Spiced Cauliflower and Sweet Potato Buddha Bowl (Vegan)
DAIRY FREE II GLUTEN FREE II VEGAN II SOY FREE II NUT FREE II PALEO II SESAME FREE II EGG FREE II FISH FREE II SHELLFISH FREE II SUGAR FREE
This spiced cauliflower and sweet potato Buddha bowl is pure comfort food. Inspired by aloo gobi from Punjab, this vegan Buddha bowl recipe blends warm garam masala and turmeric for an inviting flavour without being too strong.
This vegan Buddha bowl comes with fluffy coriander rice and a vibrant mix of red cabbage, stir-fried with cumin, garlic and chilli for depth and a gentle kick. Every element brings its own taste, making each bite layered and satisfying.
This gluten-free Buddha bowl is a great choice when you want something hearty, colourful and healthy. The mix of mild spices with sweet potato and cauliflower makes it filling and uplifting, perfect for any time you need a bit of wholesome goodness.
What is a Buddha bowl?
Buddha bowls are also known as grain bowls, hippie bowls, macro bowls or power bowls.
Visual Similarity:
The rounded shape of a full Buddha bowl, with its abundance of colourful ingredients, is often likened to the rounded belly of the Buddha, particularly the figure of Budai, a Chinese monk often confused with the Buddha.
Buddhist Tradition:
Another theory suggests the name comes from the Buddhist practice of monks carrying bowls for receiving food donations from the community. These bowls would be filled with a variety of donated items, creating a diverse and balanced meal.
Mindful Eating:
Buddha bowls are often associated with mindfulness and conscious eating. The preparation and consumption of these vegan Buddha bowls can be a ritualistic practice, encouraging appreciation for the food and its origins, as well as a focus on the present moment.
Balanced Diet:
The bowls are typically filled with a variety of plant-based foods, including grains, vegetables, protein sources, and healthy fats, representing a balanced and nourishing meal.
In general, there are five basic elements to a Buddha bowl. Here is an overview of which ingredients go into a Buddha bowl
Grains
Vegetables
Protein
Sauces
Toppings
What’s the difference between a poke bowl and a Buddha bowl?
The key difference between a Buddha bowl and a poke bowl lies in their origin, typical ingredients, and preparation. Buddha bowls are generally vegetarian or vegan, featuring a base of grains, vegetables, and plant-based proteins, often arranged artfully rather than mixed. Poke bowls, on the other hand, originate from Hawaii and traditionally feature raw, marinated fish (poke) served over rice with vegetables and toppings, often with a signature sauce
Notes on ingredients for this Vegan Buddha Bowl Recipe
Spices
The spices I have used for this vegan Buddha bowl recipe are really simple store cupboard ingredients.
Garam masala: I prefer this brand of masala from Natco in the curries I make, as pre-mixed masalas tend to have an overpowering amount of cinnamon in them. If you're able to visit your local Indian or Asian shop, then it’s really well worth the effort.
It has a blend of whole black cardamoms, cloves, black pepper, coriander seeds, cumin seeds, cassia bark and bay leaves, and I highly recommend this brand over any of the others. Please pick out the bay leaves first and then grind the masala in a Nutri bullet or similar. I promise you, it’s really worth the effort to grind the spices yourself, and it only takes a few seconds.
However, I understand if you don’t want to faff and prefer to use the brand of your preference.
Cumin seeds: I have also used whole cumin seeds for this gluten-free Buddha bowl recipe; ground cumin is not a good substitute, as it really does have a different flavour profile. You can find this in Indian shops or possibly your local supermarket.
Turmeric: I also used ground turmeric for this spiced cauliflower and sweet potato Buddha bowl; however, fresh turmeric would be a really great substitute if you're able to get hold of some. Again, I buy mine from my local Indian store or in some supermarkets in the UK.
Rice
I used brown rice for this vegan Buddha bowl, but any type of rice would be good to use, as well as a grain like quinoa, millet or buckwheat if you prefer.
Sauce/dressing
I opted out of using a dressing for this recipe; however, this vegan Buddha bowl would taste wonderful with some mint yoghurt. Simply mix some mint sauce with coconut or plant-based yoghurt.
Ingredients
Why I love this recipe for spiced cauliflower and sweet potato Buddha bowl
It’s literally a bowl of comfort, a hug in a bowl. The flavours for this roasted veggie grain bowl are warming and so nourishing.
This plant-based Buddha bowl is vegan and gluten-free
This delicious vegan Buddha bowl recipe is excellent for meal prep, if you are making this for yourself, there are three or four portions. Perfect for filling yourself up during the week.
Easy to customise with your favourite grains or protein.
Tips for the best Buddha bowl
Add tofu, tempeh or chickpeas for extra protein.
Make a big batch of roasted veggies on Sunday to add to this recipe for a spiced cauliflower and sweet potato Buddha bowl, which will help with quick meal prep all week.
Swap brown rice for white/black/red rice or quinoa, millet, amaranth or buckwheat instead.
For extra crunch, sprinkle on seeds like pumpkin, sunflower or an omega mix, which you can generally find in most supermarkets these days.
Add a sauce like mint coconut yoghurt, or a tamarind dressing.
FAQ’s
Is this Buddha bowl vegan and gluten-free?
Yes, most spiced cauliflower and sweet potato Buddha bowls are vegan and gluten-free when you use plant-based ingredients and gluten-free grains such as quinoa or rice. Always check each ingredient to make sure.
What protein can I add to this bowl?
Chickpeas, lentils or tofu are popular choices for plant protein. If you want to add animal protein, grilled chicken or salmon works too.
Can I meal prep this Buddha bowl?
Yes, store everything in separate tubs. Add sauce right before serving. Keeps well up to three days in the fridge.
How can I add crunch to the bowl?
Top with roasted seeds, chopped nuts, gluten-free croutons, or crispy chickpeas just before serving.
Is this bowl healthy?
Spiced cauliflower and sweet potato Buddha bowls are nutrient-rich, high in fibre, and packed with vitamins. Using little oil and lots of vegetables keeps it balanced and light.
Can I reheat leftovers?
Yes. Gently reheat grains and vegetables in a microwave or on the stove. Add fresh greens or sauce after heating to keep them fresh.
What’s the best way to serve this for a group?
Set up a do-it-yourself Buddha bowl bar. Offer a variety of bases, vegetables, proteins, and sauces. Let everyone build their own bowl for a fun, casual meal.
Portions - 3 plus 1 hr prep & cooking time
Step by step
Recipe
Coriander rice
600g brown rice
30 g coriander
85 ml olive oil
2 cloves of garlic
salt/black pepper
Cauliflower curry
5 tbsp coconut or olive oil
35 g ginger
5 cloves of garlic
2 whole green chilli ( blend the chilli, garlic & ginger in a Nutri bullet or similar)
1 tsp whole cumin seeds
1/ 350 g small cauliflower florets
360 g sweet potato or 2 small sweet potatoes ( roughly diced)
2 tsp garam masala
1 tsp turmeric
salt & black pepper
100 ml of water
30 g chopped coriander
Spiced red cabbage
4 tbsp coconut or olive oil
2 cloves of garlic, chopped
1 green chilli sliced
1.5 tsp whole cumin seeds
325 g red cabbage, shredded
Salt & black pepper
Additional salad bits
Mixed lettuce - I used lettuce as the base and assembled the hot ingredients on top.
Tomatoes - I chopped these last 3 ingredients and piled on top of the Buddha bowl
Red onion
Cucumber
Method
Start by cooking the brown rice in copious amounts of water for 40 minutes or following the packet's instructions. I never measure the ratio of water to rice; there’s no need.
Blend the coriander, oil, garlic, salt & pepper in a Nutri bullet or similar till smooth and add to the rice once cooked and drained. Leave to the side.
For the cauliflower curry, heat a saucepan and add the blended garlic, chilli and ginger with a little oil and whole cumin seeds and cook for 3/4 minutes.
Then add the cauliflower and sweet potato to the saucepan, and add the masala, turmeric, salt & pepper and stir for 2/3 minutes to cook out the spices, then add the water and cover and cook on medium heat for 35 minutes or till the vegetables are soft. Finish with chopped coriander.
To make the spiced red cabbage: In a wok or saucepan, add the chopped garlic, chilli and cumin seeds and fry for 3/4 minutes in oil of choice (see last picture). Then add the shredded red cabbage and stir-fry till the cabbage is soft. Finish by adding salt & pepper.
Assemble the Buddha bowl by adding a base of mixed lettuce first. Next, portion out the rice, cauliflower curry, and red cabbage into three bowls.
finishing the Buddha bowl with a chopped salad of red onion, tomato & cucumber.
If you loved this recipe, please share it with friends, save it to Pinterest, and leave a comment below telling me your favourite Buddha bowl toppings! And don’t forget to check out my collection of gluten and dairy-free recipes for even more meal inspiration.
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