The Best Buddha Bowl Recipe Roundup

Buddha bowls are bright, colorful, satisfying, and incredibly nutritious. The best thing about a buddha bowl is that no recipe is required.  There’s no wrong way to create your bowl!  Are you feeling less than confident about throwing one of these bowls together? No problem! Here are a few ideas for your inspiration!A Buddha Bowl is my go-to when I need a quick and delicious meal. It’s the perfect formula meal, made in large part using whatever you have on hand. I like to combine greens, roasted veggies, beans, seeds, avocado, and grains with a drizzle of creamy dressing.

The Buddha bowl gets its name from being packed so full that it has a rounded “belly” appearance on top, much like the belly of a Buddha.  Buddha bowls are bright, colorful, satisfying, and incredibly nutritious. The best thing about a buddha bowl is that no recipe is required.  There’s no wrong way to create your bowl!

Are you feeling less than confident about throwing one of these bowls together? No problem! Below are a few of my favorites for a little inspiration!


Buddha Bowl with Creamy Sage Cashew Sauce

My Buddha Bowl of roasted vegetables, lentils, baby greens, and avocado topped with a creamy cashew sauce is pure joy. It’s also dairy free, gluten free and totally delicious. This is a super simple meal that will keep you full for hours! Namaste!


Easy Southwest Buddha Bowl

Do you spend a ton of money every day eating out for lunch? Why not make your own Southwest-inspired bowl and save your cash for something else! This Easy Southwest Buddha Bowl from Chef and RD Sarah Haas does the trick and it comes together super quick to provide you a nourishing lunch or dinner!

 


Vegan Korean Nourish Bowl with Barley (Bibimbap)

This Buddha Bowl from MJ and Hungry Man is a twist on a traditional, iconic Korean dish – Bibimbap. Because Korean meals typically consist of rice and an assortment of side dishes, this tasty bowl is a delicious way to clean out the fridge.


Sweet Potato Chickpea Buddha Bowl 

This bowl from The Minimalist Baker is amazingly good. It’s a savory and sweet combination with a delicious maple-tahini sauce that goes well with just about anything. This bowl is comforting, satisfying, seriously healthy, and packed with flavor.

 


Fall Harvest Buddha Bowl with Creamy Cashew Apple Cider Dressing

This plant-based bowl from Kara Lydon is seriously delicious.  Celebrating the fall harvest with butternut squash, apples and a creamy cashew dressing, this bowl is the perfect dinner to comfort you on a chilly night.

 


Brown Rice Miso Macro Bowl

This tasty bowl from Mckel of Nutrition Stripped is chock full of deliciousness! It combines miso marinated wild rice, sautéed greens, ginger, sweet potatoes, and is topped with poached egg. It’s an effortless meal that covers all the textures and flavors that make the perfect meal!

 


Chipotle-Inspired Sweet Potato and Black Bean Power Bowl

This chipotle-inspired bowl by Fit Living Eats has all the flavors of the real thing, but in a much healthier way. She uses quinoa as a base and adds black beans instead of meat. This bowl offers a ton of satisfying fiber to help keep you feel full all afternoon!

 


Tropical Buddha Bowl

Kristina’s Tropical Buddha Bowl is one of my favorite bowls! It’s infused with amazing island flavor with the combination of coconut brown rice, the sweetness of the pineapple and tang of the tart cherries. It’s such a fun bowl and tastes amazing!


Creamy Butternut Squash, Broccoli + Chipotle Almond Sauce

Along with tender baked squash you’ve got the crunch from fresh broccoli, all smothered in a delicious almond sauce. Lots of textures, colors, flavors, and nutrients going on here. This recipe is a must try from This Rawsome Vegan Life. 


Nourishing Buddha Bowl With Lemon Tahini Dressing

This nourishing bowl from Whole Living Lauren is filled with all of my favorite things. Quinoa, garbanzos, roasted broccoli, greens, and purple cabbage…all tossed with creamy avocado and lemon tahini dressing! YUM!

Spinach Salad with Baked Pears

I’m lovin’ this delicious salad made with sweet baked pears, salty blue cheese, and crunchy pecans, all tossed in a tangy vinaigrette!   

I was asked by my friends at the Healthy Aperture Blogger Network to participate in the #tastetruvia campaign.  I received Truvia samples and was compensated for my time. I really didn’t need any samples because I have a ton of the stuff already in my pantry.  I use Truvia at home quite a bit, but not for what you would think. Since I’m the self-proclaimed worst baker on the planet, I use it more in my everyday cooking rather than baked treats.

Since I’m always thinking of ways to reduce my sugar intake, Truvia is a natural go-to. Sugar is definitely something that causes a lot of problems for my clients. For most of them, the more sugar they eat, the more sugar they want. If I’m able to find clean ways to help them enjoy sweet foods without taking in a lot of sugar, I’m all for it. I always recommend Truvia for my Nourish participants, too.

I mostly love using stevia in salad dressings and sauces. The vinaigrette in this scrumptious pear salad is a staple at my house. Most vinaigrettes benefit from a little hit of sweet to counteract the acid from the vinegar and Truvia is the perfect way to get the sweet taste without the added sugar. One packet of Truvia provides the same sweetness as two teaspoons of real sugar, so a little goes a long way!

The baked pears definitely benefit from a toss in some coconut oil and a little Truvia. Start with firm pears and watch as they roast up into sweet and delicious morsels of yum.

Truvia is a natural, great-tasting, zero-calorie sweetener made with stevia leaf extract, the sweetest part of the stevia leaf.  I love that Truvia comes in both a spoonable container and throw-in-your-purse packets. It’s pretty convenient, too. You can find it at most national grocery stores — even Target!

I made this pear salad for my husband as a special treat for lunch. We both work from home and he loves being my taster when I’m creating new recipes. He also loves all things sweet so I knew the baked pears in the salad would be right up his alley. I’m thinking it would be perfect with a grilled salmon filet for MY lunch, too!

Here’s how I made it:

Spinach Salad with Baked Pears

Serving Size: 1

Spinach Salad with Baked Pears

Ingredients

    For the Dressing:
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 packet Truvía® Natural Sweetener
  • 1/2 tsp salt
  • Freshly ground black pepper
  • For the Pears:
  • 1 firm Anjou, Bartlett, or Asian Pear, sliced
  • 1 Tbsp coconut oil, melted
  • For the Salad:
  • 2 big handfuls baby spinach
  • 2 Tbsp toasted pecans
  • 2 Tbsp blue cheese crumbles

Instructions

  1. For the Baked Pears: Preheat oven to 350. Peel and halve the pear lengthwise. Remove the core with a paring knife. Set each half cut-side down and slice lengthwise into fifths. Melt coconut oil and toss pears with oil and 1/2 packet of Truvia. Arrange pears in a single layer on a prepared baking sheet or dish and bake 25-30 minutes until golden brown and caramelized. Let pears cool while preparing salad.
  2. For the dressing: Whisk together olive oil, vinegar, Dijon mustard, remaining half of Truvia packet, salt, and pepper in a small bowl.
  3. Layer spinach, pecans, and blue cheese in a serving bowl. Add vinaigrette and toss gently to combine; top with cooled pears. Serve immediately.
http://foodconfidence.com/2017/01/18/spinach-salad-with-baked-pears/

Wild Blueberry Sweet Potato Stacks

With my gluten free Wild Blueberry Sweet Potato Stacks, I’ve taken all the taste, flavor and antioxidant goodness of a whole sweet potato and condensed it into these amazing pop-it-into-your-mouth bites. This recipe provides built-in portion control, something my family definitely appreciates!

I rarely get THIS excited about a recipe, but I’m crazy for these Wild Blueberry Sweet Potato Stacks.  I love cooking savory dishes using Wild Blueberries and this recipe I developed for the folks at Wild Blueberries is one of my favorite yet! If you’re looking for an easy holiday side dish that combines the intense flavor (and antioxidant power!) of Wild Blueberries with the delicious savory goodness of a sweet potato, this recipe is for you. I also love that these amazing pop-it-into-your-mouth bites provide built-in portion control, something my family definitely appreciates.

CLICK HERE to head on over to the Wild Blueberries blog for the recipe.