Vegan Winter Moroccan Buddha Bowl

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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


Total Time: 1 hour

Calories: 840

Servings: 3




(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


  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

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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