Plant-Based Protein Buddha Bowl

My obsession lately are “Buddha Bowls” and I think this is something that everyone around the world is crazy about and there’s a good reason for it.

But what is a “Buddha Bowl”? My explenation of this would be simpe as that – just a wholesome goodness in a huge bowl. You can put whatever kind of veggies and greens you like which makes it full of vitamins, macronutrients, fibers and proteins. I can eat it all no matter the size!

A “Buddha Bowl” as defined by urban dictionary , is “a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a buddha.”

Those bowls are always colorful, usually composed of vegetables, healthy grains and of course – protein. Plant-based protein. They’re also known as “hippie bowls” or macro bowls (because of all the macronutrients they’re stuffed with).

They’re so healthy, delicious and easy to do at home. The best part is that you can turn your imagination on and experiment with all kind of combinations – you can’t go wrong on this. But I’m gonna share with you my combo, because it turned very well and I hope you will like it too! So let’s do this!

Plant-Based Protein Buddha Bowl
Recipe Type: Entree
Cuisine: Gluten-Free, Vegan
Author: Wholesome Boho Life
Prep time:
Cook time:
Total time:
Serves: 2 servings
Flavorful, filling, 30-minute Buddha Bowl with roasted chickpea, red lentils, black beans, rice, avocado, fresh tomatoes, cucumber and bell pepper. A healthy satisfying plant-based full of proteins meal.
    • 1 cup of boiled red lentils (drained + patted dry)
    • 2 tbsp tahini
    • 2 gloves garlic
    • 1/2 medium lemon (juiced)
    • 1/2 tsp red pepper
    • 1/4 tsp turmeric
    • salt and pepper to taste
    • 2 Tbsp olive or melted coconut oil
    • a splash of water if needed
    • RICE
    • 1 cup boiled rice
    • salt to taste
    • 1/4 cup tahini
    • 1 clove garlic
    • 1/2 medium lemon (juiced)
    • 2-4 Tbsp hot water (to thin)
    1. Put all of the ingredients for the red lentils hummus in a food processor and process till everything blends together.
    1. Heat 1 Tbsp oil in a skillet over medium heat and add chickpeas, toss with seasoning and stir well. Continue stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 5 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
    1. Prepare sauce by adding tahini, 1 smashed clove garlic and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  1. To serve: Divide vegetables, rice, hummus and chickpeas between 2 serving bowls and top with tahini sauce and sprinkle with sesame seeds and hemp seeds if you wish. ENJOY!!!
This wholesome meal is best when fresh, but you can keep any leftovers for a 3-4 days in the fridge.

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