This Healthy and Delicious Buddha Bowl Recipe combines bright vegetables, wholesome grains, and legumes for a balanced meal.
Have you noticed how many restaurants are featuring the most colorful bowls on their menus? I wake up every day thankful to live in a time when bowls have become so popular. Not only are they beautiful, but they’re also incredibly satisfying and often quite healthy thanks to the wide range of ingredients they feature.
Bowls have also been called nourish bowls, macro bowls, or power bowls, and all names are suitable. They are nourishing, they do provide you with macros, and they also provide you with energy.
Take this Buddha bowl, for instance—brimming with wholesome grains, protein-packed legumes, and vibrant, nutrient-rich vegetables. This is the kind of food that’s a joy to eat and makes you feel like you’re giving your body the care it deserves.
Bowls are also customizable. Once you’ve chosen your grain base, they become a blank canvas for an array of delicious toppings. In this bowl I’ve combined soft, fluffy quinoa, caramelized chunks of roasted sweet potato, nutty chickpeas, and fresh, crisp vegetables. Whether you enjoy it for lunch (it packs exceptionally well!) or as a light, refreshing dinner, this Buddha bowl will leave you feeling satisfied and energized.
Are Buddha Bowls Healthy?
Yes, they are! They are packed with so many ingredients that are good for you. Sweet potato contains fiber, as do the chickpeas and the quinoa—both of which are also sources of plant-based protein. The radishes and lemon juice add vitamin C, while the avocado contains monounsaturated fat, which helps lower LDL (low-density, aka “bad” cholesterol). Buddha bowls can be totally customized to suit your dietary needs and can be incorporated into vegan, Paleo, keto, and gluten-free diets, among others.
Variations
With so many different ingredients to choose from, eating Buddha bowls never gets boring! Here are some delicious ideas:
Vegetables: You can use any cooked or raw vegetables of your choice, like steamed broccoli, shredded carrots, and/or roasted red peppers.
Protein: We use chickpeas as the main protein source, but feel free to use other proteins like other legumes, grilled chicken, salmon, or tofu.
Toppings: Top your Buddha bowl with anything you like. Some ideas are sliced green onions, hummus, and tzatziki.
How to make ahead and store
If you’re dealing with the separate ingredients, here’s how to store them:
- Cooked and cooled quinoa should go in an airtight container and be refrigerated for up to 5 days.
- Roasted sweet potatoes should go in their own container and be refrigerated for up to 5 days. Reheat them in a microwave, oven, or skillet before mixing them with the other ingredients.
- Avocado slices need to be tightly wrapped in plastic. You can also place them in an airtight container with a piece of onion to prevent browning. Consume within 1-2 days.
- Store prepared salad leaves, cucumber slices, and radishes in separate containers or bags, making sure they are dry and clean to avoid wilting and sogginess. Fresh vegetables usually stay crisp for 3 days.
- Chickpeas can be stored in an airtight container for up to 1 week in the refrigerator.
- If you’ve already mixed the ingredients together and are wondering what to do with leftovers, I would put them in an airtight container and keep them in the fridge for up to 4 days (though the avocado may need to be discarded).
Serving Suggestions
The nice thing about Buddha bowls is that you can use so many different dressings and ingredients, and it will all taste great. Some of our favorite dressings to consider include Avocado Ranch, Miso Dressing, Sesame Ginger Dressing, and Greek Yogurt Dressing.
Recipe
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 small sweet potato
- 1 tablespoon extra virgin olive oil
- Pinch of salt and black pepper
- 2 red radishes
- 1 avocado sliced
- Lemon juice
- 1/2 cup canned chickpeas
- 1 cup mixed salad
- 1 small cucumber sliced
- 1 teaspoon white sesame seeds toasted
- Dip of choice
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Combine the quinoa and water in a medium pot and bring to a boil. Reduce the heat and simmer for 15 minutes until cooked. Remove the pot from the heat and let it sit for 5 minutes.
- Peel the sweet potato and cut into cubes. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 15 minutes or until golden brown. Remove the roasted sweet potatoes from the oven, set aside, and leave to cool.
- Thinly slice the radish into rounds and place in ice water for 5 minutes. Cut the avocado in half, remove the stone and the skin, and cut into slices. Toss the avocado slices with a squeeze of lemon. Set aside.
- Assemble all the ingredients in a bowl. Season with salt and pepper and sprinkle with toasted white sesame seeds. Serve with a sauce or dip of your choice.
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