Healthy Buddha Bowl Recipe Ideas

Name: Healthy Buddha Bowl Recipe Ideas
Prep time: 5 min
Total time: 35 min
Ingredients: 1 cup cooked brown rice (, can sub with grain of choice); 1 cup cut sweet potato; ½ pound fresh spinach; ½ cup sliced red onion; Drizzle of oil for roasting/sautéing (, or broth if oil free); Pinch of sea salt (, optional); Crispy chickpeas (, optional for extra protein); 6 tablespoons Creamy Ginger Cashew Sauce (, see recipe); ¼ cup veggie broth (, low-sodium if needed); ¼ cup cashew butter (, see note (I used the Nutty Infusions™ Ginger Wasabi nut butter from NOW®)); 2 tablespoons Tamari or Soy Sauce (, low-sodium if needed); 2 tablespoons fresh lime juice; 1 tablespoon maple syrup; ½ teaspoon ground ginger (, can use fresh if preferred (add an extra ½ teaspoon for added ginger flavor)); ½ teaspoon garlic powder

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So many options when making a healthy Buddha bowl. Fill it with greens, roasted sweet potatoes, crispy chickpeas then drizzle on sauce for meal perfection!

Fork in a cream bowl with rice, potatoes, spinach, onion and sauce

This is a sponsored conversation written by me on behalf of NOW Foods. The opinions and text are all mine.

Making component meals is one of my favorite ways to make dinner my whole family will eat. Buddha bowls and macro bowls are the perfect way to build your own bowl, assuring everyone will be happy!

Ingredients

These healthy wholesome bowls are a great way to feed your family. They can be made in a variety of ways, and filled with things you love. They are based on a few simple components:

Grains
Veggies and greens
Protein like beans and tofu
Toppings like dressings, nuts and seeds

Bowls with veggies, rice and a jar with sauce on a wooden table

The grains

These are the base of a Buddha bowl. There are so many options when it comes to healthy whole grains. Here are some of our favorite:

Rice- we love brown, black and wild rice
Quinoa
Farro- this is not gluten-free so skip if you can't eat gluten
Barley
Buckwheat
Millet
Wheat berries- this is not gluten-free so skip if you can't eat gluten
Rye berries- this is not gluten-free so skip if you can't eat gluten

I like to make a big batch of grains to use throughout the week, as it can last a good 5-6 days. You can make it yourself, see my posts on how to cook rice and how to cook quinoa, or you can buy frozen or precooked at the store.

The veggies and greens

The thing I love about Buddha bowls is that you can do them very inexpensive by buying in bulk and using in season produce. When you shop for the season, the produce is cheaper as it's more easily available.

I love to include both some kind of sautéed green in my Buddha bowls, check out my perfect sautéed spinach, but also other roasted veggies. Like grains, I make my roasted veggies in bulk and use them throughout the week.

You can also roasted different combinations together so that you can change up the flavor but also not have to roast each type of veggie on it's own. Here are some veggies we love in our Buddha bowls:

Spinach
Chard
Kale
Cabbage
Sweet potato
Mushrooms
Zuchhini and squash
Eggplant
Onions
Garlic
Peppers
Cauliflower
Broccoli
Radishes

The protein

I try and make sure all of our meals include veggies along with the major nutrients we need, carbs, fat and protein. When it comes to protein, there are some plant-based options we love.

Black beans- see this easy black bean recipe
Pinto beans
Great northern beans
Chickpeas- see how to cook dry chickpeas
Kidney beans
Cannellini beans
Lentils- look at my post all about making lentils
Black eyes peas
Tofu
Tempeh
Seitan- this one is not our favorite but putting it in here because I know people love it

You can either add the protein plain, since a good sauce over the top is a must in my book, or you can add some flavor.

I love to make crispy chickpeas with spices and seasonings. Grab my free one page guide below for how to do this and ideas for flavors!

If you're making tempeh or tofu, marinating it overnight will help add some great flavor. You can also just bake in the oven with your sauce of choice. This crispy tofu recipe is one of our favorites. We also love making this Greek gyro recipe that uses tempeh and putting it in our Buddha bowls.

Sauces and toppings

This is my favorite part of a Buddha bowl! I am a sauce queen and literally cannot get enough. I create them weekly, and have so many options on my website.

But this new sauce has got to top the list. The base is made with this flavored cashew butter by Now Foods, the Nutty Infusions™ Ginger Wasabi nut butter from NOW®Infusions.

Two jars of ginger wasabi cashew butter laying next to a blue striped towel

The cashew base is nice and neutral, and makes room for the spicy but not overwhelming infused flavor. It's easy to make by whisking all the ingredients together and a perfect sauce addition to the bowl. Plus it pairs well with so many veggie combos!

Glass jar with a thick brown sauce and a spoon

You can also toss the veggie in the sauce and roast them, use it to marinate tofu or tempeh before you bake it and even coat the beans in it to make crispy chickpeas.

Here are some other sauce and topping ideas:

Teriyaki sauce
General Tso sauce
Orange "chicken" sauce
Spicy cilantro cream
Tangy dill sauce
Lemon tahini sauce
Homemade buffalo sauce
Sunflower seeds
Pumpkin seeds
Sesame seeds
Toasted almonds
Pine nuts
Walnuts
Fresh herbs
Sprouts

How To Make a Buddha Bowl

Once you have decided on the ingredients you want to use, it's really easy to put the bowl together. I like to have my veggies and greens be about half of my bowl, with the other half split even between my grains and protein.

I also like a heavy dose of sauce. Especially if I am going simple with the veggies and protein.

Make your sauce of choice.
Roast your veggies.
Make your grains.
If adding protein, make your protein of choice.
Add the ingredients together in a bowl and enjoy!

Buddha bowl combinations

While you can mix and match just about anything, here are some flavor combos we have tried and loved:

Asian Buddha Bowl- we love using my homemade teriyaki sauce paired with broccoli, mushrooms, sautéed bok choy, crispy chickpeas and rice. This Teriyaki bowl recipe is one example.
Mexican inspired Buddha bowl- I roast peppers, onions, mushrooms, potatoes, black beans and mix it with fresh greens on top of quinoa then drizzle with my spicy cilantro cream sauce.
Mediterranean Buddha Bowl- I make a big batch of my Greek gyro recipe and mix it with farro, chard, sweet potato and drizzle it with my lemon tahini sauce.
Spicy Buddha bowl- I sauté a variety of peppers like jalapeño, serrano, poblano, etc. Then add quinoa and a mix of sauteed greens. For protein I add some crispy tofu and then drizzle it with my homemade buffalo sauce.

A few other bowls I have on the site are:

Common Questions

What makes it a Buddha Bowl?

The name Buddha bowl come from the bowl being packed high with all the whole some ingredients looking like Buddha's belly.

How long do Buddha Bowls last in fridge?

I would suggest making the parts and storing them separately, then mixing them in bowls fresh when you are ready to eat. The ingredients are good in the fridge for about 5-7 days depending on what they are.

Are Buddha Bowls healthy?

Yes! The base of a Buddha bowl is grains, veggies and protein. All healthy parts of a well balanced meal!

Is a Buddha bowl a salad?

A salad is a little different as the base is usually a large amount of fresh greens, where a Buddha bowl is more an equal proportion of grains, veggies and protein.

How do you eat a Buddha Bowl?

Since it is served piled high in a bowl, you eat it with a fork like you would a salad.

What if I forget to soak the chickpeas?

You can always use the quick soak method if you forget. Learn how to quick soak in this post all about cooking dried chickpeas.