Vibrant Buddha Bowl

The first time I made Buddha bowls, I was actually trying to clean out my refrigerator before grocery shopping day. Now they've become my go-to for those nights when I want something nourishing but don't have the energy for an elaborate cooking project. There's something deeply satisfying about arranging all those colorful components in sections, like you're painting a edible masterpiece before diving in.

Last winter my sister came over for dinner and watched me arrange these bowls like I was doing something fancy. She laughed until she took her first bite and declared it better than any restaurant version she'd tried. Now she texts me photos of her own bowl creations, always with that same proud look of someone who's discovered they can make something beautiful and delicious without a recipe card.

Ingredients

• 1 cup quinoa or brown rice: These hearty grains form the perfect foundation, absorbing all those delicious dressing flavors while staying satisfyingly fluffy
• 2 cups water: The exact ratio for perfectly cooked grains that aren't mushy or underdone
• 400 g firm tofu or 2 chicken breasts: Press your tofu really well for better texture, or slice chicken against the grain for tenderness
• 1 cup cherry tomatoes: Their natural sweetness balances the earthy grains perfectly when halved
• 1 cup shredded carrots: These add such beautiful color and a satisfying crunch in every bite
• 1 cup baby spinach: Use it as a fresh base or tuck it among the warm ingredients for a gentle wilt
• 1 cup steamed broccoli: Don't overcook it, that slight crunch makes all the difference
• 1 ripe avocado: The creaminess here is non-negotiable, it ties everything together
• 2 radishes, thinly sliced: These little peppery bites add such wonderful contrast
• 3 tbsp tahini: The secret weapon for that luxurious, nutty dressing everyone asks about
• 2 tbsp lemon juice: Fresh is absolutely worth it here, bottled just doesn't have the same brightness
• 1 tbsp maple syrup or honey: Just enough to balance the tahini's natural bitterness
• 2 tbsp toasted sesame seeds: Toast them yourself in a dry pan, the aroma alone will convince you

Instructions

Cook your grains:

Rinse the quinoa or rice until the water runs clear, then cook it according to package instructions. Fluff it gently with a fork and let it cool slightly while you prep everything else.

Prepare your protein:

For tofu, press it for at least 15 minutes, cube it, toss with olive oil and seasoning, then bake at 200°C until golden and crispy. For chicken, slice it thinly against the grain and sauté until cooked through and lightly browned.

Prep your vegetables:

Halve those cherry tomatoes, shred your carrots, steam the broccoli just until tender-crisp, and slice your avocado and radishes. Do all this while the grains cook to save time.

Whisk the dressing:

Combine tahini, lemon juice, olive oil, maple syrup, water, garlic, salt, and pepper until completely smooth. Add more water if needed until it reaches a drizzling consistency.

Assemble your bowls:

Divide the warm grains among four bowls. Arrange all those beautiful vegetables and protein in sections on top, like you're creating a colorful mosaic.

Finish with flair:

Drizzle that creamy tahini dressing generously over everything, then scatter with sesame seeds and fresh herbs. Serve right away while everything still has those lovely contrasting temperatures.

Save

My friend Sarah started making these for meal prep and told me they completely changed her relationship with weekday lunches. There's something joyful about opening your fridge and seeing all those little containers ready to become something wonderful.

Making Ahead

I've learned that cooked grains keep beautifully in the refrigerator for up to five days, and roasted vegetables actually develop more flavor overnight. Just store the dressing separately and add fresh avocado right before serving.

Protein Swaps

During summer I love using grilled shrimp or even roasted chickpeas for a completely plant-based version. The beauty of Buddha bowls is how easily they adapt to whatever you have on hand or what's in season.

Building the Perfect Bowl

After making dozens of these bowls, I've found that starting with your grain base and working outward in sections creates the most visually stunning result. Place contrasting colors next to each other, and save the avocado for last since it browns quickly.

• Always toast your seeds in a dry pan until fragrant, it makes such a difference
• Use a vegetable peeler to create ribbons of carrot for extra elegance
• Keep a jar of pickled red onions in your fridge for that professional finish

Save

There's something almost meditative about arranging these bowls, taking time to make each component look its best before that first satisfying stir brings everything together.

Recipe FAQs

→ What grains work best in this bowl?

Quinoa and brown rice are ideal for a hearty base, but farro or millet can also be excellent alternatives.

→ Can I substitute the protein options?

Yes, tempeh, shrimp, or roasted chickpeas make flavorful protein swaps to suit different diets.

→ How is the tahini dressing prepared?

Whisk tahini with lemon juice, olive oil, maple syrup or honey, water, garlic, salt, and pepper until smooth and creamy.

→ What’s the best way to cook the tofu or chicken?

Tofu is baked at 200°C for 20 minutes for a golden crust; chicken is sautéed over medium heat for 6–8 minutes until cooked through.

→ Are there gluten-free options?

Using certified gluten-free grains ensures the bowl stays gluten-free; check all packaged ingredients carefully.