Go Back
A delicious plate of The Best Buddha Bowl Recipe

The Best Buddha Bowl Recipe

A nourishing and vibrant Buddha bowl filled with roasted vegetables, quinoa, and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Salad
Cuisine: Healthy
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 1 medium Beet diced into 1/4" pieces
  • 1 medium Sweet Potato peeled and diced into 1/4" pieces
  • 30 ml Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 4 cups Kale massaged with olive oil until tender
  • 185 g Quinoa cooked
  • 1 cup Roasted Chickpeas
  • 2 medium Oranges (blood orange when in season) peeled and sliced
  • 1 cup Pomegranate Arils (or fresh berries)
  • 1 medium Avocado diced
  • 1 cup Bean Sprouts (or microgreens)
  • 50 g Walnuts coarsely chopped
  • 30 ml Sesame Tahini
  • 15 ml Lemon Juice
  • 15 ml Water
  • 1 pinch Lemon Zest
  • 1 pinch Salt (optional)

Method
 

  1. Heat oven to 400°F. Toss BEETS and SWEET POTATO in OLIVE OIL and SALT to lightly coat. Place on baking sheet; bake 15 minutes, or until tender; set aside to cool.
  2. Chop KALE, ORANGE, AVOCADO, and WALNUTS; portion out the POMEGRANATE, QUINOA, CHICKPEAS, and SPROUTS.
  3. In a small bowl, whisk together TAHINI, LEMON JUICE, WATER, LEMON ZEST, and (optional) SALT until combined; if needed, adjust the consistency by adding more tahini or water.
  4. Divide ALL ingredients across four bowls. If serving immediately, drizzle the lemon tahini sauce and enjoy! Otherwise, store the sauce separately to use for serving.

Notes

Feel free to customize with your favorite veggies or grains. This bowl can be meal-prepped for easy lunches throughout the week.