This Buddha Bowl is easy and delicious! Loaded with quinoa, roasted veggies, hemp hearts, and a hard boiled egg, it’s protein packed and extra delicious with a drizzle of homemade honey mustard sauce!
Sometimes you run across a new kind of food and you can’t help but wonder if it was made just for you. Case in point: Buddha Bowls. A delicious combination of mixed greens, veggies, grains, proteins, and your favorite sauce… it’s basically my IDEAL meal!
First, because you can’t go wrong with roasted veggies. When done right, they’re crispy around the edges, tender on the inside, and have the most delicious flavor. And they’re the centerpiece in any good Buddha Bowl!
Second, because I love a recipe that’s easy to adjust according to tastes. This recipe can be made with any of your favorite veggies and grains… and you can feel free to add grilled chicken, salmon, tofu, or any type of additional protein.
Finally, let’s talk about the sauce! I used a simple spicy honey mustard sauce in this recipe and I couldn’t love it more. It’s savory, sweet, and creamy, with just the right hint of cayenne. And it ties all the other flavors together perfectly!
Ready to fall in love? Here goes!
What is a Buddha Bowl?
A Buddha bowl is a vegetarian meal served in shallow bowl. It consists of small portions of several foods, such as whole grains, mixed greens, plant proteins, and vegetables.
What you’ll need for this recipe
Mixed greens – Since I always love a good salad, I decided to use fresh greens as the base of this recipe. I used a 50/50 blend of spinach and spring mix, but you can feel free to use any type of fresh greens you prefer.
Quinoa – Cooked quinoa adds some texture and heartiness to this dish, as well as a healthy dose of fiber and protein. I used white quinoa, but red or black would work as well. It can be found near the rice at your local grocery store.
Vegetables – Roasted vegetables are the “bulk” of this Buddha Bowl. I used a combination of brussels sprouts, broccoli, cauliflower, and carrots. Feel free to add or subtract according to your preferences.
Spices – A good blend of spices gives this recipe so much added flavor. I used a combination of salt, pepper, garlic powder, paprika, and cayenne pepper. If you’re not a fan of spice, feel free to adjust the amount or leave the cayenne pepper out, altogether.
Eggs – Hard boiled eggs add protein, flavor, and texture to this dish. I used one large egg per bowl, peeled and cut in half. Make this recipe vegan by omitting the eggs.
Sauce – I’m all about the sauce, and a drizzle of spicy honey mustard sauce makes all the difference in this recipe. To keep it nice and light, I used plain Greek yogurt as the base.
Hemp hearts – Finally, a sprinkle of hemp hearts adds the perfect nutty crunch, along with an extra dose of protein and fiber. Hemp hearts can be found either in the produce section or the baking aisle at your local grocery store.
How to make a Buddha Bowl
Cook the quinoa. Prepare the quinoa according to package instructions. This should take about 20 minutes from start to finish. Once cooked, set it aside to cool. You can either use it immediately or refrigerate it for up to 5 days in an airtight container.
Roast the vegetables. Toss the chopped vegetables in olive oil and seasonings to coat. Spread them on a large rimmed baking sheet and roast at 400° for 30 minutes, flipping halfway through. Like the quinoa, you can either use them immediately or store them in an airtight container in the refrigerator until ready to use. Roasted vegetables will last 5-7 days in the refrigerator.
Make the sauce. While the quinoa and vegetables are cooking, prepare the sauce by combining the Greek yogurt, mayo, honey, dijon mustard, and cayenne pepper in a small bowl. Whisk well using a small whisk or fork.
Assemble the bowls. In two large shallow bowls, layer the mixed greens, roasted veggies, and quinoa. Add the hard boiled egg, drizzle with sauce as desired, and sprinkle the hemp hearts on top. Note: this recipe makes 2 bowls, so if you don’t plan to make them both right away, just save half of the ingredients in the refrigerator for another day!
Is this recipe gluten free?
Yes! These Quinoa Bowls are completely gluten free, making them a great option for anyone with a gluten allergy or intolerance. They’re also vegetarian and can easily be made vegan by omitting the egg.
Recipe Variations
- Substitute any of your favorite veggies, such as mushrooms, peppers, sweet potatoes, or zucchini
- Instead of quinoa, try farro, brown rice, bulgur, or millet
- Add garbanzo beans, cannellini beans, or any of your favorite beans
- Add tofu, salmon, or any protein you prefer
- Substitute spinach or kale for the mixed greens
- Add crumbled feta or goat cheese
- Omit the egg to make this a vegan friendly recipe
Make Ahead Tip
Buddha Bowls are easy to make ahead and perfect for meal prepping! Simply cook the quinoa, roast the vegetables, boil the eggs, and make the sauce in advance. Then store all of the ingredients in the fridge and assemble the bowls on top of mixed greens just before enjoying!
More Bowl Recipes to Try
On a bowl kick? So are we! Here are some more of our favorites:
Buddha Bowl
Ingredients
Buddha Bowl
- 3 cups mixed greens
- 1/3 cup uncooked quinoa 1 cup cooked
- 2 cups brussels sprouts halved
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots peeled and cut into 1 inch pieces
- 1/2 red onion cut into 1 inch pieces
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 eggs hard boiled
- 1 Tablespoon hemp hearts
Honey Mustard Dressing
- 1/4 cup plain Greek yogurt
- 2 Tablespoons mayo
- 1 .5 Tablespoons dijon mustard
- 1 Tablespoon honey
- dash of cayenne pepper
Instructions
- Prepare the quinoa according to package instructions. Set aside to cool.
- Chop the vegetables into 1-2 inch pieces. Transfer to a large bowl, add olive oil and seasonings, and toss to coat.
- Spread vegetables on a large rimmed baking sheet; roast at 400° for 30 minutes, flipping halfway through.
- While the quinoa and vegetables are cooking, prepare the sauce by combining the Greek yogurt, mayo, honey, dijon mustard, and cayenne pepper in a small bowl. Whisk well using a small whisk or fork.
- Using two large shallow bowls, layer the mixed greens, roasted veggies, and quinoa. Add the hard boiled eggs, drizzle with sauce as desired, and sprinkle the hemp hearts on top. Note: this recipe makes 2 bowls, so if you don't plan to make them both right away, save half of the ingredients in the refrigerator for another day.
Notes
Recipe Variations
- Substitute any of your favorite veggies, such as mushrooms, peppers, sweet potatoes, or zucchini
- Instead of quinoa, try farro, brown rice, bulgur, or millet
- Add garbanzo beans, cannellini beans, or any of your favorite beans
- Add tofu, salmon, or any protein you prefer
- Substitute spinach or kale for the mixed greens
- Add crumbled feta or goat cheese
- Omit the egg to make this a vegan friendly recipe
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