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Hearty and delicious Vegan Buddha bowl with rice, chickpeas, bok choy and a creamy, spicy sriracha sauce. This is a nutritious meal for any time of the day!!


4 Servings

Total time

45 minutes




  • ½ cup peanut butter
  • 1 tsp sesame oil
  • ¼ cup rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp sriracha sauce
  • 2 cups Rice (white or brown or a mix of both)
  • 3 baby bok choy (trimmed)
  • 2 cups steamed broccoli
  • 2 cups Cooked Chickpeas
  • to taste Salt Pepper
  • for Topping Grated or Chopped Carrots/ Cucumbers/ Bean sprouts/ Cilantro


  1. Combine all the ingredients for the sauce in a blender and blend until smooth. Taste and adjust the soy sauce or sriracha as needed. This sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
  2. Heat oil in a skillet on medium flame. Add the bok choy and cook till lightly browned and slightly tender. Season with salt and pepper. Remove onto a plate and set aside.
  3. Add the chickpeas to the same skillet to warm them through. Add some of the sauce and mix well to evenly coat them.
  4. Divide the rice between the serving bowls. Top it with the spicy chickpeas, broccoli and the other toppings. Drizzle generously with Sriracha sauce and serve right away. Enjoy!!

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