How to Make the Best Buddha Bowl + 19 Easy Recipes
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A buddha bowl filled with vibrant veggies and a delicious dressing is the ultimate plant-based meal. Here’s a simple guide to walk you through what it takes to make your very own buddha bowl! You’ll be a master in no time.
Before I go off on a tangent about how this is one of the best vegetarian meals ever, what really is a buddha bowl?
Well, a buddha bowl is essentially a one-bowl meal containing small portions of several types of plant-based ingredients that are usually served cold.
It is so-called as it is usually eaten from a bowl with a wide top – that signifies Buddha’s belly!
The basic buddha bowl usually consists of 5 key components. They are:
- A base – usually rice (like basmati or cauliflower rice) or a whole grain (quinoa)
- Plant-based protein source – tofu and tempeh provide a great deal of protein but so do the legumes here
- Fresh vegetables – corn, red onions, cauliflower, sweet potatoes and all sorts of other healthy veggies (that complement the other members of the dish!)
- Legumes – peas like snap peas, snow peas and chickpeas or some nuts as well as beans
- A nice dressing – peanut, hummus or tahini sauce as well as some sunflower seeds, herbs or avocadoes for the topping
Just writing this makes my mouth water as all these healthy ingredients are what make a buddha bowl the bright, colourful, nutritious and satisfying meal it is.
But, the real beauty of it is that you can make one pretty much however you want.
My journey to making bodacious buddha bowls and how you can begin yours
As a buddha bowl enthusiast, I’ve tried nearly any and every combo under the sun.
My very first bowl was a lip-smacking fusion of spicy roasted chickpeas, quinoa, kale, sautéed snap peas and butternut squash with a sweet and sour tahini sauce, garnished with some sesame seeds and watercress.
It was absolutely AMAZING and I’ve been cooking up more and more incredible buddha bowls ever since then.
Just by following a few teachings, you too can knock up a delicious and varied buddha bowl every time.
I’ve put together this guide with step-by-step instructions to make sure you always get your vegetarian buddha bowls right – easily and without fuss, just the way they should be. And so, without further ado:
Part 1: Grab a grain and prep it most deliciously.
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 are 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 to 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
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.
Cover with a lid and put it on 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 how to cook brown rice.
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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.
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.
Remember we said you can use other healthy plant-based ingredients like couscous or quinoa? 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.
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 complements 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:
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 whichever 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 salads.
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), and 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.
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!
It usually makes sense to just use canned ones for convenience but if you already have some cooked legumes in the fridge, that’s just fantastic!
Here’s how to make your legumes really tasty.
‘Raw’ or ‘sauteed’
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 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 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!
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. To get nice and crispy chickpeas, place the coated peas in a baking tray and put them in a preheated oven for about 15 minutes at 200°C/400°F.
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 medium heat for about 8 mins for a slightly crispier option.
Part 4: Make an awesome dressing
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 yoghurt 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)
- 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!)
- 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!
- 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 grain½ cup uncooked grains
- Step 2: Prep the greens3 cups leafy greens
- Step 3: Prep the legumes1 cup cooked legumes
- Step 4: Whip up a nice dressing
- Add everything together in one bowl.
- Enjoy while doing the downward dog 😉
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 😉
Smoked Tofu and Hummus Buddha BowlCheck out the recipe here
Indulge with this smoky and savory Buddha Bowl. The combination of smoked tofu, hummus, and turmeric rice makes for a perfect vegan lunch (or dinner!)
Crispy Potato Lentil Buddha BowlCheck out the recipe here
Four easy steps to a delicious and nutritious crispy, crunchy potato lunch. Make your colleagues jealous!
Quinoa Chickpea Buddha BowlCheck out the recipe here
This easy (and animal-friendly) lunch and dinner bowl hits all the right spots – grains, greens and a legume! What’s not to like?
Buddha Bowl FAQ
I’ve pretty much given you all the know-how to make the best buddha bowls on the planet but if there’s something you still have your doubts about, leave it in the comments below.
Are buddha bowls healthy?
A buddha bowl is a prime example of a well-balanced and healthy meal with each component providing a range of health benefits.
Besides the high levels of plant proteins, vitamins and other essential nutrients in whole grains and vegetables, there are many health benefits of consuming whole grains and there’s a wide range of medical advantages associated with vegetables.
And, the best part is, you’ll be getting the bulk of all those regardless of which grain you use for the base or vegetables you choose to include in these colourful bowls!
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.
More Buddha Bowl Recipe Ideas
- Mexican style couscous, 1 yellow bell pepper and 2 spring onions (chopped, raw), raw kidney beans and a splash of sweet and sour sauce.
- Indian style rice, steamed spinach and curried chickpeas.
- Sweet and crunchy couscous with fresh salad and 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 😉
More Buddha Bowl Recipes
And finally – If you’re still thirsty… or even hungry for more inspiration, check out these 16 plant-based 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!
Nourish Buddha Bowl – The classic buddha bowl
Sweet Spicy Asian Brown Rice and Pineapple Bowl – An exciting vegan buddha bowl recipe
Simple Vegan Burrito Bowl – Satisfying and Mexican!
Roasted Veggie Buddha Bowl – Includes a tasty pesto sauce
Veggie Rice Buddha Bowl – With a lemon herb sauce, cool!
Peanut Tofu Buddha Bowl – Dat peanut sauce!! 😀
Chili Orange Veggie Bowl – Steam your veg!
Rice Bowl with Sorrel, Kale, Lemon and Radishes!
Fall Buddha Bowl with Quinoa – Comforting and healthy!
Rice, Black Bean and Avocado Bowl – With a Sweet Chili Mustard Sauce!
Tropical Buddha Bowl – This is filling and refreshing at the same time
Sesame Garlic Buddha Bowl – Love the flavours of this delicious recipe!!
15 Minute Buddha Bowl – This one is fun to eat!
Winter Buddha Bowl – Lentils, sweet potato and a lovely vinaigrette
Spring Buddha Bowl – With asparagus and other amazing fresh veggies 🙂
Buddha Bowl with Red Pepper Sauce and Roasted Chickpeas – Wow!
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!
I’m always eager to hear any food-related story – have you made a Buddha Bowl before? What “grain, green, bean combo” did you go for?
A delicious and colourful buddha bowl is an incredibly healthy plant-based meal that’s fun and super easy to do too. If you made any of these recipes, be sure to leave some feedback telling me how it went!
I just call them dinner bowls…I make all my dinners in this form…my bowl is always overflowith with good things 😉
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!
Thank you Jenn! Time to get in the kitchen then 🙂
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!
Then you’ve really got try one! You won’t regret it, that’s for sure!
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!
You’re very welcome – hope you enjoy them as much as we did!
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!!!
Haha yep, one of my favourite post-workout meals was actually a Buddha Bowl in disguise all along 😉
What a great post! I love how customizable Buddha Bowls are. I eat one at least 2 or 3 times a week.
Thanks Mel, kind of you to say. Haha I do too now, and about 14 a week while we were making the post 😀
Buddha bowls are awesome! Love your step by step photo 🙂
Thanks Aimee! Yes, they are – you’ll find no argument from me there 🙂
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
Oh wow! Now I get to know all about Buddha bowl! Looks simple and delicious:)
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!! 🙂
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.
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!
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!
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!
Hi David, thanks for stopping by! ha, yeah that was exactly the problem I had as well and pretty much why we wrote this guide 🙂
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.
You’re very welcome Lauren! Haha yep, they’re great fun aren’t they? Enjoy 🙂
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!
What about Jesus bowls? What’s in them?
A shitload of wine.
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
Thanks for this informative, user-friendly post. I am leading a group through a week of whole foods and will share this with them.
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!
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.
No worries Howie! We’re gonna give the red pepper sauce a go tonight. We’ll see how it goes! Thanks!
Cool stuff! I hope it’ll turn out great 😀
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!
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’?
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 🙂
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.!
It’s never too late to discover Buddha Bowls, Beverly :). Enjoy – the varieties are virtually endless!
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.
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!
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 😀
Best ‘how to’ article ever!! Can’t wait to try some of these delish inspirations xx
Thanks, Chantelle! Let us know when you 🙂
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
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!
Glad you like it, Dane! I absolutely love Buddha bowls and always refer back here when I need inspiration 🙂
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! 🙂
Please don’t refer to food using Buddha. Disrespectful. There is no reason to do it.
Hi Joan, we hope it is more respectful than anything – a vegan meal that promotes health and happiness!
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 🙂
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.
Hi Heidi, and thank you. Glad you like it. We don’t have a salt less or low sodium area – yet. But I’ve made a note and will see if we can put some ideas together. If you’ve signed up for our newsletter (https://hurrythefoodup.com/hurrythefoodup-newsletter-sign-up/) I’ll happily let you know when it’s ready! 🙂