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Buddha Bowl Recipe

The Ultimate Buddha Bowl Recipe

Master the art of Buddha bowl making with our step-by-step guide. Healthy, customizable & meal-prep friendly. Perfect for any diet!
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Course: dinner
Cuisine: Fusion, Modern Health Food
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 350kcal
Cost: $14-$18

Equipment

  • Large mixing bowls
  • Baking sheets For roasting veggies & chickpeas
  • Sharp knife
  • Cutting board
  • Food processor optional, for shredding vegetables
  • Storage containers for meal prep For meal prep

Ingredients

For the Base:

  • 1 cup cup quinoa, brown rice, or cauliflower rice (for keto option)
  • 2 cups cups sweet potato, cubed
  • 2 cups cups fresh kale or mixed greens
  • 1 cup cup chickpeas (omit for keto version)
  • 1 cup cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1 cup cup purple cabbage, shredded
  • 1 cup cup carrots, julienned
  • 2 tablespoons tablespoons olive oil
  • Salt and pepper to taste

For the Tahini Dressing:

  • ¼ cup cup tahini
  • 2 tablespoons tablespoons lemon juice
  • 1 clove clove garlic, minced
  • 2-3 tablespoons tablespoons water
  • 1 tablespoon tablespoon maple syrup (optional)
  • Salt to taste

Optional Protein Add-ins:

  • Grilled chicken breast
  • Seared salmon
  • Crispy tofu
  • Soft-boiled eggs
  • Tempeh

Instructions

Step 1: Prepare the Base

  • Rinse your chosen grain (quinoa or rice) thoroughly under cold water
  • Cook according to package instructions until tender and fluffy
  • Once done, fluff with a fork and set aside to cool slightly

Step 2: Roast the Vegetables

  • Preheat your oven to 400°F (200°C)
  • Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper
  • Spread on a baking sheet and roast for 20-25 minutes until tender
  • If using chickpeas, drain, rinse, and pat dry
  • Toss with olive oil, salt, and pepper
  • Roast on a separate tray for 15-20 minutes until crispy

Step 3: Prepare Fresh Components

  • Wash and dry all fresh vegetables thoroughly
  • Shred the purple cabbage
  • Julienne or grate the carrots
  • Halve the cherry tomatoes
  • Slice the avocado just before serving to prevent browning

Step 4: Make the Tahini Dressing

  • In a small bowl, whisk together tahini and lemon juice
  • Add minced garlic and slowly whisk in water until you reach desired consistency
  • Season with salt to taste
  • Add maple syrup if using
  • Store extra dressing in an airtight container for up to 5 days

Step 5: Assembly

  • Start with a base of your chosen grain in a wide, shallow bowl
  • Arrange the roasted and fresh vegetables in sections around the bowl
  • Add your protein of choice
  • Top with crispy chickpeas
  • Drizzle with tahini dressing
  • Garnish with fresh herbs or seeds if desired

Notes

  • Toast your grains before cooking for enhanced flavor
  • Massage kale with a bit of olive oil to make it more tender
  • Roast vegetables at a high temperature for better caramelization
  • Make extra dressing to use throughout the week
  • Keep textures in mind - aim for a mix of crunchy, soft, and creamy components

Nutrition

Serving: 480g | Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 15g | Saturated Fat: 2.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 350mg | Potassium: 750mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7000IU | Vitamin C: 45mg | Calcium: 80mg | Iron: 3mg