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Buddha Bowls

Delicious Buddha Bowls for a Healthy, Vibrant Meal

Enjoy these vibrant Buddha Bowls, a nutritious blend of quinoa, chickpeas, and creamy avocado, perfect for a healthy meal option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup cooked quinoa Substitute with brown rice or cauliflower rice for a lower-carb version.
  • 1 sweet potato, peeled and diced Butternut squash makes a fantastic alternative.
  • Salt and pepper to taste Basic seasonings that enhance all ingredients' flavors.
For the Veggies
  • 1 cup fresh spinach leaves Swap with kale or arugula for a different twist.
  • 1/2 cup canned chickpeas, drained and rinsed Black beans can be used instead for variation.
  • 1/2 avocado, sliced You can use hummus as a substitute for extra creaminess.
  • 1/4 cup red cabbage, thinly sliced Consider green cabbage if preferred.
  • 1/4 cup diced cucumber Shallots or radishes could be a nice switch-up.
For the Toppings
  • 2 tablespoons toasted pumpkin seeds Swap for sunflower seeds for a different flavor profile.
For the Dressing
  • 1 tablespoon tahini Replace with almond or peanut butter for a unique twist.
  • 1 tablespoon lemon juice Lime juice works well for a zesty change.
  • 1 teaspoon maple syrup Honey works too, but isn't vegan!
  • 1 small clove garlic, minced Fresh ginger can be added for warmth.
  • water to thin dressing as needed Ensure the dressing is pourable.

Equipment

  • Oven
  • Pot for Cooking Quinoa
  • Baking sheet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Healthy Buddha Bowls
  1. Preheat your oven to 400°F (200°C). Spread out the diced sweet potato on a lined baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes, flipping halfway through.
  2. Rinse 1 cup of quinoa under cold water and cook according to package instructions until fluffy. Set aside to cool slightly.
  3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually add water to achieve desired consistency.
  4. In a large bowl, start with a scoop of cooked quinoa, then arrange roasted sweet potato, spinach, chickpeas, avocado, cabbage, and cucumber around it.
  5. Drizzle the tahini dressing over the assembled ingredients and sprinkle with toasted pumpkin seeds.
  6. Serve immediately or store in the fridge, keeping the dressing separate to maintain freshness.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 350mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Feel free to mix and match ingredients to create your perfect Buddha Bowls! Ensure to keep the dressing stored separately for meal prep.

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