Red Rice Buddha Bowl

Easy recipe for salad and dressing that aligns with the alkaline diet.

A Buddha bowl is a big bowl full of healthy, plant-based yumminess. This Buddha bowl gets its protein from roasted garbanzo beans and harnesses the substantial nutritional benefits of red rice.

Serves: 4

Total Time: 15-20 minutes


  • 2 avocados
  • 2 cups red rice, uncooked
  • 4 cups mixed greens
  • 1 cup cashew halves and pieces diced

For Roasted Garbanzo Beans

  • 1-15oz can garbanzo beans (or roughly 4 cups fresh garbanzo beans)
  • 1 teaspoon liquid coconut oil or avocado oil
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper, to taste

For Sauce

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  • 1/2 cup roasted or raw tahini
  • 1/4 cup fresh-squeezed lemon juice
  • 2 tablespoons soy sauce or coconut aminos
  • 2 tablespoons real maple syrup
  • 1/2 cup water
  • Sriracha or other hot sauce, to taste


  1. Follow instructions here for garbanzo beans: Turmeric Roasted Garbanzo Beans.
  2. Cook red rice according to instructions on package.
  3. While beans are roasting and rice is cooking, combine ingredients for sauce in a bowl and whisk together until smooth (use blender or food processor if desired).
  4. Remove skin and pit from avocados and cut into thin slices.
  5. In each of 4 large bowls, place 1/2 sliced avocado, 1 cup red rice, 1 cup roasted garbanzo beans, and 1 cup mixed greens. Sprinkle with cashews as desired. Drizzle rice with sauce.
  6. Enjoy!

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