BUILD-YOUR-OWN BUDDHA BOWL
This buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it's ok if the water doesn't reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
- Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
- Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
- When you're ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
- If you intend to have leftovers, wait to complete step 4 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.
Nutrition Facts : ServingSize 1 Buddha bowl with 1/8th of the carrot ginger dressing, Calories 597 calories, Sugar 9 g, Sodium 531.8 mg, Fat 35.2 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 68.8 g, Fiber 15.9 g, Protein 14.4 g, Cholesterol 0 mg
BUDDHA BOWL
Tasty healthy meal in under 1 hour.
Provided by mkinshella
Categories Salad Grains Quinoa Salad Recipes
Time 58m
Yield 4
Number Of Ingredients 19
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
- Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
- Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
- Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.
Nutrition Facts : Calories 798.8 calories, Carbohydrate 81.9 g, Cholesterol 69.1 mg, Fat 36 g, Fiber 13 g, Protein 39.8 g, SaturatedFat 5.6 g, Sodium 1376.1 mg, Sugar 13.1 g
BASIC VEGAN BUDDHA BOWL RECIPE
This is our basic vegan buddha bowl recipe. It's made with quinoa, roasted sweet potato, garbanzo beans, massaged kale, bean sprouts, and green goddess dressing. Get creative with your Buddha bowl and use whatever grain and protein you desire!
Provided by Lee Hersh
Categories Dinner
Time 1h15m
Yield 1
Number Of Ingredients 8
Steps:
- Place all ingredients into a bowl and dig in!
Nutrition Facts : ServingSize 1, Calories 581 calories, Sugar 14, Carbohydrate 87, Fiber 16, Protein 22
GRAIN BOWL
A grain bowl or harvest bowl is a healthy trend we can get behind! Balanced with lots of colorful produce plus healthy grains and proteins, grain bowls are fun to create and easy to make. Experimenting with different ingredients is encouraged!
Provided by Food Network
Categories main-dish
Time 15m
Yield 1 serving, plus additional dressing
Number Of Ingredients 16
Steps:
- To make the green goddess dressing, add the yogurt, olive oil, lemon juice, garlic, parsley and basil to a food processor. Turn on and pulse and blend until smooth, scraping down the sides of the food processor on occasion.
- To build the grain bowl: Fill a bowl in sections, starting with the wheat berries, sweet potato and microgreens. Add the chickpeas, orange, sugar snap peas, avocado, radish, pickled red onion and pepitas in groupings between and on top of the base ingredients. Top with one-quarter of the dressing. Reserve the remaining dressing for another use.
Nutrition Facts : Calories 354, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 2 milligrams, Sodium 309 milligrams, Carbohydrate 71 grams, Fiber 2 grams, Protein 18 grams, Sugar 19 grams
THE BUDDHA BOWL
Nothing beats a classic buddha bowl! Get your hands on these fresh ingredients and whip up a nourishing bowl you can feel good about.
Provided by Lauren Toyota
Categories Main Course
Time 1h46m
Number Of Ingredients 33
Steps:
- Preheat oven to 350°F.
- To make the spiced chickpeas, drain chickpeas from the liquid in the can and rinse under cool water. Lay them on top of some paper towel and place another piece of paper towel on top and roll it around to remove the outer skins. Allow the chickpeas to dry of excess water on a fresh piece of paper towel.
- Toss them in a bowl with olive oil, spices, and sea salt and coat evenly. Pour the chickpeas onto a baking sheet and bake for 40 minutes, turning them halfway through, until crispy and toasted. Use 2 tablespoons of spicy toasted chickpeas per bowl/serving. While the chickpeas bake, prepare the dressing and other ingredients for the bowls.
- To prepare the soba noodles, bring a pot of water to a boil with 1/4 teaspoon of sea salt. Once at a rolling boil, add the noodles, stir until submerged, and lower heat to medium-high. Cook for 6 to 7 minutes. Drain and rinse with water.
- If using quinoa, rinse it under running water through a sieve and drain. Bring 1 1/2 cups of water to a boil with 1/4 teaspoon of sea salt. Once at a rolling boil, stir in the quinoa and cover with a lid. Lower the heat to a simmer and cook for 15 minutes.
- While the quinoa or noodles are still warm, toss them with olive oil, lemon juice, ground black pepper, and finely chopped green onion.
- For the miso tahini dressing, combine all the ingredients in a high-powered blender until smooth. Refrigerate the dressing until ready to serve.
- Cut the broccoli into florets and steam for 3 to 4 minutes. An easier option is to add the florets to the pot with quinoa or noodles during the last 2 minutes of cooking. Separate the broccoli florets and submerge them in cold water to prevent further cooking for up to 5 minutes and drain.
- Massage the kale with 1 teaspoon lemon juice and a pinch of salt with your hands until it begins to soften and wilt.
- Peel the outer skin of the carrots and use the peeler to shave off thick ribbons.
- If you want to have these for the week, you can assemble the soba noodle or quinoa base in a large reusable container and top with all the vegetables and toppings. Keep dressing separate until ready to eat.
15 MINUTE BUDDHA BOWLS RECIPE
This 15 Minute Buddha Bowls recipe is a balanced, healthy meal that comes together in no time! It's a flavorful combo of healthy grains, chickpeas, fruit and avocado with a creamy, citrusy yogurt dressing.
Provided by Sarah Bond
Categories Main Dishes Salads Side Dishes
Time 15m
Number Of Ingredients 13
Steps:
- Dressing: Whisk all dressing ingredients together and set aside.
- Filling: Divide greens into 4 servings bowls, then top each with equal portions of cooked grains, chickpeas, blueberries, oranges, avocado, onion, and carrot.
- Serve: Drizzle with dressing and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 465 kcal, Carbohydrate 74.7 g, Protein 12.8 g, Fat 14.4 g, Sodium 327 mg, Fiber 12.7 g, SaturatedFat 3 g, Cholesterol 3 mg, Sugar 20.9 g
BUDDHA BOWL RECIPE
A simple base recipe on how to make an easy buddha bowl!
Provided by Jessica Hoffman
Categories Main
Time 25m
Number Of Ingredients 7
Steps:
- Cook the grains according to package directions. Layer the grains at the bottom of the bowl.
- Cook the protein by pan-frying or baking. Add the protein to the bowl with an assortment of greens, vegetables, avocado, nuts, seeds and sauce of your choice.)
Nutrition Facts : ServingSize 1 bowl, Calories 480 calories, Sugar 5g, Fat 18g, Carbohydrate 50g, Fiber 12g, Protein 15g
BUDDHA BOWL
Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make something filling, flavourful and fantastic. Each serving provides 837kcal, 29g protein, 105g carbohydrates (of which 26g sugars), 30g fat (of which 5.7g saturates),13 fibre and 6.5g salt.
Provided by Rhiannon Lambert
Categories Main course
Yield Serves 2
Number Of Ingredients 17
Steps:
- First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool.
- Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use.
- Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25-30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions.
- Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2-3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds.
- Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve.
Nutrition Facts : Calories 837kcal, Carbohydrate 105g, Fat 30g, Fiber 13, Protein 29g, SaturatedFat 5.7g, Sugar 26g
BUDDHA BOWLS
A veggie packed meal with a delicious tahini sauce
Provided by Hayley@ Real Food With Altitude
Categories Lunch Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Preheat your oven to 400 degrees and heat a pan to medium-high heat on the stove.
- While everything is heating up, chop all your veggies to equal size pieces. I like to make them all about 1-inch pieces.
- Put your potatoes and Brussels sprouts on one sheet pan and the rest of the veggies evenly spaced on another pan. Coat all your veggies (on both pans) with olive oil and everything bagel seasoning.
- Cook the potatoes and Brussels sprouts for about 10 minutes before you put the other pan in the oven. Cook both until veggies are fork-tender- this should take about another 15 minutes.
- While your veggies are cooking, butterfly your chicken breast and add to your hot pan with 1 tbsp olive oil. Season with everything bagel seasoning on both sides and cook until the internal temp is 160 degrees. This should only take about 10 minutes.
- Combine all your tahini sauce ingredients into a bowl and whisk together until smooth.
- When your veggies and chicken are finished, serve some of each veggie and sliced chicken into a bowl. Drizzle tahini sauce over the top and enjoy!
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- Sweet Potato Chickpea Buddha Bowl. My OG recipe! This recipe has been made by hundreds of people and loved by all. With crispy roasted chickpeas, roasted onions and fluffy quinoa.
- Sesame Chickpeas. I don’t technically call this a “buddha bowl” but it has all the right parts to be considered one! My most popular recipe, if you haven’t tried these sesame chickpeas yet, now is the time!
- Peanut Butter Tempeh Bowls. Tempeh is kind of a weird food, I’ll admit, but when it’s coated in peanut butter, it’s hard not to love!
- Cauliflower Burrito Bowl. Burrito bowls are my faaaaaavorite. They’re so full of flavor, protein and good for you ingredients. This cauliflower bowl is a healthy option you’ll love.
- Orange Chickpeas. Like orange chicken, only chickpeas! This recipe is easy to make and full of fresh flavor.
- Baked Tofu Burrito Bowl. Can we just admire that crispy tofu for a second? SO GOOD. Even if you think you don’t like tofu, you’ll love this burrito bowl.
- Peanut Tofu Bowls. Like I said, peanut butter will make anything taste good, and this peanut tofu is no exception!
- 20 Minute Peanut Chickpeas. Peanut butter and chickpeas might seem like an unusual combo, but give it a try. You won’t regret it.
- The Ultimate Vegan Bowl. Roasted sweet potato, crispy chickpeas, vegan pesto, this truly is the ultimate vegan buddha bowl.
- Sweet Potato & Black Bean Burrito Bowl. My dad says this is one of his favorite recipes on my entire blog, and I think that’s saying a lot. There’s just so much good flavor in every bite, so I can’t really blame him!
23 BUDDHA BOWL RECIPES FOR A HEALTHY AND FILLING LUNCH
From projectgrace.com
Estimated Reading Time 7 mins
- Vegan Buddha Bowl. This vegan version of the Buddha bowl will take all your hunger pangs away. The sweet potatoes, avocado, quinoa, and chickpeas, go really well with the sauce made from tahini, lemon juice, extra-virgin olive oil, and ground pepper.
- Peanut Tofu Buddha Bowl. Here’s a Buddha bowl packed with protein without meat. The tofu and brown rice along with a variety of veggies are deliciously flavored with a drizzle of an exquisite sauce made from peanut butter, sesame oil, soy sauce, and maple syrup.
- Brown Rice Veggie Bowl. Want a healthier alternative to white rice? Make a brown rice veggie bowl. Brown rice is better than white rice for three reasons.
- Teriyaki Tofu Bowl with Cauliflower Rice. Bring some low-carb “rice” into your life with this recipe. It uses cauliflower rice, so it’ll help you keep your carbs in check.
- Cuban Quinoa Bowl with Spicy Dressing. Here’s a flavor-packed bowl of healthy goodness you can try this weekend. Don’t forget to soak the cashews in hot water for 10-20 minutes.
- Thai Coconut Quinoa Bowl. Are you craving Thai food? Then grab a bowl and assemble this Buddha bowl stat! Coconut quinoa is the star of this dish. All it takes is a cup of quinoa, a can of coconut milk, half a cup of water, and one tablespoon of maple syrup.
- Winter Bliss Bowl. Here’s a satisfying Buddha bowl that will give you comfort during the cold winter months. The best part is, you can make the falafels ahead and store them in the freezer for your convenience.
- Fall Harvest Buddha Bowl. The butternut squash serves as one of the base ingredients of this delicious Buddha bowl recipe. It’s coated in olive oil, maple syrup, nutmeg, cinnamon, and a little bit of salt.
- Sweet Potato with Almond Butter Buddha Bowl. Speaking of meal prep, you can make this sweet potato almond butter Buddha bowl ahead of time as well. Just make sure to store the different ingredients in individual containers.
- Buddha Bowl with Cashew Cream. Some people can’t get enough of this bowl’s cashew cream. They purposely make way too much sauce so they can drizzle it on their favorite salads.
BUDDHA BOWL - THE RECIPE CRITIC
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Reviews 2Category Main CourseCuisine AmericanTotal Time 30 mins
- Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
- Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Refrigerate until ready to use.
- Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.
23 VEGAN BUDDHA BOWL RECIPES FOR HEALTHY VEGAN DINNERS
From veganfoodandliving.com
Estimated Reading Time 7 mins
- Miso-Roasted Broccoli & Tofu Buddha Bowl with Sesame Dressing. This delicious vegan broccoli tofu Buddha bowl recipe is perfect for a quick lunch or dinner and makes great leftovers for meal prepping.
- Winter Buddha Bowl with Vegetable Fusion Gyoza. The combination of crunchy red cabbage and cavolo nero coupled with spicy cauliflower and vegetable gyoza make the bowl the perfect fuel for a cold winter’s day.
- Buddha Bowl with Chipotle Cauliflower & Pea Hummus. The vibrant, almost neon, colours of this fiery Buddha bowl make this a treat for both the eyes and the belly!
- Sweet Potato Chickpea Buddha Bowl. This is definitely a bowl of plant-based goodness! It takes just half an hour to put together and the maple-tahini sauce is apparently ‘so good you’ll want to put it on everything’.
- Late Winter Buddha Bowl. If you’re waiting for winter, this Buddha bowl is filled with winter produce – dates, roasted broccoli, lentils and sweet potato.
- Detox Vegan Buddha Bowl. If you’re on a detox, this bowl will put a smile on your face. It’s healthy, varied and incredibly tasty, suitable for packed lunches and larger dinners.
- Nourishing Vegan Buddha Bowl. Wow, what a combination of flavours and colours! You’ll certainly want to stick a photo of this on Instagram! Top with pumpkin and hemp seeds for a unique finishing touch.
- The Vegan Buddha Bowl. Combine fluffy quinoa, crispy spiced chickpeas and mixed greens in this fabulous recipe. Pour a red pepper sauce over the top to make it even better.
- Vegan Buddha Bowl with Spicy Peanut Dressing. The spicy peanut dressing for this recipe can be made in a blender or mixed together in a bowl. It perfectly complements the fresh ingredients and quinoa.
- Roasted Turmeric Cauliflower Buddha Bowls. You’re sure to love the crispy edges and wonderful flavour of the roasted turmeric cauliflower. It’s the star of this Buddha bowl by far (but the rest of it is great too)!
BUDDHA BOWL - RICARDO
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5/5 (6)Category Main DishesServings 4Total Time 42 mins
- In a small bowl, whisk all of the ingredients together until combined. Season with salt and pepper. Set aside.
- In a large bowl, mix the vinegar, sugar, and red pepper flakes together until the sugar has dissolved. Add the cabbage and carrot. Season with salt and pepper, and mix well. Let marinate for 15 minutes.
SWEET POTATO CHICKPEA BUDDHA BOWL | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 410Calories 474 per servingCategory Entree
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
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- Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
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From riseshinecook.ca
Estimated Reading Time 4 mins
- Put the quinoa in a fine mesh strainer and rinse under running water. This removes a compound called saponin (this can give quinoa a bitter taste). Then transfer to a 2 qt (or similarP) pot.
- Add the salt and water. Cover and bring to a boil. Once boiling reduce to a simmer and simmer, covered, for 15 minutes. Resist taking the lid off! A clear lid for the pot will help you keep an eye on the cooking progress. After 13 minutes, you can very quickly take the lid off and use a butter knife to reach the bottom of the pot and push the quinoa over to see if there's any water left. Return the lid and continue to cook until all the water is absorbed.
- Once done, fluff with a fork, recover, and set aside for 5 to 10 minutes to continue steaming (this is important for a fluffy texture).
- Meanwhile, make the Baked Basic Tofu (recipe link in notes) or use any leftover plant-based protein you have like cooked beans, tofu scramble, baked tempeh, etc.
SPICY CHICKPEA BUDDHA BOWL - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
5/5 (4)Total Time 20 minsCategory Main CourseCalories 855 per serving
- Turn the heat down to medium, add the whole garlic cloves, cumin, turmeric, chili powder and a pinch of salt. Continue cooking for 5 minutes.
- Remove the garlic cloves, pile the chickpeas to one side of the pan and add the kale into the other half.
13 AMAZINGLY EASY BUDDHA BOWLS FOR WEIGHT LOSS
From eatthis.com
5/5 (2)Published 2020-03-27Estimated Reading Time 5 mins
- Super Vegan Bowl with Parsley-Cashew Pesto. Serves: 4. 234 cals, 11.9 g fat, 2.2 g saturated fat, 26 mg sodium, 26.4 g carbs, 2.9 g fiber, 7.3 g protein. Cremini mushrooms, Israeli couscous and vitamin A-rich kale play a starring role in this nutrient-packed meal.
- Buddha Bowl. Serves: 2. 614 cals, 27.2 g fat, 5.1 g saturated fat, 172 mg sodium, 82.1 g carbs, 16.2 g fiber, 16.9 g protein. Quinoa, avocado (a fruit that's been shown to quell hunger pangs and reduce belly fat), corn, tomatoes and olives come together to create this nutrient-packed, savory dish.
- Quinoa Buddha Bowl. Serves: 4. 563 calories, 23.5 g fat, 3.8 g saturated fat, 73 mg sodium, 73.3 g carbs, 12 g fiber, 3.9 g sugar, 18.7 g protein (served with 2 Tbsp of dressing)
- The Big Vegan Bowl. Serves: 5. 556 calories, 17. 2 g fat, 2.9 g saturated fat, 114 mg sodium, 81 g carbs, 22.2 g fiber, 14.3 g sugar, 23 g protein (Calculated with with 4 tablespoons hummus, one avocado and 4 tablespoons hemp seeds.)
- Sweet Potato Chickpea Buddha Bowl. Serves: 3. 474 calories, 21 g fat, 2.8 g saturated fat, 562 mg sodium, 62 g carbs, 11.4 g fiber, 7.2 g sugar, 13.2 g protein.
- Black Bean Buddha Bowl. Serves: 4. 556 calories, 19 g fat, 2.5 g saturated fat, 998 mg sodium, 86 g carbs, 21.7 g fiber, 8.6 g sugar, 20.5 g protein. In this gluten-free, vegan Buddha bowl, beans bring the essential protein, avocado and the tahini in the dressing bring the good fat, and the kale and sauerkraut bring the essnetial vitamins and minerals you want from leafy greens.
- Butternut Squash Buddha Bowl. Serves: 4. 540 calories, 80 g carbs, 21 g fiber, 8.3 g sugar, 11 g protein. The roasted chickpeas and the harissa sauce topping give this bowl Mediterranean healthy vibes.
- Bali Bowl with Peanut Tofu. Serves: 4. 496 calories, 23.9 g fat, 3.9 g saturated fat, 791 mg sodium, 58.6 g carbs, 6.6 g fiber, 22.4 g sugar, 18.7 g protein.
- Mediterranean Vegan Buddha Bowl. Serves: 4. 489 calories, 18 g fat, 490 mg sodium, 69 g carbs, 11 g fiber, 7 g sugar, 14 g protein. You'll be making a flavorful quinoa tabouli for this one, as well as hummus from scratch.
- Rainbow Buddha Bowl with Sesame Miso Dressing. Serves: 4. 357 calories, 17 g fat, 2 g saturated fat, 508 mg sodium, 41 g carbs, 6 g fiber, 6 g sugar, 11 g protein.
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