Name: Buddha Bowl Recipe | Vegan + Family Friendly
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 15-ounce can chickpeas; 1 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 cup dried quinoa; 2 cups water; 1 pinch kosher salt; 12 ounces broccoli florets; 12 ounces brussels sprouts, (trimmed and halved); 4 carrots, (cut into 1/2 inch slices); 1 tbsp olive oil; 2 tsp curry powder; 1 tsp kosher salt; 1/2 tsp black pepper; 3 ounces kale ribbons; 3 ounces baby spinach (chopped); 1 tbsp olive oil; 1 tsp lemon juice; 1 pinch kosher salt; guacamole; hummus; organic tortilla chips

If you are looking for more ways to work veggies into your diet this buddha bowl recipe is for! Packed with broccoli, carrots, kale, and brussels sprouts, this family-friendly, vegan recipe will keep you coming back for more!

According to Dan Zigmond, a Zen priest and the author of Buddha’s Diet, the original Buddha Bowl was a big bowl of whatever food villagers had available and could afford to share.”

Some people call them grain bowls, macro bowls or power bowls. But no matter what you call them, you can count on a big old bowl, packed full of simple, nutritious ingredients. Yum!

How To Make a Buddha Bowl

Buddha bowls are great because they are so flexible. You can take any combination of vegetables and whole grains to create a delicious buddha bowl.

I like to start by cooking some quinoa and roasting up garbanzo beans. Quinoa is a great way to bulk up the bowl while adding a bit of plant based protein. The roasted garbanzo beans add a great crunch and texture and my kids love sprinkling them over the top.

Next, I roast up a big tray of vegetables. You really can’t go wrong with your veggies. Simply try to cut your veggies roughly the same size so they cook at a similar rate. I went with brussels sprouts, carrots and broccoli, but truly, any and all veggies work! So, be sure to pick your favorites.

To create the base of my buddha bowl, I love cutting some kale into thin ribbons (buying it pre-cut is also an option!) and then seasoning with lemon, olive oil, salt and pepper. It’s so simple, but so delicious. Kale is one of my favorites. I use it in salads all of the time (this is one of my favorites if you are interested! Oh, and this one too.).

Once you’ve got your ingredients prepped and ready to go, all you have to do is assemble. And yes!! ALL of these ingredients can be made when you do your meal prep, so you have assembly-only buddha bowls ready to go for the week.

Family Friendly Buddha Bowls

I found the secret to making buddha bowls family friendly is all in the toppings. Presenting a few options for the kids to choose from keeps them excited and feeling like they are in control.

I served hummus, guacamole, organic corn chips and the roasted chickpeas on the side.

You can of course make the dips yourself, but if you want to keep things extra easy, there is no shame in using some help from the grocery store (which is exactly what I did).

More Clean & Delicious Veggie Meals To Enjoy:

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!

Print Recipe

4.23 from 18 votes

Buddha Bowl Recipe | Vegan + Family Friendly

Buddha bowls are super versatile. Use this recipe as a blueprint to create your own custom bowl by swapping in fresh seasonal ingredients that you love or have on hand

Course: dairy free, DINNER, salad + dressing, vegan, vegetarian

Cuisine: American

Author: Dani Spies

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Servings:

Calories: 360kcal

Ingredients

Chickpeas

1 15-ounce can chickpeas
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

Quinoa

1 cup dried quinoa
2 cups water
1 pinch kosher salt

Roasted Vegetables

12 ounces broccoli florets
12 ounces brussels sprouts, trimmed and halved
4 carrots, cut into 1/2 inch slices
1 tbsp olive oil
2 tsp curry powder
1 tsp kosher salt
1/2 tsp black pepper

Kale + Spinach Salad

3 ounces kale ribbons
3 ounces baby spinach chopped
1 tbsp olive oil
1 tsp lemon juice
1 pinch kosher salt

Optional Pre-Made Short Cut Ingredients

guacamole
hummus
organic tortilla chips

US Customary - Metric

Instructions

Chickpeas

Pre-heat oven to 400 F.
Roll chickpeas on a clean dish towel to dry. Transfer to a timed baking sheet and drizzle with olive oil and season with salt and pepper.
Pop in the oven and roast for 20 minutes or until the chickpeas are golden brown and slightly crispy. They tend to become more crispy as they cool. Set aside.

Quinoa

Place rinsed quinoa in a small pot with water and a pinch of salt. Turn the heat to high and bring to a boil. Reduce the heat to low, pop on a lid and simmer for about 15 minutes or until the quinoa has absorbed the water and is nice and light and fluffy.

Roasted Veggies

Place the broccoli, Brussel sprouts, and carrots on two rimed baking sheets. Drizzle each tray with olive oil and season with salt, pepper, curry powder and garlic powder.
Pop into a 400 F oven for 25 minutes or until golden brown and tender.

Kale + Spinach Salad

Combine kale and spinach in a large bowl. Drizzle on olive oil, lemon juice and salt. Using your hands, massage the ingredients into the greens until they all have a nice light coating of the dressing.

Build Your Buddha Bowl

Place 1/4 the greens, 1/2 cup quinoa and roasted veggies into the bowl. Sprinkle on roasted chickpeas and your favorite optional toppings.
Serve + enjoy!

Notes

Try serving these buddha bowls with all of the toppings on the side. This is a great family approach and helps to encourage little ones to create their own flavors and try new foods.

Nutrition