Vegan Buddha bowl

Ingredients

• 60 g (about 2)shallots
• 50 gcarrot
• 100 gcucumber
• 100 gcherry tomatoes
• 100 gshelled edamame
• 50 gwhite cabbage
• 50 gred cabbage
• 25 gspinach
• 100 gunsweetened soya yoghurt
• 50 glight ketchup
• 1 tbspcoriander
• 1 tbspcurry powder
• 1 pinchsalt
• to tastepepper
• a littleparsley

Instructions

1. 1

   Chop the vegetables

   Finely chop the shallots, cucumber, lettuce, red cabbage and white cabbage.

2. 2

   Grate the carrot

   Grate the carrot finely.

3. 3

   Blend the sauce

   Put the coriander, soya yoghurt, curry powder and ketchup in a blender and mix until combined.

4. 4

   Arrange the bowl

   Place the spinach in a deep plate or bowl, then arrange the other ingredients on top, keeping them in separate sections.

5. 5

   Season the bowl

   Finish with the curry sauce, salt and pepper.

6. 6

   Add the parsley

   Sprinkle a little parsley over the bowl and enjoy.

7. 7

   Share if you like

   If you wish, take a photo and post it on Instagram, remembering to tag @fittastetic.

What is a Buddha bowl?

A Buddha bowl is a meal served in a bowl, with vegetables and other components arranged together for a varied mix of colour and texture. The name is commonly used for this style of meal rather than one fixed traditional recipe.

This Asian-inspired vegan version pairs crisp cabbage and cucumber with edamame, spinach and a creamy curry dressing. Keeping the ingredients in separate sections makes the bowl look inviting and lets each bite be mixed to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 21g protein, 28g carbs, 10g fat.

The edamame and soya yoghurt contribute much of the protein, while the vegetables provide carbohydrates and fibre. The yoghurt and dressing ingredients account for much of the fat. For a more balanced plate, serve the bowl with an extra portion of vegetables or a wholegrain side if you want a more substantial meal.

Choosing the ingredients

Edamame: use shelled beans, ready to eat or prepared according to their packet instructions. They add a tender, substantial element alongside the raw vegetables.

Cabbage and greens: white and red cabbage give the bowl crunch, while spinach makes a soft base. The recipe also calls for lettuce, which can be chopped with the other vegetables.

Making the curry sauce

Blend the soya yoghurt, ketchup, curry powder and coriander until the sauce is evenly mixed. Unsweetened yoghurt keeps the sauce savoury, while the ketchup brings a gentle tang.

Taste the sauce before serving and adjust the salt and pepper on the assembled bowl as directed. If it seems too thick to drizzle, stir it well before adding it.

Getting the texture right

Fine chopping: cut the shallots and cabbage into small pieces so they are easy to eat with the other ingredients. Grate the carrot finely to distribute it through the bowl.

Separate sections: arrange the toppings in individual groups over the spinach rather than mixing them together at once. This preserves their different colours and textures until you are ready to eat.

Timing and preparation

This is a quick assembly meal, with a stated total time of 20 minutes and no cooking step in the method. If the edamame needs cooking, prepare it beforehand and let it cool before adding it to the bowl.

You can chop the vegetables while the sauce ingredients are ready to blend. Assemble the bowl just before serving for the crispest texture.

Serving the bowl

Serve it as a complete single portion, with the curry sauce drizzled over the vegetables or on the side. A final sprinkle of parsley adds the garnish specified in the method.

For a fuller table, pair the bowl with a simple soup or another vegetable side. Keep extra dressing nearby so each person can add more to taste.

Recipe notes & tips

• Pat washed spinach and vegetables dry so excess water does not dilute the sauce.
• Grate the carrot shortly before serving to keep it fresh and bright.
• Blend the sauce until smooth for an even curry flavour.
• Arrange the toppings separately for a colourful bowl and varied bites.
• Prepare the edamame ahead if it needs cooking, then cool it before assembling the bowl.

Variations

• Add grains: serve the bowl over cooked rice or quinoa for a more filling meal.
• Change the greens: use another crisp salad leaf in place of the spinach.
• Make it spicier: add chilli to the curry sauce to taste.
• Add citrus: squeeze a little lime over the vegetables just before serving.
• Swap the herbs: use fresh coriander leaves instead of parsley for the garnish.

Common mistakes to avoid

• Wet vegetables: dry them after washing so they do not water down the dressing.
• Uneven pieces: chop the vegetables into similar, bite-sized pieces for easier eating.
• Over-blending: stop once the sauce is combined so it does not become unnecessarily thin.
• Warm edamame: allow cooked beans to cool before adding them to the fresh vegetables.
• Mixing too early: keep the toppings separate until serving to preserve their crunch.

How to store

Store the chopped vegetables, edamame and sauce separately in covered containers in the fridge and use within 2 days. Assemble just before eating; the raw vegetables are best served cold, so reheating is not needed.

Frequently asked questions