SavorPairs WithPairs With With: Vegan Buddha Bowls 

Pairs With With: Vegan Buddha Bowls 

Eating an untraditional vegan diet can be challenging, but what’s more difficult is trying to find wine pairings for the amazing dishes you start to curate! Trending veganism has led the world into a healthier lifestyle, and while it’s gaining more traction it hasn’t made much progress in the world of wines. We are still seeing the class dinner pairings of “Cabernet Sauvignon from Napa and a big juicy steak” or “Sauvignon Blanc paired with lemon-pesto salmon”. While those pairings work, they don’t help the vegetarian who also wants an elevated wine experience. Though there is space for steak-loving individuals and wine, we also wanted to include vegan pairings. 

Pairing vegan food with plant-based dishes can be just as exquisite an experience as your typical Cab-steak or Sauvignon Blanc-fish pairing. The most important thing to remember when pairing food with vegan dishes is the spices and flavor combinations within your dish of food. Any vegan knows that proper flavor and cooking techniques are essential. 

Today, we’re focusing on pairing wine with an easy go-to dinner for vegans: The Buddha Bowl. Buddha Bowls are typically a smorgasbord of plant-based protein, colorful veggies, whole grains, leafy greens, healthy dressings and a crunch factor such as nuts, seeds, or dried fruits.

Pairing Recommendations for Different Buddha Bowls 


The Green Buddha Bowl

Sauvignon Blanc: This white wine is celebrated for its invigorating acidity and lively citrusy notes, making it a fantastic companion for Buddha bowls bursting with vibrant green vegetables, fresh herbs, and zesty dressings. It’s a harmonious match for ingredients like cucumber, spinach, and avocado. When searching for a Sauvignon Blanc, consider exploring wines from Marlborough, New Zealand. The wine’s crisp acidity will complement the freshness of cucumber while its tropical fruit and herbaceous qualities will match the intensity of the avocado’s creaminess and spinach’s earthy essence.

The Creamy Buddha Bowl 

Chardonnay: When your Buddha bowl boasts creamy dressings, such as tahini or avocado-based sauces, opt for a fuller-bodied Chardonnay to enhance the richness of the dish. Seek out regions like California’s Sonoma County or France’s Chablis for exceptional Chardonnays. These wines complement the creamy and nutty sauces, striking a delightful balance and elevating the dish’s flavors. Look for Chardonnays with balanced acidity and hints of tropical fruits and vanilla to create a symphony of tastes.


The Earthy Buddha Bowl 

Pinot Noir: Picture a Buddha bowl featuring roasted vegetables, tofu, or tempeh, cooked with a touch of earthiness or smokiness. (Use liquid smoke on your tofu to get this effect!) For these bowls, Pinot Noir shines. We recommend Oregon’s Willamette Valley, where Pinot Noir reveals its elegance. It has fruit-forward characteristics and often has tertiary notes of mushroom,cedar, or forest floor. With balanced acidity and bright flavors, these wines elevate the roasted vegetables’ earthy charm and complement the tofu or tempeh’s smoky notes resulting in a well-rounded flavor pairing.


The Mediterranean Buddha Bowl 

Grenache Rosé: A Mediterranean-inspired Buddha bowl brimming with hummus, olives, and falafel creates a healthy and savory dish. For this culinary adventure, turn to Grenache rosé from the Southern Rhône region. In the Tavel appellation in France, you can discover dry and full-bodied rosés that boast rich fruit flavors such as watermelon and strawberries, with refreshing acidity, and a hint of fresh flowers. They beautifully complement the salty components of a Mediterranean Buddha bowl, creating a symphony of flavors.  

The Spicy Buddha Bowl 

Viognier: If your Buddha bowl incorporates spicier elements, such as a Thai-inspired peanut sauce or zesty tofu, Viognier is your pairing answer. If you can find some, the Condrieu appellation in France’s Northern Rhône Valley is the perfect pairing for this type of bowl. These gems in the wine world are renowned for their floral aromas, stone fruit flavors, and well-balanced acidity. They impeccably harmonize with the spiciness and creaminess of thai-inspired sauces and enhance the flavors of the dish. This pairing would also work with curry sauces or Mexican spices. With stone fruit aromas and a touch of sweetness, Viognier brings balance to the heat, giving you a palate cleanser between each sinful bite. 

Remember that wine pairing is a personal journey and can be exciting.  Don’t hesitate to experiment with different wines to find the ones that elevate your specific Buddha bowl creations.



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