This Rainbow Buddha Bowl is the perfect way to add a little more color to your diet. You will love the creamy avocado dressing!
Rainbow Buddha Bowl
I always hear people say that an easy way to eat healthier is to try to eat colorful foods, and unfortunately, they don’t mean M&Ms. Colorful foods contain lots of vitamins and nutrients that you need to be healthy. So, I thought I would try to make the most colorful dish possible! This Rainbow Buddha Bowl includes vegetables in all the colors of the rainbow! (Well, except blue. Why isn’t there a blue vegetable??) You will love how pretty AND delicious this meal is, and your body will love how nutrient-rich it is!
What is a Buddha Bowl
A Buddha bowl isn’t as much of a recipe as it is a concept. Basically, it is any meal that is all in one bowl and includes some kind of grain and lots of veggies. They are called Buddha bowls because they represent balance, a concept taught in Buddhism. Normally, buddha bowls are either vegan or vegetarian, but I have seen some people add lean meats to their bowls. To learn more, check out this article by Healthy-ish.
Step by Step Instructions
- First, you want to pick out your vegetables. Try to pick one vegetable from each color of the rainbow. I’ll list my favorites:
- Red: red pepper, cherry tomatoes, radishes, beets
- Orange: carrots, pumpkin, butternut squash, sweet potato
- Yellow: summer squash, yellow pepper, corn, golden beets
- Green: zucchini, broccoli, green pepper, brussel sprouts
- Blue/Purple: purple cauliflower, eggplant, red onion, cabbage
- Toss your veggies in a little bit of olive oil, salt, pepper, and garlic powder. Then roast them in the oven for 20-30 minutes.
- Start your bowl with a grain of your choice, I used quinoa.
- Add a bed of lettuce – I used Spring Mix.
- Top with your roasted vegetables.
- Add dressing if desired – I used a creamy avocado dressing (see recipe below). Enjoy!
Other Vegetarian Recipes You Will Love
- Margherita Grilled Cheese Sandwiches
- Mediterranean Flatbread Pizzas
- Nuts About Berries Salad
- Spinach Enchiladas
How to make a Rainbow Buddha Bowl
Ingredients
- 1 red pepper chopped
- 1 sweet potato peeled and chopped
- 1 yellow summer squash chopped
- 1 cup broccoli florets or broccolini
- 1 cup purple cauliflower florets
- 2 tablespoons olive oil
- salt and pepper to taste
- garlic powder to taste optional
- 4 cups "Spring Mix" lettuce
- 2 cups quinoa cooked, or any grain of your choosing
For the Creamy Avocado Dressing
- 1 avocado
- 1/4 cup sour cream or greek yogurt (use dairy free greek yogurt if making vegan)
- 1 teaspoon minced garlic
- 1/4 cup cilantro leaves
- juice from one lime
- water for thinning the dressing if needed
- salt and pepper to taste
Instructions
- Toss the chopped vegetables with olive oil, salt, pepper, and garlic powder. Place on a baking sheet and roast at 450 for 20-30 minutes.
- To assemble the bowls, start with the quinoa, then add the lettuce. Top with roasted vegetables and dressing. This recipe makes four bowls.
For the Dressing
- In a blender or food processor, combine all ingredients and mix until smooth. Add water as needed to reach the desired consistency. Chill in the fridge for at least 30 minutes before serving.
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