It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Nutrition per serving may change if servings are adjusted.
1 cup cooked quinoa
⅓ cup canned chickpeas, rinsed and drained
½ cup cucumber slices
½ cup cherry tomatoes, halved
¼ avocado, diced
3 tablespoons hummus
1 tablespoon finely chopped roasted red pepper
1 tablespoon lemon juice
1 tablespoon water, plus more if desired
1 teaspoon chopped fresh parsley (optional)
Pinch of salt
Pinch of ground pepper
Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.
Stir hummus, roasted red pepper, lemon juice and water in a bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper and stir to combine. Serve with the Buddha bowl.
503 calories;17 g fat(2 g sat); 16 g fiber; 75 g carbohydrates; 18 g protein; 230 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 1,731 IU vitamin A; 39 mg vitamin C; 100 mg calcium; 6 mg iron; 573 mg sodium; 1,083 mg potassium
Vitamin C (65% daily value), Folate (58% dv), Vitamin A (35% dv), Iron (33% dv)
Carbohydrate Servings: 5
Exchanges: 4 starch, 1 fat, 1 vegetable, ½ carbohydrate, ½ medium-fat protein
It was tasty, filling and super fast! I changed quinoa by couscous (I mixed them in my mind by mistake) and it made the process even faster, since couscous cooks in 5 min. I was thinking on how good the recipe was even when I was trying to fall asleep in my bed haha.
December 02, 2018
Really good for a raw, vegan recipe. Sometimes I add olives and feta cheese for extra richness and flavor.
September 05, 2017
I added half a teaspoon of minced garlic to the sauce and also a bit of tumeric. This recipe was amazing, healthy and really filling which i struggle to find with healthy meals. A lunch time regular now :)
August 31, 2017
Super easy to make and totally delicious! I pan-roasted my bell pepper, used a bit of it for the dressing and the rest I served with the bowl along with more chopped parsley on top. I prepped all my veggies while the quinoa was in the rice cooker, done in 30 minutes. Loved it!