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Vegan Thai Buddha Bowl

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1 cup Boiled Chickpeas
1 cup Boiled rice
1 cup Coconut milk
1/2 cup Broccoli chopped
1/2 cup Zucchini chopped
1/2 cup Baby corn chopped
Handful of Cherry tomatoes
1/4 th cup Crushed peanuts
2 tsp Extra virgin Olive oil
2 tsp Black sesame seeds
Salt as per taste
For Thai Peanut butter dressing
3/4th cup Peanut butter
1 tbsp Butter
2 tsp Honey
2 tsp Sriracha sauce
1 tsp Lemon juice
Salt as per taste

Vegan Thai Buddha Bowl

How to make Buddha Bowl


    This Vegan Thai Buddha Bowl is a great way to put all together all the healthy ingredients in a bowl and serve it with sweet and spicy Thai dressing. It has all the nutrition and goodness of vegetables like zucchini, broccoli and baby corn. It is a wholesome and a balanced meal that also includes rice and chickpeas. You can either serve it as an individual portion or serve it in a big bowl for a party.

    • 30-40 minutes
    • Serves 2
    • Easy


    This Thai Vegan Buddha Bowl is an absolute crowd pleaser with an amalgamation of all the tastes in your mouth. This Thai dressing made with peanut butter and sriracha sauce tastes sweet, tangy and spicy. It is easy and simple to make and is a very good option for a Monday morning lunch.

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    Well the best thing about this Buddha bowl is you can cook the rice, chickpeas and vegetables and store it in a box on a Sunday evening, prepare the Thai dressing and store it in a box in the fridge. All you have to do on a Monday morning is assemble everything in a bowl and you are done with your healthy power packed lunch. For those who are working can pack this in a box and they are good to go.

    My other Vegan recipes:

    Chinese bell pepper salad

    Vegan hot and sour soup

    Dragon fruit and coconut pudding

    Vegan Mango and Spinach Salad



    Heat a non stick pan and add 1tsp oil in it. Once the oil is hot add chopped zucchini and sprinkle some salt on it. Saute for 2-3 minutes on a medium flame till they are soft and tender. Remove it in a bowl and keep it aside.
    Similar way saute baby corn and keep it aside in a bowl.
    Heat water in a pan and add some salt in it. Once the water starts boiling add chopped broccoli pieces in it and blanch for 5 minutes and strain the water. Heat 1tsp oil in the same pan and add blanched broccoli in it. Saute it for 2-3 minutes till the broccoli pieces are soft and tender. Keep it aside in a bowl.
    Take a look at the pictorial steps above.


    Take a pan and boil 3-4 cups of water in it. Add rice and salt in it and let the rice cook for 8-10 minutes till all the grains are soft and tender. Now strain the rice till all the water is drained out. Let the rice cool under the fan. Once the rice cools down add coconut milk in it and keep it aside in a bowl.
    Boil chickpeas in a pressure pan for 4-5 whistles. Once the pan cools down strain the chickpeas and keep it aside in a bowl.


    For the Thai dressing

    Take a bowl and add peanut butter, butter, honey, sriracha sauce, lime and salt in it. Whisk it well till all the ingredients are mixed properly and keep it aside in a bowl.


    How to assemble Thai buddha bowl (Serves for 2)

    Take a big bowl and place steamed coconut milk rice, boiled chickpeas, zucchini, baby corn and broccoli in the sides of a bowl. Place the dressing in the center of the bowl.
    Sprinkle some black sesame seeds, crushed peanuts and cherry tomatoes on top and serve it.

    Notes- You can prepare individual portions of the same buy dividing the portions in a lesser quantity. You can replace white rice with brown rice for a healthier version. You can use vegetables of your own choice and can also add paneer or tofu in this bowl.

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