Vegan buddha bowls are perfect for lazy cooks who want to eat healthily! Have a little scroll for my Mediterranean vegan bowl recipe in collaboration with Violife.
I am quite possibly the world’s laziest cook. If it can’t all be thrown together in one bowl, then it’s quite unlikely that I’ll be bothered to make it. That’s why I’m completely obsessed with buddha bowls, they’re both super healthy and super easy to make! There are lots of colourful variations that you can choose but I think one of the best things about this dish is that you can make it with whatever veg you’ve got left over in the fridge.
I’m not the sort of person who makes a super long shopping lists and takes precise measurements when cooking. Take a look in your fridge and if you’ve got any mix of veg, I guarantee you’ll be able to whip up a tasty buddha bowl. If you are vegan and truly want to live a sustainable life then I believe you should also get used to making do with what you have, instead of buying specific items just because an online recipe tells you to. I think too many modern vegans forget about more basic sustainable practices like reducing food waste and not buying too much that needs to be imported (I’m looking at you, avocado).
My absolute fave vegetable combo is a Mediterranean roast vegetable medley, which works perfectly on a bed of rice to make a super healthy buddha bowl. Chickpeas, red and yellow peppers, kale, red onions and sweet potato make an amazing combination. There’s something crunchy, something sweet, something soft and everything is super colourful! Buddha bowls are also really easy to make as 100% vegan dishes, that fill you up and fuel your body with a variety of nutrients.
If you want to cut down on the carbs, you can swap out the sweet potato for aubergine instead, which would also make for a lovely mix of vegetables. Alternatively, you could have the roast veg on a bed of sweet potato chunks. That’s the great thing about buddha bowls – they’re never the same! You can get creative with colours, flavour combinations, food groups and more.
The star of the show here, however, is Greek White Block by Violife, aka “vegan feta”. I’ve been getting to know the Violife brand for the past few weeks and they sell a wide variety of vegan cheese substitutes. From “cheddar” to “cream cheese”, “mozarella to “feta”, they’ve got every cheese you could want.
I usually don’t go for “substitutes” of meat or dairy products as I find comparing them to the products they’re based on a constant disappointment. However, my absolute favourite Violife product has to be the Violife cream cheese, which honestly tastes exactly like the dairy version. It’s incredible!
Violife is a Greek brand and they’ve returned to their roots with the new Greek White Block. This Violife “feta cheese” is largely made from coconut oil which gives it a lovely creamy texture and a coconutty flavour. It doesn’t crumble quite the way feta does but it’s a pretty damn good substitute. It has a similarly salty and distinct flavour that fans of feta cheese will recognise and it makes a great addition to a summer salad or a buddha bowl.
You can cut this White Block into little chunks as a salad topping or a side dish, or make roasted peppers and mushrooms in the oven with this “feta” melted inside. Mmm.
Now onto the buddha bowl recipe…
- 1 Cup of White or Brown Rice
- 1 Medium Sweet Potato
- ½ Red Pepper
- ½ Yellow Pepper
- ½ Red Onion
- 2 Handfuls of Kale
- 100g Chickpeas, drained
- 100g Violife Greek Style Block
- 1 Teaspoon Salt
- Pre-heat the oven to 160 degrees fan
- Chop all the vegetables into medium sized chunks or wedges
- Lay them out in lines on a baking tray (do not mix them up!)
- Drizzle with olive oil and sprinkle with paprika to taste
- Roast for 30 minutes
- Wash the rice
- Add 1 cup of rice, 1.5 cups of water and a teaspoon of salt to the pan
- Bring to the boil and then turn reduce to a simmer
- Simmer for around 30 mins, but up to 45 mins if necessary
- Let it stand for 10 mins with the lid on to absorb moisture
- Divide the brown rice into two bowls
- Divide the roasted vegetables into two
- Serve vegetables evenly around the bowl, or decorate as you wish
- Optional: Drizzle some olive oil or tahini on top as a final touch for extra flavour.
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*This post is sponsored by Violife but all opinions are my own. Thank you for supporting the brands that keep What’s Hot running.