30 of the best nourishing Buddha bowls around. These colorful vegetarian and vegan bowls are bursting with macronutrients to fuel your body and mind.
Buddha bowls, nourish bowls, rainbow bowls, hippie bows, macro bowls, yoga bowls... these beauties have many names and have become increasingly popular over the past couple of years. And I, for one, couldn't be happier about it! I would be happy to eat these colorful bowls for breakfast, lunch, and dinner. They are simple to make, beautiful, nourishing, and (maybe surprisingly) kid friendly. My favorite way to serve savory dinner Buddha bowls is to set out bowls of various nutrient dense ingredients/toppings and let everyone make their own bowl. There are no rules - just be sure to include veggies and protein, and several colors and textures. If you take an hour over the weekend to prep some foods that take longer, your Buddha bowls will be quick and easy. I like to cook quinoa, lentils and some veggies like beets and sweet potatoes over the weekend. You can dress your bowls with your favorite dressing or add a dollop of hummus, tahini, salsa, or guacamole. Or leave them undressed!
A bowl of quinoa with roasted kale, avocado, and a poached egg is one of my go-to lunch or dinner recipes for nights when there's "nothing" in the house to eat. It's so much healthier, cheaper, and quicker than that pizza delivery that will leave you with a bellyache.
My winter Buddha bowl of the week: Curried chickpeas with roasted Brussels sprouts, purple carrots, purple sweet potatoes, golden beets, and radishes, avocado, and tahini over a bed of quinoa. Recipe at the end :-)
My 30 favorite Buddha Bowl Recipes
Mexican Rice & Beans Rainbow Bowl
Quinoa, Kale, and Egg Bowl (pictured above)
Curried Chickpea Buddha Bowl (pictured above and recipe below)
Easy Vegan Chia Pudding Parfaits
Acai Bowls
Pitaya Bowls
Rainbow Bowls
Veggie Sushi Bowls
BBQ Baked Tofu Buddha Bowls
Quinoa Taco Bowls
Stuffed Baked Sweet Potatoes
Butternut Squash Curry with Pumpkin, Cauliflower, and Chickpeas
Spicy Mango Avocado Rice Bowl from Love and Lemons
Chili Orange Veggie Bowl
Greek Goddess Grain Bowl from Half Baked Harvest
Roasted Nourish Bowls with Lemon Tahini Dressing from A Couple Cooks
The Ultimate Winter Bliss Bowls with Falafel from Pinch of Yum
Honey Ginger Tofu Veggie Stir Fry from Pinch of Yum
Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce from Avocado Pesto
Thai Style Buddha Bowl from Leelalicious
Chimichurri Nourish Bowl from The Simple Veganista
Winter Cobb Salad from Begin With Nutrition
Farmers Market Sesame Miso Noodle Bowls from Half Baked Harvest
Sunshine Bowl with Sunflower Seed Tahini from Feasting at Home
Summer Glow Bowl from Feasting at Home
Sweet Potato Chickpea Buddha Bowl with Lemon Maple Tahini Sauce
Nourish + Glow Bowl with Sun Dried Tomato Hummus from Oh She Glows
Fall Veg Lentil Bowl with Gogi Ginger Tahini Cream from The First Mess
Polenta with French Lentils from In Pursuit of More
Kale Salad Balance Bowl from Begin Within Nutrition
I love these Buddha bowls so much I made a whole Pinterest board devoted to them. Follow along here!
Follow Marina | Yummy Mummy Kitchen's board Superfood Bowls on Pinterest.
Buddha Bowl with Curried Chickpeas
By Yummy Mummy Kitchen
Published 01/29/2016
Crunchy curried chickpeas perfect for snacking or adding to salads and Buddha Bowls!
Ingredients
2 (15 oz.) cans chickpeas
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon curry powder
2 cups cooked quinoa or other base
favorite veggies for making your Buddha bowl
hummus or tahini dressing
Instructions
Preheat oven to 400 degrees F. Drain and rinse chickpeas. Gently dry chickpeas until they are no longer wet and shiny. On a baking sheet, toss chickpeas with olive oil and salt to coat. Roast for 25 minutes, or until crisp. Toss with curry powder and enjoy warm!
Yield: serves 4
Prep Time: 2 mins.
Cook time: 30 mins.
Total time: 32 mins.
Tags: vegan, vegetarian, chickpeas, Buddha bowls