Ultimate Guide To Buddha Bowls

Buddha Bowl is an easy and delicious meal you can fix quickly. Simple, wholesome, and nutritious.

Ultimate Guide To Buddha Bowls

Buddha bowls—oh, the nostalgia! I used to make them all the time, even had them on my restaurant menu. Now they’re making a comeback, and honestly, I get it. They’re simple, wholesome, and basically a delicious way to clean out your fridge.

The story goes that Buddha carried a bowl, collecting bits of food along his journey and eating whatever he gathered. Sounds like a solid meal plan to me. These bowls are all about balance—whole grains, fresh veggies, a protein of choice, and a sauce to tie it all together.

Growing up in Poland, my meals were all about tradition and comfort, but traveling taught me that food is also about balance and creativity. A Buddha bowl is exactly that—a mix of flavors, textures, and nutrients in one hearty, satisfying dish.

Veggie Bowl Recipe

Featuring quinoa, steamed and raw veggies, avocado and an addictive lime-cilantro dressing.

I love this colorful, zesty, healthy all-in-one meal, and I’m so excited to share it with you!

Why Make Buddha Bowl?

Let’s be real—sometimes, you just need a meal that does it all: healthy, delicious, filling, and ridiculously easy to throw together. A Buddha Bowl is all of that and more! It’s packed with plant-based protein, fiber, and healthy fats, making it a powerhouse meal for energy and well-being. 

One of the best things about Buddha Bowls is their versatility. There are no strict rules—you can mix and match ingredients based on what’s in your fridge, what’s in season, or simply what you’re in the mood for  (because yes, food moods are a thing). Plus, it’s a fantastic way to use up leftovers and reduce food waste. These bowls are also gut-friendly and packed with fiber, which, let’s be honest, most of us aren’t getting enough of. 

And if you’re into meal prepping, Buddha Bowls are a lifesaver. Cook your grains, roast some veggies, prep a protein, and whip up a killer sauce in advance—then just assemble when you’re ready to eat. Not only does this save time, but it also helps you stick to healthy eating habits without the stress.

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Ingredients – What You Need to Make Buddha Bowl

Quinoa & Brown Rice – They’re rich in protein, fiber, and essential nutrients, setting the stage for a balanced meal.

Sweet Potatoes & Brussels Sprouts – These bring a natural sweetness and nutty flavor. Both veggies are packed with vitamins and antioxidants to give you that healthy glow.

Leafy Greens – Add a handful of baby spinach, kale, or even red cabbage for a pop of freshness and a satisfying crunch. These greens pack a punch of vitamins, minerals, and fiber.

Raw Vegetables – For that extra burst of freshness, load up with raw veggies like red bell pepper, cucumber, shredded carrots, and red onion. They add color, crunch, and a refreshing bite.

Plant-Based Protein – No Buddha Bowl is complete without a protein boost. Choose from black beans, crispy tofu, or canned chickpeas for that satisfying, filling component that will keep you energized.

Healthy Fats – Creamy avocado, crunchy sunflower seeds, and nutty sesame seeds add healthy fats that bring balance and richness to the bowl. These ingredients help you feel fuller longer while supporting overall health.

In this version of Buddha bowl I included cooked quinoa with steamed and raw vegetables, along with medicinal mushrooms, pistachio pesto and avocado. For the vegetables, you can choose whatever variety you want. I used broccoli, kale, carrots, bell peppers, cucumbers and green onions. Use veggies that steam well, so they don’t become mushy.

I also made a pistachio pesto to mix in. I topped the bowls with a generous drizzle of my lime-cilantro dressing, which I always keep in stock in my kitchen. This dressing is one of my favorites and absolutely worth the effort to make. I always make more so I can use it in future salads… you can even make it in advance if you like! I needed to add avocado to make the dish more creamy. I finished the dish off by sprinkling it with flaky sea salt, just to give it that final ‘kick’! The beauty of this recipe is that it combines different textures and flavors that go very well together – a real palate pleaser!

How to Make Buddha Bowl

Cook Your Grains: Start with the base. You need something hearty and filling—quinoa or wild rice are your best friends here. In a medium pot over medium heat, cook the grains with water or vegetable broth until they’re fluffy and ready to support all the deliciousness that’s about to follow. Trust me, nothing makes a meal feel more comforting than those soft, warm grains.

Roast the Veggies: Next, let’s get those veggies roasting! Take your sweet potatoes, Brussels sprouts, and red onion, toss them in a little olive oil, balsamic vinegar, and a pinch of salt (because everything’s better with salt, right?). Spread them out on a baking sheet and roast at 400°F until they’re golden and tender. The smell will have you wishing you could eat them straight off the sheet.

Prepare the Protein: Now, onto the protein! If you’re feeling fancy, bake or pan-fry some crispy tofu. If you’re more into simplicity (which I totally get), black beans or chickpeas will do the job perfectly. Warm them up, season them to taste, and you’re golden.

Blend the Dressing: Here comes the fun part—the dressing! In a mixing bowl or blender, combine tahini, lime juice, maple syrup, garlic, and a splash of soy sauce. Blend until creamy and full of flavor. This sauce is like the glue that holds the entire Buddha Bowl together, so don’t skimp on it. You can always make extra to drizzle on future bowls or even salads.

Assemble the Bowl: Alright, it’s time to build! In a large bowl, layer your base grains, roasted veggies, fresh raw vegetables (like red bell pepper, cucumber, or shredded carrots), your protein of choice, and, of course, that glorious dressing you made earlier. Don’t be shy—generously drizzle it all over.

Top It Off: To finish things off, add some creamy avocado, a handful of sunflower seeds for crunch, and fresh herbs if you’ve got them. You can even add more protein (grilled wild-caught salmon is my go-to). I always like to throw in something extra for that “wow” factor—maybe a sprinkle of flaky sea salt or some pistachio pesto, because who doesn’t love a little extra flavor?

What to Serve With

A Buddha Bowl is a meal on its own, but if you’re feeling extra hungry or just want to elevate your meal, there are a few delicious sides that pair perfectly with it.

For a light and flavorful addition, serve your Buddha Bowl with some warm pita or crispy spring rolls. The pita adds a soft, fluffy contrast, while spring rolls bring a fresh crunch that complements the bowl’s rich, creamy textures. If you’re in the mood for something comforting, a side of miso soup is always a great choice. The umami-rich broth is the perfect balance to the vibrant, nutrient-packed Buddha Bowl.

Frequently Asked Questions for Ultimate Guide To Buddha Bowls

1. Can I use white rice instead of quinoa? 

Absolutely! Buddha Bowls are all about versatility—use your favorite grain.

2. What’s the best protein for this dish?

Black beans, tofu, crispy chickpeas, or even lean protein like grilled salmon all work beautifully.

3. How do I store leftovers? 

Keep everything separate in airtight containers for easy meal prep. The dressing lasts up to a week!

4. Is this a meal for winter or summer? 

Both! In winter, go for roasted veggies and warm grains. In summer, load up on fresh vegetables and serve it cold.

This recipe is chock-full of nutrients and it contains lots of fiber, which, in our typical diets, none of us are getting enough of these days. You can always add your choice of protein to the bowls. I like to add grilled, wild-caught salmon. Feel free to play around with the vegetables, different additions, and mix-and-match the various components. You can also wrap all the ingredients in lettuce, making it into a ‘lettuce wrap’ instead of a bowl.

This Ultimate Guide To Buddha Bowls recipe is delicious, fresh, and versatile! The bowls also make great leftovers!

I would love to hear from you… let me know how you like these tasty bowls, please!

The quinoa, dressing and veggies can be made in advance and stored in the refrigerator.

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