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Fast & Easy Buddha Bowl Vegan Meal Plan
These recipes are for 1 meal with 1 serving. Simply double them if you want to make enough for lunch and dinner or make more per person.
Prep Time
5
minutes
mins
Cook Time
2
minutes
mins
Course:
Main Course
Servings:
1
Author:
Jenné
Ingredients
TANGY NOODLE BOWL
1
cup
vermicelli rice noodles
or other rice noodles
1/2
cup
marinated tofu
1/2
cup
sweet potato
1/2
cup
bok choy
1
cup
Thai almond sauce
2
tbsp
cilantro
chopped
2
tbsp
chopped peanuts or almonds
MEDITERRANEAN BOWL
1/2
cup
cooked quinoa
1/2
cup
chickpeas
drained and rinsed from can
1/2
cup
beets
1/2
cup
spinach
sautéed or raw
1/4
cup
pitted olives
chopped
1 to
mato
chopped
1/2
cup
cucumber
seeded & chopped
2
tbsp
parsley
chopped
1
tbsp
olive oil or tahini sauce
GINGER MISO BOWL
1
cup
vermicelli rice noodles
or other rice noodles
1/2
cup
marinated tofu
1/2
cup
sweet potato
1/2
cup
bok choy
1
cup
miso ginger broth
CLASSIC BEETS BOWL
1/2
cup
cooked quinoa
1/2
cup
chickpeas
drained and rinsed from can
1/2
cup
beets
1/2
cup
spinach
sautéed or raw
2
tbsp
tahini sauce
2
tbsp
parsley and/or cilantro
chopped (optional)
SWEET POTATO FALAFEL BOWL
3
cups
arugula
2
tbsp
tahini sauce
1/2
cucumber
peeled and chopped
6
sweet potato falafels
1
pita
sliced and toasted
2
tbsp
parsley
chopped
Instructions
TANGY NOODLE BOWL
This bowl is good warm or cold.
Place vermicelli noodles, tofu, sweet potato, bok choy, and tangy almond sauce into a bowl.
Garnish with cilantro and chopped nuts.
MEDITERRANEAN BOWL
I like this bowl best cold/room temperature.
Place quinoa, beans, beets, and spinach into a large bowl.
Top with olives, tomato, cucumber, and parsley.
Add the olive oil or tahini, and toss to combine.
GINGER MISO BOWL
Place vermicelli noodles, tofu, sweet potato, bok choy, and miso ginger broth into a bowl.
Warm in the microwave; or if you'd prefer, warm the ingredients in a pot on the stove all together then pour it into the bowl.
CLASSIC BEETS BOWL
This bowl is good served hot or room-temperature.
Place quinoa, beans, beets, and spinach into a large bowl, and top with tahini sauce and fresh herbs.
SWEET POTATO FALAFEL BOWL
Place the arugula at the bottom of your bowl. Add 1 tbsp of tahini sauce, and toss well.
Top with cucumber, sweet potato falafel, pita, and more tahini sauce. Garnish with fresh parsley.
Note: Warm the falafel before adding it to the bowl, or eat it room temperature.