Vegan Buddha Bowl

Vegan Buddha Bowl has become my go-to whenever I want something fresh, filling, and packed with flavor without spending hours in the kitchen. Crispy oven-roasted chickpeas and golden pan-fried tofu sit alongside cool cucumber, creamy avocado, and tender bulgur, all tied together with a smooth hummus tahini dressing. It's one of those meals that looks impressive but comes together so easily. I love making it for weekday lunches, casual dinners, and meal prep days when I want something nourishing ready to go.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Main Course

Cuisine: American

Keyword: Vegan Buddha Bowl

Servings:

Calories: 644kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few things I've learned from making this bowl on repeat:

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

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