This Buddha Bowl is loaded with roasted sweet potatoes, red onion, crispy chickpeas, quinoa, and finished with a flavorful sauce you’ll crave!
What Are Buddha Bowls?
A Buddha bowl can go by lots of names—hippie bowls, macro bowls, power bowls, or yoga bowls. It’s basically a mix of wholesome ingredients tossed into one vibrant, colorful bowl.
Most Buddha bowls have a base of rice or grains, roasted veggies, some kind of protein (like beans or tofu), and a tasty dressing. While they’re usually vegetarian, you’ll sometimes see them with meat.
This recipe is vegetarian but still packed with protein from chickpeas and quinoa, so it’s super filling and delicious!
Quick Tip
Where did the name Buddha bowl come from?
Legend says Buddha walked through villages each morning with a bowl, and locals filled it with whatever food they had to share.
Ingredients
Here’s everything you’ll need for these Buddha Bowls:
- Sweet potatoes: I like to peel them, but you can leave the skin on for extra nutrients.
- Red onion: A large one works best; it gets sweeter when roasted.
- Red pepper: Adds sweetness and a pop of color.
- Olive oil: Use good-quality oil for the best flavor.
- Chickpeas: Rinse and pat dry so they roast up nice and crispy.
- Quinoa: Rinse before cooking to get rid of any bitterness. Check out my guide on how to cook quinoa!
- Avocado: Use a ripe one for creamy texture.
- Kale: Massage with a little dressing to soften it and enhance the flavor.
- Lemon: Both the juice and zest make the dressing bright and flavorful.
- Red wine vinegar: Adds a tangy kick to the dressing.
- Dijon mustard: Thickens the dressing and gives it more flavor.
- Honey: Sweetens the dressing and balances the tang.
How To Make Buddha Bowls
The full recipe is below, but here’s a quick look at the steps—it comes together nicely!
- Cook quinoa: Follow package directions.
- Prep veggies: Toss with oil and spices on a sheet pan.
- Roast: Bake at 400°F for 20 minutes.
- Add chickpeas: Toss with oil, roast 15–20 more minutes.
- Make dressing: Shake up all dressing ingredients in a jar.
- Assemble: Add quinoa, veggies, chickpeas, avocado, and kale; drizzle with dressing.
Make Your Own Buddha Bowls
- Swap the protein: Replace chickpeas with tofu or chicken.
- Switch up the veggies: Roast broccoli, carrots, or Brussels sprouts for a different flavor.
- Try fresh toppings: Add shredded red cabbage or pickled red onion.
- Change the base: Use brown rice, farro, barley, or couscous instead of quinoa.
- Add crunch: Sprinkle with chopped cashews or your favorite nuts.
- Top with herbs: Use fresh parsley or microgreens for extra flavor.
Storage
Leftovers?
Store leftovers in airtight containers in the fridge for up to 5 days. Keep the dressing separate and add just before serving. Shake the dressing before adding.
Meal Prepping Buddha Bowls
Cook the quinoa, roast the veggies, and make the dressing ahead of time. Store each separately, and assemble the bowls when ready to eat. Massage the kale with dressing and slice the avocado just before serving for the best texture and flavor.
More Bowl Recipes
- Chicken Quinoa Bowl with a mango-black-bean salsa
- Egg Roll in a Bowl low carb, high protein bowl recipe
- Pesto Vegetable Bowls with white beans and couscous
- Sweet Potato & Black Bean Burrito Bowls with the best sauce!
- Chicken Fajita Bowls with avocado
Buddha Bowl
Equipment
- Medium pot
- Sheet pan
Ingredients
Buddha Bowls
- 2 medium sweet potatoes peeled, cubed to 1/2-inch pieces (3 cups)
- 1 large red onion thinly sliced (2 cups)
- 1 red pepper cut to 1-inch cubes
- 3 tablespoons olive oil divided
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper
- 1 (15-ounce) can chickpeas drained and rinsed
For Serving
- 1 batch cooked quinoa
- 1 large avocado optional
- 1 bunch kale optional, see note 1
Lemon Dressing
- 1 large lemon
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon garlic powder
- 1/2 cup olive oil
- 1 tablespoon honey
Instructions
- Cook quinoa according to package instructions or by using the linked method in the ingredients list.
- Preheat oven to 400°F (200°C). Place the cubed sweet potatoes, sliced onion, and red pepper on a 26×18-inch sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle with chili powder, cumin, garlic powder, salt, and pepper (I use 1 teaspoon salt and 3/4 teaspoon pepper). Toss well, spread out evenly, and roast for 20 minutes.
- Remove tray from the oven. Add remaining 1 tablespoon oil and the chickpeas. Toss well, ensuring everything is spaced evenly. Roast for another 15–20 minutes, or until the sweet potatoes are fork-tender. Adjust seasonings as needed.
- Meanwhile, zest a lemon to get 1/2 teaspoon zest and 3 tablespoons juice. Add to a wide-mouth jar with remaining dressing ingredients. Season with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Secure the lid and shake well until smooth.
- Divide cooked quinoa among four bowls. Top evenly with the roasted vegetables mix. If using, add sliced avocado and prepared kale (see note 1). Drizzle the dressing over the bowls, adjusting to your preference. You may have leftover dressing. Enjoy promptly!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I also struggled with the sauce being the right consistency, but oh man!!! The green sauce is sooooo delicious! I don’t even care! I substituted broccoli for cauliflower and it was very good as well.
I’m so happy you have loved this recipe! Thanks so much Hannah! 🙂
I made this for dinner tonight for my husband and me, and we both loved it! I was a little nervous that I wouldn’t like it, since in the past, I haven’t loved recipes that use turmeric or curry powder, but this was delicious. I loved the flavor of this. The sauce was delicious as well. Your sauce looks so creamy and homogeneous. How did you get yours to look like that? I processed mine in a food processor, but since you said not to over-process it or else there would be a metallic taste, mine didn’t turn out looking like yours. It was still good, but I’m just wondering how you got yours to look like that. Mine doesn’t look as thick or creamy as yours, and you can still see small bits of parsley/kale. Anyway, I’ll definitely make this recipe again.