• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • FAQ
  • Contact
  • Join the Hangry Crew!
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
The Hangry Chickpea
menu icon
go to homepage
search icon
Homepage link
  • Summer Recipes
  • Recipes
  • Join the Hangry Crew!
  • About
  • FAQ
  • Contact
    • Instagram
    • Pinterest
  • ×

    The Hangry Chickpea » Lunch and Dinner » Mango chickpea buddha bowl

    Mango chickpea buddha bowl

    Published: Jan 16, 2022 · Modified: Mar 29, 2022 by Eliza

    Jump to Recipe·Print Recipe

    This healthy mango chickpea buddha bowl is the perfect power lunch between meetings or adventures. It's sweet, tangy, protein packed, and only takes 15 minutes!

    buddha bowl with avocado, mango, coconut rice, chickpeas and edamame
    BRB grabbing extra chopsticks

    This plant-based buddha bowl is a great summer lunch on the go, and also works well for meal prep. Enjoy it cold on the beach, or warm for something a little heartier.

    This bowl is perfect with this coconut lime rice. For dressing, try either this spicy peanut sauce, tangy lemon tahini dressing, or cilantro lime dressing.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • Top tip
    • Mango chickpea buddha bowl
    • Food safety

    Ingredients

    Buddha bowl ingredients
    I mean, who wouldn't want this for lunch?
    • Coconut lime rice (rice, coconut milk, water, salt, lime)
    • Mango
    • Chickpeas
    • Edamame
    • Avocado
    • Sesame seeds (optional)
    • Hummus (optional) - can be used in lieu of dressing in a time crunch 🙂
    • Spicy peanut sauce, lemon tahini dressing or cilantro lime dressing

    *Note on choosing ripe fruit: mango and avocado should both feel slightly soft when lightly squeezed.

    If you can't find ripe avocado or mango, put unripe fruit into a paper bag with some bananas for 12-24 hours to speed up the process.

    If your mango or avocado is almost too ripe, refrigerate until ready to use to extend its life.

    See recipe card for quantities.

    Instructions

    First, prepare coconut lime rice. Warm coconut milk and water in a small saucepan. Meanwhile, rinse rice until water runs clear. I usually change the water 3-4 times.

    Rice in a mesh sieve over a bowl of water
    Second rinse - water isn't clear yet

    When it boils, add rice and simmer for 12-15 minutes covered, until all the liquid has absorbed. Add lime zest and lime juice, then fluff and serve!

    Meanwhile, prepare your dressing by whisking all ingredients together in a small bowl until smooth. This peanut sauce is fantastic, but if you prefer something else, lemon tahini and cilantro lime dressings also work.

    Pro tip: taste the dressing and adjust according to what YOU like.

    If needed, defrost edamame in the microwave for 2-3 minutes. Add 1 Tbsp of water for every ½ cup of edamame. Or blanch in water for 2-3 minutes or until warmed thru.

    Drain and rinse canned chickpeas.

    To cube mango, place on the bottom so it stands tall, and cut the sides away from the pit (like an avocado, except into thirds instead of halves).

    Mango on its bottom sliced into thirds  from top down
    The middle part hard - you'll know if you're hitting the pit.

    Without cutting thru the skin, score a criss-cross pattern in the mango to make cubes.

    Mango third with criss-crossed slices, still in skin
    Be careful scoring the mango - the knife will cut thru the skin too if you go too deep.

    Then turn mango inside out by pushing up on the skin. Gently slice thru the cubes to remove from skin.

    Carefully slice the cubes away from the skin

    To slice avocado, cut into half lengthwise (like a hotdog bun). Carefully remove the pit with your knife.

    Knife in the pit of an avocado
    Carefully remove the pit - keep your hands out of the way!

    Scoop avocado flesh out of skin and place flat-side down on cutting board.

    Scooping avocado flesh out of skin
    Scoop out the good stuff!

    Slice thinly lengthwise.

    Sliced avocado
    Carefully slice avocado - as thinly or as thick as you want!

    Finally, assemble buddha bowl. Start with rice, mango and avocado.

    Coconut rice, avocado and cubed mango in a bowl
    Start building the bowl like this...

    Then add edamame, chickpeas and sesame seeds for protein.

    smooth peanut sauce pouring onto a rice bowl with veggies
    Mouth is currently watering for this peanut sauce...

    Top with dressing of choice & enjoy hot or cold!

    Pro tip: if you're not a big fan of dressing or don't have time to make one, use hummus instead!

    Substitutions

    This mango chickpea buddha bowl is naturally vegan, dairy-free, and egg-free.

    To make it nut (or coconut) free, prepare your favorite rice according to package instructions. Use lemon tahini dressing instead of peanut butter sauce.

    While this recipe is gluten free, the peanut dressing contains soy sauce, so substitute with tamari or coconut aminos. Coconut aminos are soy, wheat and gluten free. Alternatively, choose another dressing (see choices on recipe card).

    For soy free, nix the edamame, and see gluten free note above for dressing. Though worth noting - the reason many avoid soy is because of how much it's processed. Edamame is the soybean in its purest form.

    If you have issues with mango, try apple instead! It still pairs well with the peanut sauce.

    Variations

    There are tons of little tweaks that will change the vibe of this mango chickpea buddha bowl.

    • Extra flavor - garnish with green onion
    • Extra crunch - add cucumbers and/or chopped peanuts
    • More savory - use lemon tahini dressing instead of peanut sauce
    • Extra spice - add an extra ½ tsp of sriracha to peanut sauce

    Looking for something a little less tropical and a little more cozy? Check out this butternut squash couscous salad. Or try this beet poke bowl if you're feeling adventurous!

    Equipment

    While the equipment for this recipe is pretty basic, it's important to note that stainless steel pots and pans (such as all clad) retain heat better than other materials. So, use a slightly lower heat than you would for nonstick or ceramic pan.

    This recipe is written with a stainless steel pan in mind, so you may need to use higher heat if your equipment is another material. Above all, trust your nose.

    Storage

    Refrigerate the ingredients separately in sealed containers. Reheat rice separately in the microwave or in a saucepan on low-medium heat. Use 1 Tbsp of water per serving.

    The microwave method takes ~2-3 minutes, stirring every minute or so. The saucepan method takes 4-5 minutes once the pan is warm.

    These ingredients don't stand up well to freezing.

    Frequently asked questions

    What's the difference between a buddha bowl and a grain bowl?

    A buddha bowl has a slight Asian influence, whereas a grain bowl covers a broad range of cuisines and influences. This buddha bowl leans toward Thai influences with its peanut sauce.

    What dressing goes on a buddha bowl?

    Here are a few dressings or sauces to amp up a buddha bowl:
    - Peanut sauce for a buddha bowl with Thai influences
    - Lemon Tahini for something that tastes light and nutty
    - Cilantro lime for a light and fresh dressing
    - Hummus if you don't have time to make a dressing

    Top tip

    If you don't have time to make a dressing, use some store bought hummus instead. It'll taste great AND save time.

    Leaving these handy recipes here for you!

    • Sticky coconut lime rice
    • Spicy vegan peanut sauce
    • Lemon Beet Hummus
    • Vegan Lemon Tahini Dressing
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    chickpea buddha bowl with mango, avocado, rice, edamame and chopsticks

    Mango chickpea buddha bowl

    ★★★★★ 5 from 1 reviews
    • Author: The Hangry Chickpea
    • Prep Time: 5 mins
    • Cook Time: 15 mins
    • Total Time: 15 mins
    • Yield: 3 bowls 1x
    • Category: Lunch and dinner
    • Method: Simmering
    • Cuisine: Asian
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This healthy mango chickpea buddha bowl is the perfect power lunch between meetings or adventures. It's sweet, tangy, protein packed, and only takes 15 minutes! 


    Ingredients

    Units Scale

    Bowl: 

    • Coconut lime rice or grain of choice
    • 1 small ripe avocado, sliced
    • 1 ripe mango, cubed
    • 1 15 oz can of chickpeas, drained and rinsed
    • 1-2 cups edamame beans

    Dressing choices:

    • Spicy peanut sauce
    • Lemon tahini dressing
    • Cilantro lime dressing*

    Optional toppings: 

    • Hummus
    • Sesame seeds
    • Cucumber slices
    • Carrot shreds

    Instructions

    1. First, prepare coconut lime rice or rice of choice. Warm coconut milk and water in a small saucepan. When it boils, add rice and simmer for 12-15 minutes covered, until all the liquid has absorbed. Add lime zest and lime juice, then fluff and serve!

    2. While the rice is cooking, prepare your dressing by whisking all ingredients together in a small bowl until smooth. This peanut sauce is fantastic, but if you prefer something else, lemon tahini and cilantro lime dressings also work.

    Pro tip: if you're not a big fan of dressing or don't have time to make one, use hummus instead!

    3. Now prep the proteins. If needed, defrost edamame in the microwave for 2-3 minutes. 1 Tbsp of water for every ½ cup of edamame works well. Or blanch in water for 2-3 minutes or until warmed thru. Drain and rinse canned chickpeas.

    4. To cube mango, stand up on its bottom, and cut the sides away from the pit. Think about the way you'd cut an avocado, except into thirds instead of halves. Without cutting thru the skin, score a criss-cross pattern in the mango to make cubes. Then turn mango inside out by pushing up on the skin. Gently slice thru the cubes to remove from skin.

    5. To slice avocado, cut into half lengthwise (like a hotdog bun). Carefully remove the pit with your knife. Scoop avocado flesh out of skin and place flat-side down on cutting board. Slice thinly lengthwise.

    6. Finally, assemble buddha bowl. Start with rice, mango and avocado. Then add edamame, chickpeas and sesame seeds for protein. Top with dressing of choice & enjoy hot or cold!


    Notes

    *Can use hummus in lieu of dressing in a pinch

    Keywords: chickpea buddha bowl, buddha bowl, mango buddha bowl, healthy buddha bowl, plant-based buddha bowl, nut-free buddha bowl

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    Food safety

    Safety first!

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    « Sticky coconut lime rice
    15-minute easy vegan pasta sauce »

    Reader Interactions

    Comments

    1. The Hangry Chickpea

      January 16, 2022 at 11:23 pm

      Super easy, and perfect with the peanut sauce!

      ★★★★★

      Reply

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Eliza! I'm here to make all your favorite foods vegan, minus the fuss. Want to make my day? Say "you wouldn't know this is vegan" or "these are the best cookies I've ever had."

    Let's dig in →

    Summer Recipes

    • Mango Avocado Smoothie
    • Vegan Mexican Rice Bowl
    • Easy Mexican Street Corn Off the Cob (Vegan)
    • Simple Mango Guacamole (Vegan)
    • Easy one pot mexican red rice (vegetarian/vegan)
    • Easy Dairy-Free Pizza with Arugula

    As featured in...

    Popular Recipes

    • Ruby-Red Grapefruit Vodka Soda
    • Easy Vegan Carrot Cake Loaf
    • Grapefruit Moscow Mule Recipe
    • Easy Vegan Mushroom Quesadilla
    • Vegan Kitchen Sink Cookies
    • Lemon Beet Hummus

    Footer

    ↑ back to top

    Info

    • Home
    • About
    • Contact
    • Inquiries

    Newsletter

    • Join the Hangry Crew for exclusive content & updates

    Follow

    • Instagram
    • Pinterest

    Copyright © 2022 Hangry Photography LLC

    Accessibility Privacy Policy Terms and Conditions