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Home » Main Meals

Rice Vermicelli Buddha Bowl

Published: Jan 14, 2020 · Modified: Mar 4, 2021 by Janelle Hama *This post may contain affiliate links. Disclosure

56.8K shares
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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

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 and tahini dressing or try my quick satay sauce.
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

  • Vermicelli noodles, I love this ingredient, I use it a lot, like in my oven baked 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

Salad with chickpeas and brown rice - packed with fresh vegetables

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

You could swap the sauce and try this oil free avo 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 veggie 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.

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

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

Rice Vermicelli Buddha Bowl

A fun 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
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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.


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56.8K shares

Reader Interactions

Comments

    5 from 1 vote

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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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