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Fork in a cream bowl with rice, potatoes, spinach, onion and sauce
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Healthy Buddha Bowl Recipe Ideas

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!
Course Main Course, Sauce
Cuisine Asian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
30 minutes
Total Time 35 minutes
Servings 2
Calories 325kcal
Author Sophia DeSantis

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

Creamy Ginger Cashew Sauce:

  • ¼ cup veggie broth , low-sodium if needed
  • ¼ cup cashew butter with optional flavor , 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
  • ½ teaspoon garlic powder
US Customary - Metric

Instructions

  • If your rice isn’t cooked yet, put it on the stove so it can cook while you prepare the other parts.
  • Preheat the oven to 450 F/ 230 C
  • Add the potato and red onion to a parchment lined baking sheet. Drizzle with oil or broth and pinch of salt, if using. You can also add chickpeas if using. I like to keep all thing separate on the baking sheet.
  • Bake for 30 minutes. Take out the onion at about 15 minutes if you like it on the less cooked side.
  • Meanwhile, sauté the spinach with the oil/broth until wilted. About 3-4 minutes.
  • Then make sauce by adding all ingredients into a small pot and whisking over low heat until mixed and thickened. About 2-3 minutes.
  • Add the rice to the bottom of a bowl. Top with veggies and chickpeas, if using. Drizzle with sauce and devour!

Notes

  • Sauce makes about 3/4 cup. Save the rest to use as a dip or with another meal.
  • If you don’t have the flavored cashew butter, use plain and add an extra ½ teaspoon of ground ginger.
  • Mix and match ingredients however you want.

Nutrition

Calories: 325kcal | Carbohydrates: 54g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 433mg | Potassium: 1080mg | Fiber: 7g | Sugar: 8g | Vitamin A: 20068IU | Vitamin C: 39mg | Calcium: 164mg | Iron: 5mg