These vegan Summer Buddha Bowls with Turmeric Chickpeas, marinated tofu and quinoa are just as delicious as they are nutritious!
Ingredients and substitutions
- Olive oil – any neutral oil such as canola or sunflower oil will work here.
- Corn – I recommend corn on the cob but you can use canned corn kernels in a pinch.
- Quinoa – rice or any other type of grain will work in this recipe, or you can just leave it out altogether and add another veggie to the sheet pan.
- Arugula – any other leafy green would be good like kale or baby spinach.
- Cherry tomatoes – you can also use plum or grape tomatoes.
- Zucchini – sub in another vegetable of your choice.
- Avocado – you can leave this out if you don't have any on hand.
- Sunflower sprouts – use bean sprouts or mung bean sprouts instead or leave this out altogether.
Dressing/tofu marinade
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- Extra-firm tofu – medium tofu can also be used but it won’t be as firm. Tempeh or soy beans can also be used as a plant-based protein source.
- Olive oil – see substitution notes above.
- Apple cider vinegar – white vinegar could also be used.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Water – you only need a little amount, but if you have leftover vegetable broth, that can also be used for a bit more flavour.
- Garlic – fresh or jarred minced garlic is preferred but garlic powder can be used in a pinch.
Turmeric chickpeas
- Chickpeas – any canned legume will work here, such as canned lentils, kidney beans, black beans, etc.
- Olive oil – see substitution notes above.
- Lemon juice – use fresh or bottled lemon juice. If you’re in a pinch, feel free to use white wine vinegar or apple cider vinegar to add the acidic touch.
- Turmeric – use dried turmeric for this recipe. If you don't have turmeric, curry powder is the best substitute (although it will change the flavour).
- Garlic powder – fresh or jarred minced garlic will also work but garlic powder is preferred.
- Paprika – cayenne pepper or chili powder provide a similar flavour.
- Salt – to taste.
How to make a buddha bowl
- Drain and marinate the tofu.
- Cook the quinoa.
- Grill the corn on the cob.
- Make the turmeric chickpeas.
- Assemble your bowls.
- Add on the dressing.
- Serve and dig in!
What is a buddha bowl?
Buddha bowls are traditionally vegetarian bowls that combine various healthy foods and delicious flavours. Basically, you want to try to cram as many healthy “superfoods” as possible into one bowl. There is no one right or wrong way to make a Buddha bowl so get creative and mix and match flavours to your preferences. Though Buddha bowls are traditionally vegetarian, you can add meat as a source of protein, if you prefer to do so.
Frequently Asked Questions
A buddha bowl is typically made up of a grain like quinoa or rice, a plant-based protein like tofu or beans, and a range of vegetables. There’s a small serving of each component of the bowl served together for one delicious combination!
Buddha bowls are generally super healthy because they’re packed full of nutritious ingredients like vegetables, beans/legumes and plant-based protein. This version is even healthier because it’s homemade – oftentimes, when you get a buddha bowl from a chain, the sauces can be full of preservatives and tons of salt.
Although the concept of poke and buddha bowls are similar, poke bowls have a fish or seafood base (like salmon, tuna, etc.) while buddha bowls are often vegetarian or vegan. If buddha bowls do include animal-based protein, it’s typically chicken.
Storing and reheating
You can store any leftover Buddha bowls (already assembled) in the fridge for up to 5 days. Store the dressing separately to ensure that the ingredients remain fresh and the arugula doesn't get soggy. For any sliced or open avocado, I recommend adding a bit of lemon juice to prevent it from browning. Try to only use the amount of avocado you need to preserve it longer.
Freezing the leftover quinoa
Unfortunately, this Buddha bowl isn't a freezer-friendly meal. However, if you made extra quinoa, you can freeze the leftover cooked quinoa for another time. Store in glass containers for up to 3 months. Defrost in the fridge the night before you're ready to cook with it.
More buddha bowl recipes
- Sweet Potato and Kale Buddha Bowls
- Sheet Pan Buddha Bowls with Turmeric and Tahini Dressing
- Build Your Own Buddha Bowls
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these bowls into your weekly lunches.
- Try making your quinoa in a rice cooker!
Summer Buddha Bowls with Turmeric Chickpeas
Ingredients
- 1 tbsp olive oil
- 2 cobs of Corn
- 2 cups cooked multi-coloured quinoa (usually 1 cup dry & 2 cups water cooked in a rice cooker or pot on the stove)
- 2 cups Arugula
- 1 cup cherry tomatoes, sliced in half
- 1 zucchini, sliced
- 1 avocado, sliced
- 1 cup sunflower sprouts
Dressing/Tofu marinade
- 1 package extra-firm tofu
- 1 tbsp olive oil
- 1/2 cup apple cider vinegar
- 3/4 cup soy sauce or tamari
- 1/4 cup water
- 2 cloves garlic minced
Turmeric Chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp dried turmeric
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
- Remove tofu from package and squeeze out excess liquid with a clean towel. Chop into 1-inch cubes. Mix together marinade ingredients and add tofu cubes, submerging in liquid and marinating for at least 20 minutes. Meanwhile, cook quinoa according to package directions and preheat BBQ to high heat.
- Slather cobs of corn with a bit of olive oil and season with salt and pepper. Cook on grill for 8-10 minutes until charred a bit on the outsides. Remove from grill and let cool.
- Mix together ingredients under the turmeric chickpeas heading. Let sit 5 minutes while you prepare the rest of the veggies.
- Divide quinoa among bowls, followed by the rest of the veggies. Slice corn off cobs and add to bowls. Remove tofu cubes from marinade and add to bowls along with chickpeas, reserving tofu marinade as dressing for each bowl. Use as much dressing as you'd like for each bowl (you don't need much) and serve!
Erika says
Ok so I subbed salmon for the tofu and BBQd it with the zucchini. Fabulous. The marinade worked well and despite the ingredient list (and BBQ) I had this meal on the table in 25 mins! Life saver.
Taylor Stinson says
I’m so happy you enjoyed!
Clare Saunders says
So excited to have discovered your website! I’m always struggling to find delicious vegetarian recipes that aren’t full of carbs, and your site has delivered loads!
I too struggle to make tofu taste good, but my husband and I both enjoyed this! While I loved the marinade for the tofu, I decided it would be a bit too much as a dressing. But have saved it in a jar and I’ll definitely use again to marinate tofu!
Taylor Stinson says
Yay, so happy you liked it Clare!!! This is definitely my go-to tofu marinade I can’t use any other marinade or sauce. So good! I may just have to revisit these bowls again soon!
Foodie Sisters says
Beautiful bowl! I love the freshness and dressing seams to be delicious! Do you think roasted chickpea will be good here?
Natasha @ Salt & Lavender says
Loooool I am one of those quinoa haters. It’s a texture thing I think. And they look like little eyeballs staring at me. 😀 And it was so painfully trendy that I’m just over it now since I never liked it to begin with. I do like rice… jasmine is my favorite haha. There are things I like more than rice, though. In any case, love all the colors in these bowls!!
Taylor Stinson says
How the hell can you hate quinoa?!!! LOL I can see your point with the eyeballs though hahahah don’t do that to me!!! At least we are on the same page with jasmine rice. I’ll actually look for an excuse to add it to a recipe!