Buddha Bowl with peanut dressing is quite a famous, healthy, and totally flexible meal. It is a combination of nutrients mixed together in the best way you can imagine. The key of this amazing meal are five basic ingredients: grains, proteins, dressing, toppings, and veggies. There are no strict rules on what to use, as you can choose what you like and what you have in your kitchen at the moment. The more variety – the better, the healthier and more delicious.
My favourite part of this dish is the peanut dressing. I love the rich, nutty flavour of the peanut butter, that ties so well with the tanginess of the ginger and sweetness of the maple syrup.
While the Buddha Bowl is usually served cold, I actually love mine mixed while the vegetables are still warm. I think that warm veggies absorb the dressing into their core and bring all those amazing flavours out on the surface. But honestly, you can’t go wrong. Regardless of how you decide to serve it – the taste is amazing.
Great For A Meal Prep
The Buddha bowl also makes a great healthy lunch you can prepare the day before. It keeps you full, happy, and energized all day long. Hi-five for healthy meals that taste delicious!
Oh, and if you’re wondering – if this meal is vegan – yes! The Buddha Bowl is a popular vegan dish because it’s mostly plant-based. But you can totally add extra protein like salmon, chicken, or tofu if you want. Today, I’m keeping it simple and showing you my go-to, meatless version.
One of the best things about this dish is that it is a feast for the eye. I love loading up my bowl with as many colorful veggies as I can find. There is no wrong way to do it. Just mix your favourite vegetables, drizzle the amazing peanut dressing, top up with crunchy seeds and enjoy!
Why You’ll Love This Meal
It’s healthy – Many healthy meals just don’t hit the spot. But this Buddha bowl will easily become your favourite. It is packed with vitamins, protein, and all the good stuff our body and mind need. Plus it tastes absolutely marvellous.
It’s easy to make – It is so ridiculously easy to put together. With just a little prep, you’ll have a healthy and fulfilling meal in no time.
It is so delicious – Ok, so a little confession here: I am not the greatest fan of plain peanut butter (I know, total outsider here), but this is a totally different experience. The peanut dressing adds just the right taste to make this dish a perfection. The secret is knowing how much to use and what to pair it with.
Affordable option – By buying your fresh ingredients in bulk, and portioning them out accordingly, you will be surprised how much time and money you can save. What a win!!
Flexible – If you are missing an ingredient from my recipe – don’t sweat! Simply add your favourite vegetables, cut them in different shapes and sizes, and mix it all up wrapped in the peanut sauce. If you want extra protein, just throw in some marinated chicken, tofu, or salmon. Oh, and don’t forget the greens – you can always opt in for some lettuce, spinach, kale… the options are endless. The more – the better!
Why Buddha Bowl is So Good for You
This Buddha Bowl is rich with nutrients that will keep you full and highly energized for the day ahead. The fibers in the quinoa, with the proteins in the chickpeas and amazing vitamins packed in the variety of vegetables, are the super hero combo that will keep your immune system strong. Plus, that creamy peanut dressing will add some healthy fats that we all need.
Eating a mix of colourful vegetables isn’t just fun, but also very smart. Each of those veggies brings its own benefits, for a healthy body and mind. And let’s not forget the crunchy toppings like pumpkin seeds as an example. They are loaded with minerals for extra good stuff.
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What Do You Need
Quinoa – Amazing grain that keeps you energized and full. I love using three-colour quinoa for that extra variety in my bowl. You can substitute with bulgur or brown rice.
Chickpeas – I use every chance I have to add chickpeas to my diet. They have the best texture, soak up flavours easily, and make a perfect addition to a healthy lunch bowl.
Sweet Potato – The sweetness of the roasted potato balances everything so perfectly here. Simply chop, season, and roast to pop those flavours.
Fresh Vegetables – Get creative here. I love adding cucumbers and peppers for extra freshness. Carrot slices work great, and any fresh greens are always welcome.
Edamame – Do not skip the amazing edamame. The texture, nutrients, and colour make it a star ingredient in this meal.
Once you start using it, you will be hooked for life. It so easy to prepare and so delicious to eat.
Avocado – Grab a ripe avocado and start slicing for extra healthy fats.
Pickled Beets – The pickled beets add that perfect tangy flavour and a ton of nutrients. I use beets all the time and highly recommend tossing a few slices in there.
Onion and Garlic – The famous flavour boosters. If you are not a fan of strong smells (or planning to eat this in the office), feel free to skip them. I like using just a bit to taste, but not feel their smell around much.
Peanut Butter – Nothing else can replace that amazing taste in the dressing, so please don’t skip it. If you prefer, swap it for almond or cashew butter. Just make sure you are on alert for any nut allergies before you make the dressing.
Crunchy Toppings – A little crunch as a topping completes the dish. Toast your choice of nuts or seeds for extra flavour and perfect texture.
Buddha Bowl With Peanut Dressing
Course: LunchCuisine: AsianDifficulty: Easy2
servings10
minutes20
minutes650
kcal30
minutesNeed a healthy lunch? This vegan Buddha bowl is loaded with fresh ingredients, hearty grains, and a creamy peanut sauce for a delicious, easy meal.
Ingredients
- Buddha bowl base
½ cup chickpeas, canned
½ cup sweet potato, chopped
½ cup cucumbers, chopped
½ cup green pepper, chopped
½ cup edamame, cooked
½ cup quinoa, cooked
1 avocado, sliced
½ cup pickled beets, chopped
½ small onion, chopped
- Seasoning mix
½ teaspoon ground cumin
½ teaspoon chilli powder
½ teaspoon smoked paprika
Salt and black pepper to taste
Olive oil
- Peanut Dressing
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoons lemon juice
1 tablespoon maple syrup
1 inch ginger, grated
½ teaspoon minced garlic
1 tablespoon extra virgin olive oil
pinch of black pepper (optional)
- Toppings
Toasted pumpkin seeds (or chopped peanuts)
Fresh cilantro (optional)
Directions
- Roast the chickpeas and sweet potato
- Preheat your oven to 400°F (200°C).
- Rinse and pat dry the chickpeas with a paper towel, then spread them out on a parchment-lined baking sheet. Peel and chop the sweet potato in chickpea-sized pieces and add them to the same baking sheet.
- Season with smoked paprika, black pepper, salt, chilli powder, and ground cumin.
- Drizzle with olive oil, toss everything together, and roast for about 20 minutes. Occasionally shake them up to roast evenly. Once done, set them aside.
- Cook the edamame and quinoa
- While the veggies are roasting, cook the quinoa and edamame according to the package instructions. The process is similar to this: bring water and quinoa to boil (2:1 ratio), reduce the heat and cook half-covered for about 10-15 minutes. Turn the heat off and let it rest, covered with a lid. This will ensure that the quinoa absorbs the excess water and gets nice and fluffy.
- Bring water and edamame to boil (2:1 ratio), and cook on medium heat for about 3-5 minutes. Turn it off, wash it with cold water and drain. Set aside.
- Chop the fresh veggies
- Chop the green peppers and avocado, and set them aside. Remove the seeds of the cucumber with a spoon to avoid extra moisture building up.
- Prepare the peanut dressing
- In a small bowl warm up the peanut butter in the microwave, 2x10 second intervals, for total of 20 seconds. It would be easier to mix everything together if the peanut butter is warm.
- Add the remaining ingredients and whisk everything until dressing is smooth. Set aside.
- Assemble the bowl
- In a serving bowl, toss the roasted chickpeas, sweet potatoes, quinoa, edamame, and fresh veggies.
- Pour the peanut dressing over the top and gently mix everything with a spoon or spatula. Don’t over-mix as it will become too mushy.
- Top up with some toasted pumpkin seeds or chopped peanuts, and add fresh cilantro (optional). Now dig in, and enjoy!
Notes
- You can substitute the maple syrup with honey, just make sure you reduce the quantity as honey is sweeter.
- If you don't have rice vinegar, simply add one extra tablespoon of lemon juice.
Can You Prep Ahead of Time?
Absolutely! And that is the best part of this meal. You can cook and store the veggies in the fridge until you are ready to serve. You can make the peanut dressing ahead and keep it chilled.
When ready to serve, simply toss the veggies and grains in a bowl, warm up the peanut dressing for 10-20 seconds in the microwave, so it is easier to drizzle. Pour it over, mix gently, add crunchy toppings and enjoy your healthy delicious meal.
How to store the Buddha Bowl
I recommend serving it fresh. But if you are preparing ahead, add the dressing just before serving, otherwise the veggies and grains can get soggy fast.
If your bowl is undressed, you can store the mix of grains and vegetables it in the fridge for up to three days.
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
