Summer Buddha Bowl | Food Confidence

Nutrition Strategies

Summer Buddha Bowl

As an integrative dietitian and empowerment coach with 20+ years of experience, my main goal is to help women age well, feel confident in their bodies, and create the healthy lifestyle they desire and deserve.
danielle omar

Summer Buddha Bowl

Buddha bowls are not just for cozy winter nights. In fact, nothing screams summer like a Summer Buddha Bowl heaping with fresh produce!  I’m talking cucumbers, tomatoes, carrots, strawberries and roasted corn on the cob, all of which are readily available at the farmers market – or from your own backyard garden!

In this Summer Buddha Bowl recipe I kept it simple and used ingredients I already had on hand. For the base of the bowl I chose the tangy bite of Arugula, which complements the fresh-picked (and super sweet) strawberries perfectly.  Then I added some crisp cucumbers, shredded carrots, leftover grilled corn on the cob, and some creamy avocado slices.  Delicious!

Jump to Recipe

To keep this bowl on the lighter side, I skipped the usual grain component (brown rice, quinoa etc.) and added roasted chickpeas for a little crunch. These chickpeas are super simple to make, just roast them in the oven seasoned with a little olive oil, salt and turmeric for added flavor and crunch.

Here are three more awesome recipes for roasted chickpeas!  

To skip this step, you can also buy your chickpeas pre-roasted. I like these.

No buddha bowl is complete without the drizzle of an amazing sauce. I topped this summer bowl with a creamy tahini dressing.  This dressing is so simple to make in a Mason jar — and totally worth it.

Summer Buddha Bowl

Servings 2


For the Dressing:

  • 1 tbsp Tahini
  • 1/2 lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp maple syrup
  • 3 tbsp water
  • 1/8 tsp sea salt

For the Salad

  • 3 cups arugula
  • 1 cup shredded carrots
  • 1/2 cup strawberries, halved
  • 1/2 avocado, sliced
  • 1/2 English cucumber, sliced
  • 1/4 cup corn, grilled or roasted cab buy this frozen, too!
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chickpeas, drained rinsed and dried


To Make Dressing:

  • To a Mason jar, add the tahini, lemon juice, olive oil, maple syrup, water, and sea salt to a jar. Cover with lid and shake well until smooth and creamy.

For the Salad

  • Divide arugula between bowls and top with salad ingredients. Drizzle with tahini dressing.

Looking for more buddha bowl recipes?  Try these!

[Tweet “nothing screams summer like a Summer Buddha Bowl heaping with fresh produce!”]



love this post? share it!

Food Confidence begins with

You may think you understand what “health” looks like right now — but have you ever considered what health looks like to you? …and not just everyone else in your life, on tv, in magazines, and in the media that you’ve been comparing yourself to? It's time to find out.






Ready to Get Started?

Thank you! You are now subscribed!

Sign up to get my Friday newsletter!

Thank you! You are now subscribed!