For the Love Of Mangoes

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    I would love to start a trend where we stop calling vegan bowls “Buddha Bowls” because I’m pretty sure if you asked a Buddhist what a buddha bowl is, they would give you a non-confrontational confused look. Here is one version of a balanced bowl you can start with if you’ve never made one.

    Balanced Bowl

    The elusive insta-famous picture perfect bowl.
    Coming soon to a kitchen near you.
    Prep Time30 mins
    Cook Time1 hr 45 mins
    Keyword: vegan
    Servings: 2 bowls


    • 1 1/2 cups rice linguini
    • 1 cup chopped curly endive
    • 1 fistful alfalfa sprouts
    • 1/2 cup freshly shredded carrot
    • 1 marinated artichoke heart
    • 1 ripe avocado
    • 2 tbsp green onion, chopped
    • 1 halved, fried lemon
    • 2 tbsp coconut dijon dressing
    • 1/2 cup roasted chickpeas

    Dijon Dressing

    • 1 tbsp dijon mustard
    • 2 tbsp coconut cream
    • pinch of salt to taste


    Roasting Chickpeas

    • Quick soak one can of chickpeas for 1 hour in a mixing bowl full of cold water
      If you are planning in advance, soak dried chickpeas 24 hours in advance and boil for 1 hour instead of the first step.
    • Preheat oven to 400F
    • Drain and then place on paper towel and rub together until chickpea skins flake off. Pick out as many skins as you can.
    • Move them to a mixing bowl. Add 1 tsp olive oil, 1/2 tsp sea salt, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp black pepper. Toss until spices are evenly coated.
    • Roast for 45 minutes


    Golden Rule

    3 parts grain to 1 part legume – the rest just needs to be as colourful as possible 🙂


    Bowls × Meal Prep × Protein × Sauces

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