7 Healthy Buddha Bowl Recipes to Try at Home

Classic Quinoa Buddha Bowl

For a nutritious meal that combines light and fluffy quinoa with some simple ingredients likely already in your fridge, try this classic quinoa Buddha bowl. It's a great basic version that can be boosted with other favourite add-ons to suit your personal taste.

Ingredients

• 100g quinoa, cooked
• 100g canned chickpeas
• 1/2 avocado, sliced
• 50g cherry tomatoes, halved
• 30g baby spinach
• 1 tbsp vinaigrette or honey mustard dressing

Method

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 200ml of water. Bring to a boil, then reduce heat and cover. Let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
2. Rinse chickpeas and heat them in a non-stick pan for 3-4 minutes, optionally adding a pinch of salt for extra flavour.
3. In a large serving bowl, layer the cooked quinoa and chickpeas at the base. Arrange the avocado slices, cherry tomatoes, and baby spinach on top in sections for a visually appealing presentation.
4. Drizzle with your dressing of choice, adjusting the amount to taste. Give the bowl a gentle toss or mix just before eating to ensure the dressing is evenly distributed.
5. Optionally add a pinch of sauerkraut for extra punch.

Grilled Chicken Buddha Bowl

This grilled chicken Buddha bowl recipe combines lean protein with vegetables, delivering a filling and nourishing meal. The addition of some subtle Asian flavours makes it a delightful choice for lunch or dinner.

Ingredients 

• 150g chicken breast 
• 1 tsp olive oil 
• 100g brown rice, cooked
• 1/2 cup carrot, grated 
• 50g cucumber, sliced 
• 30g red cabbage, shredded
• 1 pinch of shredded coriander leaves
• 1 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame seeds

Method 

1. Preheat a grill or frying pan over medium-high heat. 
2. Brush the chicken breast with olive oil and season with salt and pepper. Grill for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 75°C. Allow the chicken to rest before slicing. 
3. In a serving bowl, place a base layer of cooked brown rice.
4. Arrange the grated carrot, sliced cucumber, and shredded red cabbage in sections around the bowl. 
5. Top the rice and vegetables with sliced grilled chicken. Add coriander to garnish.
6. In a jar, combine honey, soy sauce and sesame seeds. Seal and shake vigorously to combine into a luscious dressing.
7. Add to your final dish and toss to combine.
8. Serve immediately, adjusting seasonings to taste. 

Japanese Tempeh Buddha Bowl

For an umami-packed meal, this Buddha bowl is perfect for those looking for a meatless alternative full of flavour and nutrients. This recipe combines the uniqueness of Japanese cuisine using sesame seeds with the health benefits of tempeh and fresh vegetables.

Ingredients

• 1 block of tempeh, cubed
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 60g edamame, shelled
• 2 tbsp pickled vegetables
• ½ tsp garlic powder
• ½ tsp ground ginger
• 2 cups cooked rice
• Furikake seasoning (a Japanese seaweed and sesame sprinkle)
• 1 tbsp sesame seeds

Method

1. In a pan, heat the sesame oil over medium heat and add in the cubed tempeh.
2. Season with soy sauce, garlic powder, and ginger. Cook for about 5 minutes or until golden brown and crispy.
3. In a serving bowl, layer the cooked rice, edamame and the seasoned tempeh on top.
4. Sprinkle furikake seasoning and sesame seeds over the top for added flavour and texture.

Roasted Turmeric Chickpea and Cauliflower Buddha Bowl

This anti-inflammatory bowl, featuring golden turmeric-roasted chickpeas paired with cauliflower, is a delightful blend of tastes and textures. It is perfect for enhancing their diet with wholesome, energising ingredients.

Ingredients

• 1 can (400g) chickpeas, drained and rinsed
• 1 small head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 100g quinoa, cooked
• 1 avocado, sliced
• 50g spinach leaves
• 1 carrot, shredded
• 2 tbsp tahini
• Juice of 1 lemon

Method

1. Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine chickpeas and cauliflower florets. Drizzle with olive oil, then sprinkle with turmeric, cumin, salt, and pepper. Toss to coat evenly.
3. Spread the chickpea and cauliflower mixture onto the prepared baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, or until the cauliflower is tender and the chickpeas are slightly crispy, stirring halfway through.
5. In a serving bowl, layer the cooked quinoa, roasted chickpeas and cauliflower, sliced avocado, spinach leaves, and shredded carrot.
6. In a small bowl, whisk together tahini and lemon juice to create a smooth dressing. Drizzle over the Buddha bowl.
7. Serve immediately and enjoy.

Salmon Green Goddess Buddha Bowl

Nourishing and fresh, this Buddha bowl combines zesty green goddess flavours with the omega-3-rich goodness of salmon. Ideal for a quick lunch or light dinner, prepare to feel both virtuous and indulgent with each bite!

Ingredients

• 100g brown rice, cooked
• 1 cooked and flaked salmon fillet
• 50g broccoli, steamed
• 50g snow peas, sliced
• 50g cucumber, sliced
• 1 tbsp sunflower seeds
• Drizzle of green goddess dressing (recipe found here)

Method 

1. Begin by cooking the brown rice. Once cooked, set aside to cool slightly.
2. Steam the broccoli until tender, approximately 3-4 minutes. Drain and let cool.
3. In a mixing bowl, combine the cooked brown rice, flaked salmon, steamed broccoli, sliced snow peas and cucumber.
4. Drizzle the green goddess dressing over the ingredients. Toss gently to combine, ensuring each component is coated with dressing.
5. Transfer the mixture into a serving bowl, adjusting the amount of dressing and seasoning to taste.
6. Add sunflower seeds for extra crunch.
7. Serve immediately, garnished with fresh herbs if desired.

Vegan Buddha Bowl

This vegan Buddha bowl recipe showcases the tasty combination of hearty sweet potatoes and earthy black beans infused with Mexican flavours for a quick option any time of the day.

Ingredients

• 150g sweet potato, cubed and roasted
• 100g black beans, cooked
• 50g red cabbage, shredded
• 2 tbsp hemp seeds
• 1/2 avocado, sliced
• 1 tbsp lime juice
• 1 pinch chopped coriander

Method

1. Preheat your oven to 200°C (180°C fan-forced). Spread the sweet potato cubes evenly on a baking tray. Drizzle with a little olive oil, sprinkle with salt, and toss to coat. Roast for 20-25 minutes, turning halfway through, until they are golden and tender.
2. While the sweet potato is roasting, rinse and drain the black beans if using canned. Heat them in a saucepan over medium heat for 3-5 minutes, stirring occasionally. Season with a pinch of salt and a sprinkle of cumin if desired.
3. In a serving bowl, start by laying the roasted sweet potato cubes and black beans as the base. Add a layer of shredded red cabbage beside them.
4. Top with sliced avocado. Drizzle the lime juice over the top, adding more to taste.
5. Toss the ingredients gently to mix just before serving, add coriander to taste.

Vegetarian Buddha Bowl

This vegetarian Buddha bowl recipe is a vibrant, wholesome meal designed to support your health and delight your senses. With nutrient-dense ingredients and the added protein of eggs, you're in for a satisfying and nourishing dish!

Ingredients 

• 150g brown rice, cooked 
• 1 cup baby kale, chopped
• 1/2 cup roasted pumpkin, diced
• 1/2 cup roasted beetroot, diced 
• 2 soft-boiled eggs
• 2 tbsp pepitas
• 1 tbsp olive oil

Herb Yoghurt Dressing 

• 1/4 cup Greek yoghurt 
• 1 tbsp lemon juice 
• 1 tbsp dill, chopped 
• 1 tbsp parsley, chopped 
• Salt and pepper, to taste 

Method

1. In a serving bowl, arrange the cooked brown rice as a base. Add the baby kale, roasted pumpkin and beetroot on top.
2. Peel the eggs, slice them in half, and delicately place them over the assembled ingredients.
3. In a small bowl, combine Greek yoghurt, lemon juice, dill, parsley, salt, and pepper. Mix well until the dressing is smooth and flavorful.
4. Drizzle the herb yoghurt dressing over the bowl, or serve it on the side for a more customisable option. Finish with pepitas for a final flourish!