Buddha Bowl Recipe

Course: Dinner, Lunch

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: bowls

Calories: 1267kcal

Author: Becky Hardin

This nutrient-packed power bowl is a delicious way to get lots of veggies and plant-based protein into your meal prep.

Print Recipe

Equipment

Baking Sheet

Ingredients

For the Bowls

¼ cup olive oil
½ teaspoon smoked paprika
2 sweet potatoes peeled and cut into 1-inch chunks
15.5 ounces chickpeas rinsed, drained, and patted dry
Kosher salt to taste
½ cup dry quinoa red or white
1 cup water
2½ cups mixed greens
½ cucumber sliced
½ cup cocktail tomatoes quartered or halved
2 green onions sliced
2-3 tablespoons fresh feta cheese

For the Dressing

½ cup mayonnaise
¼ cup milk 2% or whole, plus more as needed
1½ teaspoons Sriracha or more to taste
½ teaspoon sesame oil
½ teaspoon smoked paprika
½ teaspoon lime juice

Instructions

Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside.
Thoroughly mix the olive oil and smoked paprika together in a medium-sized mixing bowl.
¼ cup olive oil, ½ teaspoon smoked paprika
Toss the sweet potato and the chickpeas in the oil mixture and then arrange on the prepared baking tray.
2 sweet potatoes, 15.5 ounces chickpeas
Bake for about 20 minutes, until well cooked. Add salt to taste and allow to set to the side until you assemble the bowls. They can be assembled hot or cold.
Kosher salt
While the potato mixture is baking, rinse the quinoa well in a fine mesh strainer under cold water for 1-2 minutes.
½ cup dry quinoa
In a small pan, stir the quinoa into the water and bring to a boil over medium or medium-high heat.
1 cup water
Once it reaches a boil, turn the heat to medium-low, cover with a lid, and cook until all the water has been absorbed and a little tendril has sprung out, about 10-15 minutes.
Fluff the cooked quinoa with a fork and set to the side until you are ready to assemble your hot or cold bowls.
In a small mixing bowl, whisk the mayonnaise, milk, sriracha, sesame oil, smoked paprika, and lime juice together until combined and smooth. Add more or less milk to achieve your preferred consistency.
½ cup mayonnaise, ¼ cup milk, 1½ teaspoons Sriracha, ½ teaspoon sesame oil, ½ teaspoon smoked paprika, ½ teaspoon lime juice
Arrange the mixed greens on the bottom of two serving bowls, then add to each bowl half of the quinoa, sweet potato chunks, cucumber slices, tomatoes, green onions and feta cheese.
2½ cups mixed greens, ½ cucumber, ½ cup cocktail tomatoes, 2 green onions, 2-3 tablespoons fresh feta cheese
Serve hot or cold with the sriracha mayonnaise dressing.

Notes

You can substitute any of your preferred cooking oils in this dish or even use extra sesame oil to increase the sesame flavor.
If you don't have smoked paprika, you can use a mixture of 2 parts regular paprika and 1 part cumin. This will closely approximate the flavor!
Sweet potatoes are most fitting in this dish but if you absolutely need to substitute another potato you can use Russett or Yukon Gold potatoes. Be aware that the roasting time may differ.
You can substitute kidney beans instead or use a combination of chickpeas and kidney beans. You can also swap in a different protein, like chicken, salmon, beef, tofu, or tempeh.
To add a bit of flavor you can substitute vegetable or chicken broth in place of the water.
I used a spring mix for this recipe but you can substitute any greens in this bowl. In fact, I encourage you to try different ones and find your favorite!
I used cocktail tomatoes, but you can also use grape or cherry tomatoes or even chopped roma tomatoes in a pinch.
You can substitute chives or minced sweet onion for the green onion.
You can use 2%, whole milk, or full-fat coconut milk in the dressing.
You can substitute any hot sauce you have on hand for the sriracha but flavored hot sauces may change the flavor of the sauce.
For vegan Buddha bowls, use vegan mayonnaise and full-fat coconut milk in the dressing, and swap the feta for vegan feta.

Storage: Store the components for Buddha bowls in separate airtight containers for up to 1 day.

Nutrition