Rainbow Buddha Bowl (Vegan, Gluten-free, Grain-free)

It has been extremely hot and stuffy in Hong Kong, so I always want something light and refreshing for lunch! To me, summer is full of colors and fun. I like to design vibrant salads, hence this Rainbow Buddha Bowl. 🌈 Not only because of this reason, but also because when you “Eat the Rainbow“, the color of your food can tell you a lot about its nutritional value, and by eating a variety of colors, you are able to get as many of those vitamins and minerals as possible.

This Rainbow Buddha Bowl is simple, refreshing, nutritious and perfect as packed lunch.


1/2 medium size beetroot
1/2 yellow zucchini
1 1/2 Tbsp balsamic vinegar
1 tsp liquid amino
1 tsp coconut nectar
1 portobello mushroom
1/2 ripe avocado
Pinch of Himalaya salt and black pepper
2 Tbsp + 2 Tbsp Tofunaise (recipe here)


  1. In a small bowl, mix together the balsamic vinegar, coconut nectar and liquid amino
  2. Clean the surface of the Portobello mushroom using a kitchen paper
  3. Gently brush the marinate onto both sides of the Portobello and leave it aside for at least 3 hours for the marinate to be absorbed (you can also bake it right away, but then the flavor will not have enough time to develop)
  4. Preheat oven to 200°C. Bake the mushroom in the oven for 10 minutes on each side (20 minutes in total)
  5. Place the yellow zucchini on the spiralizer and make zoodles
  6. Add 2 Tbsp tofunaise
  7. Peel and wash the beetroot. Make beetroot noodles using a spiralizer
  8. Add 2 Tbsp tofunaise and mix well
  9. Mashed half of the avocado using a fork, mix with a pinch of salt and black pepper
  10. Assemble the bowl as shown and enjoy!

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