How to Make a Buddha Bowl + 20 Belly Filling Recipes | Hurry The Food Up

How to Make a Buddha Bowl + 20 Belly Filling Recipes

This post may contain affiliate links, so if you buy from a link we may earn a commission at no cost to you

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

Jump to our creations:

Buddha Bowl. The first time I heard the name I was delighted. Delighted that somebody had named a dish that. After eating one, I was even happier.

It was bright, colourful, nutritious and satisfying. But the real beauty of it is that you can make one pretty much however you want.

Follow a few teachings and you can knock up a delicious and varied Buddha Bowl every time.  

The basic Buddha Bowl consists of a grain, a green and a bean, and is usually accompanied by a tasty dressing.

It is so-called as it is usually eaten from a bowl with a wide top – that signifies Buddha’s belly!

It incorporates many essences of life without taking life. Of course a Buddha Bowl is always vegetarian, and usually vegan.

Because of the combination of grains, greens and beans you’re getting a bowl full of complete proteins – all the essential amino acids that your body can’t make alone will be provided.

This meal also takes care of a whole host of macro and micro nutrients too, determined more precisely by the combos you pick.

We’ve put together this guide to make sure you get your buddha bowls right every time – easily and without fuss, just the way it should be.

And so, without further ado:

Part 1: Grab a grain and prep it most deliciously.

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

We’re going to focus on rice to begin with here for simplicity’s sake – rice is a really easy way to start – and there are so many beautiful variations available.

There are many alternatives (and although not all of them technically grains) you can also use quinoa, millet, freekeh, buckwheat, barley or couscous – whichever you like the most, suits your budget, or is the easiest for you to find at your local store.

To really enjoy your Buddha Bowl you need to learn how make your grains taste awesome. If they are bland you won’t enjoy the dish.

Here are some examples of our favourite ways to cook delicious rice:

Basmati Rice – Three Ways

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

Ingredients for two:

  • ½ cup basmati rice
  • 1 cup cold water
  • A pinch of salt


Rinse the rice in a sieve (optional but great if you can!). Add the rice to a pot. Add water and salt, bring it to a boil. Pop the lid on top and put it on low heat for 8-10 minutes. 

Check back when the time is up, fork through it to make it fluffy. 

Optional but even more awesome: leave it for another 10 minutes to let excess moisture evaporate. Make sure to give the rice some extra flavour with spices and herbs!

Here are three combos you can add to the basic basmati rice recipe (serving 2):

Version 1: Indian Style – pick and choose from the spices below; experiment a little and see some exciting results! Add them to the rice as it’s cooking.

  • 1 tsp of ground turmeric
  • 1 tsp of cinnamon
  • 1 tsp curry powder
  • 3-4 cloves
  • 2 pierced cardamom pods

Version 2: Cilantro Freshness – you can use any herbs you like but we love this version in particular.

Follow the basic recipe above but when the rice is cooked add a tbsp of olive oil, a few splashes of lime, and a handful of chopped cilantro/coriander. Season with more salt if needed. Citrusy fresh 🙂

Version 3: Sweet and Crunchy

When the basic rice is cooked stir in a handful of chopped walnuts, a handful of raisins or dried cranberries and a dash or two of balsamic vinegar.

Don’t worry if you don’t have all the ingredients to hand, throw in what you do have!

Check out Jamie Oliver’s video to see how easy cooking awesome rice really is. (But also a bit on the expensive side if you use as much safran as he does, ha!)

Mexican-Inspired Brown Rice

(you can use standard white rice as well, it cooks a little quicker too)

Ingredients for two:

  • 1 tbsp of olive oil
  • ½ cup of brown rice
  • 1 cup of vegetable broth instead of water
  • Half an onion
  • Half a red bell pepper
  • 1 tomato
  • A pinch of salt


Rinse the rice in a sieve (optional). Add the olive oil to a pot and put it on medium heat. Next add the rice.

Let it fry for a 2-3 minutes while stirring every now and then (if making the Mexican version then add half an onion, half a bell pepper and the tomato). Add water (or broth) and salt, bring it to a boil.

Then stick lid on top and put it on a low heat for 20 – 25 minutes. Check back when the time is up, fork through it to make it fluffy.

Optional: leave it for another 10 minutes to let excess moisture evaporate.

Check out this post by The Kitchn for an even more detailed explanation on cooking brown rice.

Jasmine Coconut Rice

Ingredients for two:

  • 1/2 cup of coconut milk
  • 1/2 cup water
  • Teaspoon honey
  • Pinch salt
  • 1/2 cup uncooked jasmine rice


In a saucepan, combine coconut milk, water, honey, and salt. Stir until sugar is dissolved. Stir in rice.

Bring to a boil over medium heat. Cover, reduce heat, and simmer for 18 to 20 minutes until rice is tender.

Other Flavours

Play around with the spices and liquids, add different herbs before serving, there is no right or wrong – that’s half the fun of a Buddha Bowl! Making good rice is a craft, and you’ll improve with every batch.

Other Grains

Remember we said you can use other ingredients like couscous or quinoa too? Well, we weren’t joking!

Trying subbing the rice for one of those – you can use the variations from above too.

Also if you’re in a rush then you can simply cook the grains in stock instead of water for an instant flavour hit – this is one of the very fastest ways to make a Buddha Bowl!

Part 2: Pick a veg and prep it the awesome way.

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

Now your rice or chosen grain is merrily cooking away, it’s time to get the ‘green’ ready. The green is going to be some delicious veggies and/or a leafy green that compliments what you’ve made so far.

The key here is to create something tasty with a few simple ingredients.

Some evergreens are spinach, kale, cabbage, cauliflower, broccoli, asparagus, mushrooms, bell peppers, carrots, tomatoes, cucumbers, zucchini, onions, sprouts, avocado and spring onion.

But once again, there are no right and wrongs with this versatile and beautiful dish we call a Buddha Bowl.

Here are some tasty ways to get your greens and veg just right:

Sauteed Vegetables

Here we use bell peppers, but you can use whatever you’re in the mood for – or happen to have in the fridge, begging to be used up!

Ingredients for two:

  • 2 bell peppers
  • 1 tablespoon olive oil
  • 1 onion
  • Salt and pepper
  • 1 tbsp of balsamic vinegar


Cut the peppers in thin strips (“julienne”). Check out this video for some cool cutting edge cutting tips. It’s funny too. After a few giggles heat the olive oil in a large nonstick pan over medium heat.

Add the bell peppers and onion; season with salt and pepper. If you have one, add a lid on top to keep in the steam. It’s not classic sauteing, but it helps to soften the veg more quickly.

Stir occasionally! When the bell peppers are soft (after about 10 minutes) add a splash of balsamic vinegar. Devine!

A Quick and Simple Salad

Here we use lettuce, carrot and rocket but you can use whatever raw veggies you like. There’s no cooking to be done here, just a bit of prepping.

To save even more time you can use a bag of mixed salad.

Ingredients for two:

  • 1/4 chopped lettuce (or similar)
  • 1 grated carrot
  • A handful of rocket


Not much to say here – rinse the ingredients, peel and grate the carrot (unless it’s organic, then you can eat the skin), chop the lettuce. Done.

Steamed Vegetables and Greens

One of the easiest and most nutritious ways to cook veg. Sounds exactly like it is. Once again, use your favourite veg, or simply what you have to spare.

Here I’m using a couple of different veg with different steaming times to give you an idea of how it goes.

Ingredients for two:

  • 1.5 cups chopped broccoli
  • 1.5 cups spinach leaves


Bring about 3 cm of water to boil in a saucepan. Place the equally chopped broccoli in a steamer bowl (a metal sieve works fine too!) and place it on top of the boiling water. Cover with a lid.

Note – the veg should be above the water, not in it. After about three minutes add the spinach and let the steam finish its job.

Another three minutes should do it, and you’ll have some beautifully tender veg ready for your Buddha Bowl.

The above instructions are just an example – you can use whatever vegetables you want! Bear in mind that each veg takes a different length of time – you don’t want soggy greens!

This post has a great list of veg steaming times. To test a veg to see if it’s cooked, just poke it with a knife in the thickest area. If the knife slides in easily, it’s ready!

Part 3: Choose a legume and ‘av it the way you like.

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

Legumes give our Buddha Bowl a big protein punch. Think black beans, kidney beans, white beans, black eyed peas (not the band, obviously), chickpeas, red lentils, brown lentils, peas, edamame.  

Also tofu, seitan or tempeh are great too!

Usually it makes sense to just use canned ones for convenience reasons. If you already have some cooked legumes in the fridge then that’s just fantastic!

Here’s how to make your legumes really tasty.

‘Raw’ or ‘sauteed’

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

Legumes usually taste awesome when just drained and rinsed out of the tin.

You can pimp them a little with lime, salt, pepper, some olive oil and/or herbs. Then just add them as they are to your Buddha Bowl. It’s the quickest and simplest way.

Alternatively: If you saute veggies then add some legumes in the last 2-3 minutes of sauteing. Done.

For a Buddha Bowl truly bursting in flavour here are some extra mouth-watering ideas.

Ginger Spiced Beans

Ingredients for two:

  • 2 garlic cloves
  • 2 cm fresh ginger
  • 1 tin black/kidney beans (15.5 oz / 435g)
  • 1 tbsp olive oil
  • Juice of half a lime (maybe a little more)


Grate or chop the garlic and ginger. Then fry both in oil on a medium heat and in a large saucepan for a minute. Drain and rinse the beans, then add them to the pan.

Fry for a couple more minutes, adding a couple of tablespoons of water as you go. Finally, remove from the heat, add the salt, pepper and lime juice. You can mash the beans a little if you like.

Spicy Green Beans

Ingredients for two:

  • 1 tsp olive oil
  • 200g of green beans (a good handful), ends trimmed, chopped into bite-size pieces
  • 2 cloves garlic, finely chopped
  • 1 tsp soy sauce
  • 1 tsp sambal oelek (or 2 tsp chili flakes)


  • 1 tsp ginger, grated
  • 1 tsp lemon juice


Fry the garlic in oil on a medium heat and in a large saucepan for a minute. Then add the green beans to the pan.

Fry for a couple more minutes, adding soy sauce and sambal oelek and optional ingredients as you go. Done.

Crispy Tofu Cubes

Ingredients for two:

  • 1 pack of firm tofu (14oz, 400g)
  • 4 tbsp of oil for frying, eg. peanut oil
  • Some salt


Slice the tofu into cubes, a little bigger than a regular die. Get a pan and fry the cubes in oil on a medium heat  for about 15 minutes until golden brown.

Stir occasionally so they won’t stick to the pan. You might have to add a little oil every now and then. Make sure to season them with salt while they’re still sizzling!

Roasted Chickpeas

Ingredients for two:

  • 1½ Cups/ 1 standard tin cooked chickpeas
  • 1-2 tbsp olive oil
  • ½ Tsp Salt
  • ½ Tsp Paprika
  • 1 Tsp Chili Powder
  • ⅛ Tsp Turmeric
  • ½ Tsp Oregano


Place all the ingredients in one large bowl and mix until chickpeas are all coated. Place in a baking tray and put in a pre-heated oven for about 15 minutes at 200°C/400°F.

Curried Chickpeas

Ingredients for two:

  • 1 ½ cups/ 1 standard tin cooked chickpeas
  • 2 tbsp curry paste – think red, green, yellow, tandoori, tikka – use your fave!
  • 2 tbsp olive oil
  • Salt and pepper to taste

Optional: A squeeze of lime if you have it.


Much like above, mix all the ingredients together and coat the chickpeas evenly.

Either place them in a baking tray and roast in the oven as above, or fry in a pan on a medium heat for about 8 mins for a slightly crispier option.


Part 4: Make an awesome dressing

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

A fancy dressing is not always necessary, especially if you’ve already pimped all the other ingredients.

If you want to keep it simple, just opt for some sambal oelek, sriracha, soy yogurt or the good old combo of vinegar, olive oil, salt and pepper.

But at times a dressing with an extra kick can do wonders. Here are four that definitely make any buddha bowl fun to eat. The ingredients are always enough for two servings:

Asian Style Peanut Butter Dressing

  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup to make it vegan
  • 1 tbsp vinegar or lemon
  • 2-3 tbsp water
  • A pinch or two of chopped or grated ginger (dried is fine)

Spicy-Orange Vinaigrette

  • a good orange squeeze (about 2 tbsp)
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sambal oelek or sriracha
  • 1 tsp rice vinegar

Vegan Caesar Dressing (Howie’s Favourite!)

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

  • 50ml Soy milk
  • 2 tbsp Olive Oil
  • ½ tsp garlic powder
  • 1  tsp mustard
  • 1  tsp tomato paste
  • 2 tsp vinegar
  • Salt & Pepper

Optional: drop of maple syrup

Red Pepper Sauce

  • 1 red bell pepper
  • 2 tbsp olive oil
  • Juice of half a lemon
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp cayenne pepper
  • ¼ cup cilantro or parsley (you can use dried or frozen too of course)

Optional: A couple of chilies if you want it spicy!

Roughly chop the bell pepper (minus the core and seeds), and add it with the rest of ingredients to a blender or large bowl and blend!

A hand blender works really well for this. That’s it, sauce ready!

Print Pin Add to Collection
4.92 from 72 votes

How to Make a Buddha Bowl

How to Make a Buddha Bowl – The Definitive Guide. An incredibly satisfying meal – made the way you want, + 20 of the best belly filling recipes out there!
Course Mains
Cuisine Vegan
Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 600kcal


  • ½ cup uncooked grains (rice, quinoa, millet, freekeh, buckwheat, barley or couscous)
  • 3 cups leafy greens (some favourites are spinach, kale, cabbage, cauliflower, broccoli, asparagus, mushrooms, bell peppers, carrots, tomatoes, cucumbers, zucchini, onions, sprouts, avocado and spring onion)
  • 1 cup cooked legumes (1 cup = 1 can / 15.5 oz / 435g; black beans, kidney beans, white beans, black eyed peas, chickpeas, red lentils, brown lentils, peas, edamame. Also tofu, seitan or tempeh works.)


  • Step 1: Cook the grain
  • Step 2: Prep the greens
  • Step 3: Prep the legumes
  • Step 4: Whip up a nice dressing
  • Add everything together in one bowl.
  • Enjoy while doing the downward dog 😉


For the dressing try sriracha, soy yogurt or a combo of vinegar, olive oil, salt and pepper.


Nutrition Facts
How to Make a Buddha Bowl
Amount Per Serving (450 g)
Calories 600 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 90g30%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

Our Favourite Buddha Bowl Combos

As we mentioned (once or twice), part of the joy of a Buddha Bowl is doing it your own way. Experiment, have fun and try out different harmonious flavour unions.

If you’re really struggling, then here are a few of our favourites to help you on your way. And one or two not to try 😉

Green Tofu Rice Buddha Bowl with Hummus Dressing

Print Pin Add to Collection
4.99 from 60 votes

Green Tofu Rice Buddha Bowl with Hummus Dressing

Course Mains
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 499kcal


  • ½ tsp turmeric
  • ½ cup basmati rice
  • 10 oz smoked tofu (10 oz = roughly 300g)
  • 2 tbsp olive oil
  • 2 handful lamb’s lettuce
  • 1 small red onion
  • 4 tbsp hummus
  • 1 tbsp lemon juice
  • 6 tbsp water
  • ½ tsp salt


  • Prepare the rice according to package instruction. Stir in the turmeric and salt. You know, the ratio is 1:2 rice to water. Use cold water, bring to a boil, then let it simmer for 10 minutes with a lid on top. Done
  • Dice the smoked tofu. Then set a pan to medium heat, add olive oil and throw in the diced tofu. Fry for roughly 7 minutes
  • Wash the lamb's lettuce and finely slice the red onion. Then place both in your bowl.
  • In a small bowl add the hummus, lemon juice and water. Mix well.
  • Assembling time: add the cooked rice and fried tofu to your bowl. Now drizzle the hummus dressing over it. Season with salt, if needed.
  • Enjoy!


Nutrition Facts
Green Tofu Rice Buddha Bowl with Hummus Dressing
Amount Per Serving
Calories 499 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Sodium 710mg31%
Potassium 459mg13%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 3g3%
Protein 20g40%
Vitamin A 3972IU79%
Vitamin C 28mg34%
Calcium 235mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

Crispy Potato Lentil Buddha Bowl

Print Pin Add to Collection
4.97 from 60 votes

Crispy Potato Lentil Buddha Bowl

Course Mains
Cuisine International
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 633kcal


For the lentils

For the potatoes

For the salad

For the sauce



  • Dice the onion and add to a little pot with olive oil on medium heat. Cook for about 3 minutes until translucent.
  • Pour in the rinsed lentils. Add the vegetable broth and tomato paste. Stir a little, then lid on top.
  • Bring everything to a boil, then let it simmer on low heat for 30 minutes or until the lentils are tender


  • Pre-heat the oven to 200C / 400F
  • Peel the potatoes, if you like. Otherwise cut them into bite-sized chunks and spread them out on a baking tray,
  • Coat them lightly with olive oil and salt. Off they go into the oven for 30 minutes
  • After 15 minutes give the potatoes a good stir, so they roast evenly. Now is the time to add the thyme too.

Cucumber Salad

  • Slice the cucumber and finely dice the onion.
  • Throw both into a bowl together with olive oil, balsamic vinegar and salt. Give it a good stir.


  • Stir in the sour cream together with parsley and water.
  • That's it. Assemble everything on a plate and enjoy!


Nutrition Facts
Crispy Potato Lentil Buddha Bowl
Amount Per Serving
Calories 633 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 20mg7%
Sodium 616mg27%
Potassium 2367mg68%
Carbohydrates 85g28%
Fiber 22g92%
Sugar 9g10%
Protein 21g42%
Vitamin A 647IU13%
Vitamin C 58mg70%
Calcium 208mg21%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

Broccoli Quinoa Buddha Bowl

Print Pin Add to Collection
4.99 from 57 votes

Broccoli Quinoa Bowl

Quick and delicious veggie side dish. High Protein, low carb, vegan and done within 10 -12 minutes. In my opinion a must-have recipe.
Course Side Dish
Cuisine Vegan
Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 servings
Calories 382kcal


For the sauce


  • Cook the quinoa according to package instructions. The ratio is 2 parts water 1 part quinoa. Add a pinch of salt.
  • Cut the broccoli into small florets, then wash and rinse these fellas.
  • Get a pan to medium/high heat. Pour in water, one finger thick. And in the broccoli goes. Lid on top. Cook for about three minutes.
  • Whisk together the corn starch with a little bit of cold water. Slice up the green onions and peanuts.
  • Set the broccoli aside. Again pour in water into the pan, let it get hot. Add in soy sauce, olive oil, sweet chili sauce and vinegar. Finally pour in the corn starch. Mix well.
  • Add salt to taste. Maybe some more vinegar.
  • Done! Assemble quinoa and the fried broccoli on a plate. Indulge immediately or when cold.
  • Done! Assemble quinoa and the fried broccoli on a plate. Indulge immediately or when cold.


IF YOU LIKED THIS RECIPE: Then you definitely need to check out our Carrots in Tarragon and Mint or these Proper Roast Potatoes. Both great sides to help make many dishes excellent.
Ever thought about eating broccoli stems? Yep it’s possible and can be pretty tasty. Check out this recipe from the NY Times.
INSPIRED BY: Props go to Joy from Simple Cooking! Completely raw broccoli is not my thing though 😉


Nutrition Facts
Broccoli Quinoa Bowl
Amount Per Serving
Calories 382 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 1144mg50%
Potassium 835mg24%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 7g8%
Protein 15g30%
Vitamin A 970IU19%
Vitamin C 124mg150%
Calcium 142mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

More recipe ideas here:

  • Mexican style couscous, 1 yellow bell pepper and 2 spring onions (chopped, raw), raw kidney beans and splash of sweet and sour sauce.
  • Indian style rice, steamed spinach and curried chickpeas.
  • Sweet and crunchy couscous with fresh salad, a dash of your favoured sauce.
  • Mexican style quinoa, sauteed bell peppers and red pepper sauce, eaten cold.
  • Mexican style brown rice, spinach and julienned bell peppers, “sauteed” spicy white beans

I’ve only found one combination that truly didn’t work so far: coconut rice with caesar dressing. Amazing separately but they’ll be stabbing backs before we know it 😉

Buddha Bowl FAQ

How long do certain ingredients keep fresh in the fridge?

  • Cooked quinoa lasts for 6 days
  • Cooked rice lasts for 5 days
  • Cooked beans last for 5 days
  • Cooked lentils last for 5 days

So, cooking up multiple servings of grains or having a half emptied can of beans is not a problem at all.

Just refrigerate them and make another Buddha Bowl within the next couple of days. Easy.

Right then, you now know the basic tips and tricks of building a proper Buddha Bowl.

After all it really comes down to your creativity. Just follow the basic construction ideas and you’ll be making feast after feast.

How to Make a Buddha Bowl - The Definitive Guide. (+ 20 Belly Filling Recipes) #vegan |

Did I leave anything blurry? (Ah Blurry, there’s a great song I haven’t heard for ages!) Just pop any questions in the comments and I’ll help however we can!

We’re always eager to hear any food related story – have you made a Buddha Bowl before? What “grain, green, bean combo” did you go for?

And finally – If you’re still thirsty… or even hungry for more inspiration, check out these 20 Buddha Bowl recipes.

Not all of them follow the “rules” of this guide, and some of them take longer than the usual 30 minutes you’re used to on our blog, but they’re all awesome…and vegan too!

  1. Nourish Buddha Bowl – The classic buddha bowl
  2. Sweet Spicy Asian Brown Rice and Pineapple Bowl – Yep, this is as exciting as it sounds!
  3. Simple Vegan Burrito Bowl – Satisfying and Mexican!
  4. Roasted Veggie Buddha Bowl – Includes a tasty pesto sauce
  5. Veggie Rice Buddha Bowl – With a lemon herb sauce, cool!
  6. Peanut Tofu Buddha Bowl – Dat peanut sauce!! 😀
  7. Chili Orange Veggie Bowl – Steam your veg!
  8. Rice Bowl with Sorrel, Kale, Lemon and Radishes!
  9. Fall Buddha Bowl with Quinoa – Comforting and healthy!
  10. Rice, Black Bean and Avocado Bowl – With a Sweet Chili Mustard Sauce!
  11. Tropical Buddha Bowl – This is filling and refreshing at the same time
  12. Sesame Garlic Buddha Bowl – Love the flavours!!
  13. 15 Minute Buddha Bowl – This one is fun to eat!
  14. Winter Buddha Bowl – Lentils, sweet potato and a lovely vinaigrette
  15. Spring Buddha Bowl – With asparagus and all that 🙂
  16. Buddha Bowl with Red Pepper Sauce and Roasted Chickpeas – Wow!
  17. 30 Minute Black Rice Buddha Bowl – Plus lots of veggies!
  18. Colourful Buddha Bowl with a Tahini Lemon Sauce – Sounds amazing, right?
  19. Sun-Dried Tomato, Spinach and Quinoa Salad
  20. Asian Quinoa Power Salad

About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!


  1. I just call them dinner bowls…I make all my dinners in this form…my bowl is always overflowith with good things 😉

  2. This post is awesome! I love how versatile the Buddha Bowl is and you gave so many great options! I want to run into the kitchen to make one right now!

  3. I love this tutorial about how to make a buddha bowl! I’ve never had one myself, so this was very informative. Love all the variations too!

  4. I LOVE the Buddha bowl. It’s one of my favorite lunches. So many great options and now I have your list to work through. Thanks!

  5. i have never tried ‘Buddha Bowl’ per say but my dinner almost always some form of Buddha bowl coz its so versatile, easy and nutritious!!!

  6. What a great post! I love how customizable Buddha Bowls are. I eat one at least 2 or 3 times a week.

  7. Buddha bowls are awesome! Love your step by step photo 🙂

  8. Dave, this is such an awesome post!! I feel like everyone needs to read this because there is so much great information/methods/recipes available here. I’ve slowly started making buddha bowls more often. My boyfriend seems to like them, altho i feel a bit bad sometimes because i’m taking away all his meat dinners. No complaints yet tho =P

  9. Oh wow! Now I get to know all about Buddha bowl! Looks simple and delicious:)

  10. 5 stars
    Ive seen Buddha bowls around but never bothered to learn more or make one. This is a great tutorial. And come to think of it, most of my meals is like a Buddha bowl – rice, dal, veggies 🙂 though I eat it on a plate most of the time!! 🙂

  11. This is such a great post! I could eat a Buddha bowl every day. Thanks for sharing my recipe with all of these delicious bowls.

  12. I love the formula you came up with 🙂 I was always very intuitive with creating my bowls but it’s great to have such a blueprint on hand!

  13. 5 stars
    Oh, okay! 😀 Now I know what’s going on with Buddha bowls! The lunch I just ate was accidentally a Buddha bowl, and I feel so fresh and hip now that I know. 😀 This is an awesome tutorial, seriously! Clever, entertaining and very helpful. You’ve given me the courage to start creating Buddha bowls of my own, on purpose!

  14. David (Iaso Source)

    5 stars
    I always love you step-by-step guides. I’ve made a buddha bowl twice in the past month, and neither was exactly what i was going for, but this sounds perfect. saving it for the next picnic!

  15. 5 stars
    This is my favorite thing to make!….at the Whole Foods salad bar lol. Thank you so much for posting this! Now I feel like I can work toward making my own.

  16. Thanks so much for including me! I love the detail here, it’s seriously amazing! Will definitely be sharing.

    • You’re welcome Jessica, glad you like the post. It’s been quite some work, yes 😉 Thanks a lot for spreading the word too.
      Have a great weekend!

  17. What about Jesus bowls? What’s in them?

  18. Just saw that you included my bowl in this wonderful post! Thank you so much and I
    will definitely share! And LOL on the Jesus bowls…I want one of those!

    • Ohh, I know I mentioned it in the group but I might have forgotten to tag you!
      Great you found out anyway 😀
      + I’m happy to prepare you a Jesus Bowl hahaha

  19. 5 stars
    Thanks for this informative, user-friendly post. I am leading a group through a week of whole foods and will share this with them.

  20. What sauce would you recommend with the Indian Rice/Roasted Chickpeas bowl? I love curry, and I’m afraid the peanut sauce would overpower the curry flavor. I am also a wimp when it comes to spice!

    • Hi Cassie!
      So sorry for the late reply. We had quite a tough couple of weeks 😉
      Hmmm, Indian rice, roasted chickpeas – maybe with a salad and a tasty vinaigrette? You’re right – the peanut sauce might be a little overpowering, true.

  21. No worries Howie! We’re gonna give the red pepper sauce a go tonight. We’ll see how it goes! Thanks!

  22. Thank you so much for this post, I have recently become vegan and I can’t believe how tasty this is. I tried the peanut dressing and it was AWESOME!

    • I looooooove the peanut dressing too Tanya! From the very first time I tried it, I was blown away – and even after nearly three years I still have it every week or so in one form or another :). You’re very welcome for the post, thanks for your lovely comment!

  23. xcntryskiing

    5 stars
    Curious to know if the beans, rice and sauces could be made in bulk then frozen… How would one go about doing this… and, what is a ‘rocket’?

    Thank you!

    • Hi there! Yep that would be possible, indeed! In fact I do that myself quite often. In regards to beans: I only see a reason to freeze them when you cook up dried ones. Beans from a can are super quick to prepare, I don’t see why you would want to freeze them. Here is what I do: recently I purchased an instant pot that allows me to cook dried beans within 45 mins. I let them cool and then freeze them in 2 servings containers. Regarding rice: I do exactly the same: 7 minutes in the instant pot, then freeze 2 servings per container, done.
      And regarding rocket: It’s the British word for arugula
      Hope I could help 🙂

      • 5 stars
        When you say “instant” pot, do you me an a pressure cooker?

        • Yep, an instant pot is basically a pressure cooker. The brand is called Instant Pot. In comparison to a pressure cooker on the stove this one you can just plug into the socket. I find it much more comfortable to use 🙂

    • It is 2019 and I just discovered the Buddha Bowl, and I’m so excited and grateful and that I found this awesome post is amazing!
      I ca not wait to start incorporating these bowls into my menu.
      Thank you so much for sharing so so much.!

  24. Sasha Chamberlin

    5 stars
    Thanks for the ideas. I love this concept, especially since I’m a firm believer that food tastes better when the flavours are mixed. I’m wondering if there is an easy way to print your articles. I try to right click and print but only the pics show up, not the words. Thanks again, Sasha

    • Hi Sasha! Awesome to hear you like our post. For this one we really took our time I must say 😉
      Hmm, I just checked myself how to print this post and found a great solution to get rid off the “online clutter”. Are you using the chrome browser? If yes, search in google for the chrome extension “Print Friendly & PDF”. It’s free and creates really clean pages to print out! If you use a different browser i’m sure there are similar extensions.

  25. I rarely leave comments on websites, but I wanted to say that I love your post. I ate my first Buddah bowl last summer while visiting my daughter in Austin, Tx at Flower Child. I absolutely fell in love with the restaurant and their many Buddah bowls! I came home and tried to replicate a few, but failed. None of mine could compare or had the same taste as the ones I had ate there. Your post is very helpful with lots of good suggestions and ideas. I knew the cherry on the top was the dressing, in adding flavor. The dressings you posted sound great! I have been eating clean for the last couple of years and I am a new vegan since November, so I am looking forward to trying some of them out soon (probably tomorrow for lunch!). 🙂

    • Hi Penny – then I feel very privileged that you’ve left a comment here, thank you. Yes, Buddha Bowls are awesome, so many choices and so many ways to make them. Have fun – and enjoy!

  26. Lauren Clemenzi

    5 stars
    This is just what I’m looking for!!!love all the options. I’m in my kitchen now prepping fto entire week. Thank you!

    • Haha yes, they get very addictive! One week quickly becomes two. I haven’t had them for a few weeks now – your comment has got me really in the mood for Buddha bowls again Lauren 😀

  27. 5 stars
    Best ‘how to’ article ever!! Can’t wait to try some of these delish inspirations xx

  28. Hi,
    Great and informative recipe! I’m super excited to try and make my first Buddha bowl! Just wondering how they would be cold? I like the idea of making some and taking it to work but I’m not sure how well it’ll all hold up cold? I only have access to a microwave at work

  29. 5 stars
    This is gold. I’ve been packing a Tupperware with steamed rice and a rotation of pretty much the same 5 or 6 veggies and hot sauce for lunch every day. I need flavor, and lack kitchen creativity as well as most ingredients in a lot of vegan recipes. This is going to be a game changer. Thanks!

  30. 5 stars
    Thanks for this wonderful post. I don’t cook a lot and I feel guilty because I have a wonderful husband who cooks all the time. I want to make food for him. Going to the store to buy the ingredients to make a Buddha bowl! Probably the super simple vegan burrito bowl. We LOVE avocado and cilantro so this is great. Love black beans too! LOL I may cheat and use oil & vinegar though because we love that just fine.

    • Haha that sounds good to me, Kat! Hope you enjoyed your Buddha Bowl and it slightly alleviated your guilt by cooking up something nice and tasty! 🙂

  31. Please don’t refer to food using Buddha. Disrespectful. There is no reason to do it.

  32. 5 stars
    Somebody else mentioned ‘game-changer’ and can only agree!. I’m so glad to have come across your site, thank you. This lovely ‘bowl’ concept makes the whole nutrition-challenge simple and attractive. Also I’ve been struggling to make my newly-adopted veganism (or vegetarianism at times) result in really tasty meals – the kind you come across at festivals and in vegan restaurants. So far, mine have been so bland as to be bleugh! I love the page that shows weight/proportion of grains/veges/legumes (or tofu). That makes such good sense, and in itself, crystalises the principles, now I am enabled! The recipes also sound delicious, and, one step at a time. The 30-day challenge is a really good idea too. I will give that some thought over the festive season. Thankou, thankyou, thankyou!

    • Thanks Jane! Agreed, Buddha bowls are awesome and tick the right boxes for us, too. Absolutely, home-made vegan food can be very tasty. It might take a bit of practice, but definitely possible. I hope the recipes help you to get there easily! Enjoy, and thanks for writing 🙂

  33. Hi there,
    Came across your site and I am impressed with all the diet recipe. Would you have by any chance some salt less ones? I have chronic kidney disease and have to watch the sodium, potassium and phosphorus intake.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Forgot password?