6 Healthy Buddha Bowl Recipes

simple Buddha bowl recipes

Named after the spiritual guru–Buddha, Buddha bowl recipes are packed with nourishing and filling foods that comfort your digestive system and soul! Unlike detox recipes which mainly depend on fluid intake and crash diets, Buddha bowl offers perfect detox recipes that do not make you starve. They are also called as macro bowls, protein bowls, and hippie bowls.

Various greens, raw or roasted vegetables, whole grains like quinoa or brown rice, proteins like eggs, chickpeas, fish, and healthy fat like avocado go as the vital ingredients in a bowl. Nuts and seeds act as the perfect toppings adding buttery texture and flavor.


Below are some interesting Buddha bowl recipes, which are colorful and full of nutrients.

1. Roasted Veggie Bowl

Roasted Veggie Bowl :Buddha Bowl Recipes


This vegan, gluten-free, soy-free recipe has got all the crispy and creamy flavors with zero unhealthy fats.


For Roasting And Serving

  • 1 head broccoli, chopped into bite-sized pieces
  • 1 head cauliflower, chopped into bite-sized pieces
  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • Salt and pepper as per your taste
  • 1 tbsp olive oil
  • Cooked grains, for serving (optional)

For The Dressing

  • 1/2 cup cashews, soaked
  • 2 tbsp fresh lemon juice
  • 1 large garlic clove
  • 1 tbsp tahini
  • 1/4 cup nutritional yeast
  • 1/4 tsp fine grain sea salt
  • 6 tbsp water, or as needed to thin out


  1. Soak the cashews in a bowl of water for around 8 hours or overnight. If you aren’t able to soak it for that long, pour boiling water over the cashews in a bowl and let them soak for 45 minutes.
  2. Preheat oven to 400°F. On two large baking sheets with parchment paper, place chopped broccoli and cauliflower. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.
  3. Dry the soaked chickpeas to remove excess water using paper towels. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.
  4. Roast the broccoli, cauliflower, and chickpeas for 15 minutes at 400°F. Give the pans a gentle shake after 15 minutes.
  5. Roast for another 10-15 minutes or until the broccoli and cauliflower are cooked throughly and the chickpeas turn golden in color.
  6. Make the dressing by adding all dressing ingredients into a blender, until smooth.
  7. Remove the vegetables and chickpeas from the oven and transfer them into a large bowl. Add the desired amount of dressing and toss until all the vegetables are coated.
  8. You can additionally add cooked grains and more dressing to increase the health quotient.

2. Hippie Bowl

Hippie Bowl :Buddha Bowl Recipes


This colorful bowl has gut-friendly benefits apart from being a healthy detox food.


  • 1/2 cup uncooked quinoa, rinsed
  • 2 carrots
  • 4 radishes
  • 2 avocados, stone removed
  • 1 handful mixed baby lettuce
  • 2 small kale leaves, stems removed
  • 1/2 fennel bulb
  • 2 fried eggs
  • 4 tbsp golden sauerkraut
  • 2 tbsp tahini
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 pinch sea salt and black pepper
  • 2 tsp hemp seeds


  1. Add 1 cup of water to rinsed quinoa in a saucepan and add a pinch of salt to it. Bring it to boil and let it cook gently for about 15 minutes on low heat, or until you see small tails on the quinoa seeds. Set aside to cool in a large mixing bowl.
  2. Slice the carrots and the radishes. Slice the fennel very finely. Chop the kale after removing the stem. Cut the avocados into small cubes.
  3. Place all the cut and chopped ingredients, including the mixed baby lettuce, into the quinoa bowl.
  4. Drizzle with olive oil, lemon juice, salt and pepper and give it a good toss with your hands, followed by adding a generous tablespoon tahini and a couple of tablespoons sauerkraut.
  5. Top with a fried eggs and sprinkle some hemp seeds. Serve immediately.

3. Vegan Buddha Bowl

Vegan Buddha Bowl :Buddha Bowl Recipes


The wholesome vegan Buddha bowl has quinoa, crispy and spiced chickpeas, loads of greens, topped with spicy red paprika sauce.


Base Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • Mixed greens
  • 1 avocado


  • 1 1/2 cups cooked chickpeas
  • Olive oil for drizzling
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1/8 tsp turmeric
  • 1/2 tsp oregano

Red Pepper Sauce

  • 1 red bell pepper, deseeded and ribs removed
  • 2 tbsp olive oil
  • Juice from 1 lemon
  • 1/2 tsp Pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup fresh cilantro
  • 1/2 tsp paprika

Sesame seeds for garnishing



  1. Bring 2 cups water to a boil and add quinoa. Simmer until all the water is absorbed, for about 15 minutes. Allow it to cool down while keeping the vessel covered for 10 minutes. This lets the quinoa absorb any excess water.
  2. Preheat oven to 425°F. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. Let it cool after removing it from the oven.
  3. For the red pepper dressing, blend all the dressing ingredients until smooth.
  4. Assemble the Buddha bowl by placing cooked quinoa, mixed greens, avocado, and chickpeas. Top the base ingredients with red pepper dressing and garnish with some sesame seeds.

4. Avocado Quinoa Bowl

Avocado Quinoa Bowl :Buddha Bowl Recipes

This healthy Buddha bowl has the perfect proportions of healthy fat, fibers, and proteins making up for a savoury delight.



  • 1 cup arugula
  • 1/2 cup cooked quinoa
  • 1 tbsp of pepitas
  • 1 cup of sautéed Brussels sprouts
  • 1/2 avocado, sliced thin
  • 1 tbsp of tahini
  • 1 tsp of olive oil
  • Salt and pepper to taste


  1. Cook quinoa by adding two cups of water and a pinch of salt. Bring it to boil and simmer on low flame for about 15 minutes.
  2. Saute Brussels sprouts in olive oil for about 15 minutes or until lightly browned and tender.
  3. Cut avocado into thin slices.
  4. In a salad bowl mix arugula, cooked quinoa, brussels sprouts, avocado, and pepitas.
  5. Drizzle tahini and give it a mix.
  6. You can add roasted chickpeas to give it a little crunch.

5. Chicken Buddha Bowl With Mango Sauce

Chicken Buddha Bowl With Mango Sauce :Buddha Bowl Recipes


Roasted Potatoes

  • 1 sweet potato or 1 pound purple potatoes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt

Spicy Roasted Broccoli

  • 3 cups broccoli florets
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt
  • 1 tbsp chili paste

Mango Dressing

  • 1 cup diced fresh mango
  • 1 tbsp apple cider vinegar
  • 2 tbsp coconut milk
  • 1 tsp honey
  • Pinch of red pepper flakes

Buddha Bowl

  • 1 cup roasted sweet potato or sweet potato and purple potato combination
  • 1 1/2 cups roasted chicken
  • 1 1/2 cup spicy roasted broccoli
  • 1 avocado, sliced
  • 1 cup baby spinach or chopped kale
  • 1 mango, cubed
  • Optional: 1 cup cooked brown rice


  1. Preheat the oven to 400°F.
  2. Blend mangoes in a high-speed blender. Add apple cider vinegar, coconut milk, honey, and pepper flakes, give it a mix, and set aside.
  3. On two lined baking sheet, toss broccoli with olive oil and sauce on one, and sweet potatoes or potatoes with oil and salt on the other. Roast for 45 minutes until they are tender. After baking, toss broccoli with chili paste.
  4. Place the greens and brown rice.
  5. Top with roasted potatoes, avocado, chicken, mango, and toss with mango sauce.

6. Buddha Bowl With Peanut Sauce

Buddha Bowl With Peanut Sauce :Buddha Bowl Recipes



Tofu Bowl

  • 2 cups cooked brown rice
  • 2 cups broccoli florets
  • 2 cups spinach leaves
  • 1 cups shredded carrots
  • 2 tsp olive oil
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • Salt and pepper as per your taste
  • 16 oz extra firm tofu, pressed and drained

Peanut sauce

  • 1–2 tbsp toasted sesame oil
  • 1/4 cup 100% pure maple syrup
  • 1/4 cup low sodium soy sauce
  • 2 tsp chili garlic sauce
  • 1/4 cup creamy or crunchy peanut butter


  1. Preheat the oven to 400°F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce until creamy and smooth.
  3. Add half of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  4. Toss the broccoli with 1 tsp sesame or olive oil and a pinch of salt and pepper. Roast for 20 minutes in the oven until just tender.
  5. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  6. To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.