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The premise of Buddha Bowls is color, nutrition and flavor explosion! This vegan quinoa bowl is loaded with heart-healthy quinoa as the base and then topped with massaged kale, roasted sweet potatoes and roasted chickpeas. This is the type of meal that’s so nourishing but without sacrificing any taste!
What is a buddha bowl?
This is a vegetarian meal, and very often vegan, served in a bowl that can be eaten warm or cold. It is made with all natural ingredients and is packed full of healthy veggies. They typically contain a grain, like quinoa, brown rice, barley or even pasta can also be used. They contain a plant based protein like chickpeas, tempeh, tofu and vegetables for a healthy and well balanced meal.
Ingredients to make the recipe
- Quinoa: Quinoa is a gluten-free grain that is high in fiber and protein and forms the base for the bowl.
- Sweet potato: High in antioxidants and they bulk up the bowl with some good-for-you carbs.
- Chickpeas: Chickpeas are a great source of protein and help to keep these buddha bowls plant based. Roasting them makes them crunchy, but you can skip the roasting part.
- Kale: The greens of choice for this bowl, which I recommend massaging with oil and salt to soften them.
- Dressing & Seasonings: Tahini paste, lemon juice and maple syrup makes up the dressing. And I’m using cumin, salt and pepper for roasting the sweet potatoes and chickpeas.
- Avocado: Because what’s a buddha bowl with a beautiful avocado served on top?
How to make buddha bowls
When it comes to making this type of meal, don’t feel restricted by any set of ingredients. I’m usually inspired by ones I enjoy at restaurants, so I try to recreate the flavor, texture and color combinations. Just make sure to include a grain, some veggies and some type of protein.
I also love starting out my buddha bowls with something roasted in the oven, especially because they are usually enjoyed warm. Roasting sweet potatoes and chickpeas brings out their flavor and adds incredible texture and taste to the bowls.
- Season the chickpeas and the sweet potato and roast.
- Then, just add everything to the bowl! So easy!
Tips to make this recipe
- Use a pre-cooked quinoa for convenience. You can pick up individual packages at the store and use it straight in these bowls for effortless meals.
- Check out my How to Cook Quinoa guide for lots of tips and tricks if you’re making it from scratch.
- Add in other vegetables. This bowl is really versatile and is a great way to use up leftovers in your fridge. Try adding in cooked spinach, red bell pepper or mushrooms.
- Use a wide bowl. Half the fun of enjoying these bowls is the visual appeal, so opt for shallow bowl that makes it easier to see the contents and colors!
Frequently asked questions
The elements of these vegan Buddha bowls can be made ahead of time. The dressing will keep well in the fridge for a week, and the quinoa can be cooked 3 to 4 days ahead of time. The sweet potato and chickpeas can be roasted 3 days ahead of time too. You can make bigger batches of all of the elements and enjoy for several meals throughout the week.
Because we use quinoa as the grain element in these bowls these bowls are gluten-free. They are also vegan and high in protein.
These quinoa buddha bowls are vegan and contain a lot of plant based protein, but you can easily add chicken breast or shredded beef for a heartier meal if you prefer.
You can call it a vegan Buddha Bowl, Power Bowl, Grain Bowl, Bowl of Joy…it’s all good…this is one of those feel-good bowls that gives your body the nutrients and nourishment it craves while making your tummy happy!
More vegetarian dinner recipes:
- Vegetarian Shepard’s Pie
- Quinoa Stuffed Peppers
- Indian Cauliflower Curry
- Cheese Stuffed Shells
- Risotto Stuffed Acorn Squash
More power bowl recipes
- Chicken Teriyaki Bowl
- Chicken Burrito Bowl
- Tex Mex Breakfast Bowl
- Chicken and Quinoa Bowl
- Warm Grain Bowl Recipe
If you’ve tried this healthy-ish feel good Quinoa Buddha Bowl recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Quinoa Buddha Bowl
- 1 cup cooked quinoa
- 1 sweet potato peeled, chopped in ½ inch cubes
- 1 can chickpeas rinsed and drained
- 2 tablespoons olive oil divided
- ½ teaspoon cumin
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 8 ounces kale de-stemmed and chopped about 6 cups
- ½ avocado pitted and peeled
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on one side and the chickpeas on the other side. Add one tablespoon olive oil on the sweet potatoes and one tablespoon olive oil on the chickpeas. Sprinkle the sweet potatoes and chickpeas with cumin, salt and pepper and toss each separately to coat. Bake for 30-35 minutes, tossing halfway through.
- Place the kale in a large bowl and drizzle the remaining tablespoon olive oil. Sprinkle with salt to taste, if desired and use your hands to massage the kale with the oil. Divide into two bowls for serving. Divide the quinoa on top.
- In a small mason jar, mix together the ingredients for the dressing until smooth and creamy.
- When the potatoes and chickpeas are done roasting, divide on top of the quinoa and kale in the bowls. Add the avocado on top and drizzle with the tahini dressing. Serve warm