Buddha bowls are one of my favorite lunches to prepare. They’re easy to throw together and you can make different variations so you don’t get bored of the same old recipe. I like mixing up the veggies and sauces to keep things interesting.
My first encounter with a Buddha bowl was on a whim. We stopped by a restaurant after a long drive in search of something healthy to eat. We found a tiny place that was crafting up super tasty Buddha bowls with fresh ingredients. I realized how simple they were to make myself, and I’ve been hooked ever since!
Here are some creative vegan Buddha bowl recipes to add your meal rotation.
This winter grain bowl can be prepared and enjoyed all year round (not just the winter!). It combines some of my favorite veggies, including carrots and parsnips. The veggies are roasted to bring out the flavor and add warmth to the meal. Chickpeas add protein, so you’ll be satisfied till your next meal.
Sweet potato and quinoa are a match made in heaven. This savory buddha bowl is vegan, colorful, and full of the good stuff. Topped off with a lemon tahini dressing, you’ll want this in your weekly rotation.
This buddha bowl uses a tasty ginger fried rice as a base for extra flavor. Topped off with tofu, fresh veggies, and microgreens, you won’t be able to get enough of this dish. It’s customizable so you can add any additional veggies you’d like.
This bold Middle Eastern Buddha bowl is packed with flavor as it incorporates eggplant, red peppers, and spices. There’s also a really tasty cilantro and mint chutney to top it off with. It’s also a great way to use up fresh eggplant from the garden!
Citrus smoked tofu? Yes, please! If you’re craving Mexican food but want to eat on the healthier side, then this bowl is for you. Decked out with salsa, hot sauce, and avocado, this bowl has all the flavors.
This tasty Buddha bowl is made with couscous and a flavorful tahini dressing. This bowl is easy to throw together and has all the goodness of roasted veggies, pistachios, and pumpkin seeds. This is a great bowl to take with you to the office.
This healthy sweet potato bowl uses coconut for added flavor. Quinoa and sweet potato are the stars of the show in this recipe, while thyme, rosemary, and basil bring all the flavors to life. Add fresh bell peppers and fennel to this dish to level up the veggies and add more crunch.
If you’re not already eating a lot of beets, you should consider adding them to your next Buddha bowl! They’re incredibly nutritious and tasty, and one of the more underrated vegetables (in my opinion). This recipe uses tasty beets and zingy orange for a unique dish that’s perfect for meal prep.
I absolutely love butternut squash and I always stock up when they go on sale in the fall. This recipe uses butternut squash that’s been roasted with paprika and garlic – yum! Topped with avocado, carrot, and tahini dressing, your lunch is about to get a whole lot tastier.
This Buddha bowl uses one of my favorite ingredients for flavor – pesto! Loaded with superfoods, it’s free of refined-sugars, oils, and gluten. If you’ve never made your own pesto at home, you should give it a shot. It’s really easy to make and the recipe for this superfood pesto is included with this bowl.
If you want to add a bit more crunch to your Buddha bowl, check out this crispy Asian tofu bowl. It uses crispy tofu that’s made in the air fryer for a satisfying and healthy meal. Hoisin sauce, soy sauce, garlic, and ginger all come together for a tasty sauce that makes this Buddha bowl incredibly tasty.
This is another Mexican Buddha bowl on the list that’s bursting with flavor. Chipotle peppers in adobo sauce add tons of flavor while black beans give this bowl protein for a complete meal. The cilantro rice is the perfect base for this tasty dish that’s perfect for lunch-on-the-go.
This is a simple, customizable Mediterranean bowl that can be made in under twenty minutes. It’s topped with a clever vegan feta cheese that’s made with tofu and miso paste. I let my non-vegan friend take a bite of this and he said it was better than feta cheese. The dressing uses flax oil and balsamic vinegar for a zingy flavor that makes this bowl a favorite.
This recipe is unique because it uses spicy, buffalo chickpeas for the protein. If you like a bit of kick in your dish, you’ll want to give this one a shot. It only takes 10-minutes to prep and uses minimal cooking utensils. The roasted chickpeas and cauliflower go perfectly together in this satisfying vegan Buddha bowl.
Shelled edamame and plantains add a whole new level of flavor to this Buddha bowl recipe. It’s a great way to mix up your bowls if you’re getting tired of black beans or chickpeas. Give this comforting bowl a go next time you need an easy dinner recipe.
While poke bowls are traditionally made with fish, this vegan poke bowl is made with tofu. This Hawaiian style dish uses mangos and avocado for a fresh and tasty dish that’s a breeze to prepare.
This is a plant-based version of a classic takeout dish. Crispy tofu, carrots, cabbage and soy sauce make this an addicting bowl that will be hard to put down! Top with sesame seeds and rice crackers for extra crunch and you’re good to go.
If you like cooking with tempeh, you’ll want to check out this sticky tempeh Asian bowl. This high-protein meal is really satisfying and the flavors are irresistible. There are a lot of substitutions and variations you can make with this recipe to personalize it to your own taste as well.
This vegan tofu Buddha bowl can be made with either rice or noodles as the base. It’s healthy and fresh, with shelled edamame, broccoli and tofu for flavor and substance. The homemade teriyaki sauce brings it all together for an irresistible lunch or dinner.
This plant-based Buddha bowl takes advance of vegetables that are in season during the cooler months. It’s an easy recipe that uses scallions and parsley in the dressing for unbeatable flavor. This is another great bowl that utilizes beets!
I love the way Dijon tastes on salads, sandwiches, and Buddha bowls! This vegan Buddha bowl uses squash, beans, and quinoa for a filling meal. And, it’s topped off with a dressing made with Dijon and maple syrup. You really can’t go wrong with a combination like that.
As you can see, Buddha bowls come in many different forms. You can get really creative with the ingredients and dressings you decide to use. Let me know in the comments what you like to use to create your own Buddha bowls. I hope these recipes sparked some inspiration for a healthy week of eating ahead!