Buddha bowls were not even in our vocabulary let alone on menus and meal plans a few years back. But Buddha bowls have made a name for themselves, and it’s safe to say they’re here to say. No matter how much you love them, it’s always a good idea to stay inspired when building these bowls. Buddha bowls are a simple equation, you take your base, add veggies, protein, carbs, something sweet, some crunch, and a dressing or spread to finish it all off. Buddha bowls are a complete, full-package meal that leaves you satisfied and full and checking off all your nutritional needs. Even better, each Buddha bowl can be “themed” differently just based on what you’re in the mood from. All different flavors and fresh ingredients come together to make meal after meal exciting. Get ready to dig into any one of these Buddha bowl recipes!
In this Buddha bowl, the base is some brown rice, then topped with baby bok choy, carrot, green onion, peanuts and sliced avocado and tofu.
Arguably the best part about this bowl is the dressing. Made from natural peanut butter, lime juice, sriracha, tamari, garlic and fresh ginger this sauce completes the bowl for an incredibly satisfying meal.
Ever just feel like you need a good healthy reset on your body, your nutrition, your gut? We’ve all been there, and the solution to feeling better can be as simple as a meal or two that gets you back on track.
With a base of brown rice, it’s topped with sauteed kale, roasted beets, baby greens, chickpeas and a lemon miso tahini sauce. It’s delicious and detoxing!
Turmeric has been all the rage lately as the world awakens to this ancient spice and it’s ability to do some real good in your body (read more on that HERE).
This bowl is based with quinoa and kale, topped with beets, chickpeas, sweet potatoes and avocado. But that dressing…oh, that’s where the magic happens! A creamy tahini and turmeric dressing that’s easy to make and adds an extra pop of color to your meal will have you feeling cheerful while you eat.
As the list goes on you’re going to notice some commonalities between each Buddha bowl. But each is designed to give you a different savory experience, and honestly? The repeat of ingredients can make for some easy meal planning!
This bowl brings in some sweet crunch with the use of apple slices, along with your chickpea protein, spiralized carrots & beats and some spinach and quinoa (also rich in protein). Oh, and let’s not forget the avocados, chia seeds, and tahini dressing.
Don’t you just want to lick your screen with the images of this bowl? So many colors and flavors, this one is not to be missed. Perfect for the Summer months!
This bowl is based with protein-rich seed, quinoa then complimented with some pan-fried tofu with bbq sauce then paired with sauteéd bell peppers, zucchini, some raw sliced red onion and skillet fried pineapple. Topped with cilantro and coconut flakes this recipe takes you on a Hawaiian vacation in your mouth!
With all the flavors and common ingredients of a Mediterranean dish, this bowl comes together for a truly delicious savory experience.
Once again based with quinoa (but can be substituted for a rice of choice) this bowl is topped with cucumbers, tomatoes, kalamata olives, chickpeas, hummus and vegan tzatziki (recipes included for those as well). If you keep all these ingredients on hand separately in the fridge, you can easily whip this up again and again!
The colors in this bowl alone can truly entrance you and create an appetite to starting eating the rainbow. Based with both quinoa and lettuce, it’s paired with purple cabbage, carrots, shredded beets, sprouts, watermelon radishes (substitute for regular radishes if you can’t find these pretty pink ones), avocado and hemp seeds.
The ingredients of this bowl are not just for aesthetics. Each adds nutritional value to your day and can be combined in a way like this that is equally as satisfying as it is good for you.
Swerving away from the typically light and bright Buddha bowls, this recipe comes down to earth with a deeper, richer bowl that is healthy, satisfying and budget-friendly too.
This bowl is based with farro but can be substituted with another grain of choice as well such as brown rice or quinoa (especially if you’re gluten-free). It’s then paired up with seasoned cauliflower, kale, black beans, sauerkraut, and a homemade pesto made surprisingly from avocados!
Here’s one way to up your intake of green foods, with a bowl that brings them all together! Hidden under all the green is a base of quinoa for an extra kick of protein.
The “greens” in this recipe aren’t all vegetables, either. Using asparagus, green pepper, zucchini, avocado, edamame beans and pistachios, this bowl is even topped off with a green tahini-based dressing!
Utilizing a sheet pan, this recipe takes your chickpeas, cauliflower, and diced sweet potatoes into the oven to roast for 30 minutes while you complete the rest of this amazing dish.
While everything roasts, you can create your dressing homemade with almonds, apple cider vinegar, dates, ginger, mustard, curry powder and turmeric blended together. Once your roasting time is complete, you can base your bowl with a grain of your choice before adding the warm ingredients from the oven and drizzling with your sauce.
So what’s the difference between a Buddha Bowl and a Dragon Bowl? From what we’ve learned, it’s all about the sauce that takes it from one to another, but we’re still adding it to the list because it’s got a worthy spot here, too. Dragons and all.
There is another difference with this bowl too, though. That’s the absence of a grain base. Instead, this bowl uses homemade russet potato fries as it’s carb and you won’t be sad about it. Combined with steamed cauliflower and broccoli, grated beets and carrots, and finally some sliced tomatoes and cucumbers, this bowl is finished off with a miso gravy that knocks it out of the park. The fun bonus with this recipe? It’s not made with any oils!
This recipe is actually our own and was a fast favorite for everyone who tried it. Easily made all on a sheet pan, in just 5 minutes of prep this bowl has it’s main ingredients roasting together while you get yourself ready to enjoy it.
Sweet potatoes, red onion, corn, zucchini and seasoned chickpeas bake in the oven for 25 minutes before being laid on a bed of quinoa or rice, and topped with freshly sliced ripe avocado and drilled in a simplistic tahini-based sauce. It’s so effortless and serves 2, so you’ll be finding yourself coming back to this one again and again. Trust us, we’ve been there.