Personalized Plant-Based Buddha Bowl

A Buddha bowl is a vibrant, balanced meal built with nourishing layers of color, flavor, and texture. Typically made with a base of whole grains, plenty of fresh or roasted vegetables, leafy greens, and a flavorful dressing, it offers a satisfying combination of fiber, vitamins, minerals, and lasting energy. Add plant proteins like beans, lentils, tofu, or top with grilled chicken or fish for extra protein and staying power. Easy to customize with the seasons and what you have on hand, Buddha bowls are a simple, wholesome option for lunch or dinner.

Personalize your bowl: 

• Base:  ½ cup cooked brown or mixed rice, quinoa or lentil pasta 
• Handful of leafy greens: mix salad, arugula, spinach, baby kale, dandelion, etc. 
• 1 cup assorted cooked veggies: cabbage, zucchini, beans, broccoli, Brussel sprouts, peppers, etc. 
• Protein:  marinated, cooked tempeh, tofu, beans, chicken or fish 
• Raw veggies and garnish:  cucumber, radish, carrots, celery, fennel, avocado, herbs, sprouts, seeds 
• Dressings:  Hummus, Guacamole, Mango salsa, or Dressing of choice 

Sample Recipe for 2 bowls: 

1 cup quinoa 

1 cup broccoli, chopped 

½ cup zucchini 

½ cup bell peppers  

2 cups arugula  

½ cup cucumber, cut into bite sized pieces 

1/2 cup radishes sliced 

1 avocado cubed or sliced 

Handful sprouts 

Cilantro to garnish 

1 pkg Tempeh 

Marinade: 

1 tbsp Braggs coconut liquid seasoning 

1 tbsp avocado oil 

1 tbsp lemon juice 

1 tsp garlic powder 

½ tsp ginger powder 

Tahini Cucumber Dressing:  

1/4 cup freshly squeezed lemon juice 

5 tablespoons raw tahini (no added oil) 

1/4 teaspoon salt 

1 cup chopped cucumbers (about 4 ounces) 

1 clove garlic 

1 teaspoon ground cumin 

2 tablespoons water 

Make marinade by mixing all ingredients in small bowl.  Cut tempeh into bite sized pieces and toss in marinade.  Let it sit for at least 30 mins. Cook rinsed quinoa in 1 ½ times water, until water is absorbed.  Steam, sauté or roast veggies until tender.  Wash and cut greens, cucumber, tomatoes and herbs.  Add all the dressing ingredients to a bowl, whisk or blend. Pan-fry the tempeh in marinade for 5-10 minutes till crispy.  Assemble your bowl by layering: quinoa, cooked veggies, tempeh, raw veggies, garnish and sauce/dressing.  Enjoy!