Ultimate Buddha Bowl Recipe
The ultimate Buddha bowl recipe, featuring quinoa, steamed and raw veggies, avocado and an addictive lime-cilantro dressing.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dinner, lunch, Main Course
Cuisine: Gluten-free, Healthy, Vegan
Keyword: buddha bowl
Servings: 4 people
Calories: 935kcal
- 1½ cups Quinoa rinsed
- 1 Red bell pepper sliced
- 1 Cucumber diced
- 2 cups Carrot sliced lengthwise and steamed
- 2 cups Broccoli florets steamed
- 3 cups Kale steamed
- 2 cups Medicinal mushrooms such as shiitake or maitake gently stir-fried
- 1-2 tbsp Gluten-free soy sauce to taste
- 2 Ripe avocados, halved, pitted and thinly sliced into long strips wait to slice just before serving
- 1 tbsp Olive oil
Pistachio pesto
- 1 cup Pistachios
- ½ cup Olive oil
- ½ bunch Cilantro
- 2 cloves Garlic
- 2 tbsp Lemon juice
- Salt and pepper to taste
Dressing
- 2 cups Olive oil
- 1/4 cup Apple cider vinegar
- ½ cup Freshly squeezed lime juice
- 1 bunch Cilantro
- 1 tbsp Maple syrup
- 4 cloves Garlic
- Salt and pepper to taste
Garnishes
- Dressing
- Green onion sliced lengthwise
- Lime wedges
- Black sesame seeds
- Flaky sea salt
Bring a medium pot of water to boil (with 3 cups water). Once the water is boiling, add quinoa and continue boiling for 15 minutes on low heat with lid stirring occasionally
When the quinoa is ready, transfer to a bowl and add 1 to 2 tablespoons of gluten-free soy sauce. Stir to combine.
Stir-fry sliced mushroom in 1 tablespoon olive oil.
For the dressing: blend all the ingredients until smooth in a high-speed blender. Make a full batch so you can use it for later. It keeps in the fridge for 2 weeks. You can also use it for stir-fry veggies.
For the pesto: put all the ingredients in the food processor and pulse until it becomes a paste.
Divide the rice/veggie mixture and raw veggies into bowls. Add the veggies, pesto, and mushrooms. Drizzle lightly with dressing and top with sliced green onion, avocado, and black sesame seeds. Place a lime wedge or 2 in each bowl. Serve promptly.
Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.
If you want to make soy free, skip the sauce. It is non-essential.
EQUIPMENT: I can't live without Vitamix. It will help you to make the dressing super smooth. I also really love this food processor. (those are affiliate links).
Serving: 6g | Calories: 935kcal | Carbohydrates: 80g | Protein: 23g | Fat: 61g | Saturated Fat: 8g | Sodium: 350mg | Potassium: 1865mg | Fiber: 15g | Sugar: 14g | Vitamin A: 17310IU | Vitamin C: 152.6mg | Calcium: 204mg | Iron: 6.5mg