Take your lunch menu to the next level with this vegan buddha bowl recipe, featuring high-protein plant based chicken.
Oumph!’s soy-based chicken, called The Chunk, is packed with 17 grams of protein. In addition to the vegan chicken, this buddha bowl recipe contains white rice, carrots, arugula, watermelon radish, broccolini, cucumber, and avocado. It also features microgreens, vegan sriracha mayonnaise, and black sesame seeds for garnish.
Vegan Buddha Bowl
Serving Size: 1 person
1 cup white rice
1 tbsp olive oil
1 cup Oumph! The Chunk
4 tbsp. plant-based sriracha mayo
1 tbsp. liquid aminos
1 cup broccolini, steamed
½ cup carrots, shaved into ribbons
½ cup arugula
¼ cup watermelon radish
Small cucumber, sliced
½ avocado, sliced
Black sesame seeds, garnish
2 Tbsp vegan sriracha mayo
- Add olive oil to a pan and bring to medium heat. Add Oumph! The Chunk, sriracha mayo, and liquid aminos. Cook until golden brown.
- Add the rice to a pan with two cups of water and bring to a boil. Turn down to simmer for 20 minutes.
- To assemble: Lay down a base layer of rice. starting clockwise, add the Oumph! chunks to the center of the rice. Drizzle with sriracha mayo and then add remaining ingredients around the outside of the bowl. Garnish with black sesame seeds.
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