Vegan Buddha bowls with spicy mango sauce
These Vegan Buddha Bowls with Spicy Mango Sauce make a healthy nourishing meal that comes together in less than 30 minutes!
If there’s one thing I could eat every day for the rest of my life, It would be a Buddha bowl. Specifically, these vegan buddha bowls with spicy mango sauce.
These bowls make the perfect quick and easy go-to lunch on busy days. They’re nourishing, loaded with veggies, whole grains and proteins for a balanced meal that will leave you feeling great!
What is a B
A buddha bowl is essentially a bowl that is generally filled with a mix of healthy ingredients including a grain, (like quinoa or rice) an assortment of fresh vegetables (like kale, spinach or beets) some secondary vegetables that can be cooked or raw (like avocado or sweet potato), and some type of sauce or dressing.
There are really no strict rules when it comes to buddha bowls, and they can really include just about anything you like and be made to suit your dietary needs.
But generally, a buddha bowl is always filled with healthy and nourishing ingredients which leave you feeling amazing and full of energy!
How to make a vegan Buddha bowl
To make these vegan buddha bowls with spicy mango sauce we start with a few simple steps:
- Cook the rice
- Steam the edamame
- Cut up the toppings
- Make the sauce
Then everything gets arranged in little piles on top of a bowl. The grain (rice in this case) goes on the bottom, and then all the toppings are arranged in a circle on top.
This is of course completely optional, but it does look pretty 😉
A few notes on the recipe:
This recipe is so versatile and can be adjusted any way you like! I use sushi rice for the recipe since I love how well it goes with the asian-inspired flavours in the dish, but if you prefer you can use a whole-grain brown rice, some quinoa or go completely grain free with some more veggies.
If you’d like to add some more protein to the dish, you can cook up some tofu to add to the bowls.
Meal prep your bowls for on the go! Make a batch of these vegan buddha bowls and plate them in your favourite to-go class Tupperware instead of in a bowl.
More bowl recipes to try
- Farmer’s market vegan breakfast bowl
- Cauliflower rice burrito bowls
- Spring roll bowls with crispy tofu
These vegan Buddha bowls are loaded with nourishing veggies and topped with a spicy tangy mango sauce!
Spicy mango sauce
- 1 large ripe mango (about 1 cup chopped)
- 2 tbsp lime juice
- 1 garlic clove
- 2 tsp sambal oelek
- 1/4 tsp salt
- 1 cup sushi rice, cooked (can sub any rice)
- 1 cup kale, shredded
- 1/2 cup carrots, grated
- 1/2 cup red cabbage, shredded
- 1 cup edamame, steamed
- 1 mango, cut into cubes
- 1 avocado, cut into cubes
- sesame seeds to top
- Make the sauce: Add all the sauce ingredients to a small blender or food processor and puree until combined. Taste and adjust seasoning to taste if needed
- Assemble the bowls: To assemble the bowls, place some rice at the bottom of your bowl, then top with various topping ingredients. Drizzle the spicy mango sauce on top and enjoy!
If your mango isn’t that ripe or sweet, you may want to add a touch of maple syrup or agave to the Buddha bowl sauce.
Store ingredients in separate containers in the fridge and assemble bowls as needed.
- Serving Size: 1/4 recipe
- Calories: 486
- Sugar: 24g
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 78g
- Fiber: 10g
- Protein: 15g
Keywords: how to make a buddha bowl, buddha bowl sauce, buddha bowl dressing, vegan, vegetarian, healthy
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