You cannot go wrong with a Buddha bowl for dinner. The sky is the limit with the variety of Buddha bowls you can make, but I wanted to share a typical Buddha bowl I have to inspire you. As always, use this as a guide, but use what you have! The key is to fill a wide bowl with small amounts of a variety of ingredients. Make that bowl a rainbow of colors so that it is a feast for your eyes! I like to include spinach or kale as a green, quinoa, a variety of fresh veggies, a warm element (unless I’m having leftovers), and a good dressing or a large spoonful of hummus with a lemon squeeze to mish mash around. The pickled onions in this one add SO much flavor too. Anytime you have those prepped in advance, I highly recommend them. While it might be tedious making and chopping so many different ingredients, I use this as a time to make a good amount of all so I get some batch meals out of it. This ends up saving me time in the kitchen the next two days or so. It’s also a good one to make for friends/family as everyone can pick & choose and make their own bowl. Buddha Bowls + Video:
Buddha Bowls + Video
A little bit of everything in each bowl.
Ingredients
- Spinach, I like to chop the spinach leaves
- Sweet potato, I diced and baked at 400 without oil – dice small enough so it’s done with the cauliflower
- Chili Tahini Cauliflower, bake at the same time as the sweet potato
- Quinoa
- Dill cucumber tomatoes – diced cucumbers, grape tomatoes, fresh dill, and lemon
- Pickled red onion without vinegar
- Picked red cabbage without vinegar – I used the same method as the pickled red onion
- Carrot ribbons, press firmly down on the peeler to get thicker slices which naturally ribbon
- Diced red onion
- Simple hummus
- Lemon Squeeze
- Avocado, sliced or diced
Method
Add a little bit of everything to a wider bowl. ENJOY! See video below.
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