Vegan Brown Rice Buddha Bowl
Serves 2
You probably have already noticed a #Buddhabowl all over social medias. Basically it is a bowl of grains, fresh or cooked vegetables some toppings and a dressing. A really good healthy and balanced dish. So here is my variation of this dish – Vegan Brown Rice Buddha Bowl with a little Asian twist to add extra flavour kick. Quick easy and filling lunch to take to work!
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 150g Brown Rice
  2. 100g Cherry Vine Tomatoes
  3. 60g Mangetout
  4. 150g Mushroom
  5. 150g Cooked Beetroot
  6. 130g Carrot
  7. 1tsp Coriander Seeds
  8. 1tbsp Sherry Vinegar
  9. 60ml Olive Oil
  10. 1 tsp Sugar
  11. ½ tsp Salt
  12. ½ tsp Gochujang
  13. 1tsp Soya Sauce
  14. 1 Large Avocado
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  1. Preheat the oven to 180C or 355F degrees.
  2. First of all, lets cook the rice. The proportion of water to brown rise that works for me is 1.5 parts of water to 1 part of rice. For this recipe it is approx. 230ml of water. Simmer for 20min.
  3. While rice is cooking, prepare the rest of the vegetables. Sprinkle tomatoes and mushrooms with a little bit of olive oil and put in the oven for 15min to roast.
  4. Using the mandoline slicer shred the cooked beetroot and set aside. If you cooking your beet from scratch here is a link to Marin Mama Cooks’s recipe on how to roast the beetroot.
  5. Next shred the carrots. Carrot is going to be marinated. Add coriander seeds, sherry vinegar, soy sauce, sugar, salt and gochujang to the shredded carrots. In a small pan bring the olive oil to a very high temperature. Be careful and extra cautious. Pour the oil over the carrots and set aside.
  6. Boil the mangetout for few minutes so the get a little softer but still crunchy.
  7. Peel and slice the avocado. Use a splash of lemon juice to prevent avocado from going dark.
  8. Put the cooked rice into the bowl, arrange the vegetables on top and use the marinate from the carrots as a dressing. Serve warm or cold.