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20 min Prep
20 min Cooking
2 Portions
100% VEG


Shawarma Buddha Bowl
  • 2 cups cooked brown rice or quinoa
  • 1 large sweet potato, cubed
  • 1 yellow pepper, cubed
  • 3 tbsp olive oil, divided
  • 1 portobello mushroom, sliced
  • ½ cup cherry Tomatoes, halved
  • 1 medium avocado, cut in half then sliced
  • ½ cup canned corn
  To garnish
  • ¼ cup red onion
  • 1 tbsp fresh cilantro
  • Green onions, sliced
  • Sea salt and freshly cracked black pepper
  Spicy Tahini Sauce
  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon (juiced)
  • 1 tsp sriracha
  • 2-4 Tbsp hot water (to thin)


Shawarma Buddha Bowl
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast the sweet potatoes for 20 minutes.
  2. Meanwhile, toss the yellow peppers with olive oil and salt. Roast the yellow peppers for 10 minutes.
  3. Meanwhile, heat a medium-sized skillet over medium heat and add olive oil. Fry the mushroom until it is lightly browned on each side.
  Spicy Tahini Sauce
  1. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking till well combined.
  2. Add hot water until a pourable sauce is formed. Set aside.
  1. Add 1 cup of the cooked brown rice in each bowl and add the roasted sweet potatoes and peppers, mushrooms, tomatoes, corn and avocado.
  2. Top with green onions, cilantro and red onion. Drizzle dressing on top and enjoy!
Is the amount of kilos of grains saved each day with a vegan diet.

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