Recipe type: main dish

Prep time: 10 min

Total time: 30 min

Serves: 2

This recipe is developed by Daniela who grew up in a sun soaked Mediterranean region in Italy and is a blogger @ExpatCucina.

Light in fats and packed with fibers, vitamins and lean protein, this vegan Buddha bowl is a simple, great and healthy lunch idea, especially for hot summer!

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1 medium size beetroot

180 g hard tofu

200 g mushrooms

1 clove garlic

3 tbsp extra virgin olive oil

1 tsp seasame oil

1 tsp vegetable oil

1 tbsp soy sauce

1 tsp black seasame seeds

salt and pepper

1/2 zucchini

1/2 cup chickpeas

1 tsp chili powder

1/2 tsp cumin


Slice the mushrooms, heat up 1 tbs pof olive oil in a skillet, saute the clove of garlic until golden brown, add the sliced mushroom and saute them on medium heat. Season with salt and pepper and cook about 5 min, then set aside.

Grab the tofu, pat it dry, cut it into 1 inch cubes. In a skillet heat up 1 tsp of vegetable oil and 1 tsp of sesame oil.  Add the tofu and cook it on all 4 sides, season with salt and 1/2 tsp of chili powder.

Add the soy sauce and sautefor 1 min. Last add some black sesame seeds, set aside.

In a bowl place chickpeas, salt, pepper, cumin, chili powder and 1 tbsp of extra virgin olive oil. Stir all the ingredients together, and roast the chickpeas in pre-heated oven at 180 for about 20 min.

Slice and grill the zucchini. Wash and peel the beetroot, then place it into a food processor and pulse until it resembles “rice”.

To assemble your Buddha bowl, lay the beet at the bottom of a bowl, top with mushrooms, tofu, grilled zucchini, roasted chickpeas and dress with a drizzle of extra virgin olive oil.

Serve it up!

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