Skip to content
Buddha Bowl

Buddha Bowl

Meal bowls are a fabulous way to incorporate a variety of healthy ingredients in a fun way!. These bowls are so simple to prepare and they allow you to add lots of vegetables to your dishes while being very attractive to the eyes. Get creative and customize with colourful and delicious ingredients to make a personalized delight!

Prep Time: 25 minutes
Servings: 2 Buddha bowls


For the Buddha bowl:
1 cup (250 ml) whole rice or mixed with wild rice
1/2 cup (125 ml) chickpeas, cooked (KEEP IN MIND, if you cook the chickpeas yourself, you must soak them overnight before cooking)
1 mango
1 carrot, julienned
2 celery branches, julienned
1/2 cup (125 ml) daikon, julienned
1/2 cup (125 ml) cucumber, grated or cut with serrated peeler (easier to cut vegetables finely without too much effort)
1 avocado, add some lemon to keep from oxidising
Spinach for the base of the bowl
Fleur de sel , to taste
Pepper, to taste
Sesame and Tamari Dressing or Creamy 3 Pepper Vinaigrette , to taste

For the marinated vegetables:
2 carrots, julienned (4 cm)
2 celery branches, julienned (4 cm)
1/2 cup daikon, julienned (4 cm)
1/2 cup cucumber, grated or julienned with serrated peeler (4 cm)
3/4 cup (180 ml) cane sugar
1 + 1/2 (360 ml) Maison Orphée Organic Apple Cider Vinegar
3/4 cup (180 ml) water

For the fried garlic and shallot:
Fried garlic and green onion, to taste
Organic Sunflower Oil For Cooking Maison Orphée, for frying
Option: save chickpeas for frying


For the marinated vegetables
Put the vegetables in a large bowl.
In a saucepan, bring water to a boil with vinegar and sugar. Cover the vegetables with the concoction.
Once cooled, keep in the fridge.
Tip: You can prepare a larger quantity of marinated vegetables. They can be kept for a long time and can accompany a lot of meals. Keep in sterilised Mason jars.

For the fried garlic and green onion:
Slice the garlic and green onion evenly.
Add a half a centimetre of deodorised sunflower oil in a pan and heat up.
When the oil is hot, fry the garlic and green onion. Stir to separate the pieces.
The moment the vegetables start to brown, move to a sieve over a bowl to recover the oil and transfer to absorbing paper. Allow to dry.

For the Buddha bowl:
If you cook the chickpeas yourself, rinse, drain and cook them. If you want, once the chickpeas are cooked, you can fry them a little in deodorized sunflower oil.

Cook the rice according to the instructions on the package.

Make your own healthy Buddha bowl by placing the following at the base: some rice, spinach and cooked chickpeas.
Cut the vegetables in juliennes.
Arrange the vegetables, marinated vegetables, avocado, mango and fried garlic and shallot on a base of rice, spinach and chickpeas.
Season the bowl with Fleur de sel, pepper and your preferred vinaigrette between the Sesame

This recipe was sourced from

Previous article Tropical Basmati Salad with Coconut-Crusted Salmon
Next article Mushroom Miso Vegan Ramen