Vegan Buddha Bowl Recipe

Buddha bowl salad

  • serves 4
  • Easy

Check out this low calorie vegan buddha bowl. This bright and colourful bowl of goodness is a super easy way to get some nutritional balance into your day



  • red cabbage ½ small, shredded
  • red wine vinegar 3 tbsp
  • caster sugar 1 tbsp
  • small carrots 8, halved or quartered lengthways
  • pomegranate molasses 3 tbsp
  • olive oil 2 tbsp
  • cauliflower 1 small, broken into little florets
  • ground turmeric 2 tsp
  • ready-cooked barley or freekeh 250g pack
  • lemon ½
  • rocket a good handful


  • tahini 2 tbsp
  • garlic ½ clove, crushed
  • vegan yogurt 4 tbsp
  • lemon ½, juiced
  • cumin seeds ½ tsp, toasted


  • Step 1

    Put the cabbage in a bowl, mix the vinegar and sugar, and pour over. Season and toss. Leave for 30 minutes, tossing now and again.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Put the carrots in a bowl with the pomegranate molasses and 1 tbsp olive oil. Season and toss.

  • Step 3

    Put the cauli in another bowl with the turmeric and another tbsp of olive oil. Season and toss.

  • Step 4

    Put the carrots and cauli on separate ends of a large non-stick baking tray. Roast for 20-25 minutes or until tender. Cool to room temperature.

  • Step 5

    Heat the barley following pack instructions then tip into a bowl and season with salt and pepper, and a squeeze of lemon juice.

  • Step 6

    Mix the dressing ingredients with a good splash of boiling water to loosen it. Season.

  • Step 7

    Divide the barley between 4 bowls then top with the roasted veg, pickled cabbage, rocket and the dressing.

Try one of our other exciting vegan recipes here...

Vegan Fajita Bowl with Cauliflower Rice Recipe

Nutritional Information

  • Kcals 347
  • Fat 11.3g
  • Saturates 2.2g
  • Carbs 45.3g
  • Sugars 18.1g
  • Fibre 11g
  • Protein 10.6g
  • Salt 0.3g