Vegan Buddha Bowl

Buddha bowls with shredded sprouts and beets

  • serves 4
  • Easy

Buddha bowls are generous portions of good-for-you ingredients piled into a bowl as a healthy but filling salad. They’re balanced in grains, protein, veggies and carbs, so choose what you fancy and get filling! Think of this as a savoury smoothie bowl: it’s all about those toppings!


Make these Buddha bowls with shredded sprouts, then check out our Brussels sprouts with bacon and chestnutssprouts with ginger and orange, roast sprouts and more Brussels sprouts recipes.



  • olive oil
  • lemon 1, zested and juiced
  • Dijon or wholegrain mustard 1 tbsp
  • cooked quinoa or couscous 400g
  • coriander and mint a handful of each, chopped
  • carrots 2, peeled and shredded
  • pinto, borlotti beans or chickpeas 400g tin, rinsed and drained
  • brussels sprouts 12, trimmed and finely sliced
  • cooked beetroot 2, cubed
  • red peppers 2, seeded and diced
  • sunflower or pumpkin seeds 2 tbsp, toasted


  • Step 1

    Whisk 1 tbsp oil, lemon zest and juice, mustard and season well. Toss half the dressing with the cooked quinoa and the chopped herbs. Divide between four bowls. Top with the carrot, beans, sprouts, beetroot and pepper in piles on top of the quinoa. Spoon over the remaining dressing and scatter with the seeds to serve.

Try one of our other vegan recipes

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

Check out more of our quick veggie meals here, too...

Lemon Ravioli Recipe with Greens

Nutritional Information

  • Kcals 428
  • Fat 10.9g
  • Saturates 1.5g
  • Carbs 57.8g
  • Sugars 11.8g
  • Fibre 13.9g
  • Protein 17.9g
  • Salt 0.3g