When we talk about a Buddha Bowl, we’re talking about a complete, plant-based meal served in one beautiful bowl. It usually includes grains, protein, fresh vegetables, and a healthy dressing.

This version—featuring avocado, quinoa, tomato, spinach, and chickpeas—is not only refreshing but also packed with nutrients. It's perfect for lunch or a light dinner, especially when we’re craving something wholesome yet satisfying.

Ingredients You’ll Need (Serves 2)

Let’s start by gathering the ingredients. Everything here is easy to find and totally plant-based:

- ½ cup quinoa (uncooked)

- 1 cup water (to cook quinoa)

- 1 ripe avocado, peeled, pitted, and sliced

- 1 cup canned chickpeas, drained and rinsed

- 1 cup cherry tomatoes, halved

- 2 cups fresh spinach leaves, washed and ready

- 2 tablespoons olive oil or tahini dressing

- 1 tablespoon lemon juice (optional, for flavor)

- Salt and black pepper, to taste

- Optional toppings: sesame seeds, chopped parsley, pumpkin seeds

These ingredients create a colorful, nutrient-rich bowl with a balance of protein, healthy fats, fiber, and vitamins.

Step-by-Step Instructions

Now, let’s put everything together in six simple steps:

Step 1: Rinse and Cook the Quinoa

- Place ½ cup of quinoa in a fine mesh strainer and rinse under cold water to remove bitterness.

- Add the rinsed quinoa and 1 cup of water to a small pot.

- Bring to a boil over high heat, then reduce to low, cover with a lid, and let it simmer for about 15 minutes.

- Once all the water is absorbed, turn off the heat and fluff with a fork. Set aside to cool slightly.

Step 2: Prep the Vegetables

- Wash and dry 2 cups of fresh spinach.

- Cut the avocado in half, remove the pit, scoop out the flesh, and slice it thinly.

- Rinse the cherry tomatoes, then slice them in half.

- Drain and rinse 1 cup of canned chickpeas.

Step 3: Assemble the Base

- Divide the cooked quinoa equally between two serving bowls.

- Arrange the spinach on one side of each bowl to act as the fresh greens base.

Step 4: Add the Veggie Toppings

- Place the sliced avocado, chickpeas, and cherry tomatoes neatly in separate sections over the quinoa and spinach.

- You can group each ingredient side by side to make the bowl visually appealing—just like a rainbow!

Step 5: Drizzle with Dressing

- Drizzle 1 tablespoon of olive oil or tahini dressing over each bowl.

- If desired, squeeze a bit of lemon juice over the avocado and chickpeas for a refreshing citrus kick.

Step 6: Season and Garnish

- Sprinkle a pinch of salt and pepper to taste.

- For extra crunch or presentation, garnish with sesame seeds, parsley, or pumpkin seeds.

Tips to Customize Your Bowl

- Want a warm option? Roast the chickpeas with a bit of paprika and garlic powder for 15 minutes at 400°F (200°C).

- Need more color? Add shredded carrots, purple cabbage, or roasted sweet potato cubes.

- Looking for a spicy twist? Add a spoonful of hummus with a dash of chili flakes.

Why We Love This Bowl

We love how this Buddha Bowl brings together all the essentials in one meal—plant protein, fresh greens, healthy fats, and grains. It’s simple to prepare, totally customizable, and visually beautiful. Plus, it’s a great way to eat more veggies without sacrificing flavor or satisfaction.

Let’s Eat Clean and Bright Together!

Lykkers, have you tried making your own Vegan Buddha Bowl yet? It’s honestly one of the easiest ways to create a fresh and fulfilling meal at home. With just a few steps and ingredients, we can enjoy a meal that’s both nourishing and fun to build. If you add your own twist—like different veggies or homemade dressing—let us know! We’d love to hear how you make this bowl your own.

Let’s enjoy a healthy, delicious and creative Buddha Bowl, Lykkers!