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!
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Let’s start with a simple quinoa veggie bowl that’s protein-packed and easy to customize! Ready to enjoy in only 25 minutes (even less if using pre-cooked grains), this vegan bowl is gluten-free, made with spiralized carrots, kale, avocado and sliced orange. Serve with some tofu ranch dressing for a creamy and protein-packed sauce!
This beautiful fall-inspired vegan bowl is made with colorful blueberries, red cabbage, roasted butternut squash and fresh spinach. Top with juicy figs and drizzle with an easy homemade blueberry dressing for a flavorful and gorgeous combination!
This 30-minute Mexican buddha bowl is perfect for meal prep and really filling. Made with sheet pan fajita vegetables, coriander lime quinoa, smoky spiced beans and corn, fresh salsa, lettuce, and (of course) some avocado, this easy vegan dinner is so delicious!
Crispy oil-free baked fries, steamed broccoli, colorful fresh veggies and the best homemade miso gravy meet in this gorgeous vegan dragon bowl. Inspired by a Vancouver-based restaurant, this nutrient-packed recipe is customizable, grain-free and stores well.
Try this fishless version of the popular poke bowl! Brimming with delicious and colorful healthy ingredients, it’s a great meal for a warm spring day and features watermelon, radishes, avocado, wasabi, edamame, kimchi and a handful of spices alongside cooked rice.
We love vegan nourish bowls during fall! They bring together all of the best flavors in one delicious bowl from roasted Brussels sprouts and butternut squash to red onion on a bed of fluffy quinoa. Drizzle with a creamy maple tahini dressing and top with tart pomegranate seeds!
Back to springtime: feature seasonal produce from this time of year by making this beautiful and fresh veggie bowl with quinoa, asparagus, radishes and a dollop of pesto for some bright flavor! It’s gluten-free, decently high in protein and has some lovely crunch thanks to sliced almonds.
These BBQ tempeh bowls with garlic herb rice are loaded with flavor-packed rice, corn, tomatoes, greens, crispy tempeh and vegan dressing. Perfect for meal prepping, this recipe is easy to follow and comes together in 45 minutes total.
If you’re craving some crunchy raw salad that you can easily upgrade to a filling vegan lunch bowl, make this delicious slaw with fennel, celery, red cabbage, carrot, apple and radishes! Toss in some flavorful dressing and serve with a dollop of hummus and crusty bread.
This sweet potato buddha bowl is loaded with sautéed veggies, warm potatoes, salsa and a creamy tahini dressing. Incredibly versatile, you’ll have an easy time swapping individual ingredients! Just like many other vegan bowls, it’s great for meal prep and quick lunches throughout the week.
Inspired by bold Jamaican flavors, this delicious plant-based jerk tofu veggie bowl features rice, juicy pineapple and sautéed veggies like kale, zucchini and bell peppers. Top with Jamaican jerk sauce, sliced green onions and whatever else you fancy!
This lower-carb vegan bowl calls for homemade cauliflower rice, Moroccan spiced chickpeas, carrots and leafy greens. Loaded with spices from cumin and turmeric to cinnamon, paprika, ginger, onion and garlic, it’s a simple and flavorful vegan dinner idea!
All of your Mexican fixings in one single bowl! This loaded Chipotle veggie bowl features black beans, cilantro rice, tomato and corn salsa, fajita veggies and sofritas: a quintessential creation of fried tofu crumbles in hot spicy chili sauce. Who could ever resist that?
This colorful vegan soba noodle bowl is rich in protein and fiber, gluten-free and simply delicious. Featuring lots of fresh veggies, buckwheat noodles and a simple miso dressing, it’s a great low-fat vegan dinner bowl that’s ready in only 20 minutes!
20 grams of protein and 16 grams of fiber all packed into one flavorful and seriously satisfying vegan bowl! This Thai tempeh nourish bowl recipe is so nutritious, flavorful and irresistible thanks to the cashew curry drizzle. Perfect for meal prep!
Partake in the power bowl experience with this cauliflower Shawarma recipe! Spicy, hot, sweet, tangy, herby — it’s a perfectly balanced vegan and gluten-free flavor bomb that you need in your belly, stat. It’s full of protein thanks to the chickpeas and quinoa and really easy to make!
This lentil falafel summer bliss bowl with cauliflower rice, perfectly roasted garlicky summer vegetables and drizzled with a creamy magic green sauce is beyond delicious! This recipe takes one hour total but the result is really worth it.
These filling vegan bowls are full of flavor and loaded with healthy veggies, served over seasoned black beans (and optional rice) with Mexican slaw, Chimichurri sauce, avocado, cilantro, and pickled onions. Repurpose any leftovers into tasty tacos!
These quick and easy plant-based nourish bowls are packed with super greens, healthy fats, figs and topped with homemade green goddess dressing. Finalized with some spiralized apple and crunchy almonds, this 10-minute vegan bowl recipe is really something else!
Try this gorgeous mix and match veggie bowl that can be made with any grains, veggies and dressing of your liking! Pick different colors and arrange them like a rainbow for a pretty dinner presentation that’s not just beautiful to look at but also super nutritious.
This flavorful Japanese-inspired vegan bowl recipe is made with firm tofu, quinoa, broccolini, carrot, blood orange and savory granola! Although it’s not the quickest bowl on our list, it’s still utterly delicious and worth trying on a lazy weekend.
Embrace the contrast of cooked and raw vegetables topped with a creamy peanut sauce! These vegan lunch bowls are delicious, packed with protein and made with cabbage, shredded carrots, green beans, cucumbers and potatoes.
Pretty, prettier, nourishment bowls! These easy-to-make beauties are super versatile, healthy, delicious and make “eating the rainbow” so much fun. Serve your colorful fresh produce over cooked quinoa and top with hemp seeds and an easy tahini dressing!
If you love hummus as much as we do, try this Moroccan-inspired vegan bowl recipe with chickpeas, cherry tomatoes, cucumber, millet, fresh mint and spicy roasted vegetables! Topped with a dollop of beetroot hummus and orange tahini dressing, dinner couldn’t be more flavorful than that.
Get a taste of island flavor with this grilled pineapple Teriyaki bowl! Just grill up the tofu, pineapple and red onion to smoky perfection, then douse it in the sweet and spicy glaze. Serve over a bed of rice for an easy and delicious vegan meal!
This vegan summer roll in a bowl is filled with rice noodles, crunchy veggies and creamy peanut butter sauce! It’s light and refreshing, quick and easy to make and tastes awesome with some added tofu or tempeh. All the delicious summer roll flavors without the work!
Speaking of which, if you don’t want to roll your own vegan sushi, simply make a scrumptious bowl out of your favorite fillings! This recipe calls for cooked quinoa but you can use rice instead and load it with tofu, carrots, kimchi, avocado, nori sheets and spicy ginger-miso dressing.
This Asian-inspired vegan power bowl features a half/half mixture of long grain rice and quinoa, fresh green veggies, bell pepper, mushrooms, nuts and a flavorful Dan Dan sauce! Customize it to your liking and enjoy this 30-minute plant-based dinner.
More Easy Vegan Recipes
If you liked these beautiful vegan bowls recipes, be sure to check out the following plant-based goodness next!
28+ Delicious Vegan Bowls Recipes + Green Protein Bowl
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
1.5 tbsp tahini
3 limes, juice only
5 tbsp water
2 garlic cloves, minced
1 tsp maple syrup
½ tsp salt
Preheat your oven to 350° F (175° C) and line a baking sheet with parchment paper.
Cook the rice according to package instructions and turn off the heat once all of the water has been absorbed.
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.
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.
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.
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.
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!
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!
Alena 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.