Zesty, wholesome, and endlessly adaptable—Buddha bowls are the ultimate canvas for seasonal eating. Whether you’re craving a quick summer dinner or a cozy winter meal, these vibrant recipes celebrate fresh ingredients and bold flavors. Dive into our roundup of 20 colorful creations that’ll inspire your kitchen year-round. Let’s get mixing!
Rainbow Veggie Buddha Bowl with Tahini Dressing
Gathering vibrant, nutrient-dense ingredients for a balanced meal is simpler than you might think. This Rainbow Veggie Buddha Bowl with Tahini Dressing layers roasted vegetables, hearty grains, and a creamy sauce for a satisfying lunch or dinner that comes together with minimal fuss. Let’s build this colorful dish step by step, ensuring each component is perfectly prepared.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed
– 2 cups filtered water
– 1 medium sweet potato, peeled and diced into ½-inch cubes
– 1 cup broccoli florets, cut into uniform pieces
– 1 large red bell pepper, seeded and sliced into thin strips
– 2 tablespoons extra-virgin olive oil
– ½ teaspoon fine sea salt, divided
– ¼ teaspoon freshly ground black pepper
– ¼ cup tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons filtered water
– 1 small garlic clove, minced
– ¼ teaspoon ground cumin
– 1 ripe avocado, sliced
– 2 tablespoons toasted pumpkin seeds
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of filtered water; bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until the water is fully absorbed and the grains are tender.
4. While the quinoa cooks, toss the diced sweet potato, broccoli florets, and red bell pepper strips with 2 tablespoons of extra-virgin olive oil, ¼ teaspoon of fine sea salt, and ¼ teaspoon of freshly ground black pepper on the prepared baking sheet.
5. Arrange the vegetables in a single layer on the baking sheet and roast them in the preheated oven for 20–25 minutes, flipping halfway through, until the edges are caramelized and the sweet potato is fork-tender.
6. For the dressing, whisk together ¼ cup of tahini paste, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of filtered water, 1 minced garlic clove, ¼ teaspoon of ground cumin, and the remaining ¼ teaspoon of fine sea salt in a small bowl until smooth and creamy.
7. Fluff the cooked quinoa with a fork and divide it evenly between two serving bowls.
8. Top the quinoa with the roasted vegetables, arranging them in distinct sections for visual appeal.
9. Garnish each bowl with sliced avocado and a sprinkle of toasted pumpkin seeds.
10. Drizzle the tahini dressing generously over the assembled bowls just before serving.
Offering a delightful contrast, the creamy avocado and crunchy pumpkin seeds play against the tender roasted vegetables and fluffy quinoa. The tahini dressing adds a nutty, tangy depth that ties all the elements together beautifully—try serving it with a side of warm pita bread for scooping up any extra sauce.
Spicy Chickpea and Quinoa Buddha Bowl
On a bustling day when you crave something nourishing yet vibrant, this Spicy Chickpea and Quinoa Buddha Bowl offers a perfect balance of protein, fiber, and heat. It’s a wholesome, plant-based meal that comes together with straightforward steps, ideal for a satisfying lunch or dinner. Let’s walk through each component methodically to build layers of flavor and texture.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed under cold water
– 1 15-ounce can chickpeas, drained and rinsed
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– ½ teaspoon sea salt
– 1 ripe avocado, sliced
– ½ cup cherry tomatoes, halved
– ¼ cup fresh cilantro leaves, chopped
– 2 tablespoons tahini
– 1 tablespoon fresh lemon juice
– 2 cloves garlic, minced
Instructions
1. In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water and bring to a boil over high heat.
2. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all water is absorbed and grains are fluffy.
3. While the quinoa cooks, preheat your oven to 400°F and line a baking sheet with parchment paper.
4. In a mixing bowl, toss 1 can drained chickpeas with 2 tablespoons extra-virgin olive oil, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, and ½ teaspoon sea salt until evenly coated.
5. Spread the chickpeas in a single layer on the prepared baking sheet and roast in the preheated oven for 20 minutes, shaking the pan halfway through, until crispy and golden brown.
6. As the chickpeas roast, prepare the tahini dressing by whisking together 2 tablespoons tahini, 1 tablespoon fresh lemon juice, and 2 cloves minced garlic in a small bowl until smooth; if too thick, add water 1 teaspoon at a time to reach a drizzling consistency.
7. Once the quinoa is cooked, fluff it with a fork and divide it evenly between two serving bowls.
8. Top the quinoa with the roasted chickpeas, 1 sliced avocado, and ½ cup halved cherry tomatoes.
9. Drizzle the tahini dressing over each bowl and garnish with ¼ cup chopped fresh cilantro leaves.
10. Serve immediately while warm for the best texture and flavor integration.
A harmonious blend emerges in this bowl, with the creamy avocado and crisp chickpeas contrasting the fluffy quinoa, all tied together by the zesty tahini dressing. For a creative twist, try adding a sprinkle of toasted sesame seeds or a dash of chili flakes to amplify the heat. Enjoy this vibrant dish as a hearty standalone meal or pair it with a side of steamed greens for extra freshness.
Mediterranean Falafel Buddha Bowl
Today, as holiday cooking fatigue sets in, this Mediterranean Falafel Buddha Bowl offers a vibrant, nourishing escape that’s as satisfying to assemble as it is to eat. Think of it as a customizable canvas where crisp, herb-flecked falafel meets creamy tahini and tangy pickled vegetables—all layered over a base of fluffy quinoa and peppery arugula for a meal that feels both wholesome and indulgent.
Serving: 2 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup cooked quinoa, cooled to room temperature
– 2 cups canned chickpeas, drained, rinsed, and patted dry
– ¼ cup finely chopped fresh parsley
– ¼ cup finely chopped fresh cilantro
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cumin
– ½ teaspoon baking powder
– ¼ teaspoon cayenne pepper
– 3 tablespoons extra-virgin olive oil, divided
– 2 cups baby arugula
– ¼ cup tahini
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup quick-pickled red onion slices
– ¼ cup crumbled feta cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, flour, cumin, baking powder, and cayenne pepper; pulse until the mixture is coarse but holds together when pressed, about 10–12 pulses.
3. Tip: Avoid over-processing to maintain a textured falafel that won’t become pasty.
4. Using a 2-tablespoon scoop, form the mixture into 8 even balls, placing them on the prepared baking sheet.
5. Flatten each ball slightly into a ½-inch-thick patty with your palm.
6. Brush the falafel patties evenly with 1 tablespoon of the olive oil.
7. Bake for 18–20 minutes, flipping halfway through, until golden brown and crisp on the outside.
8. While the falafel bakes, whisk together the tahini, lemon juice, and remaining 2 tablespoons olive oil in a small bowl until smooth and emulsified; if too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency.
9. Tip: For a brighter tahini sauce, use freshly squeezed lemon juice and whisk vigorously to prevent separation.
10. Divide the cooked quinoa between two bowls, spreading it into an even layer.
11. Top each quinoa base with 1 cup of baby arugula.
12. Arrange 4 baked falafel patties over the arugula in each bowl.
13. Scatter the quick-pickled red onion slices and crumbled feta cheese evenly over the falafel.
14. Drizzle the tahini sauce generously over each bowl just before serving.
15. Tip: Assemble the bowls immediately before eating to keep the arugula crisp and the falafel warm.
Perfectly balanced, this bowl delivers a symphony of textures: the falafel’s craggy exterior gives way to a tender, herbaceous interior, while the creamy tahini mellows the peppery arugula and sharp pickled onions. For a creative twist, try swapping the quinoa for farro or adding roasted sweet potato cubes to introduce a subtle sweetness that complements the savory elements.
Mexican Black Bean and Avocado Buddha Bowl
Yearning for a vibrant, nutrient-packed meal that comes together with minimal fuss? This Mexican Black Bean and Avocado Buddha Bowl layers bold flavors and textures in a satisfying assembly. You’ll build it step-by-step for a restaurant-worthy result right at home.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup dried black beans, soaked overnight and drained
- 1 tablespoon extra-virgin olive oil
- 1/2 medium white onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 cup long-grain white rice, rinsed
- 1 3/4 cups water
- 1/2 teaspoon fine sea salt
- 1 ripe Hass avocado, sliced
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons fresh lime juice
- 1/4 cup crumbled queso fresco
Instructions
- Heat the extra-virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
- Add the finely diced white onion and sauté, stirring frequently, until translucent and softened, 4-5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
- Add the soaked black beans, ground cumin, smoked paprika, and cayenne pepper to the saucepan, stirring to coat the beans evenly with the spices.
- Pour in the vegetable broth and bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the saucepan, and simmer the beans until tender, 45-50 minutes. Tip: Avoid stirring too often to prevent the beans from breaking apart.
- While the beans cook, combine the rinsed long-grain white rice, water, and fine sea salt in a separate saucepan.
- Bring the rice to a boil over high heat, then immediately reduce the heat to the lowest setting, cover, and cook undisturbed for 18 minutes. Tip: Do not lift the lid during cooking to ensure perfectly steamed rice.
- Remove the rice from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- Once the beans are tender, remove them from heat and let them cool slightly, about 5 minutes.
- In a small bowl, gently toss the sliced Hass avocado with the fresh lime juice to prevent browning. Tip: Use a gentle folding motion to keep the avocado slices intact.
- Divide the cooked rice evenly between two serving bowls.
- Spoon the black bean mixture over the rice in each bowl.
- Arrange the lime-marinated avocado slices on top of the beans.
- Garnish each bowl with the chopped fresh cilantro leaves and crumbled queso fresco.
Now, savor the contrasting textures: the creamy avocado and tender beans play against the fluffy rice and crumbly cheese. For a creative twist, serve it with warm corn tortillas on the side for building your own bites, or add a drizzle of chipotle crema for extra smoky heat.
Roasted Sweet Potato and Kale Buddha Bowl
Venturing into a wholesome meal that balances earthy sweetness with hearty greens, this Roasted Sweet Potato and Kale Buddha Bowl is a vibrant, nutrient-packed dish perfect for a nourishing lunch or dinner. Let’s methodically build this bowl from the base up, ensuring each component is perfectly prepared to create a harmonious final dish.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 medium sweet potatoes, peeled and cut into 1-inch cubes
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
– 1 tablespoon fresh lemon juice
– 1/2 cup cooked quinoa
– 1/4 cup tahini
– 2 tablespoons water
– 1 clove garlic, minced
– 1/4 teaspoon ground cumin
– 2 pasture-raised eggs, lightly beaten
– 1 tablespoon clarified butter
– 1/4 cup roasted pepitas
– 2 tablespoons microgreens
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with extra-virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated.
3. Arrange the sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not touching to promote even roasting.
4. Roast the sweet potatoes for 25-30 minutes, flipping them halfway through, until they are caramelized and fork-tender.
5. While the sweet potatoes roast, place the torn lacinato kale in a large bowl and massage it with fresh lemon juice for 2-3 minutes until it softens and darkens in color, which helps reduce bitterness.
6. In a small saucepan over medium heat, whisk together tahini, water, minced garlic, and ground cumin until smooth and warmed through, about 3-4 minutes, then set aside.
7. In a non-stick skillet over medium heat, melt clarified butter and pour in the lightly beaten pasture-raised eggs, cooking for 2-3 minutes while stirring constantly to create soft, creamy curds.
8. To assemble, divide the cooked quinoa between two bowls as the base layer.
9. Top the quinoa with the massaged kale and roasted sweet potatoes, arranging them in separate sections for visual appeal.
10. Spoon the tahini sauce over the bowl components, then garnish with roasted pepitas and microgreens.
Layering these elements creates a delightful contrast: the creamy tahini sauce complements the caramelized sweetness of the potatoes, while the crispy pepitas add a satisfying crunch. For a creative twist, try drizzling with a spicy harissa or serving alongside a chilled cucumber salad to balance the warm, earthy flavors.
Teriyaki Tempeh Buddha Bowl
Here’s a wholesome, plant‑based meal that’s as nourishing as it is satisfying—a Teriyaki Tempeh Buddha Bowl. This balanced bowl layers savory marinated tempeh with fluffy grains, crisp vegetables, and a glossy homemade sauce, all coming together in about 45 minutes for a complete, flavorful dinner.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 8 oz tempeh, cut into ½‑inch cubes
– ¾ cup uncooked short‑grain brown rice
– 1 tbsp avocado oil
– 1 cup broccoli florets, cut into bite‑size pieces
– 1 medium carrot, julienned
– ¼ cup low‑sodium tamari
– 2 tbsp pure maple syrup
– 1 tbsp rice vinegar
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 1 tsp toasted sesame oil
– 1 tbsp cornstarch
– 2 tbsp water
– ¼ cup sliced scallions, for garnish
– 1 tbsp toasted sesame seeds, for garnish
Instructions
1. Rinse ¾ cup uncooked short‑grain brown rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1½ cups water in a small saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes until tender and all liquid is absorbed.
3. While the rice cooks, whisk together ¼ cup low‑sodium tamari, 2 tbsp pure maple syrup, 1 tbsp rice vinegar, 1 tsp freshly grated ginger, 1 minced garlic clove, and 1 tsp toasted sesame oil in a medium bowl to create the teriyaki marinade.
4. Add 8 oz tempeh cubes to the marinade, tossing gently to coat, and let stand for 15 minutes to allow the flavors to penetrate.
5. In a small bowl, make a slurry by stirring 1 tbsp cornstarch into 2 tbsp water until completely smooth.
6. Heat 1 tbsp avocado oil in a large non‑stick skillet over medium‑high heat until shimmering, about 1 minute.
7. Using tongs, transfer the marinated tempeh cubes to the hot skillet, reserving the leftover marinade in the bowl.
8. Sear the tempeh for 3–4 minutes per side until golden brown and crisp on all edges.
9. Pour the reserved marinade into the skillet with the tempeh, then immediately stir in the cornstarch slurry.
10. Cook, stirring constantly, for 1–2 minutes until the sauce thickens into a glossy glaze that coats the tempeh evenly.
11. Transfer the glazed tempeh to a clean plate and tent loosely with foil to keep warm.
12. In the same skillet, add 1 cup broccoli florets and 1 julienned carrot, sautéing over medium heat for 4–5 minutes until the broccoli is bright green and tender‑crisp.
13. Fluff the cooked brown rice with a fork and divide it between two serving bowls.
14. Arrange the sautéed vegetables and glazed tempeh over the rice in each bowl.
15. Drizzle any remaining sauce from the skillet over the bowls, then garnish each with ¼ cup sliced scallions and 1 tbsp toasted sesame seeds.
Now you have a vibrant, textured bowl where the sticky-sweet teriyaki glaze clings to the hearty tempeh, contrasting with the nutty brown rice and fresh crunch of the vegetables. For a creative twist, try serving it with a side of quick‑pickled radishes or a sprinkle of crushed nori for an extra umami kick.
Greek Goddess Buddha Bowl with Tzatziki
This vibrant bowl brings the sunny flavors of the Mediterranean to your table in a balanced, make-ahead meal. Think of it as a deconstructed, veggie-packed gyro that’s as nourishing as it is delicious.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed
– 1 ¾ cups filtered water
– ½ teaspoon fine sea salt, divided
– ½ teaspoon dried oregano
– ¼ teaspoon freshly ground black pepper
– 1 medium English cucumber, partially peeled in stripes and finely diced
– ¾ cup full-fat Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1 small garlic clove, minced into a paste
– 1 tablespoon finely chopped fresh dill
– 4 cups loosely packed baby spinach
– ½ cup pitted Kalamata olives, halved
– ¼ cup crumbled feta cheese
– ¼ cup thinly sliced red onion
Instructions
1. Combine the rinsed quinoa, filtered water, and ¼ teaspoon of the fine sea salt in a small saucepan. Bring to a boil over high heat.
2. Immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the quinoa’s germ rings are visible.
3. Remove the saucepan from the heat, keep it covered, and let the quinoa steam for 10 minutes; this resting period ensures fluffy, separate grains. Fluff with a fork and set aside.
4. While the quinoa cooks, pat the chicken cubes completely dry with paper towels to ensure a proper sear.
5. In a medium bowl, toss the dried chicken cubes with 1 tablespoon of the extra-virgin olive oil, the dried oregano, the remaining ¼ teaspoon of fine sea salt, and the freshly ground black pepper.
6. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 4-5 minutes to develop a golden-brown crust.
7. Flip the chicken pieces and continue cooking for another 4-5 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a plate.
8. For the tzatziki, place the finely diced cucumber in a clean kitchen towel and wring it firmly to remove excess moisture; this crucial step prevents a watery sauce.
9. In a medium bowl, whisk together the full-fat Greek yogurt, freshly squeezed lemon juice, minced garlic paste, and finely chopped fresh dill until smooth.
10. Fold the wrung cucumber into the yogurt mixture until fully incorporated. Season the tzatziki with a small pinch of salt if desired, but remember the feta and olives will add saltiness later.
11. To assemble, divide the fluffy quinoa between two bowls as your base.
12. Top each bowl evenly with the baby spinach, seared chicken pieces, halved Kalamata olives, crumbled feta cheese, and thinly sliced red onion.
13. Drizzle the remaining 1 tablespoon of extra-virgin olive oil over each bowl.
14. Serve immediately, offering the homemade tzatziki sauce on the side for drizzling.
Drizzle the cool, garlicky tzatziki over the warm components to experience a delightful contrast in temperatures. The creamy feta and briny olives punctuate the herby chicken and nutty quinoa, while the fresh spinach adds a crisp texture. For a stunning presentation, arrange each ingredient in distinct sections around the bowl before serving.
Curried Cauliflower and Lentil Buddha Bowl
A nourishing and vibrant meal, this Curried Cauliflower and Lentil Buddha Bowl combines warm spices, hearty legumes, and roasted vegetables for a satisfying, plant-based lunch or dinner. Assembling it is straightforward, and by following these clear steps, you’ll achieve perfectly cooked components every time. Let’s begin by preparing our ingredients and preheating the oven.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 small head of cauliflower, cut into 1-inch florets
– 1 cup dried brown lentils, rinsed and drained
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 cups low-sodium vegetable broth
– 1/2 cup plain Greek yogurt
– 1 tablespoon fresh lemon juice
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 1 tablespoon of extra-virgin olive oil, the curry powder, turmeric, 1/4 teaspoon of kosher salt, and the black pepper until evenly coated.
3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
4. Roast the cauliflower for 25-30 minutes, flipping the florets halfway through, until they are tender and the edges are caramelized and golden brown.
5. While the cauliflower roasts, combine the rinsed lentils and vegetable broth in a medium saucepan over high heat.
6. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape.
7. Drain any excess liquid from the cooked lentils and stir in the remaining 1/4 teaspoon of kosher salt.
8. In a small bowl, whisk together the Greek yogurt, the remaining 1 tablespoon of extra-virgin olive oil, and the fresh lemon juice to create a creamy dressing.
9. To assemble the bowls, divide the warm lentils between two serving bowls.
10. Top the lentils with the roasted cauliflower florets.
11. Drizzle the lemon-yogurt dressing generously over each bowl.
12. Garnish each bowl with the chopped fresh cilantro.
What you’ll find is a delightful contrast: the tender, spiced lentils provide a hearty base, while the roasted cauliflower offers a slightly crisp, caramelized texture. The bright, tangy yogurt dressing cuts through the warmth of the curry, creating a perfectly balanced bite. For a creative twist, try serving it with a side of warm naan or over a bed of quinoa for added protein.
BBQ Jackfruit Buddha Bowl with Slaw
Embark on a culinary journey that transforms humble ingredients into a vibrant, plant-based feast. This BBQ jackfruit Buddha bowl with slaw offers a satisfying combination of smoky, sweet, and crunchy textures, perfect for a wholesome lunch or dinner. Let’s build this nourishing bowl together, step by step.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (20-ounce) can young green jackfruit in brine, drained and rinsed
– 2 tablespoons avocado oil, divided
– 1/2 cup BBQ sauce
– 1/2 small red cabbage, thinly sliced
– 1 large carrot, julienned
– 2 tablespoons apple cider vinegar
– 1 tablespoon pure maple syrup
– 1/4 teaspoon celery seed
– 1 cup cooked quinoa
– 1 ripe avocado, sliced
– 2 tablespoons toasted pumpkin seeds
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Using your hands, shred the drained jackfruit into stringy pieces, discarding any tough core segments.
3. Toss the shredded jackfruit with 1 tablespoon of avocado oil on the prepared baking sheet, spreading it in a single layer.
4. Roast the jackfruit for 15 minutes, until the edges begin to crisp slightly.
5. Remove the baking sheet from the oven and evenly coat the jackfruit with the BBQ sauce, using a spatula to fold it in gently.
6. Return the sauced jackfruit to the oven and roast for an additional 10 minutes, until the sauce is caramelized and sticky.
7. While the jackfruit roasts, combine the sliced red cabbage and julienned carrot in a medium mixing bowl.
8. In a small bowl, whisk together the remaining 1 tablespoon of avocado oil, apple cider vinegar, maple syrup, and celery seed until emulsified.
9. Pour the dressing over the cabbage and carrot mixture, massaging it with your hands for 30 seconds to soften the vegetables slightly.
10. Divide the cooked quinoa evenly between two serving bowls as the base layer.
11. Arrange the BBQ jackfruit, slaw, and avocado slices artfully over the quinoa in each bowl.
12. Garnish each bowl with 1 tablespoon of toasted pumpkin seeds for a nutty crunch.
Combining the warm, smoky jackfruit with the crisp, tangy slaw creates a delightful contrast in every bite. The creamy avocado and nutty quinoa base round out the flavors, making this bowl as visually appealing as it is delicious. For a creative twist, serve it with a side of pickled jalapeños or a drizzle of vegan ranch dressing.
Sesame Ginger Salmon Buddha Bowl
Here’s a vibrant, nutrient-packed meal that’s as satisfying to make as it is to eat. This sesame ginger salmon buddha bowl combines flaky, glazed fish with crisp vegetables and nutty quinoa for a balanced dinner that comes together with minimal fuss. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 (6-ounce) skin-on wild-caught salmon fillets, patted dry
– 1 cup tri-color quinoa, rinsed
– 2 cups filtered water
– 2 tablespoons toasted sesame oil, divided
– 3 tablespoons low-sodium tamari
– 2 tablespoons freshly grated ginger root
– 2 cloves garlic, minced
– 1 tablespoon raw honey
– 1 teaspoon rice vinegar
– 1 large English cucumber, julienned
– 2 medium carrots, peeled and julienned
– 1 ripe avocado, thinly sliced
– 2 tablespoons black sesame seeds, for garnish
– 2 scallions, thinly sliced on the bias, for garnish
Instructions
1. In a medium saucepan, combine the rinsed tri-color quinoa and filtered water. Bring to a boil over high heat.
2. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the water is absorbed and the grains are tender with visible spirals.
3. Remove the saucepan from the heat, fluff the quinoa with a fork, and let it stand covered for 5 minutes to steam.
4. While the quinoa cooks, preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
5. In a small bowl, whisk together 1 tablespoon of the toasted sesame oil, low-sodium tamari, freshly grated ginger root, minced garlic, raw honey, and rice vinegar until fully emulsified.
6. Place the patted-dry salmon fillets skin-side down on the prepared baking sheet. Brush the tops and sides generously with the sesame-ginger marinade, reserving 2 tablespoons for drizzling later.
7. Roast the salmon in the preheated oven for 10–12 minutes, until the flesh is opaque and flakes easily with a fork but remains moist in the center.
8. As the salmon roasts, heat the remaining 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat.
9. Add the julienned carrots to the skillet and sauté for 3–4 minutes, stirring frequently, until they are tender-crisp and slightly caramelized at the edges.
10. Remove the skillet from the heat and stir in the julienned English cucumber just to warm through, about 30 seconds.
11. To assemble, divide the cooked quinoa evenly between two shallow bowls. Arrange the sautéed carrots and cucumber, along with the thinly sliced avocado, around the quinoa.
12. Place one roasted salmon fillet atop each bowl of quinoa and vegetables. Drizzle the reserved sesame-ginger marinade over the salmon and vegetables.
13. Garnish each bowl with a sprinkle of black sesame seeds and the thinly sliced scallions.
Just out of the oven, the salmon boasts a sticky, glossy glaze that contrasts beautifully with the fluffy quinoa and crisp-tender vegetables. The interplay of savory tamari, pungent ginger, and sweet honey creates a complex flavor profile that’s both comforting and sophisticated. For a textural twist, try serving the bowl over a bed of chilled soba noodles or topping it with a soft-boiled pasture-raised egg.
Harissa Roasted Veggie Buddha Bowl
Often overlooked in meal planning, this vibrant bowl transforms humble vegetables into a satisfying, nutrient-dense meal with minimal effort. Our methodical approach ensures perfectly roasted textures and balanced flavors every time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium sweet potato, peeled and cut into 1/2-inch cubes
– 1 cup cauliflower florets, cut into uniform 1-inch pieces
– 1/2 cup cooked quinoa, cooled
– 2 tablespoons extra-virgin olive oil, divided
– 1 tablespoon harissa paste
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
– 1/4 cup tahini
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon filtered water
– 2 large pasture-raised eggs
– 1/4 cup microgreens, for garnish
Instructions
1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the sweet potato cubes, cauliflower florets, 1 tablespoon of extra-virgin olive oil, harissa paste, smoked paprika, and fine sea salt; toss until the vegetables are evenly coated.
3. Spread the coated vegetables in a single, uncrowded layer on the prepared baking sheet to ensure even roasting and caramelization.
4. Roast the vegetables on the middle oven rack for 25-30 minutes, turning them once halfway through, until the sweet potatoes are fork-tender and the cauliflower edges are deeply browned.
5. While the vegetables roast, prepare the tahini sauce by whisking together the tahini, remaining 1 tablespoon of extra-virgin olive oil, freshly squeezed lemon juice, and filtered water in a small bowl until smooth and creamy.
6. Fill a small saucepan with 2 inches of water and bring it to a gentle simmer over medium heat, not a rolling boil, for perfectly set yolks.
7. Carefully crack the pasture-raised eggs into individual small ramekins or cups.
8. Create a gentle whirlpool in the simmering water with a spoon and slowly slide each egg from its ramekin into the center of the whirlpool; poach for 3-4 minutes for a runny yolk.
9. Remove the poached eggs with a slotted spoon and drain them briefly on a paper towel.
10. To assemble, divide the cooled quinoa between two bowls, creating a base layer.
11. Arrange the hot roasted vegetables over the quinoa, then top each bowl with one poached egg.
12. Drizzle the prepared tahini sauce generously over each bowl and finish with a sprinkle of microgreens.
This bowl offers a delightful contrast between the creamy, rich tahini sauce and the crispy, spice-charred edges of the roasted vegetables. The soft poached egg yolk creates a luxurious sauce that melds all the components together, while the microgreens add a final peppery freshness. Try serving it with a side of warm, crusty bread to soak up every last bit of flavor.
Pesto Quinoa and White Bean Buddha Bowl
Ready to assemble a nourishing, protein-packed meal that’s as vibrant as it is satisfying? This pesto quinoa and white bean Buddha bowl layers fluffy grains, creamy legumes, and fresh vegetables for a balanced, make-ahead lunch or dinner. Let’s build it step by step, ensuring each component is perfectly prepared.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup quinoa, rinsed thoroughly
– 2 cups low-sodium vegetable broth
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup fresh basil leaves, packed
– 1/4 cup extra-virgin olive oil
– 2 tbsp pine nuts, toasted
– 1 clove garlic, minced
– 1/4 cup nutritional yeast
– 1 tbsp fresh lemon juice
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1 avocado, sliced
– 1 cup cherry tomatoes, halved
– 1/2 English cucumber, thinly sliced
Instructions
1. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups low-sodium vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is fully absorbed and quinoa grains are tender and separated. Tip: Let the quinoa rest, covered, off the heat for 5 minutes after cooking to fluff perfectly with a fork.
2. While quinoa cooks, prepare the pesto: In a food processor, combine 1 cup packed fresh basil leaves, 1/4 cup extra-virgin olive oil, 2 tbsp toasted pine nuts, 1 minced garlic clove, 1/4 cup nutritional yeast, 1 tbsp fresh lemon juice, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Process until a smooth, vibrant green sauce forms, scraping down the sides as needed.
3. In a small bowl, gently toss 1 (15-ounce) can drained and rinsed cannellini beans with 2 tbsp of the prepared pesto until evenly coated. Tip: Warming the beans slightly in a skillet over low heat for 2-3 minutes before tossing enhances their creaminess and helps the pesto adhere.
4. Fluff the cooked quinoa with a fork and fold in 3 tbsp of the remaining pesto until the grains are uniformly green and fragrant.
5. Assemble the bowls: Divide the pesto quinoa evenly between two serving bowls. Top each with half of the pesto-coated cannellini beans, 1/2 sliced avocado, 1/2 cup halved cherry tomatoes, and 1/4 thinly sliced English cucumber. Tip: Arrange the ingredients in distinct sections for visual appeal, allowing each component to shine.
6. Drizzle any remaining pesto over the assembled bowls just before serving.
Combining the fluffy, herbaceous quinoa with the creamy, pesto-kissed beans creates a delightful contrast in textures, while the fresh vegetables add a crisp, juicy bite. For a creative twist, serve it with a side of warm, crusty bread to scoop up every last bit of the vibrant sauce.
Korean BBQ Tofu Buddha Bowl
Many home cooks find plant-based meals challenging to make satisfying, but this Korean BBQ Tofu Buddha Bowl transforms simple ingredients into a vibrant, flavor-packed meal that’s as nourishing as it is delicious. Master the art of layering textures and bold flavors with this methodical guide, perfect for beginners looking to expand their culinary repertoire.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (14-ounce) block extra-firm tofu, pressed and cubed
– 2 tablespoons toasted sesame oil
– 3 tablespoons Korean BBQ sauce
– 1 tablespoon rice vinegar
– 1 teaspoon gochujang (Korean red pepper paste)
– 1 cup cooked short-grain brown rice, kept warm
– 1 cup shredded Napa cabbage
– ½ cup julienned English cucumber
– ¼ cup thinly sliced scallions
– 2 tablespoons toasted sesame seeds
– 2 pasture-raised eggs, lightly beaten
– 1 tablespoon avocado oil
– Flaky sea salt, for finishing
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the pressed tofu cubes with 1 tablespoon of toasted sesame oil in a medium bowl until evenly coated.
3. Arrange the tofu in a single layer on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crisp at the edges.
4. While the tofu bakes, whisk together the Korean BBQ sauce, rice vinegar, and gochujang in a small bowl to create the marinade.
5. Remove the tofu from the oven and immediately toss it in the marinade until fully coated; let it rest for 5 minutes to absorb the flavors.
6. Heat the avocado oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
7. Pour the lightly beaten eggs into the skillet and cook undisturbed for 1 minute, then gently scramble until just set, about 2 more minutes; remove from heat.
8. Divide the warm brown rice between two bowls as the base layer.
9. Top each bowl with shredded Napa cabbage, julienned cucumber, and scrambled eggs in separate sections.
10. Add the marinated tofu to the bowls and garnish with sliced scallions and toasted sesame seeds.
11. Drizzle the remaining 1 tablespoon of toasted sesame oil over each bowl and finish with a pinch of flaky sea salt.
Flavorful and texturally complex, this bowl offers a delightful contrast between the crispy, savory tofu and the fresh, crunchy vegetables. For a creative twist, serve it with a side of kimchi or swap the brown rice for quinoa to vary the nutty undertones.
Moroccan Spiced Chickpea Buddha Bowl
Crafting a nourishing bowl that balances vibrant flavors and textures is simpler than you might think. This Moroccan-inspired dish layers warm spices with fresh components for a satisfying meal that comes together with clear, methodical steps. Let’s build it from the ground up, ensuring each element is perfectly prepared.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 1 cup uncooked quinoa, rinsed
– 1 3/4 cups filtered water
– 1 medium sweet potato, peeled and diced into 1/2-inch cubes
– 1/2 cup full-fat Greek yogurt
– 1 tablespoon fresh lemon juice
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/4 cup roasted unsalted almonds, coarsely chopped
Instructions
1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
2. In a medium mixing bowl, combine the patted-dry chickpeas, 1 tablespoon of the extra-virgin olive oil, ground cumin, smoked paprika, ground cinnamon, and fine sea salt; toss until the chickpeas are evenly coated.
3. Spread the seasoned chickpeas in a single layer on one half of the prepared baking sheet.
4. Toss the diced sweet potato with the remaining 1 tablespoon of extra-virgin olive oil on the empty half of the baking sheet.
5. Roast the chickpeas and sweet potato for 20-25 minutes, or until the chickpeas are crisp and the sweet potato cubes are fork-tender and lightly caramelized at the edges, stirring each component once halfway through the cooking time.
6. While the sheet pan roasts, combine the rinsed quinoa and filtered water in a small saucepan over high heat and bring to a boil.
7. Immediately reduce the heat to low, cover the saucepan tightly, and simmer the quinoa for 15 minutes, or until all the water is absorbed and the grains are fluffy.
8. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes; then fluff it gently with a fork.
9. In a small bowl, whisk together the full-fat Greek yogurt and fresh lemon juice until smooth to create a quick sauce.
10. To assemble, divide the fluffy quinoa between two bowls.
11. Top the quinoa evenly with the roasted sweet potato cubes and crispy spiced chickpeas.
12. Drizzle the lemon-yogurt sauce over each bowl.
13. Garnish each bowl with the roughly chopped fresh cilantro leaves and coarsely chopped roasted unsalted almonds.
Vibrant in both color and taste, this bowl offers a delightful contrast: the creamy sweet potato and fluffy quinoa play against the crisp, spiced chickpeas, while the cool, tangy yogurt sauce and fresh cilantro brighten each bite. For a creative twist, serve it with warm pita bread or add a spoonful of harissa for an extra layer of heat.
Avocado and Edamame Buddha Bowl with Miso Dressing
Just as winter’s chill settles in, this vibrant bowl brings warmth and nourishment to your table. Combining creamy avocado, protein-rich edamame, and a savory miso dressing, it’s a balanced meal that celebrates seasonal produce while keeping preparation straightforward for home cooks of all levels.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup shelled edamame, thawed if frozen
– 1 ripe Hass avocado, peeled and sliced into ½-inch wedges
– 1 cup cooked quinoa, cooled to room temperature
– 2 tablespoons white miso paste
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame oil
– 1 tablespoon extra-virgin olive oil
– ¼ cup finely chopped scallions, white and green parts separated
– 1 teaspoon black sesame seeds for garnish
– Fine sea salt to season
Instructions
1. Bring a small saucepan of water to a rolling boil over high heat, then add the shelled edamame and cook for 3 minutes until tender but still vibrant green. Tip: Blanching edamame briefly preserves its texture and color, preventing mushiness.
2. Drain the edamame immediately and transfer to a bowl of ice water for 2 minutes to halt cooking, then drain thoroughly and pat dry with a paper towel.
3. In a small mixing bowl, whisk together the white miso paste, rice vinegar, toasted sesame oil, and extra-virgin olive oil until emulsified and smooth, about 1 minute. Tip: Whisking vigorously ensures the dressing achieves a creamy consistency without separation.
4. Arrange the cooked quinoa evenly between two serving bowls as the base layer.
5. Top the quinoa with the blanched edamame, sliced avocado wedges, and the white parts of the chopped scallions.
6. Drizzle the miso dressing generously over the assembled ingredients, using approximately 2 tablespoons per bowl.
7. Garnish each bowl with the green parts of the scallions and a sprinkle of black sesame seeds. Tip: Adding sesame seeds just before serving maintains their crunch and visual appeal.
8. Season lightly with fine sea salt, if desired, and serve immediately.
Layers of creamy avocado and tender edamame contrast with the nutty quinoa, while the umami-rich miso dressing ties everything together with a subtle tang. For a creative twist, add a soft-boiled pasture-raised egg or swap the quinoa for soba noodles to vary the texture and heartiness.
Buffalo Chickpea Buddha Bowl with Ranch Dressing
Yield to the satisfying crunch and creamy textures of this vibrant bowl, where spicy buffalo chickpeas meet cool ranch dressing in a perfectly balanced plant-based meal. This recipe walks you through each component methodically, ensuring even beginners can achieve restaurant-quality results at home.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 15-ounce can chickpeas, drained and rinsed
– 2 tablespoons extra-virgin olive oil
– ¼ cup Frank’s RedHot Original Cayenne Pepper Sauce
– 1 tablespoon unsalted butter, melted
– ½ teaspoon garlic powder
– ½ teaspoon smoked paprika
– 1 cup uncooked quinoa, rinsed
– 2 cups vegetable broth
– 4 cups chopped lacinato kale, stems removed
– 1 tablespoon fresh lemon juice
– ½ cup plain Greek yogurt
– 2 tablespoons buttermilk
– 1 tablespoon finely chopped fresh dill
– 1 teaspoon onion powder
– ¼ teaspoon fine sea salt
– ½ avocado, sliced
– ¼ cup crumbled blue cheese
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Pat the drained chickpeas completely dry with a clean kitchen towel to ensure crisp roasting.
3. Toss the dried chickpeas with 1 tablespoon of extra-virgin olive oil on the prepared baking sheet, spreading them in a single layer.
4. Roast the chickpeas for 20 minutes, shaking the pan halfway through, until golden and slightly crisp.
5. While the chickpeas roast, combine the hot sauce, melted unsalted butter, garlic powder, and smoked paprika in a medium bowl.
6. Remove the chickpeas from the oven and immediately toss them in the buffalo sauce mixture until fully coated.
7. In a medium saucepan, toast the rinsed quinoa over medium heat for 2 minutes, stirring constantly, to enhance its nutty flavor.
8. Add the vegetable broth to the quinoa, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
9. Remove the quinoa from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
10. Massage the chopped lacinato kale with the remaining 1 tablespoon of extra-virgin olive oil and the fresh lemon juice for 1 full minute to tenderize the leaves.
11. Whisk together the plain Greek yogurt, buttermilk, chopped fresh dill, onion powder, and fine sea salt in a small bowl to create the ranch dressing.
12. Divide the fluffy quinoa between two bowls as your base layer.
13. Arrange the massaged kale, buffalo chickpeas, sliced avocado, and crumbled blue cheese over the quinoa in distinct sections.
14. Drizzle the homemade ranch dressing generously over each assembled bowl.
15. Serve immediately while the chickpeas retain their warm, crispy texture against the cool components.
Remarkably, the final bowl offers a dynamic contrast: the crispy, spicy chickpeas play against the creamy avocado and cool, herby ranch. For a creative twist, serve the components deconstructed on a large platter for a DIY bowl experience, allowing guests to customize their perfect bite.
Roasted Beet and Goat Cheese Buddha Bowl
Whether you’re seeking a vibrant, nutrient-packed meal that comes together with minimal fuss, this roasted beet and goat cheese Buddha bowl offers a satisfying balance of earthy sweetness and creamy tang. We’ll walk through each component methodically, ensuring even a beginner can achieve restaurant-quality results at home.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium red beets, peeled and cut into 1-inch cubes
– 1 tablespoon extra-virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups filtered water
– 4 cups baby arugula, washed and spun dry
– 2 ounces fresh goat cheese, crumbled
– ¼ cup toasted pepitas
– 2 tablespoons aged balsamic vinegar
Instructions
1. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
2. Toss the cubed beets with 2 teaspoons of extra-virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until evenly coated.
3. Arrange the beets in a single layer on the prepared baking sheet and roast for 35-40 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the beets roast, combine the rinsed quinoa and filtered water in a medium saucepan over high heat.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is fully absorbed and the quinoa’s germ rings are visible.
6. Remove the quinoa from the heat, fluff with a fork, and let it stand covered for 5 minutes to steam.
7. Divide the baby arugula evenly between two serving bowls as the base layer.
8. Spoon the warm quinoa over the arugula, allowing the heat to slightly wilt the greens.
9. Arrange the roasted beet cubes atop the quinoa, distributing them evenly.
10. Sprinkle the crumbled goat cheese and toasted pepitas over the bowls.
11. Drizzle each bowl with 1 tablespoon of aged balsamic vinegar and the remaining extra-virgin olive oil.
12. Season with the remaining kosher salt and black pepper just before serving.
Vibrant and texturally complex, this bowl contrasts the tender, sweet beets with the creamy goat cheese and crunchy pepitas. The aged balsamic adds a sharp, syrupy note that ties the components together beautifully—try serving it with a side of crusty sourdough to soak up any remaining dressing.
Chipotle Lime Black Bean Buddha Bowl
Perfect for a nourishing weeknight dinner, this Chipotle Lime Black Bean Buddha Bowl combines vibrant flavors and textures in one balanced dish. Let’s build it methodically, starting with the rice base and layering each component for maximum freshness.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed
– 1½ cups water
– 1 tablespoon extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 (15-ounce) can black beans, drained and rinsed
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 1 tablespoon adobo sauce from canned chipotle peppers
– 2 tablespoons fresh lime juice
– 1 ripe avocado, sliced
– ¼ cup fresh cilantro leaves, roughly chopped
– ¼ cup crumbled queso fresco
Instructions
1. Combine the rinsed rice and water in a medium saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the water is fully absorbed and the rice is tender.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and lightly golden.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it brown.
4. Stir in the black beans, cumin, and smoked paprika. Cook for 3 minutes to warm the beans and toast the spices.
5. Pour the adobo sauce and lime juice into the skillet. Simmer for 2 minutes until the liquid reduces slightly and coats the beans evenly.
6. Fluff the cooked rice with a fork and divide it evenly between two bowls.
7. Spoon the black bean mixture over the rice in each bowl.
8. Arrange the avocado slices on top of the beans.
9. Garnish each bowl with the chopped cilantro and crumbled queso fresco.
Delightfully textured, this bowl offers creamy avocado and tender beans against fluffy rice, with the queso fresco adding a salty contrast. The smoky chipotle and bright lime create a tangy, slightly spicy sauce that ties everything together. For a heartier version, top with a fried pasture-raised egg or serve alongside grilled chicken.
Autumn Harvest Buddha Bowl with Maple Mustard Dressing
Keeping your autumn meals both nourishing and vibrant is easier than you think with this seasonal bowl. This recipe layers roasted root vegetables, hearty grains, and a sweet-tangy dressing for a complete meal that celebrates fall’s bounty, perfect for a cozy weeknight dinner or a festive lunch.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup uncooked farro
– 1 medium sweet potato, peeled and diced into ½-inch cubes
– 1 cup Brussels sprouts, trimmed and halved
– 2 tablespoons extra-virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– ¼ cup extra-virgin olive oil
– 4 cups baby kale
– ½ cup toasted pecans, roughly chopped
– 2 ounces goat cheese, crumbled
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup farro with 2 cups water and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 25 minutes until the farro is tender and has absorbed the water.
4. Tip: Fluff the cooked farro with a fork to separate the grains and prevent clumping.
5. Toss 1 cup diced sweet potato and 1 cup halved Brussels sprouts with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on the prepared baking sheet.
6. Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are caramelized and fork-tender.
7. Tip: Arrange the vegetables in a single layer on the baking sheet to ensure even roasting and crisp edges.
8. Whisk together ¼ cup maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and ¼ cup olive oil in a small bowl until emulsified.
9. Divide 4 cups baby kale between two serving bowls as the base layer.
10. Top the kale evenly with the cooked farro, roasted sweet potato, and roasted Brussels sprouts.
11. Drizzle the maple mustard dressing generously over each bowl.
12. Garnish with ½ cup toasted pecans and 2 ounces crumbled goat cheese.
13. Tip: Toast the pecans in a dry skillet over medium heat for 3-5 minutes, shaking frequently, to enhance their nutty flavor before chopping.
Resulting in a delightful contrast, this bowl offers creamy sweet potatoes, crunchy pecans, and tender farro against the bright kale. For a creative twist, serve it warm with a side of crusty bread to soak up the extra dressing, or add sliced apples for an extra burst of autumn freshness.
Summary
Let these 20 vibrant Buddha bowl recipes inspire your kitchen all year round! They’re a delicious way to eat the rainbow and simplify meal prep. We’d love to hear which bowls become your favorites—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas.
