Jul 13 2026
Restaurants›Nawa - Inspired Asian Cuisine & Cocktails›Vegan Buddha Bowl Recipe

Vegan Buddha Bowl Recipe

Inspired by Nawa - Inspired Asian Cuisine & Cocktails
Time1h
Serves4

A mix of grains, legumes, and seasonal vegetables.

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Ingredients

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Grains

Legumes

Vegetables

Dressings & Toppings

Method

Preparation of Grains

  1. 1

    Cook Quinoa

    Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

  2. 2

    Cook Brown Rice

    In a separate saucepan, combine 1 cup of brown rice with 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until rice is tender and water is absorbed. Remove from heat and let sit for 10 minutes before fluffing with a fork.

Preparation of Vegetables

  1. 3

    Roast Sweet Potato

    Preheat your oven to 425°F (220°C). Peel and cube the sweet potato into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

  2. 4

    Prepare Fresh Vegetables

    While the sweet potato is roasting, wash and chop the spinach, red bell pepper, cucumber, and avocado into bite-sized pieces.

Assembling the Bowl

  1. 5

    Combine Ingredients

    In a large bowl, combine the cooked quinoa, brown rice, roasted sweet potato, chickpeas, black beans, chopped spinach, red bell pepper, cucumber, and avocado.

  2. 6

    Prepare Dressing

    In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper.

  3. 7

    Dress the Bowl

    Drizzle the dressing over the assembled bowl and toss gently to combine. Sprinkle with sesame seeds on top.

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