Tikka Buddha Bowl

Buddha 1160
A hearty bowl of grain, greens, beans—plus a simmer sauce to pull it all together. We love roasting the veggies first to bring out their natural sweetness. Then we pair them with chickpeas simmered in our Vegan Tikka Masala sauce. We like pea shoots and cashews, but use any sprouts and nuts that inspire you.

Serves 4



2 cups carrots, cut into ½ -inch pieces

1 large red onion, cut root to stem into ½-inch wedges

4 cups florets broccoli

2 cups cherry tomatoes

4 tablespoons vegetable oil

Sea salt, as needed

Tikka Chickpeas

1 jar Maya Kaimal Vegan Tikka Masala

1 15 oz can chickpeas, drained

Topper Options

Fresh pea shoots or veg sprouts, (e.g.sunflower, radish, broccoli)

Roasted Cashews

Lemon wedges

Coconut Milk Yogurt

Grain Options

4 cups cooked brown rice, warmed

2 pouches Maya Kaimal Organic Surekha Rice


Step 1
Preheat oven to 450ºF.

Step 2
Combine the vegetables in the oil and toss well to combine. Spread out on a baking sheet and sprinkle with salt. Place in the middle rack of the oven and roast, turning once or twice, until the vegetables are fork tender and browned around the edges, about 22 minutes.

Step 3
In a medium-sized skillet or Dutch oven, combine the chickpeas and the Vegan Tikka Masala sauce. Simmer over medium-low heat until chickpeas are completely heated through, about 10 minutes. Keep warm while the vegetables finish roasting.

Step 4
To assemble each bowl, add rice, roasted vegetables, and chickpeas in Tikka sauce. Garnish with pea shoots, toasted nuts, and your favorite vegan yogurt. Serve with lemon wedges.