Vegan Buddha Bowl High Protein Recipe with Peanut Dressing

Name: Vegan Buddha Bowl with Creamy Peanut Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 cups cooked brown rice or quinoa; 1 can (15 oz) chickpeas, drained and dried; 1 cup shelled edamame, thawed; 1 medium sweet potato, cubed; 1 cup broccoli florets; 2 cups baby spinach or mixed greens; 1 medium avocado, sliced; 1 medium carrot, shredded; 1 tbsp olive oil; 1 tsp smoked paprika; Salt and black pepper to taste; 1 tbsp sesame seeds for topping; 3 tbsp natural peanut butter; 2 tbsp soy sauce or tamari; 1 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 clove garlic, minced; 2 to 3 tbsp warm water to thin

Step-by-Step Method

Roast the Vegetables

Preheat your oven to 425 F. Toss the cubed sweet potato and broccoli florets with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 22 to 25 minutes, flipping halfway through, until tender and slightly caramelized at the edges.

Crisp the Chickpeas

Pat the drained chickpeas very dry with a clean towel. Add them to the same baking sheet as the vegetables for the last 15 minutes of roasting, or roast them on a separate sheet. They should turn golden and a little crispy on the outside.

Make the Peanut Dressing

In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and minced garlic until smooth. Add warm water one tablespoon at a time until the dressing reaches a pourable consistency. Taste and adjust salt or sweetness as needed.

Warm the Edamame

If your edamame is frozen, place it in a colander and run warm water over it for a minute or two until thawed. You can also microwave it in a bowl with a splash of water for 90 seconds. No need to cook it further.

Assemble the Bowls

Divide the cooked rice or quinoa between four bowls. Arrange the roasted sweet potato, broccoli, crispy chickpeas, edamame, shredded carrot, avocado slices, and fresh greens on top. Drizzle generously with the peanut dressing and finish with a sprinkle of sesame seeds.

Frequently Asked Questions

Is this vegan buddha bowl actually high in protein?

Yes, it genuinely is. Between the chickpeas, edamame, quinoa or brown rice, and the peanut butter in the dressing, you are looking at roughly 25 to 30 grams of protein per serving depending on exact quantities. That is competitive with many meat-based meals.

Can I meal prep this for the whole week?

Absolutely. I prep the grains, roasted vegetables, and dressing on Sunday and store them separately. When lunch comes around I just assemble the bowl in two minutes. It makes the week so much easier.

How do I keep the chickpeas crispy?

Store them uncovered at room temperature if you are eating them the same day. Once they go in the fridge they soften. If they do get soft, spread them on a baking sheet and pop them in a 375 F oven for eight minutes to crisp back up.

What can I use instead of rice?

Quinoa is my favorite swap because it adds extra protein. Farro, millet, or even cooked lentils also work well as a base. Any grain that you enjoy eating will do the job here.