This Vegan Buddha Bowl is an easy sheet pan recipe brimming with crunchy caramelised veggies, crispy chickpeas, and tender baked tofu, drizzled with a spicy harissa tahini dressing. Customize your bowls with your favorite ingredients and add-ins!

Overhead view of a vegan Buddha bowl on a folded pink napkin with a fork.

This vegan Buddha bowl is brimming with delicious fall and winter veggies. It starts with a combination of sweet-savory roasted Brussels sprouts, apples, and onions. Add in some crispy baked tofu and chickpeas, then amp up the veggie factor even more with crunchy homemade kale chips. To tie everything together, you’ll drizzle it all with a spicy, creamy harissa tahini dressing. So good! And the best part? It all comes together on 3 sheet pans in the oven.

Looking for more fresh and delicious vegan lunch and dinner ideas? Throw it in a bowl! Try these vegan poke bowls and my zesty vegan burrito bowls, too.

Why You’ll Love This Vegan Buddha Bowl Recipe

  • Full of flavor. This vegan Buddha bowl combines all sorts of mouthwatering flavours and textures into a nourishing bowlful. It all comes down to the best ingredients. Tender roasted veggies, sweet caramelised apples and onions, savory tofu, and crispy kale, to name just a few.
  • Cooked on sheet pans. You’ll roast your veggies, chickpeas, and tofu for this Buddha bowl on sheet pans. Not only is it quick and easy, but clean-up is a breeze!
  • Meal prep-friendly. Cook and store your Buddha bowl ingredients separately, and combine them any way you’d like for easy lunches, all week long.
Overhead view of vegan Buddha bowl ingredients on a sheet pan.

Notes on Ingredients

In general, there are 5 simple components in a Buddha bowl: whole grains or legumes, vegetables, protein, dressing, and toppings. Here are some quick notes on what you’ll need to make these flavorful vegan Buddha bowls. Scroll to the recipe card for a printable list of ingredients.

  • Brussels sprouts – If you’re not a fan of Brussels sprouts, you can replace them with another veggie with a similar roasting time. Chopped bell peppers, carrots, or baby potatoes are good options.
  • Red onion – You can also use another type of onion, like yellow onion or shallots.
  • Apples – Any firm apple that’s good for baking is good for roasting. I recommend Pink Lady, Braeburn, or Honeycrisp.
  • Olive oil – Choose a good quality extra virgin olive oil, or another cooking oil, for roasting.
  • Maple syrup – Maple syrup sweetens and caramelises the Brussels sprouts, apples, and onions. You can also use honey, or sprinkle them with a little brown sugar.
  • Chickpeas – Remember to drain and rinse canned chickpeas beforehand. You’ll also want to dry them well so that they crisp up nicely in the oven.
  • Tofu – I recommend extra-firm tofu for this recipe. Unwrap and press the tofu block between sheets of paper towel, beneath a weighty pan, to remove the excess liquid before you chop it into cubes. Check out How to Cook Tofu 101 for more helpful tips.
  • Liquid aminos – Liquid aminos is a vegan substitute for soy sauce that brings loads of umami to the tofu and chickpeas.
  • Cornstarch – Coating the tofu with cornstarch helps the outside bake up golden brown and crispy.
  • Seasonings – Between the other ingredients, you’ll need thyme sprigs, garlic powder, onion powder, paprika, salt, and pepper.
  • Kale – You’ll toss the kale with olive oil, salt, and pepper before you bake it, for extra crunchy kale chips.
  • Dressing – I make my spicy harissa tahini dressing from tahini, harissa powder, lime (or lemon) juice, garlic powder, salt, and pepper. If you can’t find harissa powder, you can use harissa paste. Add a very small amount to start; taste and add more if necessary. Harissa paste can vary in intensity!

How to Make Vegan Buddha Bowls

There are a few steps involved, but this plant-based bowl comes together quickly and easily. Watch this short video, and check out the step-by-step overview below. Scroll down to the recipe card for printable instructions.

  • Roast the Brussels sprouts, apples, and onions. On a lined baking sheet, toss the Brussels sprouts, onions, and apples with olive oil, maple syrup, salt, and pepper, along with fresh thyme sprigs. Roast at 400ºF/200°C for 30-35 minutes, stirring occasionally, and then set the pan aside.
  • Prepare the chickpeas and tofu. Next, arrange the tofu and chickpeas on opposite sides of a lined baking sheet. Season with garlic powder, onion powder, paprika, sea salt, and black pepper. Add the cornstarch to the tofu only, and stir to coat.
  • Bake. When your Brussels sprouts have 20 minutes left, add the pan with the tofu and chickpeas to the oven. Bake for the remaining 20 minutes, flipping the tofu and stirring the chickpeas halfway through.
  • Make the kale chips. On a third baking sheet, massage the kale with olive oil, salt, and black pepper. Place the pan into the oven for the final 5-10 minutes of cooking time. (If you don’t have 3 racks in your oven, you can bake the kale after the veggies and proteins are finished cooking.)
  • Make the dressing. Meanwhile, whisk all of the ingredients for the harissa tahini dressing together in a bowl. 
  • Assemble the bowls. Divide the kale, veggies, and proteins into bowls. Drizzle generously with the dressing, and dig in.
A Buddha bowl filled with pomegranate seeds, kale, Brussels sprouts, chickpeas, tofu, apples, and onions.

Tips for Success

Here are some of my tips for making a perfect Buddha bowl.

  • For crispy Brussels sprouts. Turn the Brussels sprout halves so that they’re facing cut-side-down on the baking sheet. This gets a nice brown sear on the edges.
  • Prep your ingredients ahead. Keep each component of your Buddha bowls separate and then assemble them when you’re ready to eat. This keeps everything fresh! See below for more make-ahead and storage tips.
  • Add garnishes. I like to top my vegan Buddha bowls with crunchy pecans and sweet pomegranate seeds. Feel free to get creative!

Buddha Bowl Variations

The great thing about Buddha bowls is that they’re super customizable! Try these easy variation ideas:

  • More veggies. Change up the veggies in your vegan Buddha bowl depending on what’s in season. Try roasted butternut squash, sweet potato, asparagus, cabbage, or any roasting vegetables you have on hand.
  • Different protein. Swap the tofu for tempeh, or any plant-based protein you’d like.
  • Use a different dressing. Try these bowls topped with something milder, like the sesame tahini dressing in this kale salad recipe. The honey mustard dressing in this crispy tofu salad would also be delicious.
  • Add grains. Bulk up your Buddha bowl with quinoa or another grain.

Can I Make This Recipe Ahead?

Absolutely. To meal prep your Buddha bowls, cook and then refrigerate the ingredients in separate airtight containers. Everything will last about a week in the fridge. For maximum crispiness, I recommend making the kale chips right before you’re ready to assemble the bowls. However, if you don’t mind softer kale, you can make that in advance as well or use raw kale instead of roasting it.

Overhead view of a vegan Buddha bowl with a fork on pink cloth napkin.

Storing and Reheating Leftovers

  • Refrigerate. This vegan Buddha bowl recipe can be stored airtight in the refrigerator for about a week.
  • Reheat. Enjoy your leftover Buddha bowls cold, or you can warm up the ingredients in the oven or microwave.
  • Freeze. Unfortunately, Buddha bowl ingredients don’t freeze well, so I don’t recommend it. The dressing can be frozen, but the rest of the components will have a softer, less appetizing texture when thawed and reheated.

More Bowl Recipes

Enjoy friends! If you make this vegan Buddha bowl recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Overhead view of a vegan Buddha bowl on a folded pink napkin with a fork.

Vegan Buddha Bowl

This vegan Buddha bowl recipe is filled to the brim with crisp caramelised winter veggies and tender baked tofu, drizzled with a creamy, spicy tahini dressing.
5 (from 8 ratings)


Brussels Sprouts, Apples & Onions

  • 1 pound Brussels sprouts, ends trimmed and outer leaves removed
  • 1 medium red onion, cut in wedges
  • 1 large apple, cored and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon fine sea salt
  • ¾ teaspoon ground black pepper
  • 3-4 sprigs of thyme

Baked Tofu & Chickpeas

  • 1 15 ounce can chickpeas, drained, rinsed and pat dry
  • 1 16 ounce block tofu, pressed and cubed
  • 1 tablespoon liquid aminos
  • 2 tablespoon olive oils
  • 2 teaspoons cornstarch
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon paprikas
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Kale Chips

  • 1 whole bunch of kale, stems removed, torn, rinsed and pat try
  • 2 teaspoons olive oil
  • pinch of salt, add more after it’s done to taste
  • 1/4 teaspoon ground black pepper

Harissa Tahini Dressing

  • 1/4 cup tahini
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon harissa powder
  • ¼ cup water
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon garlic powder


Brussels Sprouts, Apples & Onions

  • Preheat the oven to 400°F/200°C. Cut the brussels sprouts in half. Add the brussels sprouts, onions and apples together onto a silpat lined or foil greased baking sheet.
  • Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want). Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelised. Add some thyme sprigs to the baking sheets on top of or around the vegetables.
  • Bake for 35 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise. You’ll want to watch it around the 30 minute mark that it doesn’t burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt)

Baked Tofu & Chickpeas

  • Add the pressed and cubed tofu and chickpeas to a lined baking sheet, on opposite sides. OR, add them to separate bowls (whichever is easiest for you) before adding to the baking sheet. Watch the video below!
  • Sprinkle over all of the seasoning ingredients (garlic powder, onion powder, paprika, sea salt, and black pepper) EXCEPT the cornstarch and coat to combine.
  • Add the cornstarch to the tofu only, and coat to combine. Lay out the tofu so it isn’t touching, and then lay out the chickpeas on the other side of the baking sheet. It’s okay if this touches.
  • When the oven is at the 20 minute mark, add in this baking sheet and baked for 20 minutes, flipping the tofu at the 10 minute make and also stirring around the chickpeas at this time, then back into the oven for the final 10 minutes.

Kale Chips

  • Add Kale to a separate lined baking sheet. Add the olive oil, sea salt and black pepper and massage into the kale. Spread the kale apart on the baking sheet.
  • Bake for the last 5-10 minutes in the oven alongside the rest of the vegetables.

Harissa Tahini Dressing & Put it All Together

  • Whisk all the ingredients together with a spoon. Drizzle over the bowls, or store in the fridge until needed.
  • Portion out the bowls as in the video, drizzle with some sauce, serve and enjoy!


When it comes to your kale chips, be sure to watch them carefully! Depending on the kale and how large you tear it, some may be done in 5 minutes, some in 10. I tested mine a few times and only once was a different type done before (about 8 minutes). Also be sure to under salt them. It’s better to add less salt than too much when it comes to kale chips. Remember they shrink up!
Pressing Tofu
If you don’t know how to press tofu, you can find the instructions in this blog post: How to Cook Tofu 101
To store: The components will keep in the refrigerator for about a week when stored separately in airtight containers. Buddha bowls can be eaten hot or cold. I do not recommend freezing this recipe.
Calories: 616kcal, Carbohydrates: 68g, Protein: 29g, Fat: 29g, Saturated Fat: 4g, Sodium: 1701mg, Potassium: 1113mg, Fiber: 16g, Sugar: 20g, Vitamin A: 4368IU, Vitamin C: 149mg, Calcium: 336mg, Iron: 8mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.