This nourishing Buddha Bowl packs a powerful punch of flavors and wholesome ingredients in just 40 minutes. Bursting with 21g of protein and loaded with essential nutrients, this colorful bowl is the perfect balance of health and satisfaction.
The combination of fiber-rich ingredients (12g) and healthy fats creates a filling meal that’ll keep you energized throughout the day. Whether you’re meal prepping for the week or seeking a quick nutritious dinner, this versatile bowl delivers both convenience and incredible taste.
Fresh & Nourishing Buddha Bowl Ingredients
- Base: 1½ cups quinoa, brown rice, couscous, or cauliflower rice (rinsed well)
- Greens: 5 cups baby spinach leaves or arugula (fresh and crisp)
- Root Vegetables: 2 sweet potatoes, peeled and chopped into 1-inch cubes
- Healthy Fats: 1 ripe avocado, sliced + olive oil for roasting
- Fresh Produce: 1 Roma tomato, diced
- Protein: 12 Falafel balls or 2 grilled protein of choice
- Toppings: ½ cup crumbled feta cheese, ½ cup mixed nuts of choice
For the Jalapeño Ranch Dressing
- Base: 1 cup Greek yogurt, ⅓ cup olive oil
- Aromatics: 1 garlic clove, 1 small jalapeño (deseeded)
- Herbs & Seasonings: 3 tbsp fresh parsley, ½ tsp dill weed, ½ tsp onion powder
- Acid: 2 tsp white vinegar
Instructions
- Prep Oven: Heat your oven to 425°F (220°C)
- Roast Vegetables: Toss sweet potatoes with olive oil, salt, and pepper. Roast 20-25 minutes until tender and golden
- Cook Base: Prepare quinoa or chosen grain following package directions
- Make Dressing: Blend all dressing ingredients until smooth
- Assemble Bowl: Layer ingredients starting with quinoa, then greens, roasted sweet potatoes, tomatoes, avocado, protein, cheese, and nuts
- Finish: Drizzle with jalapeño ranch dressing and serve immediately
Recipe Variations
This Buddha bowl is super flexible! Mix and match your favorite ingredients to make it your own. Try brown rice or cauliflower rice instead of quinoa for different textures. Not a fan of sweet potatoes? Roasted butternut squash or chickpeas work great too.
The protein can be anything you love – grilled chicken, crispy falafel, or even pan-seared tofu. For a different flavor profile, swap the feta for goat cheese or skip the cheese for a dairy-free bowl.
Make-Ahead Tips
Save time by prepping parts of this bowl in advance! Roast the sweet potatoes and cook the quinoa up to 3 days ahead – just store them in airtight containers in the fridge.
The jalapeño ranch dressing stays fresh for up to 5 days when refrigerated. When you’re ready to eat, just warm up the quinoa and sweet potatoes, then add your fresh toppings.
Serving Suggestions
Warm quinoa and roasted sweet potatoes paired with cool, fresh toppings make this bowl extra special. I love serving it with warm pita bread on the side.
For easy sharing, set up a “bowl bar” with all the toppings in separate dishes – this way everyone can build their perfect bowl! The jalapeño ranch adds a nice kick, but keep extra on the side for anyone who wants more.
Quick Tips
Cut your sweet potatoes into similar-sized pieces so they cook evenly. For the best-tasting quinoa, rinse it before cooking to remove any bitterness.
Want extra-crispy sweet potatoes? Don’t overcrowd your baking sheet – give them plenty of space. If your avocado isn’t quite ripe, pop it in a paper bag with a banana overnight to speed up ripening.
Buddha Bowl
Equipment
- Sheet pan
- Mixing bowls
Ingredients
Bowl Base
- 1 1/2 cups quinoa, brown rice, couscous, or cauliflower rice
- 5 cups baby spinach leaves or arugula
Toppings
- 2 whole sweet potatoes peeled and chopped
- olive oil for roasting
- 1 whole avocado peeled, seeded and sliced
- 1 whole Roma tomatoes chopped
- 12 whole Falafel balls or 2 grilled chicken breasts, salmon, or other protein
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped nuts walnuts, pecans, almonds, pine nuts or pistachios
Jalapeño Ranch Dressing
- 1 cup plain Greek yogurt
- 1/3 cup olive oil
- 2 teaspoons white vinegar
- 1 clove garlic
- 1 small fresh jalapeño pepper ribs and seeds removed
- 3 tablespoons fresh chopped parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon onion powder
- salt to taste
Instructions
- Preheat oven to 425 degrees F. Add sweet potatoes to a sheet pan and drizzle with a little olive oil, salt and pepper. Roast for 20-25 minutes, until tender, tossing once while cooking.
- Cook quinoa according to package instructions.
- Layer bowls with cooked quinoa, arugula, sweet potato, tomato, avocado, falafel or chicken, feta and nuts. Top with dressing.
