Balanced Bowl

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 🙂


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