Buddha Bowl Recipe

Learn how to make the best homemade Buddha Bowl with perfectly roasted vegetables and protein-packed add-ins. This easy, customizable recipe features a simple tahini dressing that brings everything together. Master the art of batch-preparing components for quick, nutritious meals throughout the week!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

30 mins

Serves:

4 bowls

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g quinoa, rinsed thoroughly</li> <li class="ingredients-single-item">400ml vegetable broth</li> <li class="ingredients-single-item">400g sweet potatoes, cut into 2cm cubes</li> <li class="ingredients-single-item">300g broccoli, cut into florets</li> <li class="ingredients-single-item">250g beets, peeled and cut into 2cm cubes</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp smoked paprika</li> <li class="ingredients-single-item">1 tsp ground cumin</li> <li class="ingredients-single-item">400g chickpeas, drained and rinsed</li> <li class="ingredients-single-item">1 tbsp cornstarch</li> <li class="ingredients-single-item">2 ripe avocados, sliced</li> <li class="ingredients-single-item">100g fresh spinach</li> <li class="ingredients-single-item">60g mixed seeds (pumpkin, sunflower, sesame)</li> <li class="ingredients-single-item">Fresh herbs for garnish (coriander, parsley, or mint)</li> <li class="ingredients-single-item">Salt and pepper to taste</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 bowl

🔥 Calories: 420 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 52 g

🍭 Sugar: 8 g

🍗 Protein: 15 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 380 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">2 large baking trays</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Medium saucepan with lid</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (400°F) and line two large baking trays with parchment paper. This high temperature will help develop caramelization on the vegetables, enhancing their natural sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. The steam trapped inside helps separate the grains for a perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the quinoa cooks, toss the sweet potato cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon cumin. Spread on one side of a baking tray. On the other side, toss the beet cubes with ½ tablespoon olive oil and a pinch of salt. Roast for 25-30 minutes, turning halfway through, until tender and caramelized at the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> On the second tray, toss broccoli florets with ½ tablespoon olive oil and a pinch of salt. Roast for 15-20 minutes until the edges are crispy but not burnt. Roasting at a high temperature creates crispy exteriors while maintaining moisture inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pat the chickpeas thoroughly dry with paper towels (this is crucial for achieving crispiness). Toss with the remaining olive oil, cornstarch, smoked paprika, remaining cumin, and a pinch of salt. Spread on a section of the baking tray with the broccoli and roast for the last 15 minutes, shaking the pan halfway through. The cornstarch coating helps create an extra crispy exterior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> While everything roasts, prepare the tahini dressing. In a bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and salt. Gradually add warm water, whisking constantly until you achieve a smooth, pourable consistency. The warm water helps emulsify the dressing and prevent it from seizing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Toast the mixed seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Watch carefully as they can burn quickly! Toasting releases their essential oils, enhancing both flavor and aroma. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> To assemble each Buddha bowl, start with a base of about ½ cup cooked quinoa. Arrange portions of roasted sweet potatoes, beets, broccoli, and crispy chickpeas in sections around the bowl. Add fresh spinach, sliced avocado, and a sprinkle of toasted seeds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Drizzle each bowl generously with the tahini dressing and garnish with fresh herbs. For the most beautiful presentation, think about color contrast and keep each component separate rather than mixing them together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Serve immediately while the roasted elements are still warm, contrasting beautifully with the cool avocado and fresh greens. The Buddha Bowl can also be prepared in advance and stored (components separated) for meal prep, keeping dressing separate until ready to serve. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Buddha Bowl Recipe?

Buddha Bowls typically include quinoa, roasted vegetables (sweet potatoes, broccoli, beets), protein (like chickpeas), fresh elements (avocado, spinach), seeds, and a tahini dressing made with lemon juice, garlic, and maple syrup.

How to cook Buddha Bowl Recipe at home?

Learn how to cook Buddha Bowl Recipe by first roasting vegetables at 200°C until caramelised, cooking quinoa in vegetable broth, and preparing crispy chickpeas with spices and cornstarch. The components are arranged in sections with a drizzle of homemade tahini dressing. It's perfect for meal prep as components can be prepared ahead of time.

Why is it called a Buddha Bowl?

The name "Buddha Bowl" comes from the visual resemblance to Buddha's round belly when the bowl is filled with a mound of food. It represents the Buddhist principle of balance, containing a mix of ingredients that nourish the body and satisfy the palate with varied textures, flavours, and nutrients.

What's the best way to achieve crispy chickpeas in a grain bowl?

For perfectly crispy chickpeas, thoroughly pat them dry after rinsing, toss with olive oil, cornstarch and spices, then roast at 200°C for 15-20 minutes. The cornstarch coating creates an extra crispy exterior while the high heat ensures they become crunchy without burning.

Can I meal prep vegetable bowls for the entire week?

Yes! Roasted components like vegetables and chickpeas can be stored refrigerated for 3-4 days, while cooked quinoa lasts 5-7 days. Prepare the tahini dressing separately and slice avocados just before serving. Store individual components in separate containers for maximum freshness.

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