Vegan Recipe: Easy Buddha Bowl

Easy Buddha Bowl

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach

After a holiday season full of indulgences, we’re all ready for a fresh start. Let this Easy Buddha Bowl get you started on the path. Start by placing a bed of fresh colorful salad greens, like red romaine, baby spinach, baby kale, or radicchio, at the bottom of the bowl. Over that, add as many raw and/or steamed vegetables as you like. A variety of textures and flavors (crunchy, crisp, soft, bitter, etc.) makes every bite more interesting.


1 to 2 cups of fresh salad greens (red romaine, baby spinach, baby kale, radicchio, etc. )
1 to 2 cups of a variety of raw or steamed chopped vegetables (carrots, celery, zucchini, bell peppers, broccoli, etc.)
1/2 to 1 cup of cooked whole grain and/or starchy vegetable (brown rice, quinoa, butternut squash, corn, etc.)
1/2 cup of cooked beans (black beans, chickpeas, edamame, hummus, tofu, tempeh, etc.)
Garnish (fresh herbs, dried fruit, olives, diced dill pickles, raw nuts, etc.)
Dressing (splash of salsa, flavored vinegar, fresh-squeezed citrus juice, etc.)


– Place a bed of fresh greens at the bottom of your bowl.
– Over the greens, place next to one other, just like friendly neighbors, the other vegetables, along with grains and beans.
– Garnish with your choice of herbs, dried fruit, nuts, etc. Dress as desired.
– Enjoy your creation.


Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.

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