5 Delicious and Easy Buddha Bowl Recipes


Buddha Bowls are dishes that typically include some kind of grain base and a healthy heaping of different vegetables on top — they are vegetarian and delicious, but the definition pretty much ends there. If you have some imagination, the possibilities for this meal type are endless. We’ve put together a list of some easy, delicious buddha bowl recipes to help you eat healthy all week long:

1. Basic Vegan Bowl

Source: FitFoodieFinds

This back-to-basics bowl is savory, healthy and packed with nutrients. 

  • 1 cup cooked quinoa
  • 1/2 cup roasted sweet potato
  • 1/4 cup garbanzo beans
  • 1 cup massaged kale
  • a handful of bean sprouts
  • 1 fresh radish, sliced
  • 1 teaspoon sesame seeds
  • 1 tablespoon vegan dressing

Instructions: Roast sweet potato in the oven for about half an hour on 425° and cook quinoa on stovetop according to instructions. Mix and enjoy warm or chilled!

2. Rainbow Winter Bowl

Source: KeepinItKind

Who said winter is only good for comfort food? This colorful bowl is packed with ingredients you should be able to find even in the dead of winter for a healthy burst of flavor.

1 small/medium butternut squash, peeled, seeded, and cubed

1 large delicata squash, halved, seeded, seeded, and sliced (the skin is okay to eat)

8-ounces of crimini or button mushrooms, stems removed

olive oil spray

1 tablespoon liquid aminos

several dashes of dried thyme

several dashes of dried rosemary

2 cups (or one 15-ounce can, rinsed and drained) cooked great northern white beans

1 tablespoon liquid aminos

cooked wild rice

greens of choice

avocado, diced

pickled red cabbage

Salt and pepper to taste

Lemon Tahini Sauce

1/2 cup tahini

1/4 cup non-dairy milk

3 tablespoons lemon juice

2 tablespoons maple syrup

1 tablespoon liquid aminos

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

Roast the squash and mushrooms with a drizzle of olive oil and sprinkling of rosemary, thyme, salt and pepper for 15 minutes on 425°. Remove the mushrooms and cook the squash for another 10 minutes or until tender. Mix everything else together and enjoy warm or cold!

3. Mediterranean Quinoa Bowl

Source: pinchofyum

This summery bowl of olives, quinoa, feta and roasted red pepper will have you dreaming of Greece in no time!

cooked quinoa

spinach, kale, or cucumber

feta cheese

kalamata olives


thinly sliced red onion


fresh basil or parsley

olive oil, lemon juice, salt, pepper

Roasted Red Pepper Sauce

1 16 ounce jar roasted red peppers, drained (or roast your own)

1 clove garlic

1/2 teaspoon salt (more to taste)

juice of one lemon

1/2 cup olive oil

1/2 cup almonds

Cook quinoa and slice ingredients according to instructions. Mix all ingredients when they have cooled. Pulse the sauce ingredients in a blender until mostly smooth then drizzle it on top. Serve chilled and store leftover component separately to preserve flavors.

4. Almond Butter Sesame Tofu and Eggplant Bowls

Source: MinimalistBaker

This savory asian-inspired dish will meet the cravings for takeout without the guilt!

8 ounces extra-firm tofu

3 Tbsp cornstarch

2 Tbsp sesame oil

1 Tbsp toasted or untoasted sesame oil

2 medium Japanese eggplants (stem removed, halved, then cut in 1-inch pieces // skin on)

1 Tbsp tamari (or soy sauce if not gluten free)

1 Tbsp maple syrup

1 tsp sesame seeds

Sesame Sauce

1 Tbsp sesame oil

2 Tbsp salted creamy almond, cashew or peanut butter

1 Tbsp tamari (or soy sauce if not GF)

1 Tbsp lime juice

1 1/2 -2 Tbsp maple syrup or coconut sugar

1 medium birds eye chili, crushed 

Press tofu between paper towels and something weighted for 10 minutes to squeeze out excess moisture. Cut into small rectangles, toss in the cornstarch and saute over medium heat in sesame oil for about 5 minutes (until browned and crispy). Add almond butter and cook for another 2-3 minutes, stirring to coat. Set aside.

Saute eggplant in sesame oil, tamari, maple syrup and sesame seeds for about 2-3 minutes until browned. Prep rice according to instructions. Whisk together sauce ingredients and drizzle on top. Serve warm or chilled.

5. Avocado Bowl

Source: init4theLongRun

Who doesn’t love avocado?! This bowl will have your coworkers seeing green with envy.

1 Cup of Arugula

1/2 Cup of Cooked Quinoa

1 Cup of Sautéed Brussels Sprouts

1 Tbsp of Pepitas

1/2 an Avocado, Sliced

1 tsp of Olive Oil (to cook brussels sprouts)

Salt and Pepper to taste

1 Tbsp of Tahini

Cook quinoa on stovetop according to directions. Saute brussel sprouts for 15 minutes on medium-high or until lightly browned. Assemble ingredients, drizzle with tahini and serve warm or chilled.

Hopefully these recipes will help you get through the work week without caving and making a fast food run. Let us know your favorite recipes in the comments!


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