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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
Bowl lunches or suppers are so easy to make and a perfect way to get a ton of beautiful veggies into one meal. Try our Rumbi Rice Bowl recipe or our Steak Fajita Bowls. Vegetables can be bright, beautiful and most of all, delicious!
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 textures, flavors, and tons 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 full of flavor 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, like brown rice or any other whole-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, however, I have seen some people add lean meats to their bowls. To learn more, check out this article by Healthy-ish.
What is the Difference Between a Poke Bowl and a Buddha Bowl
Generally speaking, a poke bowl, or a hippie bowl as it’s sometimes called, contains meat, like tuna and other non-vegetarian ingredients. A Buddha bowl for the most part is made completely of vegetarian or vegan food. Either bowls are a delightful alternative to salads, providing a little more bulk to the meal.
Step by Step Instructions
- For the perfect vegan buddha bowl recipe, first, you want to pick out your vegetables. Try to pick one veggie from each color of the rainbow. I’ll list my favorites:
- Red: red bell 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, brussels sprouts,
- Blue/Purple: purple cauliflower, eggplant, red onion, cabbage
- You can add any vegetable you like. Other favorites are: mushrooms, snow peas, crispy tofu
- 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, but you can try kale, romaine or anything you have on hand.
- Top with your roasted vegetables.
- Add dressing if desired – I used a creamy avocado dressing (see recipe below). But you could drizzle tahini sauce, peanut sauce, soy sauce, lemon juice or sesame oil to add flavor.
- For additional crunch and texture, sprinkle walnuts, almonds, sesame seeds, or pumpkin seeds on top.
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How to make a Rainbow Buddha Bowl
Rainbow Buddha Bowl
- 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
- 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.