Vegan Wild Rice Buddha Bowl

A fresh and vibrant breakfast bowl with lots of fresh vegetables balanced with spicy and kimchi and rich sauteed mushrooms. This recipe is pretty straight forward, I used pre-prepared kimchi its not too difficult to make your own but it will take a few days.

Print Recipe
5 from 1 vote

Vegan Black Rice Buddha Bowl

A tasty and well-balanced breakfast bowl with plenty of freshness.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast bowl, vegan, wild rice
Servings: 4


  • 1 cup wild rice
  • ½ cup quinoa
  • 1 bunch purple kale leaves roughly torn
  • 2 avocados sliced
  • 1 large Lebanese cucumber diagonally sliced
  • 1 cup kimchi
  • 6 radishes julienned
  • 200 g oyster mushrooms sliced into strips
  • 2 tablespoons black sesame seeds
  • 2 tablespoons sesame oil
  • (optiona1 long fresh red chilli


  • Combine quinoa and rice in a saucepan with 2 ½ cups of water. Bring to a boil while stirring then cover and simmer until water is absorbed. Remove from heat and allow to cool.
  • in a skillet, heat the sesame oil over medium then stir fry the mushrooms for 6 minutes. Add the kale and fry for a further 5 minutes. Remove from heat.
  • construct by dividing rice and quinoa among bowls then top with cucumber, kimchi, avocado radish and mushroom/kale then sprinkle the sesame seeds on top.

One thought on “Vegan Wild Rice Buddha Bowl

Leave a Reply