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.
Vegetarian Ventures
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.
This vegan and Healthy Buddha Bowl takes 15-minutes to throw together. It's gluten-free and easy. Made with an abundance of fresh veg on a bed of quinoa with mustard paprika dressing.
This easy Mexican Buddha bowl is the ultimate nourishing meal! Made with whole grain, beans, roasted peppers, avocado and a chipotle sauce, this plant-based bowl is SO delicious and satisfying.
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.
2
Adjust sauce consistency by adding water as needed, then season with salt and pepper. Set aside.
BUDDHA BOWL
3
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
4
In a medium saucepan, cook quinoa according to package directions.
5
Combine sweet potatoes, coconut oil, maple syrup, orange zest, and 1/4 tsp sea salt in a medium bowl. Transfer to prepared baking sheet.
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Roast sweet potatoes for 20 minutes, flip, and roast for an additional 15 minutes or until tender and beginning to brown.
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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.
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Roast chickpeas with the sweet potatoes for 15 to 20 minutes, stirring halfway through, until golden brown.
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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.
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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.
11
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.
12
Drizzle with poblano tahini sauce and serve with extra sauce on the side.
Fluffy white rice, garlicky sautéed kale and 5 minute Thai peanut chickpeas, this is an easy and incredibly quick vegan buddha bowl! Perfect for a simple dinner or lunch on the go!
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.
This Buddha Bowl is packed with wholesome ingredients like quinoa, kale, roasted vegetables, and a homemade tahini dressing. It's the perfect balanced meal that is both healthy and delicious!
This Buddha bowl recipe is full of healthy plant-based ingredients and works great for meal prep! Customize it using your favorite veggies and don't forget to drizzle with the delicious tahini sauce.
Buddha Bowl with Pistachio Pesto A healthy vegan bowl made with roasted sweet potatoes, onions, fresh avocado, cucumbers, arugula, quinoa, and homemade pistachio pesto.