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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

Yield: About 4-6 Bowls
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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.

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 2 sweet potatoes (about 1 ½ pounds), peeled and cut into small cubes
  • 3 tablespoons olive oil, divided
  • 1 (15.5-ounce) can of chickpeas, drained
  • 3 cups broccoli florets
  • 3 cups cooked brown rice
  • 3 carrots (about ¾ pound), peeled and julienned
  • 1 avocado, sliced
  • ¼ cup bean sprouts
  • Tahini, for dressing if desired

Instructions

  1. Preheat the oven to 425°F, and line a 12x16 inch baking pan with non-stick aluminum foil.
  2. In a small bowl, combine the salt, pepper and chili powder.
  3. Add the sweet potatoes, half of the olive oil, and half of the seasoning blend to the pan and toss to combine.
  4. 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.
  5. Toss gently to coat. Bake again for another 20 minutes.
  6. 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.
  7. 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.
  8. Assemble the bowls by adding ½ - ¾ cup of rice to a shallow bowl and spreading it out.
  9. Next, add a spoonful of broccoli, sweet potatoes, chickpeas, a handful of carrots, a few slices of avocado and a small handful of sprouts.
  10. Garnish with a drizzle of tahini if desired before serving. See post for storage options.

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.

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Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 324Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 424mgCarbohydrates: 46gFiber: 10gSugar: 5gProtein: 8g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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