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!

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.

 

spaghetti squash ideas

Tex-Mex Spaghetti Squash

 

spaghetti squash ideas

I usually make spaghetti with my spaghetti squash — meaning I scrape the squash out with a fork to create noodles and then serve with sauce or sauteed with veggies. And this way is great, especially if you’re low-carbing it. Sometimes I even use a jarred tomato sauce for a super quick meal.  I love Trader Joe’s Puttanesca sauce.

spaghetti squash with black beans and cheese

This time I decided to go with a more Mexican feel. Friday night is nacho night at my house and I love the combination of sauteed peppers, onions, fresh cilantro and black beans on top of my corn tortillas.  This is my go-to combo when I want  to taste Mexican flavors.  I also make it cold by tossing those same ingredients (minus the onion) together in a bowl with frozen roasted corn. I did that here with this Tex-Mex Breakfast Tostada with Egg.

tex mex spaghetti squash

Of course you can’t forget the cheese in this dish. It really makes it.  Once I saute the veggies I sprinkle some shredded cheese on top and then just heat it in the microwave for about 45 seconds. Once the cheese melts over the beans and you stir it up you get a deliciously gooey combination of yummy Mexican flavors. Totally better than nachos, in my opinion.

spaghetti squash nachos

I also love that this dish is super hearty and filling, but pretty low in calories. You can eat an entire spaghetti squash for just over 200 calories. You couldn’t eat an entire squash by yourself, but I ate this half for dinner and was actually a little over-full. The squash itself is nutrient-rich and full of fiber and the beans add protein (and more fiber!).  You could certainly add some chicken to this recipe, too.

The next time you’re in the mood for tex-mex flavors, try this healthy and satisfying dish!

Tex-Mex Spaghetti Squash

Ingredients

  • 1 spaghetti squash, sliced and cleaned
  • 1 orange bell pepper, chopped
  • 1 can black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • sea salt
  • 1/2 onion, diced
  • 1/2 cup shredded cheese (I used Cabot Colby Jack)
  • Olive oil

Instructions

  1. With your knife, add a few slits into the squash where you intend to slice down the middle.
  2. Place squash on a dish and microwave whole squash for about 5-6 minutes (once it's a little softened it will be easier to slice).
  3. When ready, remove from microwave and slice down the middle.
  4. Remove seeds and sprinkle with olive oil, salt and pepper.
  5. Roast at 400 for about 35 minutes.
  6. Dice onion and chop bell pepper into bite sized pieces.
  7. Heat about 1 tsp olive oil in a saute pan and add veggies. Season with salt.
  8. Saute until softened, about 3 minutes, then add beans and cilantro. Mix together and season again with salt, if needed.
  9. When squash is ready, add bean mixture to the center of squash and top with cheese. You can place squash back in warm oven to melt cheese or microwave for about 45 seconds.
  10. To eat, mix bean and cheese mixture with squash noodles.
http://foodconfidence.com/2016/11/17/tex-mex-spaghetti-squash/

Cheesy tex-mex inspired spaghetti squash is a low carb, low calorie dinner recipe that is quick and easy to make and totally satisfying!