile that will combine with just about any cuisine style you choose. And then, if you must have grains…have your grains! I added about 60 grams of bulgur to this recipe because I always feel better with some grains on my plate.

Sauces are mandatory and I don’t always make one when I make a Buddha bowl but the carrots came with really amazing greens and there was basil and mint in the fridge, so I added lemon and capers and vegan yogurt for a refreshing sauce that allowed me to add a bit more spice to the different vegetables in the bowl.

Toss it all into the food processor and let’em rip. It’s worth the extra step, I swear!

Don’t make the same mistake I did and ignore the timers or you’ll end up with slightly charred bits of vegetables. It was still tasty but I’d rather not eat charcoal, if you know what I’m saying.

Buddha bowls can take time but I promise that prep work will be your best friend at the end of the day. And you don’t have to add quite so many vegetables as I did, but ever since I started using Chronometer, I’m obsessed with hacking my diet to get a greater variety of nutrients to each plate. The best part of all is that the oven does most of the work, the bulgur cooks in 10 minutes which gives you about 15 to properly saute your favorite dark leafy greens.

It’s an hour well spent in the kitchen in my opinion but if you want to chop that time in half, skip the greens and the grains…but seriously, don’t skip either. Your body needs them.

The Lazy Vegan’s Totally Plant Based Buddha Bowl

Lazy moments happen to the best of us and all you can do about it is either complain about it or push through it. Personally, I prefer to do a little bit of both, mostly complain while I push through it.

But that’s just me.

One of my go to meals when I’m feeling lazy because, for example, the temperature has been creeping up towards forty degrees Celsius and you just don’t wanna be in the kitchen, is a Buddha bowl. All you have to do is take a quick look around this blog and you’ll find enough vegan bowl recipes to wonder if I know how to cook anything else.

I do, but Bowl meals are an excellent way to provide your meal with:

Variety

Tons of nutrients

Carbs

A mix of veggies

And you can do it without adding any animal products or unnecessary fats.

Today’s Bowl is aptly called, The Lazy Vegan’s Buddha Bowl

There are a few reasons this recipe is made for the lazy vegan and the first is, the oven. You can put everything in the oven (in stages) and it will do all of the hard work for you.

The best part of all? This recipe is completely plant based!

Here’s what you need: Corn on the cob, potatoes, broccoli, mushrooms & couscous…easy, right?

The mushrooms and potatoes went into the oven first because potatoes take forever, especially on our 50 year old stove in our Romanian rental and also because…potatoes. The mushrooms will need to cook out a lot of that water if you want them to have a substantial feel to them and also, a little bit of a bite.

Season them however you want. I used a blend of cumin, harissa powder, salt & pepper, turmeric, smoky paprika and baharrat. These are the main spices I used for just about everything, only mixing it up so they all blended together beautifully. The corn I seasoned with salt, black pepper and garlic granules and vegan butter, wrapped it in foil and cooked about 15 minutes in the oven.

Okay, I lied, the broccoli was already done when I popped it into the oven to give a bit of crispiness on the edges. And it was delicious!

If you think this meal is a little too bland–it isn’t–then you can whip up a quick vegan pesto cream like I did.

Take your favorite pesto recipe and add some vegan yogurt to the mix and voila, you’ve got a nice sauce to add on top of your vegan Buddha bowl!

The pesto is a mixture of basil, parsley and carrot greens but feel free to use whatever makes you do the Yum Yum dance.

Just plate it, eat it and then brag to all your friends that you got to eat all this for just 539 calories!

What’s your favorite type of Buddha bowl?