buddha bowls

Our top 20 Buddha Bowls that are all vegan, plant-based and full of healthy veggies. Full of amazing flavor and nutrients, these satisfy! Great for meal prep.

20 Plant-Based Buddha Bowls!

veggies

vegan protein- tofu, seitan, tempeh

vegan dressings and sauces

sprouts

Many are packable- great for midweek lunches.

Love these bowls! We have been working our way through them. Really appreciate how many can be adapted ( my husband and kids eat meat, but I don't) so it makes things easier in our household. They are starting to warm up to tofu- especially your recipes. Keep them coming!

Making our way down the list- thanks for the inspiration

These are fantastic! Than kyou so much - what great variety and ideas! Soooo colorful! With a few tweaks, they can even be made super quickso I have posted these on my FB site "Super Quick Plant-Based Recipes" - I think the gang will LOVE these AND your site! Thanks a million!

Check out this recipe for healthy and hearty Buddha Bowls from Delish.com.

Buddha Bowls

sweet potato,

red onion, diced

Kosher salt

black pepper

chicken breasts

garlic powder

ginger

garlic,

peanut butter

c. Juice of 1 lime

tbsp. low-sodium soy sauce

honey

sesame oil

brown rice

avocado, thinly sliced

c. baby spinach

tbsp. Freshly chopped cilantro, for garnish

sesame seeds

It's a really great recipe. Whenever I make it, I end up needing to double the peanut sauce and avocado, otherwise it feels a bit skimpy. Something I recently started doing was adding a fried egg on top, which honestly brings it up the next level (in my household at least). All in all, a worthwhile recipe!

I just made this very delicious and filling. I swapped the rice for cauliflower.

Amazing! Roasted the veggies at 450+ for 35 minutes and added red peppers, sesame seed and green onion garnish. Yum!

This is amazing! We didn't have ginger so I subbed paprika, and it was delicious! We always make extra sauce, and chopped bell peppers work as a great sub to sweet potatoes. Thanks for the recipe!

We make this quite a bit. It's become one of our staple meals around here. It's SO GOOD. We honestly save our calories so we can each have two servings. lol. We definitely use less rice than the recipe calls for though, because we split a boil in bag  brown rice bag between us and just load up on the veggies. If I'm in a hurry, I also just use the chicken skewers I get at Costco and put them in the pan with a bit of sesame oil and ginger and stir them until they have the taste of it. lol. You can definitely change this one up a lot and still end up with a delicious meal!

Love this delicious and healthy recipe! 
lit’s my go to recipe! 
East meets west!

So good, be generous with the liquids if you want the sauce to flow.

Really good!  I felt like I was eating healthy(ish).

My family were licking the bowls ! Thank you

Turned out so well, and was very simple to make! The sweet potatoes add a great sweetness! You definitely try this if you have not!

I just made these tonight, and it's just as delicious as it looks.  I made chicken meatballs instead and it turned out great, very satisfying and lots of different flavors and textures.  This recipe is going to become a part of my regular rotation.

https://streaming.hearstdigitalstudios.com/147f35fe-e488-403b-81fc-74a98f5d7b0b/video_rover_16x9_1080p_hd_1537996743_66475.mp4

Buudha Bowls Are Blowing Up On Pinterest

Check out this easy recipe for the best Greek power bowls from Delish.com!

Greek Power Bowls

olive oil

oregano

kosher salt

c. cooked quinoa or brown rice

c. halved cherry or grape tomatoes

cucumber, chopped

c. halved kalamata olives

c. crumbled feta

dill,

tbsp. red wine vinegar

lemon

c. extra-virgin olive oil

Just finished eating this for dinner!  My husband and I loved it.  I imagine I’ll be making this once a week.  I grilled the chicken, and began marinating it in about 1/4 EEVO and Greek Spice Seasoning yesterday.  Did everything as recipe said.  Added a little hummus to our my bowls too.  YUMMO!

I actually use both quinoa and brown rice and used black olives instead

This is delish!!  I do Keto so instead of rice/quinioa I just threw in a handful of romaine lettuce instead.  Everything else I followed exactly and I’m gonna make this again for sure!!

I'll give it a 3 since it has rice. Would love the nutritional value on it

My husband and I loved this meal!!  The combination of flavors is fantastic and it was so easy to make.  I love how healthy it is.  Definitely will become a regular meal around here!

This is delicious I make about ever other month use black olives and both brown rice and quinoa I also make extra dressing and marinade the chicken in it

This was one of the BEST things I've ever tried! 5/5 in my book!!!

https://streaming.hearstdigitalstudios.com/manual_upload/59302e4ee694aa545b21beff/mp4/Greek_Power_Bowls_-_YouTube_-_FINAL_1496329820_4000_hd_v3.mp4

Korean-Style Seoul Bowl ( Bibimbap!)  with Gochujang baked Tempeh, steamed veggies, kimchi and pickled cucumber- a healthy vegan version of Bibimbap!

Seoul Bowl

cooked rice- short grain brown is my preference

Korean Baked Tempeh

carrots

spinach (or keep fresh)

shiitake mushrooms

cucumber,

salt and splash rice wine vinegar

onion

kimchi

Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs

chili

maple syrup or brown sugar

soy sauce

rice wine vinegar

sriracha, or Gochujang

tablespoon sesame oil

maple syrup

Set rice to cook and start the tempeh. Simmer the block of tempeh in a medium pot, with 2 inches of boiling water for 6-8 minutes to remove bitterness.

Whisk marinade ingredients together in a small bowl, and at the same time whisk Seoul Sauce ingredients together in another separate small bowl.

Remove tempeh from water carefully and pat dry.Cut in half, then cut in half to make thin pieces. See photos. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment&#8211; lined sheet-pan, spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.

While the tempeh bakes, prep your veggies and garnishes.

Cut the cucumber, place in a small bowl and season with generous pinch salt, a splash of rice vinegar, optional red onion and sesame seeds.

In a medium sauce pan, bring ½-1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon remove, and place on a large plate. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain,  place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.

Prep any garnishes you plan to use- cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds and hot chili paste &#8211; getting the bowls ready to assemble.

Once the rice and tempeh are done, assemble the bowls.

Divide the rice and tempeh into 2 extra hearty bowls or 3 medium bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs and sprinkle with sesame seeds.

Spoon the flavorful Seoul Sauce over top.

I love this recipe! I make it frequently. And thanks for the tempeh prep tip-it really does make a difference in texture and flavor to simmer it first.

This was delicious! Better than takeout!!! Bookmarking and saving - definitely a keeper!

Made this recipe tonight, but used Trader Joe’s sriracha tofu in place of tempeh.  It was FABULOUS.  Even my 7 year old ate it without complaint (which is remarkable).  Thanks Sylvia!

I used tofu instead of tempeh, still havent quite found the right tempeh for me and I was sure the kids would eat the tofu (just not with the gochujang for them) . Anyway, very tasty!

Love this so much we are making it two nights in a row! I changed up the veggies for lightly sautéed kale and cabbage but otherwise everything else was the same. I have to be honest, I have never had Korean food because I’m such a chicken about trying new things and foods/ingredients I can’t pronounce! I have found that your introduction to food styles and flavors makes it easier for me to try new things without fear. Thank you for this!

Made this tonight.  It was AMAZING.  It was so good my 8 year old ate spinach and zucchini and said they were GOOD.  This one is a keeper.  Thanks Sylvia 😊

This recipe is so fun and easy to make, and if you enjoy cooking with someone else it's even better since you can divide and conquer the sauce, marinade and pickles.  The tempeh marinade yields the tastiest tofu I have ever had, and we frequently make it to go with other dishes.  Thank you for this healthy and delicious recipe.

Roasted winter vegetables come together to create a nourishing and easy dinner.

Sheet Pan Buddha Bowls With Tahini Sauce

quinoa,

yellow onion,

purple cabbage,

red potatoes,

butternut squash, peeled and 1/2 inch diced

Brussels sprouts, halved

extra virgin olive oil

salt

all purpose seasoning blend (I used Trader Joe's Everyday Seasoning)

tahini

dijon mustard

protein,

avocados,

parsley

Sheet Pan Buddha Bowls with Tahini Sauce

Preheat the oven to 400 degrees F. Coat...

Preheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.

Meanwhile, cook the quinoa. In a small-medium saucepan,...

Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.

Make the tahini sauce. In a small bowl,...

Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.

To assemble the buddha bowls, spoon quinoa into...

To assemble the buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.

https://mediavine-res.cloudinary.com/video/upload/kcnoebxl1bpyy3x5bett.mp4

Sheet Pan Buddha Bowls

How to Make a Buddha Bowl - The Definitive Guide. An incredibly satisfying meal - made the way you want, + 20 of the best belly filling recipes out there!

How to Make a Buddha Bowl

greens

legumes

Step 1: Cook the grain

Step 2: Prep the greens

Step 3: Prep the legumes

Step 4: Whip up a nice dressing

Add everything together in one bowl.

Enjoy while doing the downward dog ;-)

Veggie bowls in 3 easy ways – all quick, tasty and packed with protein!

More info on the recipe (+ print option):
https://hurrythefoodup.com/vegan-buddha-bowl/

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These 3 Buddha Bowl Recipes are Protein POWERHOUSES | HurryTheFoodUp

Vegan protein buddha bowls filled with an abundance of plant based protein from seeds, peas and quinoa! Nourishing, satisfying and oh so delicious, these bowls are dairy free and gluten free.

Vegan Protein Buddha Bowls (soy free)

quinoa (- measured uncooked)

peas

avocado

broccoli

zucchini

salad leaves (e.g. cos lettuce, baby spinach, rocket, etc.)

tbsp hemp seeds

sunflower seeds

salt and pepper (to season)

chilli flakes (- OPTIONAL)

tbsp extra virgin olive oil

tsp brown rice syrup

Prepare quinoa. Rinse quinoa and prepare according to packet instructions. (Or, cook by the absorption method - 1 cup of water for 1/2 cup quinoa, cooked covered at a gentle simmer for 12-15 minutes til fully absorbed).&nbsp;

Prepare vegetables. Lightly steam the broccoli and zucchini and set aside to cool.

Make the avo-pea smash. If using frozen peas, lightly steam/microwave/boil them til thawed and soft, allow to cool slightly and then place in a bowl with the avocado. Squeeze in the juice of 1/2 lemon. Mash together. Season with a touch of salt. Set aside.

Make the dressing. Whisk together the tahini, olive oil, juice of 1/2 lemon and rice malt syrup with a few tablespoons of water until it is a smooth, runny consistency. Season with salt and pepper as desired.

Assemble the bowls. Divide up the quinoa, then the salad leaves and steamed vegetables, then the avo-pea smash, then the seeds. Season with salt and pepper, chilli flakes (optional) and then drizzle over the dressing. Serve.

These protein packed vegan buddha bowls are loaded with colorful veggies, sweet potatoes, roasted chickpeas and cashews, all topped off with a creamy tahini dressing.

quinoa

potatoes

salt and pepper

chickpeas

baby spinach leaves

purple cabbage

cashews

avocado (peeled, pitted and thinly sliced)

lemon juice

cooking spray

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.

Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.

Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.

Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.

Divide the quinoa evenly between 4 bowls.&nbsp;

Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.

In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.

Drizzle the tahini dressing over the buddha bowls and serve immediately.

This recipe for Buddah bowls is so amazing!  I make it every week for my lunches. Lasts at least 3 days

I served these for lunch and they were a big success!

Great bowl just need more flavour to the dressing.  But anyways its greattt

Love this meal!!! The variety of flavors, colors and freshness. Even my husband who’s not into healthy meals enjoyed it. He said it looked like a restaurant plate. We both loved the tahini dressing. I’m definitely going to keep making it.

Talk about clean eating! Love how many flavors are packed into one bowl; looks delicious!

I love all the colors in this healthy dish! Looks refreshing and fulfilling; yum!

I absolutely love buddha bowls. This one looks fantastic. Love the flavors and roasted cashews. Just yum! Must save this for next week to give a try.

Wow, all those colors and just what I'm needing this time of spring! I can't wait to make this as a meal prep lunch. Thanks for sharing!!

Love all the ingredients in this buddha bowl! I have never roasted chickpeas even though I use them a lot! Def want to try this recipe!

I love the combination os colors, flavors, and textures happening in this bowl! We practically live on bowls in the summer, and I'll be adding this one to our list.

I love a good buddha bowl!! The tahini dressing and the cashews looks like the perfect additions. I'll be adding them to our next bowls!!

Looks so good! It’s perfect for my family as we have 2 Vegans to please!

This looks great! I think about taking it to the office for lunch. Thank you so much !

This is a very cool idea!  It looks so healthy and flavorful!

Top 8 buddha bowls recipes from across the web

The most viewed buddha bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Plant-Based Buddha Bowls!

Buddha Bowls

Greek Power Bowls

Seoul Bowl

Sheet Pan Buddha Bowls With Tahini ...

How to Make a Buddha Bowl

Vegan Protein Buddha Bowls (soy fre...

Buddha Bowls

Top 8 buddha bowls recipes from across the web

The most viewed buddha bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Plant-Based Buddha Bowls!

Buddha Bowls

Greek Power Bowls

Seoul Bowl

Sheet Pan Buddha Bowls With Tahini ...

How to Make a Buddha Bowl

Vegan Protein Buddha Bowls (soy fre...

Buddha Bowls

The most viewed buddha bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine