If you’re on the lookout for a tantalizing meal that’s loaded with nutrients, then this Rainbow Buddha Bowl recipe is definitely worth considering. Packed with a medley of veggies, chickpeas, quinoa, and topped with avocado slices, this bowl is a nutritional powerhouse that delivers a healthy dose of protein, vitamins, and minerals.
Each ingredient in this recipe is carefully prepared to perfection, from the sweet potatoes that are roasted to perfection to the mushrooms and bell peppers that are sautéed to bring out their flavors. The result is a tantalizing fusion of different flavors and textures that creates a scrumptious and colorful meal.
To elevate the taste of this dish, a creamy tahini dressing is drizzled over the bowl, delivering an extra burst of flavor and indulgence. Whether you’re a strict vegan or just seeking a nutritious meal option, this Rainbow Buddha Bowl is the perfect addition to your recipe collection.
Using these simple step-by-step instructions, you can create a vibrant and mouth-watering dish that is as flavorful as it is visually appealing. Whether you’re seeking a post-workout meal or simply looking to tickle your taste buds, the Rainbow Buddha Bowl is sure to leave a lasting impression on your palate.
Rainbow Buddha Bowl Recipe
Ingredients
- 1 cup (187.7 g) cooked quinoa
- 1 cup (134.9 g) cubed sweet potato
- 1 cup (92.3 g) sliced chopped broccoli
- 1 cup (151.2 g) red bell peppers
- 1 cup (162.3 g) sliced red onion
- 1 cup (97.4 g) cubed mushrooms
- 1 cup (166.4 g) cooked chickpeas
- 1 avocado sliced
- 1/4 cup (16.2 g) pumpkin seeds
- 1/4 cup (60.9 g) tahini
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tsp honey or vegan alternative
- 1 tsp garlic powder
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.2 tsp) black pepper
- 2 tbsp olive oil
Instructions
- Cook quinoa
- Cube sweet potato and roast until tender
- Chop broccoli into bite-sized pieces and steam until tender
- Slice bell peppers and red onion, and sauté until tender
- Slice mushrooms and sauté until tender
- Cook chickpeas as desired
- Slice avocado
- Toast pumpkin seeds
- In a bowl, whisk together tahini, lemon juice, apple cider vinegar, honey, garlic powder, salt, black pepper, and olive oil. Add water as needed to reach desired consistency.
- Assemble the bowl with the cooked quinoa, roasted sweet potato, steamed broccoli, sautéed bell peppers and red onion, sautéed mushrooms, cooked chickpeas, sliced avocado, and toasted pumpkin seeds.
- Drizzle the tahini dressing over the bowl and serve.
Notes
Nutrition
Data source: USDA
Storage Tips
The Rainbow Buddha Bowl recipe can typically last up to 4 days in the fridge and up to 2 months in the freezer.
To store in the fridge, transfer the cooked components of the recipe to an airtight container and place it in the fridge.
To store in the freezer, allow the components to cool down completely, then transfer them to an airtight container or freezer bag. Label the container with the date and freeze.
To defrost, remove the container from the freezer and place it in the fridge the night before you plan to consume it. Alternatively, you can defrost the recipe components in the microwave or on the stovetop.
When ready to consume, assemble the Buddha bowl by layering cooked quinoa with the roasted sweet potato, chopped broccoli, sliced bell peppers, sliced red onion, cooked chickpeas, and avocado slices. Sprinkle with pumpkin seeds.
To make the dressing, whisk together tahini, lemon juice, apple cider vinegar, honey, garlic powder, salt, black pepper, olive oil, and water (as needed) until smooth. Drizzle the dressing over the Buddha bowl before serving.
Recipe Variations
1. Mediterranean Buddha Bowl: Swap the tofu for falafel and add cucumber, hummus, and tzatziki for a Mediterranean spin on this recipe.
2. Mexican Buddha Bowl: Top the bowl with grilled chicken or shrimp, avocado, black beans, corn, and salsa for a Mexican-inspired creation.
3. Indian Buddha Bowl: Use chickpeas instead of tofu, add roasted eggplant, cauliflower, and curry sauce for an Indian twist.
4. Breakfast Buddha Bowl: Swap out the rice for quinoa and add scrambled eggs or tofu, roasted sweet potatoes, bacon or vegan bacon and avocado for a breakfast-style bowl.
5. Teriyaki Buddha Bowl: Use seared salmon or chicken, steamed broccoli, carrots, edamame, and a homemade teriyaki sauce for an Asian twist.
What To Serve With
– A side salad for extra greens and crunch
– Steamed or roasted vegetables such as broccoli, cauliflower, or carrots
– Brown rice or quinoa to add some heft and substance to the meal
– Fresh fruit, such as sliced avocado, mango, or papaya, to balance out the flavors
– A refreshing beverage such as iced tea or lemonade
– A light dessert such as fresh berries or a fruit salad to round out the meal on a sweet note.
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