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    Vegan Buddha Bowl

    This delicious and filling vegan Buddha Bowl is packed with fresh ingredients, and super easy to make!   


    - 1/4 C Canned Garbanzo Beans/Chickpeas (drained)
    - 1 Small Purple Carrot (Sliced/Shredded)
    - 1/4 C Cooked Brown Rice & Quinoa Combo
    - 1 Scallion (Sliced)
    - 1/4 C Butter Lettuce (torn into bitesize pieces)
    - 1 Tbsp Diced Cucumber
    - Sliced Red, Yellow, Orange Bell Peppers

  • 1 Small Buttercream or Yukon Gold Potato (Quartered)
  • 1 Lime Wedge
  • 1/2 - 1 Tbsp Saucy Lips Thai Pineapple Sauce
  • 1/2 - 1 tsp Saucy Lips Zesty Cilantro Sauce
  • 2 Tbsp High Heat Safe Oil, such as Avocado Oil
  • Pink Salt and Black Pepper (to taste)


  • Heat 1 Tbsp of oil over med/high heat in a skillet, then add in the potato and allow for all sides of each piece to get golden brown and crispy
  • While the potatoes cook, heat another pan over med/high heat with 1 Tbsp oil, add in the chickpeas and sauces, lightly season with slat and pepper if needed.  Let sauté until sauce is no longer watery, and has coated to the chickpeas
  • Next, prep and assemble your fresh veggies and grains in a bowl
  • Finally, add the potatoes and chickpeas, garnish with lime wedge
  • *** Optional:  Add freshly chopped cilantro, and/or drizzle extra sauce(s) on top of assembled bowl!

    Recipe Credits: @thenoshingfox

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