Noodle Buddha bowl made with a colorful mix of fresh vegetables, rice noodles, and plant based protein, all drizzled with a golden turmeric tahini sauce and topped with sesame seeds.
The first Buddha bowl I ever tried was seaside, though I can’t quite remember which beach, I clearly remember how it made me feel. It was packed with fresh veggies, grains, and a rich sauce that hit the spot, especially after a day in the sun. No bloating, just comfort and flavor. Ever since, I’ve been creating my own versions at home using whatever I have on hand.
I'm a fan of noodles, I make some form of noodle dish on a weekly basis, I recommend making my baked noodles and or my cold noodle salad. I think you'll enjoy these dishes 🙂
I also love serving a Buddha bowl when I’ve got guests, prep is easy, and everyone always raves about the freshness.
Making these bowls does make me curious about the name though. Turns out, it’s called a “Buddha bowl” as it represents an abundant, balanced meal packed into a single bowl, think grains, veggies, protein, and plenty of flavor. A full belly, Buddha style!
Janelle’s Tips
I use this handy tool to julienne the carrots and cucumbers.
Even as a food blogger, I sometimes need a break from the kitchen. That’s why I love meal prepping the components of this noodle Buddha bowl.
I store each component separately in glass containers in the fridge, and they’ll keep well for up to a week. When I’m hungry, I just assemble and enjoy. It’s a lifesaver on busy days!
For a tasty and crunchy side to pair with this salad, try these vegan crab rangoon.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Noodle Buddha Bowl
Ingredients
- 200 grams Rice vermicelli noodles each portion is 50 grams / 1¾ oz
- Turmeric Tahini Dressing
- Crispy chickpeas I left out all the seasoning when making the linked recipe. See below notes.
- 1 Avocado sliced and divided into 4 quarters
- 2 cups Iceberg lettuce shredded (or Cos lettuce)
- 2 cups Red cabbage shredded
- 1 medium Cucumber julienned
- 1 medium Carrot peeled and julienned
- 4 Radishes sliced
- 2 stalks Scallions sliced (green onion)
- 4 Mint leaves sliced
- 4 tablespoons Cilantro finely chopped (fresh coriander)
- 1 tablespoon Sesame seeds I used black sesame seeds
- 1 Lime cut into wedges for serving, optional
Instructions
- Prepare the rice vermicelli noodles as instructed per packet, then drain and rinse under cold water. Set aside.
- Prepare the turmeric tahini dressing and set aside.
- Arrange four bowls with equal portions of the noodles, crispy chickpeas, veggies, and fresh herbs. Drizzle your desired amount of dressing and top with a sprinkle of sesame seeds. Serve with an optional wedge of lime for squeezing on top.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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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
ella
so fresh!!!!!
do you think i could add baby corn?
plantbasedfolk
For sure - any food you like really! Corn is a great idea