Vegan recipe: Buddha bowl

vegan buddha bowl

Happy Sunday everyone! It’s time for another vegan recipe. Yup, I see you’re thinking. Frederique, a Buddha bowl..? You tell me, what’s that? Well actually it’s a bowl full of deliciousness. The Buddha aspect refers to Buddha’s belly, which is all nicely filled up with food. 😉 Well, my variation on this bowl might be filled up to the max, it does contain a whole lot of mouthwatering flavors and textures. I hope you want to dive your fork into this bowl as much as I did! It’s filled with spicy quinoa, crispy, roasted chickpeas, avocado, zucchini strips, a homemade red bell pepper sauce, and black sesame seeds. Do you want to create it yourself? Then go ahead and get going with the following ingredients.

INGREDIENTS (for 2 persons):

  • Quinoa:
    • 250 grams of rinsed quinoa
    • 400 mls of water
  • Roasted chickpeas:
    • 1 can of cooked chickpeas
    • 1/2 tsp of salt
    • 1/2 tsp of chili powder
    • 1/2 tsp of smoked paprika
    • 1/2 tsp of mixed Italian herbs
  • Red bell pepper sauce:
    • 1 red bell pepper, sliced
    • drizzle of lemon juice
    • 1/2 tsp of smoked paprika
    • 1/2 tsp of salt
    • 1/2 tsp of pepper
    • 1/4 tsp of turmeric
  • Other ingredients:
    • 1/8 Zucchini, spiralized
    • 1 Avocado, sliced as well
    • Black sesame seeds to garnish


  1. To be honest, it’s all rather easy. But hej, if you know me, that’s exactly what I like my meals to be, hihi. Start off with cooking the quinoa until it absorbed all the water. Leave it to rest afterwards.
  2. Then continue with the chickpeas. Put them in a mixing bowl and throw in the herbs and spices. If you want to, you can use a little olive oil, but I like to leave that out. When everything is all nicely mixed together, go ahead and roast them. I’ve used my air fryer, but you can also use your oven. Let it bake for 160/180 C for 15 minutes, until the chickpeas are nicely roasted.
  3. While the chickpeas are roasting and the quinoa is cooking, continue with the red bell pepper sauce. Slice the red bell pepper in stripes, throw it in a blender or food processor together with the other ingredients for the sauce. Mix, blend, process – whatever it is called – and put the sauce in a tiny separate bowl.
  4. Then it’s time to ensemble our two bowls. Start of with the quinoa, then top is off with the chickpeas, the zucchini and half of the avocado per bowl. Drizzle the red bell pepper sauce over the bowl and do keep in mind that a little goes a long way. So use as much as your tastebuds can handle, hihi. Garnish it with the black sesame seeds, and ENJOY!


vegan buddha bowl

vegan buddha bowl with chickpeas

Tell me, would this be a recipe for you? I’d love to hear if you like my favorite vegan recipes, since I really enjoy sharing them with you!

Written By

My name is Frederique and I run this personal style blog. After graduating from law school in April 2014 – University of Utrecht (The Netherlands), exchange: Uppsala (Sweden) and UC Berkeley (USA) – I built FAB le Frique from scratch and decided to spread my lifelong interest in fashion and lifestyle with the world (wide web). Taking a leap of faith, making a career transition, leaving a known and charted career path is scary. But if the only actual obstacle blocking me from doing what I’m truly passionate about is ‘fear’, I hereby conquer my fears and go forward with my passion.