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Garden Veggie Vegan Buddha Bowl (gluten free)

  • Total Time: 10 minutes
  • Yield: 2 1x


Nourishing Garden Veggie Vegan Buddha Bowl! A Wholesome and healthy gluten free Buddha bowl recipe the whole family loves.


  • 2/3c to 1 cup cooked rice (blended wild and white or brown)
  • 2/3c to 1 cup cooked quinoa
  • 1 cup whole radish (about 5-6)
  • 1/2 cup crunchy spicy peas or chickpeas (see notes roasted spicy peas for homemade version)
  • 1/4 cup roasted pumpkin seeds
  • 1/3 cup raisins or dried berries
  • 2 cups (bunched) watercress
  • 1 shallot sliced
  • Fresh basil
  • Sea salt and pepper to taste
  • 1 tbsp Oil and vinegar or my goddess dressing (see notes for link to recipe)
  • Optional – 1/2 tsp crushed garlic mixed in rice or with dressing


  1. First make sure your rice and quinoa are cooked. Follow instructions according to package or just use leftovers from another dish. I like to place a mix of quinoa and rice in the rice cooker and use throughout the week. See my notes in post.
  2. Next slice your radishes and shallots.
  3. Clean and remove stems from watercress.
  4. Arrange all ingredients in one big bowl or two smaller bowls.
  5. Garnish with basil, sea salt, and pepper.
  6. Drizzle with 1 tbsp olive oil/vinegar.
  7. ENJOY!


If you want to make a creamy dressing, try my green goddess dressing with this. Soo good!

if you want to make homemade roasted spicy peas, see my recipe wasabi pea recipe

  • Prep Time: 10 min