Discover the power of the humble Buddha bowl, a dish that combines nutritious ingredients with vibrant flavors and textures. In this collection of 20 flavorful recipes, we’ll explore the world of healthy eating through creative combinations of whole grains, roasted vegetables, lean proteins, and tangy dressings.
From classic veggie bowls to international-inspired dishes, each recipe is designed to nourish both body and soul. Whether you’re a busy professional looking for a quick and easy lunch or a health-conscious foodie seeking inspiration for your next meal, these Buddha bowl recipes are sure to delight. So dive in and start cooking up a world of flavors!
Rainbow Veggie Buddha Bowl with Tahini Dressing
Brighten up your mealtime with this vibrant bowl filled with a colorful medley of roasted vegetables, creamy tahini dressing, and crunchy toppings. Perfect for a quick and satisfying lunch or dinner!
Ingredients:
– 1 large sweet potato, peeled and cubed
– 2 medium zucchinis, sliced
– 2 medium bell peppers, seeded and sliced
– 1 small red onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– For the tahini dressing:
+ 1/4 cup tahini
+ 1 tablespoon lemon juice
+ 1 clove garlic, minced
+ 1 tablespoon water
+ Salt and pepper to taste
– Toppings: chopped fresh parsley, toasted almonds, shredded carrot
Instructions:
1. Preheat oven to 425°F (220°C). Roast sweet potato, zucchinis, bell peppers, and red onion for 25-30 minutes or until tender.
2. In a blender, combine tahini, lemon juice, garlic, and water. Blend until smooth, adding more water if needed.
3. Assemble the Buddha bowls by dividing roasted vegetables among bowls. Drizzle with tahini dressing and top with parsley, almonds, and carrot.
Cooking Time: 30-40 minutes
Quinoa and Roasted Sweet Potato Buddha Bowl
Nourish your body and soul with this satisfying vegan bowl filled with quinoa, roasted sweet potato, and a medley of crunchy toppings.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1 cup mixed greens (such as kale, spinach, and arugula)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: 1/4 cup crumbled vegan feta cheese (such as tofu or cashew-based)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large bowl, combine cooked quinoa, roasted sweet potato, mixed greens, and chopped cilantro.
5. Top with sliced red onion, if desired.
6. Serve warm, garnished with crumbled vegan feta cheese (if using).
Cooking Time: 40-45 minutes
Spicy Chickpea and Avocado Buddha Bowl
Experience the perfect blend of creamy, crunchy, and spicy flavors with this nutritious Buddha bowl recipe.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 ripe avocados, diced
– 1 red bell pepper, seeded and sliced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with 1/2 tablespoon olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast chickpeas in the preheated oven for 20-25 minutes or until lightly browned.
4. In a separate pan, heat 1/2 tablespoon olive oil over medium-high heat. Add sliced onion and cook until translucent (5-6 minutes).
5. Add minced garlic and cook for an additional minute.
6. Add diced red bell pepper and cook for 3-4 minutes or until tender.
7. Assemble Buddha bowls by placing roasted chickpeas, cooked vegetables, avocado slices on a bed of mixed greens.
Cooking Time: Approximately 30-40 minutes
Asian-Inspired Tempeh Buddha Bowl
A flavorful and nutritious bowl filled with savory tempeh, crunchy vegetables, and creamy sauce, inspired by the flavors of Asia.
Ingredients:
– 1 block of tempeh, cut into small pieces
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 tablespoon of honey
– 1 teaspoon of grated ginger
– 1/4 cup of chopped scallions
– 1/2 cup of mixed bell peppers (any color)
– 1/2 cup of cooked brown rice
– Sesame seeds and sliced green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and ginger.
3. Marinate tempeh in the mixture for at least 30 minutes.
4. Bake tempeh for 20-25 minutes or until crispy and golden.
5. Meanwhile, sauté bell peppers with a little oil until tender.
6. Assemble bowls by placing cooked rice, marinated tempeh, and sautéed bell peppers.
7. Garnish with scallions, sesame seeds, and sliced green onions.
Cooking Time: 45 minutes
Kale and Roasted Cauliflower Buddha Bowl
This recipe combines the nutritional powerhouses of kale and roasted cauliflower with the simplicity of a Buddha bowl, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 head of kale, stems removed and discarded
– 2 tablespoons olive oil
– 1 head of cauliflower, broken into florets
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup cooked brown rice (or other grain)
– 1/4 cup chickpeas, drained and rinsed
– 2 tablespoons fresh lemon juice
– Optional: avocado slices, chopped nuts, or seeds for topping
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, massage kale leaves with olive oil until tender.
3. Toss cauliflower florets with salt and black pepper on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes or until tender.
5. Cook brown rice according to package instructions.
6. Combine cooked rice, roasted cauliflower, and chickpeas in a bowl.
7. Top with kale leaves, lemon juice, and desired toppings (if using).
8. Serve warm or at room temperature.
Cooking Time: 30-35 minutes
Mediterranean Falafel Buddha Bowl
This vibrant bowl combines crispy falafel with a medley of Mediterranean flavors and textures, perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 package store-bought or homemade falafel
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cooked quinoa
– 1/2 cup roasted red peppers, sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon-tahini dressing (or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). If using homemade falafel, bake according to package instructions.
2. In a small bowl, whisk together lemon juice and tahini for the dressing.
3. In a large bowl, combine mixed greens, cooked quinoa, roasted red peppers, and chopped parsley.
4. Add the falafel on top of the salad mixture.
5. Drizzle the lemon-tahini dressing over the falafel.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes (including cooking time for quinoa and roasted red peppers)
Mexican Black Bean and Corn Buddha Bowl
A flavorful and nutritious bowl filled with the comforting combination of black beans, sweet corn, and crunchy veggies, perfect for a quick and easy meal or lunch.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels
– 1 medium red bell pepper, diced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado slices, cilantro, or crumbled queso fresco for topping
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and red onion.
2. Heat olive oil in a small skillet over medium heat. Add garlic and cook until fragrant, 1 minute.
3. Pour the garlic-infused oil over the bean mixture and stir to combine.
4. Season with cumin, salt, and pepper to taste.
5. Serve warm, topped with your choice of avocado slices, cilantro, or crumbled queso fresco.
Cooking Time: 10-12 minutes
Teriyaki Tofu Buddha Bowl with Broccoli
Elevate your mealtime with this vibrant and nutritious bowl, featuring marinated teriyaki tofu, steamed broccoli, and a medley of textures.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 2 cups broccoli florets
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped green onions, sesame seeds, and pickled ginger for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together teriyaki sauce, soy sauce, and honey. Add tofu pieces and marinate for at least 15 minutes.
3. Steam broccoli florets until tender, about 5-7 minutes.
4. Remove tofu from marinade, letting any excess liquid drip off. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
5. Toss cooked broccoli with sesame oil, salt, and pepper to taste.
6. Assemble Buddha bowls by placing tofu and broccoli on the bottom, followed by your favorite grains (such as quinoa or brown rice) and garnishes (if using).
Cooking Time: 25-30 minutes
Curry Lentil and Spinach Buddha Bowl
A hearty and nutritious bowl filled with flavorful curry lentils, wilted spinach, and crunchy toppings – perfect for a quick and satisfying meal or lunch on-the-go.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup fresh spinach leaves
– 1/4 cup chopped fresh cilantro (optional)
– Toasted naan or brown rice, for serving
Instructions:
1. In a medium saucepan, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook for 3-4 minutes, or until softened. Add garlic and cook for an additional minute.
3. Stir in curry powder, cumin, and turmeric. Cook for 1 minute.
4. Add cooked lentils to the skillet and stir to combine. Season with salt and pepper to taste.
5. Wilt spinach leaves by adding them to the skillet and stirring until just combined.
6. Serve lentil mixture over toasted naan or brown rice, garnished with cilantro if desired.
Cooking Time: 30-40 minutes
Peanut Butter and Soba Noodle Buddha Bowl
This nutritious bowl combines the creaminess of peanut butter with the nutty flavor of soba noodles, perfect for a quick and satisfying meal. This recipe is also highly customizable to suit your taste preferences.
Ingredients:
– 1 cup cooked soba noodles
– 2 tablespoons creamy peanut butter
– 1/4 cup roasted vegetables (such as broccoli, carrots, or sweet potatoes)
– 1/4 cup mixed greens
– 1/4 cup chopped scallions
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Cook soba noodles according to package instructions.
2. In a small bowl, whisk together peanut butter and sesame oil until smooth.
3. Add roasted vegetables, mixed greens, and chopped scallions to the peanut butter mixture and toss to combine.
4. Combine cooked soba noodles with the peanut butter mixture and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Harissa Roasted Carrot and Hummus Buddha Bowl
This recipe combines the natural sweetness of roasted carrots with the spicy kick of harissa hummus, all wrapped up in a nutritious and filling Buddha bowl. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 4 large carrots
– 2 tbsp olive oil
– 1 tsp harissa powder
– 1/2 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the carrots and place them on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with harissa powder, and toss to coat evenly.
4. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
5. Meanwhile, combine cooked chickpeas, tahini, garlic, lemon juice, salt, and pepper in a blender or food processor.
6. Blend until smooth, adjusting seasoning as needed.
7. To assemble the Buddha bowl, place roasted carrots on a plate or bowl, top with harissa hummus, and garnish with chopped herbs if desired.
Cooking Time: 25-30 minutes
BBQ Jackfruit and Coleslaw Buddha Bowl
This recipe combines the sweetness of BBQ jackfruit with the crunch of coleslaw, all on a bed of fluffy brown rice. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 1 cup cooked brown rice
– 1 can jackfruit in brine, drained and chopped
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
– 1 head of cabbage, shredded
– 1 carrot, peeled and grated
– 2 tablespoons apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook brown rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped jackfruit and cook until caramelized, about 5 minutes.
3. Add BBQ sauce to the skillet and stir to combine. Simmer for an additional 2-3 minutes.
4. In a separate bowl, mix shredded cabbage, grated carrot, apple cider vinegar, and honey.
5. To assemble the bowls, place cooked brown rice on the bottom, followed by a scoop of BBQ jackfruit, and topped with coleslaw.
6. Garnish with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Sesame Ginger Chickpea Buddha Bowl
A flavorful and nutritious bowl filled with roasted chickpeas, crunchy vegetables, and creamy sesame ginger sauce. Perfect for a quick and easy meal or as a healthy snack.
Ingredients:
– 1 can chickpeas
– 2 tablespoons sesame oil
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– Salt and pepper to taste
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse chickpeas and toss with sesame oil, ginger, soy sauce, garlic, and scallions.
3. Spread chickpea mixture on a baking sheet and roast for 20-25 minutes or until crispy.
4. Toss mixed vegetables with salt and pepper to taste.
5. Combine roasted chickpeas and sautéed vegetables in a bowl.
6. Serve with additional sesame ginger sauce (simply mix soy sauce, ginger, and garlic) if desired.
Cooking Time: 25-30 minutes
Beet and Goat Cheese Buddha Bowl
Elevate your meal game with this vibrant and flavorful Buddha bowl, featuring roasted beets, creamy goat cheese, and a sprinkle of crunchy greens.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes or until tender.
3. In a small bowl, whisk together olive oil and balsamic vinegar.
4. Once beets are cool, peel and slice into wedges.
5. Arrange mixed greens on the bottom of a bowl, followed by roasted beets, crumbled goat cheese, and a sprinkle of parsley.
6. Drizzle with remaining balsamic vinaigrette (if desired).
7. Serve immediately and enjoy!
Cooking Time: 1 hour 15 minutes
Turmeric Roasted Cauliflower and Rice Buddha Bowl
This vibrant bowl combines the warmth of turmeric with the comforting familiarity of roasted cauliflower and fluffy rice, perfect for a nourishing meal or snack.
Ingredients:
– 1 head of cauliflower
– 2 cups cooked white or brown rice
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– Salt, to taste
– Optional: chopped fresh cilantro, sliced avocado, and/or crumbled feta cheese for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and break it into florets.
3. In a large bowl, whisk together olive oil, turmeric, and salt. Add the cauliflower and toss until well coated.
4. Spread the cauliflower on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and lightly caramelized.
5. Cook the rice according to package instructions.
6. To assemble the bowls, place a scoop of cooked rice at the bottom, followed by a portion of roasted cauliflower.
7. Garnish with your choice of optional toppings, if desired.
Cooking Time: 25-30 minutes
Thai Coconut Curry Buddha Bowl
This vibrant and flavorful bowl combines the warm spices of Thai curry with the creamy richness of coconut milk, served over a bed of fluffy brown rice and topped with crunchy vegetables. Perfect for a quick and nutritious meal.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 2 tbsp Thai red curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 1 cup cooked brown rice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium saucepan, combine coconut milk, curry paste, onion, and garlic. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat. Reduce heat to low and let cook for 5 minutes.
3. Add mixed bell peppers and stir to combine. Cook for an additional 2-3 minutes or until vegetables are tender.
4. Divide cooked brown rice among bowls. Spoon curry sauce over the top, garnishing with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Avocado and Black Rice Buddha Bowl
Nourish your body and soul with this vibrant and nutritious bowl filled with creamy avocado, nutty black rice, and a hint of Asian-inspired flavors.
Ingredients:
– 1 cup cooked black rice
– 1 ripe avocado, diced
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: chopped scallions and toasted sesame seeds for garnish
Instructions:
1. Cook the black rice according to package instructions.
2. In a small bowl, whisk together soy sauce, sesame oil, and grated ginger.
3. Place the cooked black rice in a large bowl.
4. Arrange the diced avocado on top of the rice.
5. Drizzle the soy-ginger mixture over the avocado.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions and toasted sesame seeds, if desired.
Cooking Time: 15-20 minutes
Miso Glazed Eggplant Buddha Bowl
This recipe combines the sweetness of eggplant with the savory umami flavor of miso, creating a harmonious balance of flavors. Perfect for a nutritious and satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup white miso paste
– 2 tablespoons maple syrup
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions, toasted sesame seeds, and pickled ginger for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, and grated ginger.
3. Brush the mixture onto both sides of the eggplant slices.
4. Place the eggplant on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
5. Assemble the Buddha bowls by placing the roasted eggplant on top of your favorite grains, vegetables, and garnishes.
Cooking Time: 25-30 minutes
Roasted Brussels Sprouts and Sweet Potato Buddha Bowl
A flavorful and nutritious bowl filled with roasted Brussels sprouts, sweet potatoes, and topped with creamy tahini sauce, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 minced garlic clove
– Optional: chopped fresh herbs (parsley, cilantro, or basil)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a separate bowl, toss Brussels sprouts with remaining 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until caramelized.
4. In a small bowl, whisk together tahini, lemon juice, garlic, and 1/2 cup water.
5. Assemble the bowls by dividing roasted sweet potatoes and Brussels sprouts between four bowls. Top with creamy tahini sauce and garnish with chopped fresh herbs, if desired.
Cooking Time: 40-45 minutes
Walnut and Pomegranate Buddha Bowl with Lemon Tahini
This vibrant and nourishing bowl combines the earthy flavors of walnuts and pomegranate seeds with the creamy richness of lemon tahini, all on a bed of fluffy quinoa. A perfect blend of textures and tastes to fuel your body and soul.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped walnuts
– 1/4 cup pomegranate seeds
– 2 tablespoons lemon tahini (see below)
– 1 tablespoon freshly squeezed lemon juice
– Salt, to taste
– Fresh parsley or cilantro leaves, for garnish
Lemon Tahini:
– 1/2 cup tahini
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon water
– Salt, to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a small bowl, mix together lemon tahini ingredients until smooth.
3. In a large bowl, combine cooked quinoa, chopped walnuts, and pomegranate seeds.
4. Drizzle lemon tahini over the quinoa mixture and sprinkle with salt to taste.
5. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 20 minutes
Summary
Get ready to nourish your body and soul with these 20 delicious Buddha bowl recipes! From Rainbow Veggie Buddha Bowls with creamy tahini dressing to Curry Lentil and Spinach Bowls, each dish is packed with flavor and nutrients. Discover the perfect blend of international flavors, from Asian-inspired tempeh bowls to Mexican black bean and corn bowls. Whether you’re a vegan, vegetarian, or simply looking for healthy meal ideas, these Buddha bowl recipes have got you covered. Try one today and experience the joy of mindful eating!
