These easy-to-make buddha bowls are loaded with a rainbow of veggies layered with make ahead/leftover proteins and straight-from-the-pantry quinoa. You can mix and match the veggies, protein, and toppings to use up whatever you have on hand!
Mix-and-Match Buddha Bowls That Are Easy to Customize
These easy, meal prep-friendly buddha bowls are loaded with a long-lasting rainbow of veggies — sweet potatoes, cauliflower, and broccolini — that are roasted then layered with make ahead/leftover proteins and quinoa.
Traditionally, Buddha bowls are a vegan, mix and match meal made up of little bites of whole grains, plant proteins, and vegetables to make up a healthy and tasty-to-eat one-bowl dish.
Since I have a mixed household who still loves their meat-as-meat alongside little bites of everything, I’ve bridged the buddha bowl gap by making two versions: One with baked turkey meatballs and one with crispy crispy baked tofu.
It’s the best of both worlds.
Enjoy!
How to Build Your Own Buddha Bowl
The full recipe, with amounts, can be found in the recipe card below.
The best thing about Buddha bowls is they don’t adhere to a strict recipe, list of ingredients, or even exact measurements. They represent the best of a little bit of this, a little bit of that eating. Exactly the way I love my meals.
I’ve kept these bowls healthy and easy to make with a few make-ahead, meal-prepped recipes sitting in the refrigerator just waiting to be introduced to one another.
Check out what’s in this simple Buddha bowls recipe, and let the matchmaking begin!
Step 1: The Grains
Healthy carbs are the base of a buddha bowl, providing long-lasting, slow-burning energy to get through the day. Choose whole grains for the best health benefits and plenty of nutrients and fiber to keep you fuller longer.
Choose one or a combination of the following grains or rice:
- Fluffy Quinoa
- Rice (brown rice, white rice, coconut rice, cilantro lime rice, lemon rice, the list goes on)
- Couscous
- Farro
- Wheat berries
- Bulgur
Step 2: The Vegetables
It’s time to eat the rainbow! Vegetables should take up the largest portion of your bowl.
Choose a combination of fresh leafy veggies or fresh vegetables with crunch to match layer with roasted vegetables that become sweeter and crisper with a little time in the oven, like:
Fresh vegetables such as:
- Spinach, arugula, shaved kale
- Avocado
- Cucumbers
- Shredded cabbage
- Shredded carrot
- Snap peas
- Radish or sunflower sprouts and microgreens
Cooked vegetables such as:
- Roasted cauliflower
- Broccoli or broccolini (steamed, blanched, or roasted) — We love making sesame broccoli or Asian broccolini for Asian-inspired Buddha bowls.
- Roasted sweet potatoes
- Roasted butternut squash or acorn squash
- Roasted beets
- Grilled corn
- Roasted bell peppers, mushrooms, or onions
- Sautéed spinach
And don’t forget the fruits if you’re feeling sweet…
- Blueberries, strawberries, raspberries, blackberries
- Sliced oranges, nectarines
- Chopped apples
- Pineapple — try it grilled or roasted for a caramelized flavor
Step 3: The Protein(s)
When it comes to proteins, these should be the smallest portion of your bowl, like:
Beans/legumes such as:
- Chickpeas
- Cannellini beans
- Black beans
- Pinto beans
- Falafel
- Lentils
Vegetarian proteins such as:
- Crispy tofu (baked or fried)
- Tempeh
- Vegetarian chick’n patties
- Hard boiled, fried, or poached eggs
Or, side-step the traditional vegetarian / vegan buddha bowls and add lean proteins such as:
Step 4: Sauces & Garnishes
Adding a sauce brings the whole Buddha bowl together. Go creamy, sauce it with broth, or keep it light and easy with olive oil, lemon juice, and S&P.
- Tahini dressing
- Sesame dressing
- Greek salad dressing
- Chimichurri sauce
- Green goddess dressing
- Vietnamese dressing and dipping sauce
- Hummus
Don’t forget the garnishes! Pickled or crunchy, these are the small spikes of spunk that will have you craving this bowl again later.
- Dried cranberries, blueberries, currants
- Toasted nuts and seeds
- Pickled onions
- Pickled beets
- Pickled jalapeños
- Pickled green beans
- Asian pickled cucumbers
- Marinated olives
- Fresh herbs like dill, basil, cilantro, parsley
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Buddha Bowls With Turkey Meatballs or Crispy Tofu
Ingredients
- 2 cups cooked quinoa
- 1 cup roasted sweet potatoes
- 1 cup roasted cauliflower
- 1 cup spinach leaves
- ¾ cup baked tofu
- ½ cup baked turkey meatballs
- ½ cup roasted or blanched broccolini
- ¼ cup pickled onions
- fresh cilantro
For the Sesame Dressing
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon canola oil
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ¼ teaspoon freshly ground black pepper
Instructions
- All of the ingredients can be combined cold or warmed. Divide the quinoa between two bowls. Layer with the spinach, meatballs, tofu, roasted sweet potatoes, roasted cauliflower and broccolini.
- In a small bowl, whisk together the rice vinegar, canola oil, soy sauce, sugar, sesame oil and pepper. Drizzle over the bowls. Garnish with pickled onions and chopped cilantro. Enjoy warmed or at room temperature.
Notes
Nutrition
FAQs
The base should be a grain of some sort (bulgur, rice, quinoa, etc.), then you should add a blend of cooked and fresh veggies, a protein, sauce, and garnish.
You can customize your Buddha bowls however you like. There are no rules!
Since this is a veg-heavy dish, it’s important that you season any cooked vegetables well. I also suggest adding a sauce or dressing (hummus, green goddess, chimichurri, etc.) plus a pickled garnish. If you do all of those things, you should avoid the dreaded bland Buddha bowl!
I suggest storing the grains, cooked vegetables, and protein together so you can reheat them at the same time in the microwave. Keep the sauce, fresh veggies, and any garnishes in separate small containers and dump them on top when it’s time to chow down.
More Easy Bowl Recipes
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