Kayla's Kitch and Fix

Rainbow Buddha Bowls

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These vegan and gluten free Rainbow Buddha Bowls are packed with delicious and nourishing real ingredients and are easily customizable!

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Rainbow Buddha Bowls

Rainbow Buddha Bowls – What is a Buddha Bowl?

Typically, it’s a large bowl filled with nourishing foods. It’s veggie heavy and traditionally vegan as the proteins come from plant based sources. To finish it off, it’s topped with a yummy sauce. This recipe definitely checks all of those boxes!

Make it Your Own

What is great about these bowls is that they can be customized to meet anyone’s needs whether it be taste preference or dietary restrictions.

Rainbow Buddha Bowls

DIETARY NOTES

These buddha bowls are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:

  • gluten free (when using gluten free grains)
  • soy free
  • refined sugar free
  • dairy free (using complaint mayo in the sauce)
  • vegetarian (using compliant proteins)
  • vegan compliant (using compliant proteins and mayo in the sauce)
  • plant-focused (using compliant proteins and mayo in the sauce)
  • paleo (omit chickpeas and grains; compliant mayo in the sauce)
  • Whole30 (omit chickpeas and grains; compliant mayo in the sauce)
  • nut free
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HUNGRY FOR MORE?

If you’re looking for more vegan recipes, next you should try:

FOLLOW ALONG

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PS – If you make these Rainbow Buddha Bowls or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!

Rainbow Buddha Bowls

Rainbow Buddha Bowls

5 from 1 vote
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Ingredients
  

Bowl Fixings (adjust as needed)

  • roasted sweet potatoes (recipe below)
  • roasted chickpeas (recipe below)
  • rice or grain of choice (omit for Whole30 or paleo)
  • kale
  • sesame seeds
  • purple cabbage
  • sauerkraut (I use Bubbies)
  • sprouts
  • avocado
  • carrots
  • cherry tomatoes
  • cucumber

Roasted Chickpeas & Sweet Potatoes

  • 1 sweet potato
  • 1 15 oz can chickpeas
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil or avocado oil
  • salt and pepper, to taste

Yum Yum Sauce

  • 1 ½ cup compliant avocado mayo (I use Chosen Foods for vegan or paleo/Whole30)
  • ¼ cup sugar free ketchup or tomato paste (I use The New Primal or Primal Kitchen)
  • ¼ tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp pineapple juice (look for no sugar added)
  • 1 tbsp pickle brine  (I use Bubbies)

Instructions
 

  • Preheat your oven to 400° and line a baking sheet with parchment paper.
  • Cube your sweet potato and drain, rinse and dry your chickpeas.
  • Combine the sweet potato cubes and chickpeas in a bowl with onion powder, garlic powder, paprika, olive oil and salt and pepper. Toss until equally distributed.
  • Spread out the chickpeas and sweet potato on the baking sheet and bake for up to 40 minutes.
  • Mix all sauce ingredients together until smooth.
  • Assemble your bowl with all of your favorite ingredients/toppings and enjoy!

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