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Buddha Bowl

Healthy, vibrant, and full of flavor, this Buddha Bowl is a great way to start your New Year’s Resolutions off right! A bed of brown rice is layered with roasted sweet potatoes and chickpeas, creamy avocado, steamed broccoli, and a touch of spice. The perfect meal prep recipe to shake things up and keep you satisfied!

Try our simple Instant Pot Brown Rice Recipe for a quick way to whip up a base to your Buddha Bowl! Or try adding in our Raw Sauerkraut for a tart flavor or drizzle our light and crisp Lemon Basil Vinaigrette Recipe over your bowl to shake things up!

Top down view of a buddha bowl with tahini dressing.

Buddha Bowls

So what exactly is a Buddha Bowl? A Buddha Bowl, also called a power bowl, is a vegetarian dish packed with layers of quinoa or brown rice, plant based proteins, lots of veggies, and drizzled with a tasty dressing. It can be completely customized with your favorite ingredients and spices and is ideal for meal prepping.

Highly popular in the vegan and vegetarian communities (and of course all over instagram), but this dish can easily be incorporated into anyone’s diet or recipe repertoire looking for a light lunch or dinner option. Our Buddha Bowl uses brown rice and an assortment of veggies, plus sweet potatoes and quinoa to really load up the bowl.

Toss in your favorite spices or drizzle with tahini dressing to add even more flavor, and you’re ready to tackle those healthy goals!

How To Make a Buddha Bowl

  • Preheat your oven to 425°F. Line a 12×16 inch baking pan with non-stick aluminum foil. Set aside.
  • In a small bowl, combine the salt, pepper, and chili powder. Mix thoroughly.
  • Add the cubed sweet potatoes, half of the olive oil, and half of the seasoning blend to the pan. Toss to fully coat.
  • Spread out the potatoes in an even layer and bake for 15 minutes. After the initial 15 minutes, push the sweet potatoes to one half of the pan, and pour the chickpeas on the other half. Drizzle with the remaining oil and sprinkle with the remaining spice blend. Gently toss the chickpeas to coat. Bake for another 20 minutes.
  • In the meantime, add a steamer basket to the bottom of a large pot and pour in just enough water to reach the bottom of the basket.
  • Bring the water to a boil and add the broccoli. Cover with a lid and let the broccoli steam for 4 minutes. Remove the basket with the broccoli and set aside.
  • Now it’s time to assemble the bowls! Start by adding ½ – ¾ cup of cooked rice to a shallow bowl and spreading it out.
  • Next, add a spoonful of the broccoli, sweet potatoes, and chickpeas. Toss in a handful of carrots, a few slices of avocado and a small handful of sprouts.
  • Garnish with a drizzle of tahini dressing and enjoy!
Collage showing how to make a buddha bowl.

Tips and Variations

  • To add even more leafy greens, kale is a great addition to a buddha bowl.
  • Radishes, rainbow carrots, red cabbage, yellow or orange peppers, all add a pop of color and flavor to your bowl.
  • Lentils, black beans, or tofu can all be substituted for the chickpeas.
  • Regular white or gold potatoes or butternut squash are good alternatives to the sweet potatoes.
  • A splash of lemon juice adds a burst of citrus flavor.
  • Try a green goddess, cilantro lime, or one of your other favorite dressings.
White bowls piled with fresh vegetables.

Storage and Reheating 

Storage: When it comes to buddha bowl leftovers, you’ll want to store each layer separately. The brown rice, sweet potatoes, chickpeas, and broccoli can all be stored in airtight containers in the fridge for up to one week. This recipe is ideal for meal prepping! Simply cook, store, and assemble throughout the week when ready.

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Top down view of a buddha bowl with lemon and sprouts.

Buddha Bowl

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 Servings
Calories: 675kcal

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Ingredients

Seasoning Blend

  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1.5 tablespoons olive oil

Potatoes and Chickpeas

  • 2 sweet potatoes about 1 ½ pounds, peeled and cut into small cubes
  • 15.5 ounces chickpeas drained and rinsed; 1 (15.5 ounce) can
  • 1.5 tablespoons olive oil

Additional Ingredients

  • 3 cups broccoli florets
  • 3 cups brown rice cooked
  • 3 carrots about ¾ pound, peeled and julienned
  • 1 avocado sliced
  • ¼ cup bean sprouts
  • Tahini for dressing if desired

Instructions

  • Preheat the oven to 425°F, and line a 12×16 inch baking pan with non-stick aluminum foil.
  • In a small bowl, combine the salt, pepper and chili powder.
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 teaspoon chili powder
  • Add the sweet potatoes, half of the olive oil, and half of the seasoning blend to the pan and toss to combine.
    2 sweet potatoes
    1.5 tablespoons olive oil
  • Spread out the potatoes, and bake for 15 minutes. After 15 minutes, push the sweet potatoes to one half of the pan, and pour the chickpeas on the other half. Drizzle with the remaining oil and sprinkle with the remaining spice blend.
    15.5 ounces chickpeas
    1.5 tablespoons olive oil
  • Toss gently to coat. Bake again for another 20 minutes.
  • In the meantime, add a steamer basket to the bottom of a large pot and pour in just enough water to reach the bottom of the basket.
  • Bring the water to a boil. Then add the broccoli, cover with a lid, and let it steam for 4 minutes. Remove the basket with the broccoli, and set aside.
    3 cups broccoli florets
  • Assemble the bowls by adding some rice to each shallow bowl and spreading it out.
    3 cups brown rice
  • Next, add a spoonful of broccoli, sweet potatoes, chickpeas, a handful of carrots, a few slices of avocado and a small handful of sprouts.
    3 carrots
    1 avocado
    ¼ cup bean sprouts
  • Garnish with a drizzle of tahini if desired before serving. See post for storage options.
    Tahini

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 buddha bowl. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1bowl | Calories: 675kcal | Carbohydrates: 117g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 482mg | Potassium: 1143mg | Fiber: 16g | Sugar: 9g | Vitamin A: 16237IU | Vitamin C: 49mg | Calcium: 129mg | Iron: 5mg
Recipe Rating