Best 8 Buddha Bowl Recipes

BUDDHA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
• Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
• Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

CHICKPEA BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
• Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
• Bake in the preheated oven until softened, about 10 minutes.
• Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
• Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
• Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

BROWN RICE BUDDHA BOWL

Steps:

• Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
• Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
• Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
• Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
• Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

BUDDHA BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!

BUDDHA BOWL WITH ROASTED SWEET POTATOES, SPICED CHICKPEAS, AND CHARD

Steps:

• For the poblano tahini sauce:
• In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
• For the Buddha bowls:
• Preheat the oven to 425°F.
• In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package.
• In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated.
• Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
• Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
• Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
• In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
• Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.

TOFU BUDDHA BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt.
• Cut the tofu lengthwise into ½-inch (1 ¼ cm) wide slabs, then cut each slab in half lengthwise. Cut each strip into ½-inch (1 ¼ cm) wide cubes. Toss with the marinade, then cover with plastic wrap marinate in the fridge for at least 1 hour.
• Fill a large pot with cold water, season well with salt, and add the sweet potatoes. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sweet potatoes can be pierced with a fork but still give some resistance, about 20 minutes.
• Remove sweet potatoes from the pot and set aside to cool. Drop in the broccoli florets and blanch for 90 seconds. Remove the broccoli and shock in an ice bath to stop the cooking. Cool completely, about 60 seconds, then transfer to a paper towel-lined plate to drain.
• Cut the cooled sweet potato into ½-inch (1 ¼ cm) wide half moons and season with salt to taste.
• On a lightly greased baking sheet, spread out the marinated tofu and sweet potato. Bake for 20 minutes, until sweet potatoes and tofu begin to brown.
• While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ cup water. Add more water as necessary to achieve a pourable, but not runny, consistency. Season with salt to taste.
• Assemble the bowls: Add 1 cup (170 G) of quinoa to the bottom of a serving bowl, then arrange about 2½ ounces (70 G) of tofu, ½ cup (112 G) sweet potato, ½ cup (75 G) broccoli florets, ½ cup (50 G) purple cabbage, ¼ cup (30 G) cucumber, and 4-5 slices of avocado on top. Drizzle with 2-3 tablespoons peanut sauce and top with crushed peanuts, cilantro, and mint.
• Enjoy!

MCCORMICK® CHICKPEA BUDDHA BOWL RECIPE BY TASTY

Steps:

• Make the spiced chickpeas: Preheat the oven to 400°F (200°C).
• In a large bowl, combine the chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, paprika, cumin and coriander, and toss to coat.
• Spread the chickpeas on a nonstick baking sheet and bake until crispy, about 20 minutes.
• Make the garlic herb rice: Add the rice, salt, Gourmet Garden™ Garlic Paste, Gourmet Garden™ Cilantro, and Gourmet Garden™ Parsley to a medium pot. Add water and cook the rice according to the package instructions.
• Make the stewed greens: In a large, high-walled skillet, heat the olive oil over medium heat. Add the shallots and cook for about 10 minutes, until soft and translucent. The shallots should start to develop some color, but shouldn't brown. Add the Gourmet Garden™ Garlic Paste, and cook until fragrant, about 1 minute. Add the greens, vegetable stock and McCormick® Himalayan Pink Salt with Black Pepper and Garlic, and gently stir to combine. Cover and cook, stirring occasionally, until the greens are wilted and soft, 5-7 minutes. Remove the pan from the heat, leaving the lid on to keep warm.
• Make the garlic black pepper yogurt: In a medium bowl, whisk together the yogurt, Gourmet Garden™ Garlic Paste, salt, and pepper. Add a splash of water at a time and whisk to incorporate until the yogurt sauce is thin enough to drizzle. Season with more salt and pepper to taste.
• Assemble the buddha bowls: Divide the rice evenly between 4 bowls. Top with the stewed greens, chickpeas, feta cheese, radish and pickled red onions. Drizzle the yogurt sauce over each bowl, then garnish with Gourmet Garden™ Parsley and Gourmet Garden™ Cilantro. Serve immediately.
• Enjoy!

GREEN GODDESS BUDDHA BOWL

Steps:

• Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
• Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
• Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
• Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.