Go Back
Vegan No-Bake Vegan Summer Buddha Bowl

Vegan No-Bake Vegan Summer Buddha Bowl

Fresh, colorful, and zero fuss — this Vegan No-Bake Vegan Summer Buddha Bowl gives you bright summer flavors, grill-charred corn, and a meal-prep friendly format that actually makes weeknight dinners feel joyful. Yes, you read that right: no oven required (unless you want to toast quinoa).
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6
Course: DINNER, Main Course
Cuisine: American
Calories: 533
Ingredients Equipment Method Notes

Ingredients
  

  • Bowl components
  • 1 tbsp olive oil
  • 2 cobs corn
  • 2 cups cooked multi-coloured quinoa usually 1 cup dry → 2 cups cooked
  • 2 cups arugula
  • 1 cup cherry tomatoes sliced in half
  • 1 zucchini sliced
  • 1 avocado sliced
  • 1 cup sunflower sprouts
  • Calories per serving: ~533 kcal
  • Dressing / Tofu Marinade
  • 1 package extra-firm tofu
  • 1 tbsp olive oil
  • 1/2 cup apple cider vinegar
  • 3/4 cup soy sauce or tamari
  • 1/4 cup water
  • 2 cloves garlic minced
  • Turmeric Chickpeas
  • 1 can chickpeas rinsed & drained
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dried turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt

Equipment

  • Cutting board & sharp knife
  • Mixing bowls (small and large)
  • Measuring cups & spoons
  • Grill or grill pan (or stovetop grill) for corn and zucchini
  • Medium pot or rice cooker for quinoa
  • Bowl for marinating tofu
  • Sheet or tray if you air-fry or oven-roast chickpeas (optional)
  • Tongs and spoon for assembling
  • You don’t need fancy gadgets. An ordinary pan and a rice cooker (or pot) do the job perfectly.

Method
 

  1. Prep the tofu (marinate)
  2. Remove tofu from the package and squeeze out excess liquid with a clean towel.
  3. Chop tofu into 1-inch cubes.
  4. Mix the marinade ingredients in a bowl: olive oil, apple cider vinegar, soy sauce (or tamari), water, and minced garlic.
  5. Add tofu to the marinade and submerge the cubes. Let them marinate at least 20 minutes. This step adds flavor without heat — perfect for no-bake vibes.
  6. Make the turmeric chickpeas
  7. In a bowl, combine chickpeas, olive oil, lemon juice, turmeric, garlic powder, paprika, and salt.
  8. Let sit for 5 minutes while you prep veggies.
  9. For crispy chickpeas: either air-fry 12–15 minutes at 180°C, or roast on a tray at 200°C for 25–30 minutes, shaking halfway. (If you’re strictly no-bake, pan-fry them on medium heat until crisp.)
  10. Cook the quinoa & char the corn
  11. Cook quinoa according to package directions (1 cup dry → about 2 cups cooked). Fluff and set aside.
  12. Brush corn with a bit of olive oil, season, and grill for 8–10 minutes until charred in spots. Let cool and slice kernels off the cob. If you don’t have a grill, pan-sear the corn or use charred canned corn — it works.
  13. Assemble the salad
  14. Divide quinoa among 6 bowls as the base.
  15. Add arugula, sliced zucchini, cherry tomatoes, sunflower sprouts, and avocado.
  16. Add tofu cubes from the marinade and the turmeric chickpeas. (Reserve some marinade to drizzle as dressing.)
  17. Drizzle reserved marinade over each bowl to taste. Serve with lime wedges if you like extra tang.

Notes

Nutrition Info (per serving — approximate)

  • Calories: 533 kcal
  • Carbohydrates: 70 g
  • Protein: 24 g
  • Fat: 21 g
  • Fiber: 14 g
This bowl gives you energy and keeps you satiated without weighing you down. Perfect for summer nights or active days.