Packed with colorful veggies, crispy chickpeas, and fluffy whole grains, these Buddha Bowls are a feast for both the eyes and the palate! Drizzled with a nutty tahini dressing, they are the perfect plant-based meal!
What Are Buddha Bowls
Forget bland, boring salads! These gluten-free Buddha bowls are here to rock your world with a combination of flavors and textures that will leave you feeling satisfied and energized. With a bed of fluffy grains cradling roasted sweet potato, crispy chickpeas, and vibrant kale nestled beside creamy avocado, and finished with a delicious tahini sauce, each forkful will brighten your day!
Why You’ll Love These Buddha Bowls
- Flavorful Adventure! Each ingredient brings its own unique touch, from the tenderness of the sweet potato and the crunch of the kale to the crispiness of the chickpeas and the zest of the tahini dressing. Every bite is an explosion of flavor.
- Perfect for Meal Prep! It’s a lifesaver for busy weeknights or lunch options for the workweek. You can cook the grains, chop the veggies, and prepare the dressing ahead of time. When it’s time to eat, simply assemble your bowl.
- Customizable to Taste! The beauty of these Buddha bowls lies in flexibility. Don’t like kale? Swap it for spinach or broccoli. Not a fan of chickpeas? Use black beans or crispy tofu instead. This dish embraces individual preferences.
Ingredients You’ll Need
- Brown Rice or Quinoa: Used to form the base of the bowls. Brown rice brings a nutty flavor and a chewy texture, while quinoa offers a slightly nuttier and crunchier alternative. You can even use a mixture of the two!
- Chickpeas: Roasted chickpeas provide flavorful plant-based protein and add a satisfying crispy texture.
- Sweet Potato: When roasted, it brings out the natural sweetness and creamy texture of sweet potatoes.
- Red Bell Peppers: Adds a sweet, almost fruity flavor that complements the other ingredients.
- Kale: This leafy green adds a freshness and slightly bitter contrast.
- Purple Cabbage: Gives the bowls a pop of purple and a crunchier texture. Finely sliced raw beets are another vibrant option.
- Avocado: Provides a creamy texture that adds a rich smoothness that balances out the crunch and chew of the other ingredients.
- Olive Oil: Used to roast the veggies and the chickpeas.
- Seasonings: Salt and black pepper season the overall dish.
- Tahini: Creates the nutty sesame flavored creamy base of the dressing.
- Lemon Juice: Freshly squeezed lemon juice adds the perfect touch of acid and zing. Lime juice will also do the trick!
- Honey: Gives the dressing a touch of sweetness to round out the lemon. You can use agave or maple syrup to make it vegan.
- Water: Used to thin out the dressing.
- Seasonings: Salt and black pepper enhance the flavor of the dressing.
How To Make Buddha Bowls
This vegetarian recipe was designed for anyone to make, regardless of their cooking skills. The steps are straightforward and building the bowls is not only easy but fun too!
Roast The Veggies And Chickpeas
To begin, put the sweet potato cubes and red bell pepper in a large bowl, and then toss them with the olive oil, salt, and black pepper. Next, spread them out in a single layer on one side of a large baking sheet.
In another bowl, toss the chickpeas with olive oil, salt, and black pepper. Feel free to add a pinch of paprika, dried herbs, or garlic powder if you like! Then spread them out on the other half of the baking sheet.
Now, place the baking sheet in an oven preheated to 400°F (205°C) and let everything bake for 20 to 25 minutes. Midway through, give them a stir to ensure even roasting. When done, the sweet potatoes will be tender, the chickpeas slightly crispy, and the bell peppers caramelized.
Make The Dressing
First, whisk together the tahini, lemon juice, and honey in a small bowl. Next, add the water one tablespoon at a time to thin the mixture out until you reach your desired consistency. Then season the dressing with salt and black pepper to taste.
Assemble The Bowls
When ready, divide the grains among four bowls. Then top each one with roasted chickpeas, roasted sweet potatoes and red bell peppers, kale, red cabbage, and sliced avocado. Now, drizzle the tahini dressing over the top of each bowl and serve them immediately with a side of baba ganoush if you like!
Frequently Asked Questions
A classic Buddha bowl recipe typically includes five key components. These include some type of grain, protein, vegetables, dressing, and a garnish like crushed peanuts, pumpkin seeds, or fresh herbs such as mint, parsley, or cilantro.
Chickpeas may not turn crispy if you overcrowd your pan or if the oven temperature isn’t high enough. It’s important to ensure that you space them out on the baking sheet and roast them at 400°F (205°C) for the best results.
You can substitute it with another nut or seed butter like almond, cashew, or sunflower seed butter.
- Roast the ingredients properly. For even cooking, it’s important to chop the sweet potatoes into similar-sized pieces. Also, don’t overcrowd your baking sheet as it causes steaming instead of roasting.
- Adjust the dressing consistency. You can make your tahini dressing as thin or thick as you like. Just remember to add the water a little at a time to prevent it from becoming overly watery.
- Add the avocado last. Don’t slice and add the avocado until right before serving. This helps to prevent it from oxidizing and turning brown.
- Experiment with other grains. Aside from gluten-free grains like quinoa and rice, you can use farro, barley, bulgur, millet, or even cauliflower rice for a different flavor and texture.
- Add a little spice. Don’t be afraid to add a touch of heat to your Buddha bowls! A sprinkle of chili flakes, cayenne pepper, or sriracha in the dressing can wake up your taste buds.
- Use other sauces. Beyond the tahini dressing, other sauces like pesto, peanut sauce, chimichurri, or even a simple vinaigrette are delicious.
If you have leftovers, store them in the refrigerator for up to 3 days. It’s best to keep the components of your Buddha bowls in separate airtight containers to maintain their texture and flavor. The dressing should also be stored separately and can last up to a week in the fridge.
Discover Other Healthy Recipes
- Mediterranean Stuffed Sweet Potatoes
- Cobb Salad
- Homemade Shake ‘N Bake Chicken (Air Fryer Version)
- Chicken Meatloaf
- Chicken Souvlaki
- Veggie And Hummus Sandwich
Craving More? Follow Along:
- 2 cups cooked brown rice or cooked quinoa
- 1 cup chickpeas drained and patted dry
- 1 large sweet potato peeled and cubed
- 2 medium red bell peppers cubed
- 2 cups kale roughly chopped
- 1 cup purple cabbage shredded
- 1 avocado sliced
- 1 tablespoon olive oil
- salt and pepper to taste
- 3 tablespoons tahini
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- 2 tablespoons water to thin, if necessary
- salt and pepper to taste
- Preheat your oven to 400°F (205°C).
- In a large mixing bowl, combine the sweet potato cubes, and red bell pepper. Toss them in the olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer, move to the side to make room for chickpeas. In another small bowl toss the chickpeas with olive oil, salt and pepper and spread them on the other side of the baking sheet.
- Transfer the baking sheet to the oven and roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender, the chickpeas are slightly crispy, and the bell peppers are soft and slightly caramelized.
- In a small bowl, whisk together tahini, lemon juice, and maple syrup. Add water one tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste. Set aside.
- Divide the cooked quinoa or rice among four bowls. Top each bowl with roasted chickpeas, roasted sweet potato, roasted bell peppers, kale, purple cabbage, and avocado slices. Drizzle the dressing over the top.
- Once your Buddha Bowls are assembled, serve immediately.
Tips & Notes:
- Make-Ahead Tip: Roast the vegetables and chickpeas ahead of time and simply reheat when you’re ready to assemble the bowls.
- Customizable: Feel free to swap out any of the veggies for your favorites, or whatever you have on hand.
- Dressing on the Side: If you’re prepping for meals throughout the week, keep the dressing separate until you’re ready to eat to keep everything crisp.
- Vegan Option: Skip the honey in the dressing and opt for maple syrup or agave to keep it plant-based.
- Storage: Store the components separately in airtight containers in the fridge for up to 4 days. Enjoy cold or reheated.
- Spice it Up: Add a pinch of red pepper flakes to your roasting veggies if you like a little heat.