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Anna's Buddha Bowl

Buddha bowl with a twist! This meal is packed with all your body and mind need to carry you through whatever is happening in your life!

I made it for dinner, but you can easily have it for a weekend brunch instead!

It’s very easy to make and if you’re short on time go for healthy, store-bought falafels instead of making one from scratch (as I did here).

Some of the ingredients may seem unfamiliar to you, but I would like to invite you to give it a go to at least one (or all) of them, so you add some variety into your diet.

Feel free to swap some of the ingredients if you really, really, don’t like them, but try to stick to unprocessed grains, complex carbohydrates, and healthy fats.

This meal is fully vegan, but you can add a piece of fish or meat if that’s what you have in your regular diet.  


This meal is based on 2 servings but adjust the measurements to make less/more servings as you need.



Half a cup of black rice

8 medium mushrooms, sliced

2 handfuls of spinach

1 clove of garlic, peeled and sliced

A handful of lettuce (I used fancy lettuce, but you can use any that you like)

6 falafels (or as many as you want as this will depend on the size of your falafels)

Sauerkraut (you can use kimchi instead)

4 kalamata olives (optional)


Macadamia oil for cooking




A few springs of coriander


Pomegranate seeds

Spicy chickpeas *

Alfalfa sprouts (optional)

Beetroot hummus (or any other dip of your choice)




Wash all vegetables as needed.

Cook the black rice as instructed on the package.


Add macadamia oil into a frying pan and add the sliced mushrooms, let them release some water. Cook for a few minutes, add garlic, keep stirring. When mushrooms look cooked (when all the water evaporated from the pan), add spinach and mix it all together. Keep it on the stove until the spinach loses its freshness.


Start composing the bowl by putting the lettuce in the center of your serving dish (I used a bowl), add the cooked rice on a side, then add mushrooms with spinach, falafel, sauerkraut, and olives.  


Garnish with fresh coriander, pomegranate seeds, alfalfa sprouts, spicy chickpeas, beetroot hummus, and sprinkle some zaatar on top.


*To make spicy chickpeas you will need:

a can of organic chickpeas, drained

dry spices: cumin, chilli, smoked paprika, curry, turmeric

Mix the chickpeas with the spices and a few drops of olive oil and bake in the oven for 30 minutes at 180C (fan bake)

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