Feel good stepping into 2020 with Rice Vermicelli Buddha Bowl as one of your go-to meals. I could eat this every day and be happy and satisfied.
Jump to:
What is a Buddha bowl?
The concept of a Buddha bowl is to place an assortment of individual small portions of vegetarian foods (or plant based in this case) in an artful presentation in a bowl or on a plate. The overall concept is for the bowl to contain variable foods each time; I make this satisfying meal often - the key with making Buddha bowls is to make it with ingredients you love.
How to make this vegan Buddha bowl recipe
There are three parts to making this recipe;
1. Pickled radish
2. Turmeric tahini dressing
3. Preparing & assembling
How to make quick pickled radish
- Wash and dry radish
- Slice into thin slices
- Place sliced radish to a mixing bowl
- Add ¼ cup white vinegar
- Add 1 tbsp maple syrup
- Mix and allow to soak whilst preparing Buddha bowl (or pre make over night for better result)
How to make turmeric tahini dressing
- In an immersion blender, add 2 heaped tablespoons of tahini, 1 tsp turmeric powder, 2 tbsp vinegar, 3 tbsp water and 1 tsp maple syrup
- Blend into a sauce (add more water to achieve the desired dressing consistency)
Ingredients
- Rice vermicelli noodles
- Avocado
- Broccolini
- Avocado
- Iceberg lettuce
- Radish
- Cucumber
- Black Sesame
- Coriander (Cilantro)
- Mint Leaves
- Alfalfa Sprouts
- Optional - Gluten free soy sauce (for saltiness)
- White Vinegar
- Optional - vegan nuggets or spring rolls (my son loves them with spring rolls) I sometimes add vegan nuggets that are gluten free too
Preparing & Assembling
- Pre cook rice vermicelli noodles as directed on packet and set aside
- Optional - bake vegan nuggets or spring rolls as per instructions and set aside
- Chop broccolini into bite size pieces and boil for approx. 1 minute, set aside
- Slice avocado, set aside
- Roughly chop iceberg lettuce into bite size pieces, set aside
- Thinly slice cucumber, set aside
- Roughly chop coriander, set aside
- Roughly chop mint leaves, set aside
To serve
- In a serving bowl, add 1 portion of rice noodle
- Using tongs, place all ingredients on top of rice noodle - portion as per your needs
- Add gluten free soy sauce on top (or on side)
- Add desired amount of turmeric tahini dressing
- Add handful of alfalfa sprouts
- Garnish with black sesame seeds
Another bowl recipe to try
Or here's a list of vegan meal prep recipes to peruse through. I recently had a friend ask me about adding a type of animal protein to this bowl. It's totally a personal choice, I would say add something flavourful like this instant pot shredded beef.
📖 Recipe
Rice Vermicelli Buddha Bowl
Ingredients
- 4 servings Rice vermicelli
- 2 bunch Broccolini
- 1 whole Avocado
- ½ head Iceberg lettuce
- 1 Cucumber
- 1 tbsp Black Sesame seeds
- 4 tbsp Coriander Cilantro (finely chopped)
- 2 tbsp Mint Leaves finely chopped
- 2 handfuls Alfalfa Sprouts
- 4 tbsp Gluten free soy sauce
Pickled Radish
- 3-4 Radish
- 3 tbsp Vinegar
- 1 tsp Maple Syrup
- 1 pinch Salt
Turmeric Tahini Dressing
- 2 tbsp tahini heaped
- 3 tbsp water
- 1 tsp Turmeric powder
- 1 tsp Maple syrup
Instructions
Turmeric Tahini Dressing
- In an immersion blender add tahini, water, turmeric powder and maple syrup and combine until fully blended
- Set aside to prepare bowl
Pickled Radish
- Thinly slice radish and place into a bowl big enough to soak
- Pour vinegar and maple syrup over radish
- Sprinkle salt and mix all ingredients together. Cover with glad wrap and set aside in the fridge
Rice Vermicelli Buddha Bowl Preparation
- Prepare rice vermicelli as instructed on packet and set aside to cool
- Blanch or boil broccoli to your preferred tenderness, drain and set aside
- Slice avocado and set aside
- Slice lettuce into bite sized chunks and set aside
- Slice cucumber into thin slices and set aside (I used a mandolin)
- Roughly chop coriander & mint and set aside
Rice Vermicelli Buddha Bowl Construction
- Per serving bowl, place at the base cooked rice vermicelli and then lettuce
- Add (separately) all chopped ingredients
- Add alfalfa sprouts
- Drizzle desired amount of soy sauce and turmeric tahini dressing
- Place radish on top and sprinkle with black sesame. Enjoy with chop sticks.
ella
so fresh!!!!!
do you think i could add baby corn?
plantbasedfolk
For sure - any food you like really! Corn is a great idea
Jim
A meal that is flexible. Just how I like it. We followed your base and sauce and added a few more bits of what we had in the fridge. I will be making this all the time now