Try out this delicious easy plant based buddha bowl recipe from
Home with Willow!
What is a Buddha Bowl?
So, a buddha bowl is basically a heaping bowl of food that has a grain, a green, a veggie/starch, and a protein. They are filling, hearty, delicious, and super easy to make! Often, for a plant based / vegan buddha bowl, you’ll see a combination involving something like: quinoa or rice, kale or spinach, sweet potato, and tofu or tempeh. A non vegan bowl might have chicken, fish, or an egg on top for protein.
The other benefit to a buddha bowl is that you can easily make them for lunches (its my go-to for work), by prepping your proteins & veggies & grains ahead of time, keeping them in separate containers, and then popping everything together last minute! So, I might make some roasted potatoes and quinoa, and buy a container of pre-washed greens at the store. Then, I will roast a few cans of chickpeas or some tofu on Sunday. During the week, I put everything but the greens into a container (greens go separately). Once I get to work, I heat up the grains & veggies, and then pour them ontop of my chilled greens!
You heard that right! Many veggies you can find at the store have some kind of heirloom variety that comes in a purple color. Purple cauliflower and purple carrots are two that come to mind easily! Purple potatoes are no different. The purple is naturally occurring, and the potatoes actually do not taste much different than a russet or standard yellow or red skinned potato.
Are purple potatoes healthier?
Dark purple veggies in general are going to be healthier simply because they have a higher antioxidant level than your standard veggie. So, a purple potato compared to a white potato will have more antioxidants – which does make it healthier. The compound that creates the dark purple/blue color is called anthocyanin, and can also be found in other plant based ‘super foods’ like blueberries and pomegranates. Other than that, they don’t have any specific health benefits. They are just incredibly fun to cook with! One of the most interesting things about them is that acids (like lemon juice) will react with the compounds that make the potato purple, causing it to turn hot pink! Galaxy potatoes, anyone?
Where can I buy them?
Where you live will greatly affect whether or not you can find these purple potatoes! Keep in mind these are not purple sweet potatoes. These potatoes are closer to a mix between a small red skinned potato, and a russet – in size and taste. I have found these at a local bulk produce market called Produce Junction (if you are in the Philadelphia/New Jersey area). But I have seen them at Whole Foods once before as well – or you may be able to find them at other health foods stores like MOM’s or Sprouts.
Other Substitutions : Build Your Own Buddha Bowl
Keep in mind that this is just an idea for a Buddha Bowl – and you can substitute any veggies or potatoes or grains you like! You could easily sub in kale or spinach, quinoa for more protein, tempeh on top, sweet potato, etc. depending on what you have on hand! Typically, I top mine with some olive oil or sesame oil, lemon juice, and some salt and pepper. Here are some great suggestions for making your own Buddha Bowl:
Roasted or Mashed Carrots
Mashed or Roasted Sweet Potato
Brussel Sprouts – Roasted
Broccoli – Roasted
Mashed or Roasted Squash
Easy Plant Based Buddha Bowl Recipe with Purple Potatoes
Plant Based Buddha Bowl Recipe with Purple Potatoes
Several Cups of Fresh Arugula
1 Cup Wild Rice Blend
For the Mashed Garlic Potatoes:
-6 Small to Medium Purple Potatoes
-2 Tablespoons Olive Oil
-Water for Boiling
-Salt & Pepper
-1 tsp Dried Thyme
-4 Cloves of Garlic
-1/4 cup Unsweetened Plain Almond Milk
For the Roasted Chickpeas:
-1 Can Organic Low Sodium (or no salt) Chick Peas – or 2 Cups Cooked -Drained & Rinsed
-Salt & Pepper
-Grape Seed Oil or other High Heat Oil
–Old Bay Seasoning (about 1 Tsp)
Additional Toppings : Olive Oil, Lemon Juice, Pepitas, Sesame Seeds, Salt & Pepper
- Start your Wild Rice. I used my rice cooker, but if not, follow the directions on the package. It will be roughly 1 cup of rice to 1 3/4 cup water. Bring to a boil, reduce heat to low, then cover and cook until all the water is absorbed. Wait until the rice is almost done to begin the rest of the bowl.
- Heat the oven to 420°. Rinse and drain chickpeas, then spread on a baking sheet. Drizzle with your high heat oil (I used Grape Seed), salt, pepper, and Old Bay. At this time, peel the garlic cloves (for the potatoes), and place them on the pan as well. They will roast before we add them to the potatoes.
- Put the chickpeas and garlic into the oven. Roast for 20-30 minutes, or until the chickpeas begin to harden up and crisp and split open. The garlic will be finished after about 15-20 minutes. Once the garlic is finished, take it out and let cool while the chickpeas continue roasting. Once cool, chop the roasted garlic.
- After you get your chickpeas into the oven, peel and chop your potatoes into chunks. Fill a large pot with cold water, and pour in your chopped potatoes. Turn heat to high and bring to a boil, then reduce to medium and simmer potatoes until they easily slide off a fork when pierced (roughly 10-15 minutes depending on how small your chunks are).
- When potatoes are done, drain and rinse. Then, return to the pot and add your garlic, almond milk, and olive oil. Begin to mash with a potato masher, electric blender, immersion blender, or fork. Continue adding oil & milk while mashing until you reach your desired consistency (more oil & milk = a smoother consistency). Then, add your thyme, salt, and pepper.
Place about 1 handful of arugula in your bowl, followed by a 1/2 cup of the cooked wild rice. Fill the remaining space on your bowl with about 3/4 of a cup of mashed potato (or however much you want of each.) Top with roasted chickpeas, a sprinkle of sesame seeds, and pepitas. Finally, drizzle more olive oil on top, and fresh squeeze lemon juice!