Vegan Roasted Potato Buddha Bowl

The potato bowl is an easy, oil-free, filling, and hearty plant-based meal.  It’s packed with roasted potatoes, chickpeas, and loads of veggies.  

For more vegan Buddha bowl recipes try a peanut tofu Buddha bowl, tofu burrito bowl, or vegan black bean burrito bowl.

Recipe features

• Vegan, dairy-free, plant-based, and oil-free!
• The vegan nourish bowl recipe uses simple ingredients!
• Filling and hearty bowl with potatoes and chickpeas!
• Packed with veggies and topped with a delicious roasted red pepper dressing!

Ingredient notes and substitutions

The roasted potato Buddha bowl uses simple ingredients, but please see the recipe card below for a full list and exact measurements.

Potatoes - The potatoes are the bulk of the Buddha bowl and are roasted without oil.  If you’re not oil-free, feel free to roast the potatoes with a neutral-tasting oil.  The recipe calls for russet potatoes, but most types of potatoes can be used instead.  There’s no need to peel the potatoes.

Chickpeas - Chickpeas have a neutral flavor and bulk up the plant-based meal.  The recipe combines cooked potatoes, cooked red bell peppers, and warmed chickpeas.  Canned chickpeas are already cooked, but when heated in a pan their flavor and texture change.  Feel free to skip that step and just drain and rinse the chickpeas before adding them to the potato bowl.  

Red bell pepper - The recipe combines cooked and fresh components but feel free to leave the red bell pepper raw if you prefer.  The red bell pepper will be cooked slightly until it softens, but not mushy. 

Cucumber, cherry tomatoes, and lettuce - Use any combination of fresh or cooked veggies that you prefer or that are in season.

Roasted red pepper dressing - The Buddha bowl is topped with a roasted red pepper dressing made from cashews, roasted red bell pepper, and smoked paprika for a creamy, smoky, and slightly sweet dressing.  Other oil-free dressing options to enjoy on the potato bowl are vegan chipotle sauce, vegan oil-free ranch, or cilantro cashew dressing.

Tips

• Peel or don’t peel the potatoes.
• Don’t overcrowd the potatoes, make sure they have room around them.
• You may need to use two trays to roast the potatoes.
• The time needed for potatoes will vary depending on the size of the cuts.
• Warm the chickpeas in a pan with seasonings or don’t.
• Cook the red bell pepper or leave it raw.

How to make a vegan roasted potato Buddha bowl

Potatoes: Preheat the oven to 425 F and line a baking tray with parchment paper or a silicone mat.  For oil-free roasting, toss the diced potatoes on the prepared tray with the smoked paprika, salt, and ½ teaspoon garlic powder.  (Or toss the potatoes with a neutral-tasting oil and the spices).

Spread them out evenly on the tray and roast for about 30-35 minutes or until the potatoes are done.  Flipping halfway through.

Red Bell Pepper: While the potatoes are cooking, cook the sliced red bell pepper in a nonstick pan until they have softened and start to get char marks, about 3 to 5 minutes.  Then set them aside.

Chickpeas: Reuse the bell pepper pan and heat the chickpeas with ¼ teaspoon garlic powder for about 3 or 4 minutes, or until they start to brown.

Dressing: While the potatoes are roasting, make the roasted red pepper dressing.

Assemble: Portion out the potatoes into serving bowls, and top with cooked red bell pepper, chickpeas, cucumber, romaine lettuce, cherry tomatoes, and a drizzle of roasted red pepper dressing.

Storage

The potatoes and chickpeas can be stored together in an airtight container for about 4 days.  Store the rest of the toppings in separate airtight containers.

Related recipes

• Maple Mustard tempeh Buddha bowl
• Vegan fajita bowl
• Mango black bean rice bowl

I hope you enjoy the recipe!  If you did feel free to rate it and leave a comment.