28+ Delicious Vegan Bowls Recipes

by Alena

Try these hand-selected vegan bowls recipes filled with fresh and baked vegetables, warming grains, healthy protein and creamy dressings! From Mexican to Moroccan, Jamaican and different Asian flavors, these healthy dinner bowls are super versatile and delicious.

Buddha or nourish bowls are our favorite quick and easy plant-based dinners! They are perfect for using up any leftovers like cooked rice or open cans of beans and you can easily customize them to your needs.

No matter if you’re craving warming Buddha bowls filled with roasted veg, cozy spices and pumpkin or want to cool down with a light summer roll in a bowl, these vegan bowls recipes work any time of the year.

Bursting with color, flavor, texture and nutrients, they are always a win with the whole family and work really well for meal prep!

Free Vegan Bowls eBook

If you love vegan bowls as much as we do, be sure to grab our free 7-day meal plan & meal prep eBook with shopping list featuring delicious bowls recipes!

Just click on the button below and we’ll send it over to you.

If you’re interested in making some components ahead of time or storing leftovers for a quick lunch, find our favorite vegan meal prep recipes here as well as oil-free vegan dressings to top your bowls!

Don’t miss out on our easy and tasty green protein bowl recipe at the end of this article which is part of our 7-day vegan meal plan full of vegan bowls.

Find more cold packable lunches as well as light dinner ideas on our blog! For now, enjoy this list of beautiful vegan bowls recipes.

Best Vegan Bowls Recipes

More Easy Vegan Recipes

If you liked these beautiful vegan bowls recipes, be sure to check out the following plant-based goodness next!

Did you like our vegan bowls recipes and did you try any? Let us know in the comments. Don’t miss out on our green protein bowl below, rate the recipe and Pin the article here!

four healthy vegan bowls recipes with different veggies, grains, beans and sauces

28+ Delicious Vegan Bowls Recipes + Green Protein Bowl

Yield: 3
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Try these hand-selected vegan bowls recipes filled with fresh and baked vegetables, warming grains, healthy protein and creamy dressings! From Mexican to Asian flavors, these healthy dinner bowls are super versatile and delicious. The following green protein bowl is an exclusive snippet from our free Week of Bowls eBook which is a meal plan consisting of 7 meal prep-friendly bowls recipes.


  • ½ cup brown rice, dry (90 g)
  • 7 oz firm tofu (200 g)
  • 1 tsp ginger powder
  • 1 cup broccoli florets (90 g)
  • 4 kale leaves, de-stemmed & chopped
  • 4 asparagus spears, chopped
  • ½ cup chickpeas, cooked & drained (80 g)
  • 2 green onions, chopped
  • 1 avocado, sliced

Tahini Dressing

  • 1.5 tbsp tahini
  • 3 limes, juice only
  • 5 tbsp water
  • 2 garlic cloves, minced
  • 1 tsp maple syrup
  • ½ tsp salt


  1. Preheat your oven to 350° F (175° C) and line a baking sheet with parchment paper.
  2. Cook the rice according to package instructions and turn off the heat once all of the water has been absorbed.
  3. In the meantime, drain the tofu and cut it into small cubes. Add ginger powder and a pinch of salt, toss to coat evenly, then arrange on your baking sheet in a single layer.
  4. Bake for 15 minutes, then toss to ensure it roasts evenly, and bake for 15 more minutes, until golden and crispy. Once done, remove the baking sheet from the oven.
  5. While the tofu is baking, prepare the rest of the ingredients: add everything that’s listed for the dressing in a small bowl and whisk together until homogenous. You can also use a blender for this.
  6. Heat a non-stick pan and add the broccoli, kale and asparagus with a splash of water. Cook for 7 minutes over medium heat, stirring frequently, until everything has softened but is still a bit crunchy. 
  7. If you want, add the cooked chickpeas to your pan for a few minutes to allow them to become warm. Otherwise, add them on top of your cooked veggies once you assemble your bowl!
  8. Divide the cooked brown rice between serving bowls, top with baked tofu, sautéd vegetables, avocado and chopped green onions. Drizzle with tahini dressing and enjoy!


  • You can use swiss chard or beet greens in place of the kale leaves.
  • Instead of the limes, you can use lemon juice or vinegar for the dressing.
  • To save some time, you can use garlic powder instead of fresh garlic in the dressing.
  • Any leftovers can be stored without the dressing in the fridge, lidded, for 3 days.
  • Find 28 more delicious vegan bowls recipes in the article above!
Nutrition Information:
Yield: 3 Serving Size: ⅓ recipe
Amount Per Serving: Calories: 435Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 501mgCarbohydrates: 62gFiber: 16gSugar: 18gProtein: 16g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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