This vegan Buddha bowl is built on a base of fragrant curried rice and chickpeas and topped off with coconut-glazed sweet potato, fresh juicy mango, creamy avocado and a simple cilantro dressing. This curried rice vegan Buddha bowl is an explosion of flavours, simple to put together and a great make-ahead meal prep recipe.
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Curried Rice Vegan Buddha Bowl

This vegan Buddha bowl is built on a base of fragrant curried rice and chickpeas and topped off with coconut-glazed sweet potato, fresh juicy mango, creamy avocado and a simple cilantro dressing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Total Price: $8.47
Price per Serving: $2.12
Servings: 4
Calories: 645kcal

Ingredients

  • 2 cups (480 ml ) vegetable stock - $0.90
  • ½ teaspoon mild curry powder - $0.03
  • ½ teaspoon turmeric - $0.02
  • 1 teaspoon salt divided - $0.03
  • ¼ cup (40 grams) raisins - $0.50
  • 1 cup (185 grams) basmati rice rinsed several times and drained - $0.60
  • 400 grams (14 oz) cooked chickpeas - $0.75
  • 1 green onion chopped - $0.30
  • 1 medium sweet potato diced - $0.93
  • 1 cup (240 ml) coconut milk - $0.69
  • 1 lime zest and juice, divided - $0.48
  • 1 tablespoon maple syrup - $0.47
  • 1 mango diced - $0.75
  • 1 avocado sliced - $0.75
  • 4 radishes thinly sliced - $0.50
  • ½ packed cup (45 grams) fresh cilantro roughly chopped - $0.25
  • 1 clove of garlic - $0.08
  • 5 tablespoons dairy-free yogurt - $0.44
  • Optional garnish: a few sprigs of cilantro and a thinly sliced green onion

Instructions

  • Combine the stock, curry powder, turmeric, ½ teaspoon of the salt and raisins in a pot and bring to a boil. Add the rice, cover the pot and reduce the heat to low. Cook for the time indicated on the rice package – usually about 15 minutes. Uncover and stir in the chickpeas and green onion.
  • Meanwhile, cook the sweet potato however you like (boil, steam, roast, etc.) and make the coconut glaze by simmering the coconut milk, the zest and juice of half of the lime and the maple syrup until reduced by half and it has thickened enough to coat the spoon – about 10 to 15 minutes. Remove from the heat and let cool slightly to thicken even more then toss in the cooked sweet potato and stir to coat.
  • Make the cilantro sauce by blending the cilantro, garlic, yogurt, remaining juice of the lime and remaining ½ teaspoon of salt in a small food processor until smooth.
  • To serve divide the rice between 4 bowls and top with the coconut sweet potato, mango, avocado, radish and a dollop of cilantro sauce. Garnish with a sprig of cilantro and/or a thinly sliced green onion (optional).

Nutrition

Calories: 645kcal | Carbohydrates: 99g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Sodium: 1098mg | Potassium: 1013mg | Fiber: 14g | Sugar: 17g | Vitamin A: 111.5% | Vitamin C: 39.3% | Calcium: 13% | Iron: 34.3%