Vegan Buddha Bowl with Peanut Sauce

Name: Vegan Buddha Bowl with Peanut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 cup quinoa (or brown rice); 1 sweet potato, diced; 1 red bell pepper, diced; 1 cup broccoli florets; 1 tablespoon olive oil; Salt and pepper to taste; 3 tablespoons peanut butter; 2 tablespoons soy sauce; 1 clove garlic, minced; 1 teaspoon grated ginger; Water to thin as needed

Highlighted under: Fresh & Wholesome Recipes

I absolutely love preparing this Vegan Buddha Bowl with Peanut Sauce. It's my go-to meal for those busy weeknights when I want something nutritious yet satisfying. Each ingredient is thoughtfully chosen, offering a delightful combination of flavors and textures. The creamy peanut sauce drizzled over fresh veggies and grains makes each bite a burst of happiness. Plus, it’s a great way to clean out the fridge! You can customize it to include your favorite seasonal vegetables, making it versatile and exciting.

Created by

Anna

Last updated on 2026-01-13T15:01:30.450Z

When I first tried making a Vegan Buddha Bowl, I was amazed by how simple yet flavorful it could be. I found that roasting the vegetables really enhances their natural sweetness. I usually mix in sweet potatoes, bell peppers, and broccoli, but you can use whatever veggies you have on hand. The key is to season them well and roast until they’re slightly caramelized.

The creamy peanut sauce is what makes this bowl irresistible. I blend together peanut butter, soy sauce, garlic, and a bit of ginger for zing. I love serving this over quinoa or brown rice, as the hearty grains perfectly balance the vibrant greens. Trust me, this bowl will quickly become a staple in your home like it is in mine!

        Why You'll Love This Recipe
        Hearty and filling ingredients that keep you satisfied
Creamy, homemade peanut sauce that's rich in flavor
Fully customizable with your favorite vegetables or grains

      

Understanding the Ingredients

The choice of quinoa or brown rice as a base significantly impacts the Buddha Bowl’s texture and nutritional value. Quinoa is a complete protein, which means it provides all essential amino acids, making it an excellent option for vegans. Meanwhile, brown rice offers a heartier bite and a nuttier flavor. Both grains can be easily flavored with herbs or spices during cooking for an extra layer of taste.

Sweet potatoes not only add sweetness and vibrant color to the bowl but also provide a rich source of vitamins A and C. When diced, they roast beautifully, caramelizing and enhancing their natural sugars. If you’re short on time, you can microwave the sweet potatoes for about 5 minutes before roasting to speed up the cooking process.

Perfecting the Peanut Sauce

This creamy peanut sauce is a game changer, providing a savory depth to the dish. The combination of soy sauce with peanut butter creates a balance of umami and richness. For a spicier kick, consider adding a dash of sriracha or a sprinkle of crushed red pepper flakes. I recommend tasting the sauce as you go; adjust the soy sauce for saltiness or add a splash of lime juice for acidity.

If you don’t have peanut butter at hand, sunflower seed butter or almond butter can serve as excellent substitutes while maintaining a nutty flavor. Just keep in mind that these substitutions may slightly alter the overall taste of your Buddha Bowl.

Storing and Serving

For meal prep enthusiasts, this Vegan Buddha Bowl is perfect for batch cooking. Store individual components separately in airtight containers in the refrigerator. The roasted vegetables can last up to 3-4 days, while the quinoa stays fresh for about a week. When ready to eat, simply reheat the veggies in the oven for 10 minutes at 350°F (175°C) to restore their crunch.

Serving suggestions vary! Top the bowl with sliced avocado for creaminess, or sprinkle some sesame seeds for added crunch. You could also add chickpeas or tempeh for extra protein. I enjoy garnishing with fresh herbs like cilantro or parsley for a burst of freshness, enhancing the presentation and flavor of the dish.

Ingredients

Gather the following ingredients for your Vegan Buddha Bowl:

Vegetables and Grains

1 cup quinoa (or brown rice)
1 sweet potato, diced
1 red bell pepper, diced
1 cup broccoli florets
1 tablespoon olive oil
Salt and pepper to taste

Peanut Sauce

3 tablespoons peanut butter
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon grated ginger
Water to thin as needed

Make sure to adjust the ingredients according to your preferences!

Instructions

Follow these steps to create your Vegan Buddha Bowl:

Prepare the Grains

In a medium pot, combine quinoa and water (use a 2:1 ratio), bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the sweet potato, bell pepper, and broccoli with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, or until tender and slightly caramelized.

Make the Peanut Sauce

In a bowl, whisk together peanut butter, soy sauce, minced garlic, and grated ginger. Thin with water to reach desired consistency.

Assemble the Bowl

In a bowl, layer the cooked quinoa, roasted vegetables, and drizzle generously with peanut sauce. Serve warm and enjoy!

Your Vegan Buddha Bowl is ready to be enjoyed!

Pro Tips

Feel free to add toppings like sesame seeds or chopped scallions for an extra burst of flavor.

Tips for Customization

One of the joys of this Buddha Bowl is its versatility. Feel free to swap out vegetables according to what you have on hand or what's currently in season. Zucchini, asparagus, or Brussels sprouts would also roast beautifully alongside sweet potatoes and bell peppers. Keep in mind that while denser vegetables like carrots may take longer to cook, softer veggies such as spinach can be added halfway through roasting to soften slightly without losing all their structure.

If you're looking to elevate the grain base, consider mixing in some cooked lentils for additional texture or using farro for a chewier bite. These variations can significantly enhance the nutritional profile of the dish while keeping it interesting.

Troubleshooting Common Issues

If you find your peanut sauce too thick, remember that you can add water gradually until it reaches your desired consistency. Be cautious with additional soy sauce, as it may oversalt the sauce. Alternatively, a bit of coconut milk can provide creaminess and cut the saltiness if needed.

When roasting the vegetables, keep an eye on them to avoid burning, particularly if using a hot oven. If you prefer a more 'al dente' texture, roast them for less time, around 15 minutes, then check for tenderness. Adjusting your oven rack may also help, as placing it higher can lead to quicker browning.

Scaling the Recipe

Scaling this recipe is a breeze, perfect for meal prepping for the week or serving a larger gathering. Simply maintain the 2:1 water to grain ratio, increasing the quantities of grains and vegetables proportionately. For a family meal, doubling the roasted vegetables boosts the colorful appeal and nutritional content without significantly altering cooking time.

Consider using larger baking sheets when roasting if you're making a big batch; crowding the pan can lead to steaming rather than roasting, preventing that delightful caramelization. Spread them out well and keep a close eye for even cooking and a beautiful golden finish.

Questions About Recipes

→ Can I use other nut butters for the sauce?

Yes, almond butter or cashew butter can be great substitutes for a different flavor.

→ What vegetables should I use?

You can use any vegetables you like! Kale, zucchini, and carrots work beautifully as well.

→ Is it possible to make this bowl gluten-free?

Absolutely! Just ensure you use gluten-free soy sauce, such as tamari.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.