Buddha Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
667 kcal
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Course
Main Course
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Cuisine
American
Buddha Bowl
Description
This Buddha Bowl features cooked quinoa as the base, topped with baby spinach or arugula, roasted sweet potato chunks, sliced avocado, chopped tomato, and a protein choice of falafel or alternatives like grilled chicken. The addition of crumbled feta and an assortment of nuts including walnuts, pecans, almonds, pine nuts, and pistachios adds texture and depth. A jalapeño ranch dressing made from yogurt, olive oil, vinegar, garlic, jalapeño, parsley, dill, onion powder, and salt finishes the bowl.
The bowl offers a combination of roasted and fresh ingredients with creamy and crunchy elements, complemented by the mildly spicy and herbaceous dressing. Roasting the sweet potatoes caramelizes their flavor, while nuts provide a satisfying crunch contrast to tender components. The falafel or protein provides a hearty element.
This meal suits lunch or dinner, can be served chilled or at room temperature, and is convenient for meal prepping. The dressing is best served on the side to keep textures optimal. Various substitutions and additions are possible, including swapping grains, proteins, nuts, or dressings to suit preferences and dietary needs.
Falafel can be homemade or store-bought, with excess frozen for later use. Beans can be added for extra protein or fiber. Nuts and seeds are interchangeable based on availability and preference. The dish is adaptable to gluten-free by choosing appropriate protein and grains.
Ingredients
- 1 ½ cups quinoa , brown rice, couscous, or cauliflower rice
- 5 cups baby spinach leaves , or arugula
- 2 sweet potato peeled and chopped
- olive oil
- salt
- black pepper
- 1 avocado , peeled, seeded and sliced
- 1 Roma tomato chopped
- 12 falafel or 2 grilled chicken breasts, salmon, or other protein, balls
- ½ cup feta cheese crumbled
- 1/2 cup walnut chopped; or other nuts
- 1/2 cup pecan
- 1/2 cup almond
- 1/2 cup pine nut
- 1/2 cup pistachio
Jalapeño Ranch Dressing:
- 1 cup yogurt plain, Greek
- 1/3 cup olive oil
- 2 teaspoons white vinegar
- 1 clove garlic
- 1 small jalapeno pepper ribs and seeds removed, fresh
- 3 tablespoons parsley fresh chopped
- ½ teaspoon dried dill weed
- 1/2 teaspoon onion powder
- salt , to taste
Instructions
- Preheat oven to 425 degrees F. Add sweet potatoes to a sheet pan and drizzle with a little olive oil, salt and pepper. Roast for 20-25 minutes, until tender, tossing once while cooking.
- Cook quinoa according to package instructions.
- Layer bowls with cooked quinoa, arugula, sweet potato, tomato, avocado, falafel or chicken, feta and nuts. Top with dressing.
Notes
- Falafel can be made in batches; freeze leftovers for future meals or use store-bought frozen falafel for convenience.
- Prepare the entire bowl ahead without dressing and store covered in the refrigerator; add dressing just before serving to keep textures fresh.
- Beans such as garbanzo or black beans can be added for extra protein and richness.
- Protein sources can vary from falafel to grilled fish, chicken, shrimp, crispy tofu, or hard-boiled eggs.
- Cheese options include feta, gorgonzola, goat cheese, or blue cheese based on preference.
- Use a variety of nuts like walnuts, pecans, almonds, cashews, pine nuts, or pistachios for texture and flavor diversity.
- Additional seeds such as sesame, pepitas, or chia can be sprinkled on top for extra nutrition.
- Alternate dressings like teriyaki, ranch, vinaigrette, or tzatziki can be substituted to vary taste.
- For gluten-free versions, select gluten-free falafel or protein choices and grains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 73g | 24% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 329mg | 14% |
| Potassium | 1347mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 20138IU | 403% |
| Vitamin C | 29mg | 32% |
| Calcium | 265mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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