Classic Buddha Bowl

Classic Buddha Bowl

Enjoy our vegan recipe Classic Buddha Bowl by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3060 kJ (731 kcal)
Protein17 g
Fat24 g
Carbohydrates102 g
Fiber14 g


chef's knife, colander, peeler, pot, cutting board, bowl, parchment paper, oven, Spoon, baking tray, big bowl

Recipe instructions:


Cook the rice according to the package instructions.

  • ¼ cup Basmati rice
    ¼ cup Basmati rice

Preheat the oven to 350 °F.


    Peel, wash and cut the potatoes into approx. ¾ in thick wedges.

    • 7.9 oz Potatoes (w/o skin)
      7.9 oz Potatoes (w/o skin)

    Spread the potato slices on a baking tray lined with parchment paper, drizzle with olive oil and bake in the oven for approx. 20 minutes. Turn the fries halfway through the cooking time.

    • 1 tsp Olive oil
      1 tsp Olive oil

    In a colander, rinse and drain the peas and corn with warm water and put in a bowl.

    • 1⁄3 cup Green peas, frozen
      1⁄3 cup Green peas, frozen
    • 1⁄3 cup Sweet corn, canned
      1⁄3 cup Sweet corn, canned

    Dice the avocado, halve the tomatoes, cut the salad into bite-size pieces and add to the bowl.

    • ½ Avocado (~ 3.5 oz)
      ½ Avocado (~ 3.5 oz)
    • 3.5 oz Cherry tomatoes
      3.5 oz Cherry tomatoes
    • ½ Romaine lettuce (~ 2.1 oz)
      ½ Romaine lettuce (~ 2.1 oz)

    Put the lemon juice, hot sauce and agave syrup in a small bowl.

    • ½ Lemon (~ 1 oz)
      ½ Lemon (~ 1 oz)
    • 1 tsp Hot sauce (e.g. Sriracha)
      1 tsp Hot sauce (e.g. Sriracha)
    • 1 ⁠½ tsp Agave syrup
      1 ⁠½ tsp Agave syrup

    Add the ingredients listed below to the bowl and mix until you get a smooth dressing. Drizzle the dressing over the salad and toss lightly until coated evenly.

    • 1 tsp Olive oil
      1 tsp Olive oil
    • 1 Tbsp Water
      1 Tbsp Water
    • Salt

    Take the potato wedges out of the oven and serve with the rice and salad.


      Enjoy your meal!