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–+ servings
A colorful, vibrant Buddha bowl in a rustic ceramic dish, featuring fluffy quinoa, golden crispy chickpeas, roasted sweet potatoes, bright green avocado slices, and fresh baby spinach. The dish is topped with sesame seeds, microgreens, and a creamy lemon-tahini drizzle. The scene is set on a natural wooden table with a linen napkin, warm sunlight filtering through the window, and a glass of fresh lemon water in the background.
Ella Cooks

The Ultimate Buddha Bowl: A Nutrient-Packed, Flavorful Feast

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The beauty of a Buddha Bowl lies in its versatility and balance—you get a perfect combination of textures (crispy, creamy, crunchy) and flavors (savory, sweet, tangy, spicy) in every bite. Whether you’re meal-prepping for the week or making a quick, nourishing dinner, this Buddha Bowl recipe will be your go-to.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Salad, Snack
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Grain Base:
  • 1 cup quinoa or brown rice, farro, or couscous
  • 2 cups water or vegetable broth
  • ½ teaspoon salt
Roasted Vegetables:
  • 1 cup sweet potatoes diced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Crispy Chickpeas (Protein):
  • 1 can 15 oz chickpeas drained and patted dry
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon salt
Fresh Veggies & Toppings:
  • 1 cup baby spinach or kale
  • 1 avocado sliced
  • ¼ cup red onion thinly sliced
  • 2 tablespoons pumpkin seeds or sesame seeds
  • ¼ cup microgreens or cilantro optional
Creamy Lemon-Tahini Dressing:
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • 2-3 tablespoons water to thin

Method
 

Cook the Grain Base
  1. Rinse quinoa under running water.
  2. In a pot, bring water or vegetable broth to a boil.
  3. Add quinoa and salt, reduce heat, cover, and simmer for 15 minutes until fluffy.
  4. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Roast the Vegetables
  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes, broccoli, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway.
Make Crispy Chickpeas
  1. Heat olive oil in a skillet over medium heat.
  2. Add chickpeas, cumin, paprika, and salt. Sauté for 5-7 minutes until crispy.
Make the Tahini Dressing
  1. In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt.
  2. Add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
Assemble the Buddha Bowls
  1. Start with the base: Divide quinoa between bowls.
  2. Add roasted veggies & crispy chickpeas.
  3. Top with fresh spinach, avocado slices, and red onion.
  4. Drizzle with lemon-tahini dressing.
  5. Sprinkle with pumpkin seeds & microgreens for crunch.
Serve & Enjoy!
  1. Eat immediately or store in airtight containers for meal prep.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 18gFat: 20gSodium: 400mgFiber: 10g

Notes

Customization & Variations
✔ Swap the Grain: Use cauliflower rice for a low-carb option.
✔ Different Protein: Swap chickpeas for tofu, tempeh, lentils, or edamame.
✔ Creamy Twist: Add a dollop of hummus or Greek yogurt.
✔ Extra Heat: Drizzle with sriracha or add chili flakes.
✔ Nut-Free: Replace tahini with sunflower seed butter.

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