Hearty and delicious Vegan Buddha bowl with rice, chickpeas, bok choy and a creamy, spicy sriracha sauce.
We are starting a new week of blogging marathon today and I am doing a very interesting theme this week. Valli wanted us to explore adapted cuisines in a different country’. So for the first day I made this Vegan Buddha bowl. This is a version of the popular Chinese restaurant dish called Buddha’s delight.
Usually every country has its own version of other country cuisines — recipes are adapted to suit the local tastes. For example the Chinese dishes found in India or the US and entirely different from traditional Chinese dishes. Indo Chinese happens to be my husbands favorite cuisine and my favorite is American Chinese 🙂
I remember the first time I had Buddha’s delight, this was years ago when vegetarian food in US was still alien. I had very limited options in Chinese restaurants. Buddha’s delight, which was basically steamed veggies with a bit of soy sauce, was one of them. Vegetarian food has come a looong way in the years since and there are many more options these days even in smaller restaurants. 
Buddha’s bowl is one of the more recent adaptation of Buddha’s bowl. It is a meal in a bowl with rice, protein and veggies. I added chickpeas as my protein, but tofu, tempeh or other beans would also work. My favorite part of this dish is the spicy Sriracha sauce. It is creamy, spicy and adds a lot of to the whole dish. This sauce is so yummy that I would make extra sauce and add it to just about any dish. Use whatever veggie you have on hand or like to make this dish and enjoy!!
Lets check out what my fellow marathoners have cooked today for BM# 85.
Vegan Buddha Bowl with Sriracha Sauce
Ingredients
For the Spicy Sriracha Sauce:
- ½ cup Peanut Butter
- 1 teaspoon Sesame oil
- ¼ cup Rice vinegar
- 3 tablespoons Soy sauce
- 2~3 tablespoons Water
- 1~2 tablespoons Sriracha sauce
Other for the Rice Bowl:
- 2 cups Rice (white or brown or a mix of both)
- 3~4 Baby Bok Choy, trimmed
- 2 cups Steamed Broccoli
- 2 cups Cooked Chickpeas
- To taste Salt Pepper
- For Topping Grated or Chopped Carrots/ Cucumbers/ Bean sprouts/ Cilantro
Instructions
Make the Sriracha Sauce:
- Combine all the ingredients for the sauce in a blender and blend until smooth. Taste and adjust the soy sauce or sriracha as needed. This sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
Assemble the Buddha Bowl:
- Heat oil in a skillet on medium flame. Add the bok choy and cook till lightly browned and slightly tender. Season with salt and pepper. Remove onto a plate and set aside.
- Add the chickpeas to the same skillet to warm them through. Add some of the sauce and mix well to evenly coat them.
- Divide the rice between the serving bowls. Top it with the spicy chickpeas, broccoli and the other toppings. Drizzle generously with Sriracha sauce and serve right away. Enjoy!!
harini
That is a very tempting bowl of goodness, Pavani. I have not come across the Buddha delight which you mentioned but then I rarely go to Chinese restaurants 🙂
Usha
Sriracha is one of our favorite sauces and we are like your husband, we prefer Indo Chinese to American Chinese. Buddha bowl is complete, wholesome meal in a bowl.
Priya Suresh
Omg, give me that bowl, seriously this vegan buddha bowl sounds fantastic and quite filling. Even am an ardent fan of sriracha sauce,drooling here.
sapana
Buddha bowl with that spicy sriracha sauce looks very inviting. Love the beautiful pictures.
Chef Mireille
the sauce sounds so amazing
Jayanthi
We always have a good laugh whenever we see "Budda Feast", we went to a restaurant and ordered this dish and was expecting a feast and ended up getting boiled veggies and rice. This bowl looks super filling and heartwarming. Nicely done!
Bhawana Singh
I have been thinking to start making buddha bowls from a long time. They are nutritious and so healthy for the mind body n soul. I love them
Mayuri Patel
I love Indo Chinese and spicy Sriracha sauce. Your Buddha bowl looks inviting. So healthy and filling.
Sandhya Ramakrishnan
Love the clicks Pavani and Buddha bowl is something that I have been looking forward to making for a while now. Love the spicy sauce and that definitely would have made it taste even more yummy.
kalyani
am scrollign up and down to ogle at these pics, Pavani ! such a healthy bowl. and vegan definitely caught my attention. bookmarked to try
Sushma Pinjala
Siracha is one of my favorite too, looks delicious.
amrita
I must say this is a healthy bowl...
Currently I am hosting MY LOVE LEGUME AFFAIR event at my page... I would request you to add this recipe there
Ritu Tangri
This is a delicious and healthy bowl. Sesame on the top and spicy sriracha sauce has made it all the more interesting.