Nourish body, mind and soul with a hearty Broccoli Buddha Bowl. Brimming with color and flavor, this one bowl meal is drizzled with creamy tahini dressing. Delicious, satisfying and oh-so fresh!
We love meat and cheese, but sometimes the vegan option really is the best! This Vegan Cashew Queso is proof.
What is a Buddha Bowl
Lately, I’ve been on a Buddha Bowl kick.
A Buddha Bowl is a complete meal of grains, vegetables and protein all served in a bowl. They’re often vegan or vegetarian and best known for their vibrant color.
Why are they called buddha bowls? That depends who you ask. One theory holds that the bowl of assorted foods bares a resemblance to the bowl of alms the Buddha purportedly subsisted on during his life. The fact that the ingredients tend to be vegetarian (like the Buddha’s diet) adds to the theme.
Years ago, we called these “macro bowls” because they include every macro-nutrient our bodies need to thrive. They were considered health foods or fringe “hippie” recipes.
Now, it’s tough to click through any social media site without seeing image after image of colorful Buddha Bowls layered with every imaginable combo of veggies and grains.
But it’s not just the health factor that keeps me craving Buddha Bowls.
- They’re easy to make and assemble. You can prep ingredients in advance and toss them together in minutes.
- Highly versatile. Whatever grains, veggies and protein you have on hand can be transformed into an appealing one bowl meal.
- Easy to transport. A Buddha Bowl is the perfect on-the-go lunch for school or the office.
- Accommodate every dietary need. From vegan to gluten free, Buddha Bowls can make everyone happy and well nourished.
With all those credentials, it’s no wonder Buddha Bowls have skyrocketed in popularity!
Today I’m sharing one of my all time favorite Buddha Bowl combos. This Roasted Broccoli Buddha Bowl includes chickpeas, quinoa and amazing fresh flavor.
Ingredient Notes
Broccoli. Chop broccoli into florets and roast it before assembling the bowls.
Quinoa. High in protein, fiber, vitamins and minerals, quinoa is my preferred grain for Broccoli Buddha Bowls. Cook it yourself or purchase ready-cooked vacuum packed quinoa for an even easier meal.
Chickpeas. I use canned chickpeas (also known as garbanzo beans). Dried chickpeas that are cooked fresh and cooled can also be used.
Carrots. Sliced or grated, they add a perfect pop of color and crunch.
Tahini. This sesame seed paste is the main ingredient for the Buddha Bowl dressing. Check the label to ensure it contains only sesame seeds (and possibly sesame oil) with no added sugars.
Avocado. No Buddha Bowl is complete without slices of fresh avocado on top. It not only tastes amazing, the fatty acids help with the digestion of the hearty proteins in this dish.
Toss in some of our grilled chimichurri shrimp for a protein packed meal.
Easy Instructions
Roast the broccoli and chickpeas:
Add broccoli florets and carrots to a baking sheet coated with olive oil. Place the chickpeas on a separate baking sheet and toss with olive oil, paprika and salt.
Bake for about 30 minutes. The broccoli should be roasted, carrots fork tender, and the chickpeas will be slightly crunchy.
Make the dressing:
Whisk tahini with lemon juice, olive oil, paprika and parsley. Add salt and black pepper.
Assemble:
Divide the roasted broccoli, carrots, and chickpeas between 4 bowls. Add the quinoa and toss to combine.
Place fresh avocado slices on top of each bowl. Drizzle with the paprika tahini dressing before serving.
Tips and Tricks
- Chickpeas substitutions. Another high protein legume, such as black beans are a delicious alternative to the chickpeas. Or swap it out for riced cauliflower.
- Presentation. You can serve your Buddha Bowls with all the ingredients combined, or make separate “quadrants” for the broccoli, carrots, quinoa and chickpeas. Both ways are delicious and look beautiful too.
- Storing. Leftovers can be stored covered in the fridge for up to 4 days.
- 30 minute recipe. Cook the quinoa and make the dressing while the broccoli is roasting. Everything is ready to assemble as soon as the roasting is done.
- Serve hot or cold. Buddha Bowls can be served right away when the veggies are still warm. If preferred, you can also roast the broccoli and chickpeas ahead of time and store them in the fridge. Assemble and serve cold for a quick energizing lunch.
Recipe FAQs
This recipe contains plenty of protein so meat is not necessary to make this a full meal. However, if you like you can certainly add meat to your bowl.
No, quinoa is not approved on keto diets, nor are carrots. So this Buddha Bowl wouldn’t be considered appropriate for those following keto plans.
Yes, this Broccoli Buddha Bowl is 100% vegan and plant based. It is also gluten free, flour free and has no added sugar.
More Easy Dinner Recipes
Broccoli Buddha Bowl Recipe
Nourish body, mind and soul with a hearty Broccoli Buddha Bowl. Brimming with color and flavor, this one bowl meal is drizzled with creamy tahini dressing. Delicious, satisfying and oh-so fresh!
Ingredients
For the bowl
- 4 Tablespoons olive oil, divided
- 2 medium broccoli heads
- 3 carrots
- 1 cup canned chickpeas, drained
- 1 teaspoon paprika
- ¼ teaspoon salt
- 1 cup cooked quinoa
- 1 ripe avocado
For the dressing:
- ¼ cup olive oil
- 1 Tablespoon lemon juice
- ¼ teaspoon kosher salt
- 1 Tablespoon tahini paste
- ¼ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon ground pepper
Instructions
- Preheat the oven to 400F. Prepare a baking sheet by drizzling with half the olive oil. Set aside.
- Chop broccoli into florets and carrot into thin slices. Add to the baking sheet.
- In another baking tray, place the chickpeas and toss them with remaining olive oil, paprika and salt.
- Place both trays in the oven and bake them for 30 minutes or until the desired crunchiness is achieved. Check on them after the first 15 minutes, and move them around for a better result.
- For the dressing, whisk all the ingredients in a small bowl.
- When the vegetables are done roasting, combine the broccoli, carrots, cooked quinoa, and chickpeas in a bowl (you can keep separated or mix together. Top with avocado slices.
- Serve the bowls with the paprika-tahini sauce and enjoy!
Notes
- Chickpeas substitutions. Another high protein legume, such as black beans are a delicious alternative to the chickpeas.
- Presentation. You can serve your Buddha Bowls with all the ingredients combined, or make separate "quadrants" for the broccoli, carrots, quinoa and chickpeas. Both ways are delicious and look beautiful too.
- Storing. Leftovers can be stored covered in the fridge for up to 4 days.
- 30 minute recipe. Cook the quinoa and make the dressing while the broccoli is roasting. Everything is ready to assemble as soon as the roasting is done.
- Serve hot or cold. Buddha Bowls can be served right away when the veggies are still warm. If preferred, you can also roast the broccoli and chickpeas ahead of time and store them in the fridge. Assemble and serve cold for a quick energizing lunch.
Nutrition Information:
Yield: 4 Serving Size: 1 bowlAmount Per Serving: Calories: 501Total Fat: 39gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 0mgSodium: 379mgCarbohydrates: 34gFiber: 12gSugar: 5gProtein: 9g
Healthy and energizing, Broccoli Buddha Bowls taste as good as they make you feel! With so many ways to customize and serve these bowls, you’ll want to make this recipe over and over again.
Katherine Wahrer
Monday 7th of March 2022
This is absolutely delicious, I have shared it with all my friends.