Vegan Winter Moroccan Buddha Bowl

Vegan Winter Moroccan Buddha Bowl

This vegan winter Moroccan Buddha bowl is packed with different flavours and textures. The spices are beautifully balanced with cooling plant-based yoghurt.

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Looking for a hearty dish that’s also packed with goodness? This Moroccan-spiced Buddha bowl has it all! Whether you enjoy it for lunch or dinner, it will keep you feeling full for hours.

 

What is a Buddha bowl?

A Buddha bowl is traditionally a vegetarian or vegan dish that consists of a variety of small portions of foods, all presented within one bowl. It typically includes whole grains such as rice or quinoa, beans or legumes, vegetables and plant-based protein such as tofu or tempeh.

It is thought that the name ‘Buddha bowl’ originates from the Buddhist concept of balance, as this dish provides a balanced array of whole grains, protein, healthy fats such as nuts, and vegetables.

 

What goes in a Buddha bowl?

This recipes uses chickpeas, cous cous, walnuts and beetroot but you can include whatever you like! Just think about balance and include a mix of nuts, seeds, pulses, vegetables, salad and plant-based protein. It’s a great way to use up what you have in your fridge.

Think about colour too – the more vibrant your Buddha bowl, the more exciting it will be to eat! A homemade dressing will also add an extra depth of taste.

Here are a few ideas for ingredients to use in your next vegan Buddha bowl…

• Brown rice, tofu, satay sauce, edamame beans and cucumber

• Sweet potato, lentils, baby spinach, roasted tomatoes and avocado

• Roasted cauliflower, chickpeas, rice and toasted almonds

• Rice, black beans, avocado, rocket, tomato and sweetcorn

Tip: top your Buddha bowl with micro greens for an added dose of nutrients

 

Total Time: 1 hour

Prep Time: 15 minutes

Cook Time: 45 minutes

Calories: 840

Servings: 3

Rating:  

Total Time: 1 hour

Calories: 840

Servings: 3

Ingredients

Method

Ingredients

(Servings: 3)

  • For the cumin roasted carrots
  • 0.33333333333333 0.33333333333333 tbsp olive oil
  • 0.66666666666667 0.66666666666667 tsp maple syrup
  • 0.66666666666667 0.66666666666667 tsp cumin seeds
  • 1 1 carrots, chopped
  • For the roasted chickpeas, walnuts, and pumpkin seeds
  • 0.33333333333333 0.33333333333333 tsp olive oil
  • 0.33333333333333 0.33333333333333 tsp ras el hanout
  • 0.33333333333333 0.33333333333333 tin of chickpeas, drained
  • 20 20 g walnuts
  • 10 10 g pumpkin seeds
  • For the falafel
  • 0.33333333333333 0.33333333333333 tin of chickpeas, drained
  • 0.33333333333333 0.33333333333333 onion, diced
  • 0.33333333333333 0.33333333333333 clove of garlic, chopped
  • 0.33333333333333 0.33333333333333 tsp ground cumin
  • 0.33333333333333 0.33333333333333 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 1 tbsp plain flour
  • handful of parsley, chopped
  • For the beetroot couscous
  • 60 60 g Israeli couscous, cooked by instructions
  • 1/2 a beetroot, grated
  • 1/2 a lime, juice only
  • 0.33333333333333 0.33333333333333 tsp ground cumin
  • For the lime and coriander yoghurt
  • 26.666666666667 26.666666666667 ml soya yoghurt
  • 1/2 a lime, juice only
  • handful of chopped coriander
  • To serve
  • 50 50 g kale
  • 2 2 radishes, sliced
  • 1 1 tbsp toasted almond flakes
  • 1 1 tsp sesame seeds
  • 1 1 spring onions. finely chopped

Method

  1. Preheat the oven to 180°C/355°F/Gas 4. For the carrots, mix together the oil, maple syrup, cumin seeds and carrots. Place on a tray and roast for 30-35 minutes until cooked. Season to taste.
  2. For the roasted chickpeas, walnuts and pumpkin seeds, mix together the oil, ras el hanout, chickpeas and walnuts. Spread over a baking tray and roast for 20 minutes. Sprinkle over the pumpkin seeds and roast for a further 10 minutes.
  3. To make the falafel, add all of the ingredients to a food processor and blend until a thick paste is formed, season to taste. Form into 9 small patties, place on a lined baking tray and cook for 15 minutes until browned on the outside and cooked through.
  4. Add all of the ingredients for the beetroot couscous to a bowl and mix well. Season to taste.
  5. For the lime and coriander yoghurt, add all ingredients together and whisk until smooth, then season to taste.
  6. To serve, bring a pan of water to a boil, then add the kale, boil for 2-3 minutes and drain. Add this to the base of a bowl, followed by the carrots, falafel, radishes, chickpea mixture and couscous. Sprinkle with the almonds, sesame seeds and spring onions, and drizzle with the yoghurt.

Each 542g serving provides: Fat 42g, Saturates 4.7g, Carbohydrate 93g, Sugars 19g, Protein 33g, Salt 1.4g

 

Ready for another serving? Check out these filling and healthy vegan buddha bowl recipes!

Written by

Vegan Food & Living

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