This Vegan Buddha Bowl is an updated version of my Raw Macro Bowl and Sauce recipe. The Raw Macro Bowl is a recipe I published back in 2014 when I was a raw vegan. I revamped the recipe and took new pictures for Raw Food Magazine.
I’m not a raw vegan anymore. However, I still do eat a lot of raw veggies and fruits as a non-raw vegan. I eat 2 huge salads every day for breakfast and lunch. There are even more cooked veggies with all three main meals during the day.
And I’m one of those people you hate; I actually snack on raw carrots. In theory, we all know it’s a good idea. But in practice, raw carrots aren’t very appealing when you have a box of cookies calling your name…
Back to the Vegan Buddha Bowl.
I’m not normally one to artfully prepare a raw bowl like FullyRaw Kristina. But I decided that there isn’t much difference between a raw vegan buddha bowl recipe and a salad if you don’t take the time to arrange the ingredients. Plus, it looks prettier for pictures, haha.
Getting creative with your raw vegan buddha bowl
My original macro bowl recipe with knock-off dragon sauce included three of the same ingredients as this one: carrot, zucchini and sauerkraut. Unfortunately, I didn’t have access to all the ingredients. I was missing the beetroot and red cabbage.
Not being a big fan of raw red cabbage, I didn’t regret leaving it out of this version. On the other hand, I did miss the lovely red beetroot. Its sweet taste, crunchy texture and vibrant color make it one of my favorite veggies.
The three ingredients I added this time around were 1) celery; 2) lettuce and 3) mixed sprouts. The celery was the most unique addition to the plate, as it provided an alternate texture and taste. I liked adding the lettuce for bulk and the sprouts for a sweet, refreshing bite.
Like my original macro bowl recipe, you can include whatever ingredients you have on hand. My ideal raw vegan buddha bowl would include:
What if you don’t have a variety of the vegetables I’ve already mentioned? The following selections are also be welcome additions to a raw buddha bowl:
- Green papaya
- Sliced tomato
- Sweet corn
There aren’t many foods that don’t pair well with the peanut sauce below. Use whatever ingredients are local… or happen to be sitting in your fridge.
This is a resurrection of my raw macro bowl recipe from my raw vegan days. For raw vegans, this recipe is a colorful complement to a hearty fruit smoothie. I suggest pairing this with Mushroom & Pinto Bean Burgers for those who enjoy cooked meals.
Vegan, raw and free of added sugar, oil, gluten and soy
Reasons to love this recipe: raw, lots of veggies, filling, perfect for weight loss
Oil-Free Peanut Sauce Ingredients:
- 1/3 cup white wine vinegar
- 1/4 cup soaked dates, pitted
- 1/4 c water
- 2 tbsp soy sauce
- 1 clove garlic
- 1 tbsp pure peanut butter
Vegan Buddha Bowl Ingredients
- 1 large carrot, cut into ribbons/spiralized
- 1 medium-large zucchini, cut into ribbons/spiralized
- 1-2 stalks celery, cut into ribbons/spiralized
- 2 cups lettuce, shredded
- 1/2 cup mixed sprouts
- 1/4 cup raw sauerkraut
For the Peanut Sauce:
In blender, blend all ingredients until smooth. Refrigerate the excess in a glass jar. The peanut sauce keeps about 1 week, but it’s so versatile it won’t last that long.
For the Vegan Buddha Bowl:
- Prepare your veggies. You can use a mandolin, potato peeler or julienne peeler…whatever you have on hand!
- Next, arrange your veggies and sprouts in a shallow bowl or a large plate.
- Finally, top with your desired amount of peanut sauce.
Other raw vegan friendly recipes: