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Vegan Buddha Bowl – Asian Style

This gluten free Asian inspired Vegan Buddha bowl is filling, healthy and delicious! Packed full of goodness and Asian style flavour this buddha bowl makes an easy, healthy lunch or dinner.

This nourishing bowl of food has become one of my new favourite Vegan dishes.

If you have been following my blog you will know I am not Vegan but like many I have been trying to reduce my meat consumption. I love any dish where I can pack a variety of veggies in and I do enjoy how creative you get when creating a plant based meal.

This buddha bowl ticks all the boxes for complex carbohydrates, protein and fat and will leave you feeling extremely satisfied!

This dish can be thrown together very quickly! Especially if you already have leftover cooked rice on hand. It of course does not need to be served buddha bowl style you could make a big batch, stir all of the ingredients through and serve to the whole family. 

If my little boy is eating this I will leave out the chili and radishes and keep them to the side. Occasionally he has been known to enjoy a radish so it really depends on the day!

How to make this Vegan Buddha Bowl……

1. This bowl is super easy if you have leftover cooked rice on hand. If not then start by cooking the rice. Bring a medium pot of water to the boil. Rinse rice under running water. Add the rice to the boiling water, reduce heat and simmer for 30 minutes. Once cooked, rinse under cool water and drain.

2. Next cook the edamame beans. I used frozen edamame beans that had already been shelled and cooked before they were flash frozen.  I blanched them in a bowl of boiling water for about 3 minutes then rinsed and drained them under cold water. If you are using beans that are raw then they will need to be cooked properly before using. Follow the directions on the packet.

3. In a small frying pan or skillet add 1 Tbsp of oil and 1/2 Tbsp of tamari or soy sauce. Add the cashew nuts and sunflower seeds and stir for 2-3 minutes on a medium heat until they are lightly golden. Remove and set aside on a paper towel to drain.

4. Peel and chop the mushrooms and chop the spring onion. Stir these through the brown rice. Roughly tear the nori seaweed into strips and stir through the rice.

5. Assemble your bowls, add the rice in first with the mushrooms, onion and seaweed mixture. Next top with sliced radish, chopped radish leaves or other greens, the edamame beans and the cashew and sunflower seeds.

6. Pour over the dressing. Top with fresh chili if desired.

Additional Recipe Notes

  • I have used brown rice in this, I prefer its nuttier texture and its lower G.I and fibre means you stay full for longer. However white rice or quinoa could also be used.
  • The greens you have used on the side of this bowl are radish leaves, I like their slightly bitter taste and they work well with the flavours in this dish. It also means less waste as I was already cutting up radishes. If you don’t like the taste of radish leaves then chopped cabbage, bok choy, kale, spinach or rocket/arugula leaves can work well.
  • I used fresh shiitake mushrooms which are available in my Asian grocery store. If you can’t find shiitake mushrooms another “meatier” type of mushroom such as portabello works best or your standard button mushrooms can be used too.

Other recipes you might like:

Peanut-Miso Tempeh Salad Bowl with Cashew Nuts

Asian Slaw

Gado Gado Indonesian Salad

Detox Buddha Bowl with Spicy Chickpeas

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Hope

Serves 4

Vegan Buddha Bowl – Asian Style

A healthy gluten free and Vegan buddha bowl full of Asian inspired flavours

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe

5 based on 1 review(s)

Ingredients

  • 1 cup brown rice
  • 1 cup edamame beans, shelled and frozen
  • 1 cup cashew nuts, raw
  • 1/2 cup sunflower seeds
  • 1 cup mushrooms
  • 3/4 cup radish leaves or other greens
  • 2 spring onions
  • 2 radishes
  • 4 sheets nori seaweed sheets
  • 1 Tbs coconut oil
  • 1/2 Tbsp tamari or soy sauce
  • Dressing
  • 3 Tbsp sesame oil
  • 1 Tbsp tamari or soy sauce
  • Topping
  • 1 birds eye chili, optional

Instructions

  1. Bring a medium pot of water to the boil. Rinse rice under running water. Add the rice to the boiling water, reduce heat and simmer for 30 minutes. Once cooked, rinse under cool water and drain.
  2. Blanch the precooked frozen edamame beans in boiling water for 2-3 minutes, rinse under cold water. If the beans you are using have not been pre-cooked or are raw then cook according to instructions on packet.
  3. In a small frying pan or skillet add 1 Tbsp of oil and 1/2 Tbsp of tamari or soy sauce. Add the cashew nuts and sunflower seeds and stir for 2-3 minutes on a medium heat until they are lightly golden. Remove and set aside on a paper towel to drain.
  4. Peel and chop the mushrooms and chop the spring onion. Stir these through the brown rice. Roughly tear the nori seaweed into strips and stir through the rice.
  5. Assemble your bowls, add the rice in first with the mushrooms, onion and seaweed mixture. Next top with sliced radish, chopped radish leaves or other greens, the edamame beans and the cashew and sunflower seeds.
  6. Pour over the dressing. Top with fresh chili if desired.

Notes

The above cook time includes cooking the rice from scratch if you are using pre-cooked rice this bowl should only take 15 minutes to prepare.

Tags

Cuisines
Asian
Courses
Lunch
Dinner
Cooking
Boiling
Frying
Diet
vegetarian
pescetarian
Vegan
Allergy
dairy free
egg free
seafood free
mustard free
Gluten-Free
Wheat-Free

Nutrition

Calories

221 cal

Fat

14 g

Carbs

20 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
99
https://lovefoodnourish.com/vegan-buddha-bowl-asian-style/

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