October 14, 2020

Mami’s Bangin’ Buddha Bowl

Buddha Bowl
“Buddha Bowl” can mean different things depending on who you’re asking, but for me, it is a one-dish meal consisting of rice or some other grain, roasted and/or raw veggies, a sauce or dressing and some type of protein. My Bangin' Buddha Bowl is packed with varying flavors and textures which make for a satisfying meal.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Servings 4


For the Rice:

  • 2 cups uncooked jasmine rice
  • 3 ½ cups water
  • 1 tsp salt

For the Roasted Chickpeas:

  • 2 cans chickpeas drained
  • 2 tbsp olive oil
  • 2 tsp lemon juice or apple cider vinegar
  • 1/4 cup soy sauce
  • 1/2 tsp salt

For the Miso Butter Roasted Turnips & Sweet Potatoes

  • 1 large sweet potato peeled seeded and cut into ¼ inch chunks (about 2 cups)
  • 6 turnips peeled and cut into ¼ inch chunks (about 3 cups)
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1 tbsp Miso
  • 1 tbsp honey
  • ¼ tsp cayenne
  • ¼ tsp sea salt

For the Cabbage with Sesame Soy Dressing:

  • 8 oz cabbage ~1 small cabbage, chiffonade
  • ¼ cup rice vinegar
  • Juice from 1 lime ~2 tbsp
  • 2 tbsp honey or maple syrup
  • 4 tsp soy sauce
  • 1 tsp salt
  • 1 clove garlic minced
  • ¼ cup olive oil
  • 2 tsp toasted sesame oil


For the Rice:

  • Add all the ingredients for the rice, to a rice cooker or pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 15-20 minutes until done.

For the Chickpeas, Sweet Potatoes & Turnips

  • Preheat oven to 375°F
  • Prepare two baking sheets with parchment paper. In a bowl, whisk the olive oil, lemon juice, soy sauce and salt. Toss with the chickpeas. Spread on one of the prepared baking sheets.
  • Using the same bowl, whisk the melted butter, olive oil, miso and salt. Toss with the sweet potatoes and turnips. Spread on the other prepared baking sheet.
  • Place both sheet trays in the oven.
  • Roast the chickpeas for about 15 minutes, until liquid is absorbed (chickpeas will still be tender, not crunchy).
  • Remove from the oven and set aside for later.
  • Allow the sweet potatoes and turnips roast for an additional 10-15 minutes, turning once until tender and golden.
  • Remove from the oven and set aside for later.
  • While the veggies are roasting, prepare the cabbage slaw.

For the Cabbage:

  • Whisk together all ingredients EXCEPT olive oil and sesame oil.
  • Slowly add both oils and whisk until combined. Set aside 1/3 cup of the dressing for drizzling on top of the bowl once it is assembled.
  • Pour the remaining dressing over cabbage and mix well.

To assemble to bowls:

  • Put the rice in the bottom of a bowl.
  • Top with cabbage, roasted veggies and chickpeas. Drizzle reserved dressing over the top of the bowl. Garnish with sesame seeds and sliced scallions.


* NOTES- you can use any root vegetables for this bowl; butternut squash, sweet potatoes, parsnips, turnips, carrots etc. Use whatever you have on hand!
Keyword Dairy-free, gluten-free, healthy, sheet pan meal, vegan, vegetarian

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