Summer Buddha Bowl, 2 ways - Valises & Gourmandises

Summer Buddha Bowl with zoodles & baked fries

Aryane @ Valises & Gourmandises
Buddha bowls are a healthy way to stock up on fresh vegetables and they pack a punch of flavour.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Buddha Bowl, Salad, Summer
Cuisine healthy, vegan, vegetarian


  • Romaine lettuce
  • Potatoes
  • 1 small zucchini
  • Red bell pepper
  • 1 small avocado
  • 1 can chickpeas
  • Mini pickled corn
  • Olives
  • For the hummus
  • 1/4 cup tahini
  • 1/4 cup chickpea brine
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil


  • Preheat the oven to 400F (200C). Wash and dry the potatoes and cut lengthwise. In a large bowl, mix them with a drizzle of oil and some sea salt. Lay on a cooking sheet lined with a silicone mat and bake for about 20 minutes, flipping them halfway through. At around 15 minutes, add a large handful of chickpeas, oiled and salted.
  • Meanwhile, prepare the hummus. Add the rest of the chickpeas to a food processor with 1/4 cup of the brine from the can (use organic chickpeas with no weird ingredients, mine only have water), tahini, garlic, lemon juice, cumin and sea salt. Purée well. Add 1 tablespoon extra virgin olive oil and a few tablespoons of water for a smoother consistency.
  • Use a spiralizer to turn your zucchini into zoodles or simply slice it thinly.
  • Once the potatoes and chickpeas are nice and golden, assemble your bowl, adding as much of everything as you like. I like to top my avocado with miso salt from Schwarzwald Miso (Germany).
Tried this Recipe? Tag me Today!Mention @Valises_et_Gourmandises or tag #ValGourmandises!