10 Chef Curated Buddha Bowl Recipes

1. Nourishing Buddha Bowl

Servings: 2 Total Time: 30 minutes

Ingredients:

• 1 cup Brown Rice

• 2 cups water

• 1 cup kale, chopped

• 1 cup roasted carrots, sliced

• ½ cup pumpkin seeds

• 2 tbsp tahini dressing

Instructions:

• Cook rice: Rinse Brown Rice, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.

• Roast carrots: Preheat oven to 400°F (200°C). Toss sliced carrots with olive oil, salt, and pepper. Roast for 25 minutes.

• Sauté kale: In a pan, sauté kale in a little olive oil until wilted, about 5 minutes.

• Assemble bowls: Divide rice between two bowls. Top with roasted carrots, sautéed kale, and pumpkin seeds. Drizzle with tahini dressing.

Nutritional Breakdown (per serving):

• Calories: 480

• Protein: 15g

• Carbohydrates: 65g

• Fat: 20g

• Fiber: 10g

2. BBQ Tempeh Bowl

Servings: 2 Total Time: 30 minutes

Ingredients:

• 1 cup Brown Rice

• 2 cups water

• 1 block (8 oz) tempeh, sliced

• 1 cup cabbage slaw

• 1 avocado, sliced

• ½ cup BBQ sauce

Instructions:

• Cook rice: Rinse Brown Rice, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.

• Cook tempeh: In a skillet, sauté tempeh slices until golden brown, about 5-7 minutes. Add BBQ sauce and cook for an additional 2 minutes.

• Assemble bowls: Divide rice between two bowls. Top with BBQ tempeh, cabbage slaw, and avocado slices.

Nutritional Breakdown (per serving):

• Calories: 500

• Protein: 20g

• Carbohydrates: 60g

• Fat: 20g

• Fiber: 8g

3. Breakfast Buddha Bowl

Servings: 2 Total Time: 15 minutes

Ingredients:

• 1 cup oats

• 2 cups almond milk

• 1 banana, sliced

• 1 cup mixed berries (fresh or frozen)

• ¼ cup almonds, chopped

• 1 tbsp Honey or Maple Syrup

Instructions:

• Cook oats: In a saucepan, combine oats and almond milk. Cook over medium heat until creamy, about 5-7 minutes.

• Assemble bowls: Divide cooked oats between two bowls. Top with banana slices, mixed berries, chopped almonds, and drizzle with Honey or Maple Syrup.

Nutritional Breakdown (per serving):

• Calories: 400

• Protein: 10g

• Carbohydrates: 65g

• Fat: 15g

• Fiber: 10g

4. Pesto Zucchini Noodle Bowl

Servings: 2 Total Time: 20 minutes

Ingredients:

• 2 medium zucchinis, spiralized

• 1 cup cherry tomatoes, halved

• ½ cup basil pesto

• ¼ cup pine nuts

• ¼ cup Parmesan cheese (optional)

Instructions:

• Prepare zucchini noodles: Using a spiralizer, create noodles from zucchinis.

• Sauté noodles: In a skillet, sauté zucchini noodles for 2-3 minutes until slightly softened.

• Assemble bowls: Divide zucchini noodles between two bowls. Top with cherry tomatoes, basil pesto, and sprinkle with pine nuts and Parmesan cheese, if desired.

Nutritional Breakdown (per serving):

• Calories: 350

• Protein: 10g

• Carbohydrates: 30g

• Fat: 20g

• Fiber: 5g

5. Falafel Power Bowl

Servings: 2 Total Time: 30 minutes

Ingredients:

• 1 cup cooked quinoa

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup mixed greens

• ½ cup Tahini Sauce

• ½ cup diced cucumbers

• ½ cup diced tomatoes

• ½ cup falafel (store-bought or homemade)

Instructions:

• Prepare falafel: If using store-bought, follow package instructions. If homemade, prepare your favorite falafel recipe.

• Assemble bowls: Divide quinoa between two bowls. Top with mixed greens, falafel, cucumbers, tomatoes, and drizzle with Tahini Sauce.

Nutritional Breakdown (per serving):

• Calories: 500

• Protein: 20g

• Carbohydrates: 60g

• Fat: 20g

• Fiber: 12g

6. Southeast Asian Rice Bowl

Servings: 2 Total Time: 30 minutes

Ingredients:

• 1 cup jasmine rice

• 2 cups water

• 1 chicken breast, grilled and sliced (or tofu for a vegan option)

• 1 cup mango, diced

• ¼ cup cilantro, chopped

• Juice of 1 lime

• 2 tbsp Soy Sauce

Instructions:

• Cook rice: Rinse jasmine rice, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

• Grill chicken: Season chicken breast with salt and pepper, then grill until cooked through, about 6-7 minutes per side. Slice thinly.

• Assemble bowls: Divide rice between two bowls. Top with grilled chicken (or tofu), diced mango, and garnish with cilantro and lime juice. Drizzle with Soy Sauce.

Nutritional Breakdown (per serving):

• Calories: 480

• Protein: 30g

• Carbohydrates: 65g

• Fat: 10g

• Fiber: 5g

7. Roasted Cauliflower Bowl

Servings: 2 Total Time: 30 minutes

Ingredients:

• 1 cup quinoa

• 1 cup water

• 1 head of cauliflower, cut into florets

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tbsp Tahini Sauce

• ¼ cup parsley, chopped

Instructions:

• Cook quinoa: Rinse quinoa under cold water, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

• Roast cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20 minutes.

• Assemble bowls: Divide quinoa between two bowls. Top with roasted cauliflower, chickpeas, and drizzle with Tahini Sauce. Garnish with parsley.

Nutritional Breakdown (per serving):

• Calories: 420

• Protein: 15g

• Carbohydrates: 60g

• Fat: 15g

• Fiber: 10g

8. Chili Lime Shrimp Bowl

Servings: 2 Total Time: 25 minutes

Ingredients:

• 1 cup Brown Rice

• 2 cups water

• 1 lb shrimp, peeled and deveined

• 1 avocado, diced

• 1 mango, diced

• Juice of 1 lime

• 1 tbsp chili powder

• Fresh cilantro for garnish

Instructions:

• Cook rice: Rinse Brown Rice, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.

• Cook shrimp: In a skillet, sauté shrimp with chili powder and lime juice until pink and cooked through, about 5-7 minutes.

• Assemble bowls: Divide rice between two bowls. Top with chili lime shrimp, diced avocado, and mango. Garnish with cilantro.

Nutritional Breakdown (per serving):

• Calories: 500

• Protein: 30g

• Carbohydrates: 60g

• Fat: 15g

• Fiber: 6g

9. Vegan Taco Bowl

Servings: 2 Total Time: 30 minutes

Ingredients:

• 1 cup quinoa

• 2 cups water

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn (frozen or canned)

• 1 avocado, diced

• ½ cup Salsa

• ¼ cup tortilla strips

Instructions:

• Cook quinoa: Rinse quinoa under cold water, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

• Prepare toppings: In a bowl, combine black beans, corn, and Salsa.

• Assemble bowls: Divide quinoa between two bowls. Top with the black bean mixture, diced avocado, and tortilla strips.

Nutritional Breakdown (per serving):

• Calories: 480

• Protein: 18g

• Carbohydrates: 70g

• Fat: 15g

• Fiber: 12g

10. Coconut Curry Bowl

Servings: 2 Total Time: 30 minutes

Ingredients:

• 1 cup coconut milk

• 1 cup vegetable broth

• 1 cup mixed vegetables (bell peppers, broccoli, carrots)

• 1 cup cooked rice (white or brown)

• 1 tbsp curry paste

• Fresh cilantro for garnish

Instructions:

• Prepare curry: In a saucepan, combine coconut milk, vegetable broth, and curry paste. Bring to a simmer, then add mixed vegetables and cook until tender, about 10 minutes.

• Assemble bowls: Divide cooked rice between two bowls. Top with coconut curry and garnish with fresh cilantro.

Nutritional Breakdown (per serving):

• Calories: 450

• Protein: 10g

• Carbohydrates: 60g

• Fat: 20g

• Fiber: 5g

### Ingredients

• 1 cup millet
• 1/4 cup roasted chickpeas
• 1/4 cup steamed spinach
• 1/4 cup shredded carrots
• 1/4 cup red cabbage
• 1/4 avocado
• 2 tbsp tahini dressing

### Method

• Cook millet as per package instructions.
• Roast chickpeas and steam spinach.
• Layer millet with all ingredients and drizzle with tahini dressing.