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    Home » Main Meals

    Rice Vermicelli Buddha Bowl

    Published: Jan 14, 2020 · Modified: Mar 4, 2021 by Janelle Hama

    Jump to Recipe

    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.

    buddha bowl in a white bowl
    Rice Vermicelli Buddha Bowl
    Jump to:
    • What is a Buddha bowl?
    • How to make this vegan Buddha bowl recipe
    • Another bowl recipe to try
    • Rice Vermicelli Buddha Bowl

    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 tablespoon 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 teaspoon turmeric powder, 2 tablespoon vinegar, 3 tablespoon water and 1 teaspoon maple syrup
    • Blend into a sauce (add more water to achieve the desired dressing consistency)
    sauce and black sesame seeds in bowls

    Homemade Turmeric tahini dressing recipe for plant based Buddha bowl

    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) - info on alternative gluten free soy sauce
    • 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

    Step 1 - Pre cook rice vermicelli noodles as directed on packet and set aside

    Step 2 - Optional - bake vegan nuggets or spring rolls as per instructions and set aside

    Step 3 - Chop broccolini into bite-size pieces and boil for approx. 1 minute, set aside

    Step 4 - Slice avocado, set aside

    Step 5 - Roughly chop iceberg lettuce into bite-size pieces, set aside

    Step 6 -Thinly slice cucumber, set aside

    Step 7 -Roughly chop coriander, set aside

    Step 8 -Roughly chop mint leaves, set aside

    ingredients laid out

    Rice Vermicelli Buddha Bowl ingredients that are fresh or made.

    vegan nuggets and spring rolls in a metal plate

    Optional - Vegan nuggets or vegetable spring rolls to add to Buddha bowl

    To serve

    Step 1 - In a serving bowl, add 1 portion of rice noodle

    Step 2 - Using tongs, place all ingredients on top of rice noodle - portion as per your needs

    Step 3 - Add gluten free soy sauce on top (or on side)

    Step 4 - Add desired amount of turmeric tahini dressing

    Step 5 - Add handful of alfalfa sprouts

    Step 6 - Garnish with black sesame seeds

    Another bowl recipe to try

    Vegan brown rice salad - packed with fresh vegetables

    Another noodle dish to try is my cold glass noodle salad - a winner in my family too.

    You could swap the sauce and try this avocado cilantro lime dressing

    Or here's a list of vegan meal prep recipes to peruse through.

    Otherwise another recipe using vermicelli is this easy vermicelli soup.

    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.

    a bowl full of various greens, pickled radish and spring rolls

    Rice Vermicelli Buddha Bowl

    Super healthy, nearly raw Buddha bowl using rice vermicelli. This recipe is gluten free and vegan friendly
    Print Pin Rate Save Recipe Saved Recipe
    Course: Main Course, Salad
    Cuisine: Asian Inspired
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Author: Janelle Hama

    Ingredients

    • 4 servings Rice vermicelli
    • 2 bunch Broccolini
    • 1 whole Avocado
    • ½ head Iceberg lettuce
    • 1 Cucumber
    • 1 tablespoon Black Sesame seeds
    • 4 tablespoon Coriander Cilantro (finely chopped)
    • 2 tablespoon Mint Leaves finely chopped
    • 2 handfuls Alfalfa Sprouts
    • 4 tablespoon Gluten free soy sauce

    Pickled Radish

    • 3-4 Radish
    • 3 tablespoon Vinegar
    • 1 tsp Maple Syrup
    • 1 pinch Salt

    Turmeric Tahini Dressing

    • 2 tablespoon tahini heaped
    • 3 tablespoon water
    • 1 teaspoon Turmeric powder
    • 1 teaspoon Maple syrup
    Metric - US Customary
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 406.88kcal | Carbohydrates: 77.08g | Protein: 14.47g | Fat: 6.94g | Saturated Fat: 0.96g | Sodium: 221.8mg | Potassium: 1347.43mg | Fiber: 11.54g | Sugar: 9.88g | Vitamin A: 2534.92IU | Vitamin C: 289.7mg | Calcium: 241.94mg | Iron: 5.02mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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      Recipe Rating




    1. Jim

      September 01, 2020 at 1:02 pm

      5 stars
      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

      Reply
    2. ella

      January 17, 2020 at 10:06 am

      so fresh!!!!!
      do you think i could add baby corn?

      Reply
      • plantbasedfolk

        January 17, 2020 at 10:18 am

        For sure - any food you like really! Corn is a great idea

        Reply

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