Vegan Thai 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 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.






Recipe of Vegan Thai Buddha Bowl

Hetal Kamdar
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.
5 from 1 vote
Prep Time 8 hrs 20 mins
Cook Time 25 mins
Total Time 8 hrs 45 mins
Course Main Course
Cuisine Thai
Servings 4
Calories 476 kcal


  • 1 cup Boiled Chickpeas
  • 1 cup Boiled rice
  • 1 cup Coconut milk
  • ½ cup Broccoli chopped
  • ½ cup Zucchini chopped
  • ½ cup Baby corn chopped
  • A handful of Cherry tomatoes
  • ¼ cup crushed peanuts
  • 2 tsp Extra virgin Olive oil
  • 2 tsp Black sesame seeds
  • Salt as per taste


  • ¾ th cup Peanut butter
  • 1 tbsp Butter
  • 2 tsp Honey
  • 2 tsp Sriracha sauce
  • 1 tsp Lemon juice
  • Salt as per taste


  • Heat a nonstick 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
  • 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 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.


  • 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.
  • 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.


1. You can prepare individual portions of the same buy dividing the portions in a lesser quantity.
2. 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.


Sodium: 78mgCalcium: 72mgVitamin C: 18mgVitamin A: 184IUSugar: 7gFiber: 6gPotassium: 509mgCholesterol: 1mgCalories: 476kcalSaturated Fat: 12gFat: 21gProtein: 12gCarbohydrates: 63gIron: 4mg
Keyword buddha bowl, buddha bowl recipes, buddha bowl vegetarian, thai bowl, thai buddha bowl, vegan bowl
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