Buddha Bowl
This Buddha Bowl is a healthy vegetarian meal that’s packed with protein, healthy fats and fiber. It’s colorful, flavorful and so satisfying!
Looking for more bowl recipes? Try this Burrito Bowl or Teriyaki Chicken Noodle Bowls next!
A Buddha bowl is a vegetarian (and often vegan) meal where a variety of nutrient-dense ingredients are added to a bowl, drizzled with dressing and served. The idea is one of balance, in which you eat small portions of a variety of foods. These nourishing bowls often include whole grains, leafy greens, raw and roasted vegetables and beans. They’re rich in plant-based protein, healthy fats and fiber, all of which work together to keep you full for hours.
This simple recipe is my favorite way to make a Buddha bowl! I make this healthy recipe often for lunch, and I like to meal prep the ingredients so that I can put the bowls together quickly when it’s time to eat. I’ve also listed lots of recipe variation ideas below, so that you can build your perfect bowl.
Buddha Bowl Ingredients
Here’s what you’ll find in this Buddha bowl. See the recipe variations below for other ways to customize this recipe to your tastes.
- Greens: I like to use hearty, nutritious kale. Massaging the kale softens it and makes it easier to eat.
- Vegetables: Roasted sweet potatoes, bell peppers and cabbage add a variety of colors and flavors.
- Grain: I love adding quinoa to bowls because it’s high in protein, gluten-free and cooks in less than 15 minutes.
- Protein: Chickpeas are both delicious and a good way to add more plant-based protein to a Buddha bowl.
- Sauce: This creamy, tangy Tahini Sauce is the perfect way to dress up these satisfying bowls.
- Extras: Boost the flavors even more with creamy avocado, a squeeze of fresh lime juice, salt, pepper and fresh herbs, like parsley or cilantro.
Find the full printable recipe with ingredient amounts below.
How to Make a Buddha Bowl
To work efficiently, start by cooking the sweet potatoes and quinoa. Then let them cool while you finish prepping the other ingredients.
Roast the sweet potatoes. Toss cubed sweet potatoes with olive oil, salt and pepper. Bake at 425° F for 25-30 minutes, tossing halfway through.
Cook the quinoa. Rinse the quinoa well. Bring water to a boil, add the quinoa, and simmer for 12-15 minutes, until the water is absorbed. Let the quinoa cool.
Massage the kale. Drizzle kale with 1 teaspoon of olive oil and 2 teaspoons of lemon juice. Use your hands to massage the kale until it softens, 1-2 minutes.
Chop the veggies. Thinly slice the cabbage and bell pepper.
Assemble the bowls. To each bowl, add kale, quinoa, cabbage, bell pepper, chickpeas, roasted sweet potatoes and sliced avocado. Drizzle with tahini sauce. Serve and enjoy!
Meal Prep Instructions
You can meal prep the ingredients for these bowls ahead of time and then assemble the bowls when you’re ready to eat.
- Roast the sweet potatoes. Once cool, store them in an airtight container in the refrigerator for up to 3-4 days.
- Cook the quinoa, let it cool, and store in an airtight container in the refrigerator for up to 3-4 days.
- Chop and wash the kale. It will keep in the fridge for about 1 week. See these tips for how to store kale.
- Slice the cabbage and bell peppers up to 3 days ahead of time and store in an airtight container in the fridge.
Alternatively, once the sweet potatoes and quinoa have cooled, you can assemble the bowls and store them in meal prep containers in the fridge for up to 3-4 days. Wait to add the avocado and tahini sauce right before serving.
Recipe Variations
While these Buddha bowls are pretty amazing as is, it’s fun to switch up the ingredients to keep things interesting! Here are some ideas to get you started:
- Leafy Greens: Try baby spinach, baby arugula, romaine or mixed greens.
- Vegetables: Try carrots, tomatoes, red or green onion, radishes, cucumber, roasted butternut squash, roasted brussels sprouts or roasted broccoli.
- Grains: Instead of quinoa, use brown rice, farro or bulgur. Try cauliflower rice for a grain-free option.
- Protein: Add beans, lentils, hummus or edamame.
- Sauce: Other delicious options include peanut sauce, green goddess dressing or a lemon vinaigrette.
- Extras: Add flavor and crunch with sunflower seeds, almonds, walnuts, pecans or pepitas. Add pickled onions for a tangy bite.
More Healthy Vegetarian Recipes
- Southwest Quinoa Salad
- Farro Salad
- Vegetable Stir Fry
- Minestrone Soup
- Black Bean Burger Recipe
- Butternut Squash Mac and Cheese
Buddha Bowl
Ingredients
- 1 large or 2 small sweet potatoes, chopped into ¾-inch cubes
- 1 tablespoon olive oil, plus 1 teaspoon for massaging kale
- salt and pepper, to taste
- ¾ cup uncooked quinoa
- 8 cups loosely packed chopped kale (tough stems removed), or other greens of choice (baby spinach, baby arugula, romaine, etc.)
- 2 teaspoons lemon juice
- 2 cups thinly sliced/shredded red cabbage
- 1 red bell pepper, thinly sliced
- 15 ounce can chickpeas, drained
- 1 avocado, sliced
- ½ cup tahini sauce, plus more as needed
- chopped fresh cilantro or parsley, optional, for serving
Instructions
- Roast sweet potatoes: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Place the cubed sweet potatoes on the parchment. Drizzle with the olive oil; toss to coat. Spread the sweet potatoes out in an even layer on the baking sheet. Sprinkle evenly with salt and pepper. Bake for 15 minutes, then toss and spread them out in a single layer again. Bake for 10-15 minutes more, until tender and golden brown on the edges. Let cool slightly.
- Cook the quinoa: Place quinoa in a fine mesh sieve and rinse well under cool running water. Bring 1 ½ cups of water to a boil in a small saucepan. Stir in the quinoa; reduce the heat to a low simmer and cover the pot. Cook for 12-15 minutes, until all water is absorbed. Let rest covered for 5 minutes, then uncover and let cool while you prepare the other ingredients.
- Massage the kale: (Skip this step if using other types of greens.) Place kale in a large bowl. Drizzle 1 teaspoon of olive oil and 2 teaspoons of lemon juice over the kale. Using your hands, massage the kale until it softens a little, 1-2 minutes.
- Assemble the bowls: Divide the kale between 4 salad bowls. Add the other ingredients to different sections of the bowl on top of the kale: quinoa, sliced cabbage, sliced bell pepper, chickpeas, roasted sweet potatoes and sliced avocado.
- Finish the Buddha Bowls by drizzling about 2 tablespoons of the tahini sauce over each bowl. Sprinkle with chopped fresh cilantro or parsley, if desired. Serve.
Notes
- Meal Prep Instructions: You can assemble the bowls and store them in meal prep containers in the fridge for up to 3-4 days. Wait to add the avocado and tahini sauce right before serving. The tahini sauce can be stored in an airtight container in the refrigerator for up to 1 week.
- Leafy Greens: Try baby spinach, baby arugula, romaine or mixed greens.
- Vegetables: Try carrots, tomatoes, red or green onion, radishes, cucumber, roasted butternut squash, roasted brussels sprouts or roasted broccoli.
- Grains: Instead of quinoa, use brown rice, farro or bulgur, or cauliflower rice for a grain-free option.
- Protein: Add beans, lentils, hummus or edamame.
- Sauce: Other delicious options include peanut sauce, green goddess dressing or a lemon vinaigrette.
- Extras: Add flavor and crunch with sunflower seeds, almonds, walnuts, pecans or pepitas. Add pickled onions for a tangy bite.
This sounds really good. I’m craving something like this. As for the tahini sauce. Is there something I could sub for the garlic in the dressing? I know it makes the sauce but I’m allergic to garlic. 😩I’m also allergic to onion. Thank you for this.
Hi Kathy,
I think you could leave out the garlic and it would still be very good! I’m glad you’re excited to try the recipe. 🙂