Ingredients

Dressing ingredients

  • Soy sauce, optional
  • Lemon, freshly squeezed
  • Apple cider vinegar, mayonnaise, lemon juice, combined
  • Hommus/tzatziki/beetroot dip, optional

Author of this recipe

Tenille

Tenille

Salad blogger / food writer

Munching on a carrot or snacking on capsicum strips has always been second nature to me. My first job was stocking the shelves in my family's market garden produce shop, so I thought I had a... Read more

Buddha Bowls are a colourful and delicious way to serve lots of goodness in one dish. I recently caught up with a foodie friend of mine, Adel, who showed me how easy it is to create four Instagram-worthy bowls, which you can read about here. Below are the steps to create your own. 

Total votes: 10

Preparation

When it comes to Budddha Bowls, the trick is to keep it simple. Whether you include a grain like rice or quinoa as a base, a protein such as salmon, tofu or chicken, or keep it really easy and have vegetables only in a vegetarian, vegan-friendly Buddha Bowl, the options for these bowls are endless. If you're looking for some inspiration, we've got four stunning Buddha Bowls that will take no longer than 10-15 minutes each to create. 

 


 

Asian inspired Buddha Bowl

Asian inspired red cabbage Buddha Bowl 

Base: Black rice

Protein: Honey soy marinated tofu

Vegetables:

  • Purple cabbage, finely sliced, raw
  • Edamame, packet, boiled from frozen
  • Radish, finely sliced, raw

Dressing: Soy sauce, optional


 

Salmon and green Buddha Bowl

Salmon and green vegetables Buddha Bowl

Base: Brown rice and baby spinach

Protein: Salmon fillet, pan fried and topped with dukkah

Vegetables:

  • Broccoli florets, blanched
  • Green beans, raw
  • Avocado

Dressing: lemon wedge, squeezed


 

Homestyle chicken Buddha Bowl

Homestyle chicken Buddha Bowl

Base: Brown rice and baby spinach

Protein: Chicken breast, pan fried, topped with dukkah

Vegetables:

  • Sweet potato, cut in 1cm discs, coated in olive oil and baked
  • Broccoli florets, blanched
  • Yellow capsicum, sliced finely, raw
  • Avocado, chunky pieces

Dressing: apple cider vinegar, lemon juice and mayonnaise.


 

Vegetarian Buddha Bowl

Vegetarian Buddha Bowl

Base: Brown rice and baby spinach

Vegetables:

  • Yellow capsicum, chunky pieces, raw
  • Red cabbage, finely sliced
  • Cherry tomatoes, halved
  • Radish, cut into ¼ wedges
  • Cucumber, cut into ¼ circles
  • Mushrooms, cut into ¼ wedges

Dressing: apple cider vinegar, lemon juice and mayonnaise (alternatively you can you use hommus, tzatziki or beetroot dip, or a splash of citrus).


 

Tips from the author

 If you keep the dressing aside until you’re ready to eat, the vegetables will stay fresh and delicious, which is perfect if you want make-ahead Buddha Bowls.

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