Name: Chickpea & Wild Rice Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 cup dry wild rice; 1 (15-oz) can chickpeas, drained; 1 large sweet potato, cubed; 2 tsp avocado oil; Sea salt & black pepper, to taste; 1 bunch kale; Sea salt, pinch; ¼ cup extra-virgin olive oil; 2 tbsp balsamic vinegar; 2 tbsp pure maple syrup; 2 tsp dijon mustard; 2 garlic cloves, minced; Sea salt & black pepper, to taste; Avocado(s), sliced

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This Chickpea & Wild Rice Buddha Bowl recipe is a vegan combination of healthy deliciousness. Crispy chickpeas, authentic wild rice, hearty sweet potatoes, massaged greens, and creamy avocado, all get coated in a sweet balsamic dressing. It’s the perfect plant-based bowl recipe that is customizable and meal prep friendly!

Chickpea & Wild Rice Buddha Bowl recipe with sweet potatoes, avocado, kale, and a sweet balsamic dressing, with a fork in it. Sitting on a cutting board.

Hearty, comforting, & nourishing. This healthy + vegan Chickpea & Wild Rice Buddha Bowl recipe is all that and then some.

Not only is this bowl loaded with good-for-you ingredients, but it’s super easy to whip up.

I highly recommend soaking the wild rice, to shorten the cooking time, which makes this a 30 minute dinner.

So whether you’re looking for an easy meal, a healthy meal prep option, or just want a tasty plant-based bowl, this will quickly be your family’s new go-to!

Why You’ll Love This Vegan Buddha Bowl Recipe

Full of Flavor & Loaded with Nutrition: A vegan buddha recipe that’s loaded with veggies and plant protein, is paired perfectly with healthy fats.
Quick & Easy: This plant-based bowl recipe comes together in about 30 minutes.
Great for Meal Prep: This Chickpea & Wild Rice Buddha Bowl stores well in the fridge, making it a great recipe to meal prep for quick healthy dinners throughout the week.

Healthy Vegan Buddha Bowl recipe with crispy chickpeas, sweet potatoes, avocado, kale, and a sweet balsamic dressing, with a fork in it. Sitting on a cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Wild Rice: One of the main ingredients in this recipe. To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.
Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any sweet potato works. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Organic Kale: I used kale, however kind of greens that you have on hand will work!
Organic Balsamic Dressing: A combination of olive oil, balsamic vinegar, dijon mustard, pure maple syrup, minced garlic, sea salt, & black pepper, are whisked together to drizzle over our plant-based bowl.
Organic Avocado: For some additional healthy fats & creaminess!

How To Make

Wild Rice. Prepare wild rice as package instructions.
Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas and diced sweet potatoes. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Balsamic Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine.
Serve. Divide greens, wild rice, chickpeas, and roasted sweet potatoes, between bowls. Top with sliced avocado and the balsamic dressing. Enjoy!

Tips for Making this Vegan Buddha Bowl Recipe Perfectly

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.
Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.
Organic Sweet Potato: For this recipe I used organic garnet sweet potato, however, any sweet potato works. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Baking: Be sure to flip the chickpeas and sweet potatoes halfway, as this ensures even baking.

Storing & Reheating

This Chickpea & Wild Rice Buddha Bowl is perfect healthy + vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the bowl ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with greens, sliced avocado, and balsamic dressing.

Plant-based bowl recipe with crispy chickpeas, sweet potatoes, avocado, kale, and a sweet balsamic dressing, with a fork in it. Sitting on a cutting board.

More Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Chickpea & Wild Rice Buddha Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

WILD RICE

1 cup dry wild rice

CHICKPEAS & SWEET POTATO

1 (15-oz) can chickpeas, drained
1 large sweet potato, cubed
2 tsp avocado oil
Sea salt & black pepper, to taste

KALE

1 bunch kale
Sea salt, pinch

SWEET BALSAMIC DRESSING

¼ cup extra-virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
2 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

BOWL

Avocado(s), sliced

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Instructions

Wild Rice. Prepare wild rice as package instructions.
Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas and diced sweet potatoes. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Balsamic Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine.
Serve.Divide greens, wild rice, chickpeas, and roasted sweet potatoes, between bowls. Top with sliced avocado and the balsamic dressing. Enjoy!

Notes

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.

Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.

Organic Sweet Potato: For this recipe I used organic garnet sweet potato, however, any sweet potato works. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.

Baking: Be sure to flip the chickpeas and sweet potatoes halfway, as this ensures even baking.

Storing & Reheating: Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the bowl ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with greens, sliced avocado, and balsamic dressing.