Maša Ofei

Maša is the food-obsessed recipe developer, photographer, and animal lover behind HeartFul Table. Her mission is to create tasty vegan recipes that you’ll love and are perfect for sharing.

theheartfultable.com

Plant-based recipe inspiration

Raya Higgs View › Red sushi with garlic mayo

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Red sushi with garlic mayo

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Strawberry dream cocktail

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Need a nourishing dose of greens? Traditionally, basil was used to help ease symptoms of colds, while the garlic in this dish adds a strong...

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Sophie Steevens View › Smoky coconut bakon and creamy raw broccoli slaw

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Smoky coconut bakon and creamy raw broccoli slaw

I love the wholesome crunch of raw broccoli in a slaw, especially here where it’s drenched in a creamy sunflower dressing with chewy...

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Avocado, cranberry, walnut, and vegan feta toasts

Perfect for breakfast or brunch, this beautiful dish tastes as good as it looks!

Adam Guthrie View › Chickpea and cauliflower dumplings in spiced tomato sauce

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Chickpea and cauliflower dumplings in spiced tomato sauce

Who doesn’t love dumplings? In this wholefood, plant-based recipe, chef Adam Guthrie uses chickpea flour and cauliflower for the dumpling base,...

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Simon Hill View › Baked tempeh and vegetable stack

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Baked tempeh and vegetable stack

These tempeh stacks are light yet filling, and absolutely gorgeous to look at. Super easy to make – just stack the roasted veggies and tempeh...

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Your guide to blissful Buddha bowls

30th May 2022

Words by Maša Ofei

Category: Food stories | Guides

Delicious, nutritious, convenient, and colourful! Here’s all the inspo you need build the most beautifully bountiful bowls.

While most of us know what a Buddha bowl is – a colourful bowl of delicious goodness – many don’t realise just how easy they are to make. We’ve been making them for years, often from whatever ingredients we have on hand, so I want to share the basics of building bountiful bowls you simply won’t be able to get enough of.

It’s simple! You start by selecting a grain, vegetable, and protein, then add some tasty extras and a dressing and put it all together. Here’s some inspo to get you going.

GRAINS

Start by choosing one grain or equivalent, such as:

Rice – brown, white, black, red, or wild
Quinoa – white, red, or tricolour
Couscous – plain or pearl
Buckwheat
Millet
Noodles

healthy grains - wholemeal pasta and brown rice

VEGETABLES

Next, select at least two to three different vegetables, whether raw, roasted, or steamed.

Here’s just a selection of the many that you can work with:

Mixed veggies

Avocado
Tomato
Carrot
Cucumber
Spring onion
Corn
Capsicum

Baby spinach
Kale
Salad mix
Cabbage
Mushrooms
Zucchini
Eggplant

Sweet potato
Pumpkin
Bok choy
Broccoli
Peas
Beetroot
Cauliflower

PLANT-BASED PROTEIN

Then, you’ll want to add a protein to get a well-rounded meal.

Marinated tofu
Marinated tempeh
Beans (any kind)
Lentils

Chickpeas
Edamame
Falafel
Veggie patties

Plant based proteins - tofu and chickpeas

EXTRAS

Next, throw in a few extras to add flavour, nutrients, or crunch.

Fresh herbs
Fermented vegetables
Pickled ginger
Sesame seeds

Pumpkin seeds
Roasted nuts
Sprouts
Olives

Olives on wooden spoon

DRESSING

Finally, add a dressing to bring it all together. Three of our favourites that we have on repeat are our green goddess dressing, our utterly addictive peanut sauce, and our tahini dressing with lemon and maple. You can see them in action in the recipes linked below.

Green dressing

That’s pretty much it! You create the flavour combos you want, using the ingredients you love. You can prepare all the elements ahead of time and store them in the fridge ready to build your bowl when you need it – for work, lunch, or dinner.

Three to try

Give one of the following recipes a try to see how easy and delicious they can be. You’ll love them!

Plant-based recipe inspiration

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Mie goreng

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Chef Cynthia Louise View › Dairy-free potato bake

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Clare Scrine View › Roasted broccoli green curry with coconut rice

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Roasted broccoli green curry with coconut rice

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Rebecca Stonor View › Lemon cheesecake

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Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

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Anya Lily and Jade Sarkhel View › Not-avo toast

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Not-avo toast

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Raya Higgs View › Ginger ramen with vegan eggs

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Ginger ramen with vegan eggs

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Rebecca Stonor View › Indonesian salad with spiced tempeh topping

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Indonesian salad with spiced tempeh topping

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