If you're looking for a quick and nutritious meal, try a Buddha Bowl! A Buddha Bowl is a hearty, filling, and versatile meal, with endless combinations to choose from.
We've rounded up the 19 best recipes - from vegan to vegetarian, Mexican to Thai - so there's something for everyone. Plus, each one is packed with flavor and nutritious ingredients, so you can enjoy a delicious and healthy meal any night of the week.
Buddha Bowl With Poblano Tahini Sauce
This Buddha Bowl with Poblano Tahini Sauce is from Mostly Plants: 101 Flexitarian Recipes with the Pollan Family. It’s perfect for an easy dinner or meal prep it ahead of time to enjoy as a weekday lunch.
Savory Bliss Buddha Bowl with Creamy Poblano Sauce
The Savory Bliss Buddha Bowl with Creamy Poblano Sauce is perfect for a wholesome, delicious meal. Packed with roasted sweet potatoes, spiced chickpeas, and sautéed Swiss chard, it's topped with an irresistibly creamy poblano tahini sauce. Ideal for a stress-free dinner or to meal prep for weekday l...
Combine poblano pepper, garlic, tahini, lemon juice, extra-virgin olive oil, and 1/4 cup water in a blender, and blend until smooth.
Adjust sauce consistency by adding water as needed, then season with salt and pepper. Set aside.
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
In a medium saucepan, cook quinoa according to package directions.
Combine sweet potatoes, coconut oil, maple syrup, orange zest, and 1/4 tsp sea salt in a medium bowl. Transfer to prepared baking sheet.
Roast sweet potatoes for 20 minutes, flip, and roast for an additional 15 minutes or until tender and beginning to brown.
In a small bowl, combine chickpeas, extra-virgin olive oil, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix until chickpeas are thoroughly coated. Spread on a rimmed baking sheet.
Roast chickpeas with the sweet potatoes for 15 to 20 minutes, stirring halfway through, until golden brown.
In a large skillet over medium-high heat, heat 1 tablespoon of extra-virgin olive oil. Add garlic and red pepper flakes, and cook until garlic is fragrant, about 3 minutes.
Add Swiss chard to the skillet, cover, and cook, stirring occasionally, for 2 to 3 minutes, until chard begins to wilt. Uncover and cook, stirring frequently, for an additional 1 to 2 minutes, until chard is cooked through. Discard garlic cloves.
Arrange 1/2 cup cooked quinoa in four serving bowls. Top each bowl with equal portions of roasted sweet potatoes, roasted chickpeas, and sautéed chard.
Drizzle with poblano tahini sauce and serve with extra sauce on the side.
This sprouted lentil vegan Buddha bowl is hearty and flavourful with roasted vegetables and a creamy beet and tahini sauce. Easy to make and packed with the nutritional goodness of sprouted lentils, this vegan Buddha bowl is budget friendly at only $1.67 a serving!
I really enjoyed this dish from the sweet, charred onion to the smoky roasted chickpeas. Served over fragrant jasmine rice, loaded with fresh veggies and drizzled with a creamy avocado dressing, this is just the kind of meal you need on a busy weekday.