Vegan Buddha Bowl
Add Preferred SourceI love making a Vegan Buddha Bowl when I want a meal that looks as good as it tastes and keeps me full for hours. Crispy golden tofu, crunchy roasted chickpeas, creamy avocado, and fresh vegetables all piled over hearty bulgur and drizzled with a smooth, tangy hummus tahini dressing that ties the whole thing together. Fresh, filling, and completely gorgeous.
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It’s my go-to for weekday lunches, light dinners, and meal prep because all the components prep ahead beautifully and the whole bowl comes together in minutes when you’re ready to eat. The dressing stores well in the fridge for up to a week, making it even easier to pull this together on busy days. Leftovers keep well for up to 3 days, just store everything separately and add the dressing right before serving.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make a Vegan Buddha Bowl with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once you’ve gathered everything, this bowl comes together in under 30 minutes, and it’s honestly one of the easiest meals to pull off on a busy day.
Roast the Chickpeas
Preheat the oven to 400°F (200°C). I always use an oven thermometer to confirm my oven is actually running at the right temperature before the chickpeas go in.
Toss the chickpeas with olive oil, salt, pepper, and your favorite spices. Spread them on a baking sheet and roast for about 20 minutes, until crispy.
Line a large baking sheet with parchment paper for easy cleanup and even roasting. These spiced chickpeas roast up beautifully from a can, with no prep beyond draining and rinsing.
Cook the Tofu
While the chickpeas are roasting, heat a little olive oil in a pan over medium heat. A non-stick skillet gives you that gorgeous golden crust without the tofu sticking or falling apart.
Add the cubed tofu and cook, turning occasionally, until golden and crisp on all sides. For extra flavor, add a splash of soy sauce to the pan in the last minute of cooking for deeply golden brown, crispy tofu.
Make the Dressing
In a small bowl, whisk together the olive oil, hummus, lemon juice, tahini, salt, and pepper until smooth and creamy. I use this mini whisk to help me get the dressing completely lump-free and silky.
If you want a touch of sweetness, add a drizzle of maple syrup to balance the tahini and lemon.
Assemble the Bowl
In a large serving bowl or individual bowls, arrange the cooked bulgur, roasted chickpeas, tofu, avocado, cucumber, carrots, edamame, and spinach. Feel free to swap in or add any roasted veggies you love, like red bell pepper, red cabbage, broccoli florets, or butternut squash, and top with avocado slices, fresh herbs like fresh cilantro, and a sprinkle of hemp seeds.
You can also swap the chickpeas for black beans if that’s what you have on hand. If you prefer, swap the bulgur for brown rice or wild rice and cook it in a medium pot according to package directions.
Dress and Garnish
Drizzle the dressing over the top and finish with sesame seeds and pickled onions if desired. I use my salad dressing shaker to mix the dressing and drizzle it evenly over every bowl.
Serve Your Best Vegan Buddha Bowl
Serve immediately while the chickpeas are still crispy and the tofu is warm. If you’re serving the bowls throughout the day, keep the dressing on the side so everything stays fresh and textures remain intact.
If you’re taking this absolutely delicious vegan Buddha bowl to a potluck or gathering, pack each component separately in a portable food container and assemble. Keep the dressing in your salad dressing shaker for easy transport and drizzling when you arrive.
Ingredients
Bowl:
- 1 cup bulgur cooked
- 1 cup chickpeas canned, drained and rinsed
- 1 block tofu pressed and cubed
- 1 avocado sliced
- 1 cup cucumber thinly sliced
- 1 cup carrots thinly sliced
- ¼ cup edamame shelled
- 1 cup fresh spinach
Dressing:
- 2 tablespoons olive oil
- 3 tablespoons hummus
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- Salt and pepper to taste
For Garnish:
- Sesame seeds
- Pickled onions optional
Instructions
- Preheat the oven to 400°F (200°C). Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices. Spread them on a baking sheet and roast for about 20 minutes, until crispy.1 cup chickpeas, 2 tablespoons olive oil, Salt and pepper
- While the chickpeas are roasting, heat a little olive oil in a pan over medium heat. Add the cubed tofu and cook, turning occasionally, until golden and crisp on all sides.1 block tofu
- In a small bowl, whisk together the olive oil, hummus, lemon juice, tahini, salt, and pepper until smooth and creamy.3 tablespoons hummus, 1 tablespoon lemon juice, 1 tablespoon tahini
- In a large serving bowl (or individual bowls), arrange the cooked bulgur, roasted chickpeas, tofu, avocado, cucumber, carrots, edamame, and spinach.1 cup bulgur, 1 avocado, 1 cup cucumber, 1 cup carrots, ¼ cup edamame, 1 cup fresh spinach
- Drizzle the dressing over the top and finish with sesame seeds and pickled onions if desired. Serve immediately.Sesame seeds, Pickled onions
Notes
- Press the tofu well: The drier your tofu before it hits the pan, the crispier and more golden it gets. Press it for 15 to 30 minutes using a tofu press, or wrap it in a clean towel and place something heavy on top.
- Season the chickpeas generously: They absorb flavor as they roast, so don’t be shy with the spices. Smoked paprika, cumin, or garlic powder all work beautifully here.
- Whisk the dressing until completely smooth: If the hummus and tahini aren’t fully blended, the dressing can feel thick and clumpy. Take an extra 30 seconds to really whisk it through.
- Add the avocado last: Slice it right before assembling so it stays bright green and creamy rather than browning before anyone gets to the table.
- Store the dressing separately: If you’re meal-prepping, keep it in a small jar in the fridge and add it fresh each time. It stays good for up to 4 days and keeps everything from getting soggy.
- Flash-freeze the chickpeas for meal prep: If you’ve made a big batch of roasted chickpeas, spread them on a baking sheet and freeze for 1 hour, then transfer them to a container. They hold their texture much better, and you can reheat them straight from frozen in the oven or air fryer.
Nutrition
How to Store Leftovers
Store any leftover components in separate airtight containers in the fridge, and they’ll keep well for up to 3 days. Airtight glass containers are perfect for keeping each component fresh.
Keeping everything separated, especially the dressing and the avocado, helps prevent sogginess and browning so the bowl tastes just as good the next day.
When you’re ready to eat, just reassemble the bowl with fresh avocado if needed and drizzle the dressing right before serving. The chickpeas may soften slightly overnight, but a quick 5-minute blast in the oven or air fryer at 375°F brings back most of that crunch.
What to Serve With Vegan Buddha Bowl
If you love grain bowls and macro bowls, this one pairs beautifully with a simple side of miso soup or warm flatbread. A light vegetable broth also pairs well when you want something warm alongside the bowl.
For something heartier, serve it with roasted sweet potatoes or a warm grain salad. If you’re hosting, a platter of fresh fruit or a chilled cucumber-and-tomato salad makes the spread feel abundant and fresh without any extra effort.
More Easy Recipes for You to Try at Home
Here are more easy vegan recipes perfect for weekday lunches and meal prep.
