Go Back
–+ servings

How to Make the Best Buddha Bowl + 19 Easy Recipes

Course: Dinner, Lunch, Main Course
Cuisine: Vegan
Diet: Gluten Free, Egg Free, Dairy Free, Vegan, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes, round-up
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 bowls
Calories: 520kcal
Print Recipe Add to Collection

Equipment

Ingredients

  • 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.)

Instructions

  • Step 1: Cook the grain
    Basmati rice is plated on a white bowl and placed on a table | Hurry The Food Up
  • Step 2: Prep the greens
  • Step 3: Prep the legumes
    Spiced beans are being sautéed on a frying pan and stirred with a wooden spoon | Hurry The Food Up
  • Step 4: Whip up a nice dressing
    A dressing and stainless steel tablespoon are placed in a transparent bowl | Hurry The Food Up
  • Add everything together in one bowl.
    Basmati rice, vegetables and sautéed beans are plated on a white bowl and placed on a table | Hurry The Food Up
  • Enjoy while doing the downward dog ;-)
    Basmati rice, vegetables and sautéed beans are plated on a white bowl and garnished with a sauce | Hurry The Food Up

Video

Nutrition

Calories: 520kcal | Carbohydrates: 60g | Protein: 20g | Fat: 15g | Saturated Fat: 2g