The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Quinoa Buddha Bowls are a healthy and delicious lunch or light dinner. They’re packed with veggies and good-for-you ingredients like quinoa and chickpeas.
$14.87 is all it costs to make this healthy meal. It makes six servings for just $2.47 per serving.
You can make your own Quinoa for these Buddha Bowls using our Instant Pot Quinoa recipe.
For more healthy lunch options, check out these Healthy Greek Mason Jar Salads and these Mexican Chicken Rice Bowls.
Buddha Bowls have been all the rage for quite some time. You may have heard them referred to as grain bowls, macro bowls, or even hippie bowls. They are all the same thing, and their popularity does not seem to be slowing down.
We totally get why. They’re packed full of whole grains, protein, and veggies. Basically, it’s a bowl packed full of flavor. It is also pretty pricey to buy one if you go out to eat. They average about $7.50 per bowl at your favorite restaurant. Now you can make one at home for a lot less!
These make a great option for a healthy lunch throughout the week. We like to make them for a light dinner during the summer months. It seems just to hit the spot when you don’t feel like heating the kitchen.
You can quickly whip up a Buddha Bowl and then top it with the delicious Tahini Dressing for a meal you can feel good about!
What makes it a Buddha Bowl?
Buddha bowls get their name because of the big, round belly shape the bowl takes on after it is filled with grains, protein, and veggies. It is a one-dish meal that is not only healthy but satisfying.
Can Buddha Bowls have meat?
Absolutely! Traditionally, these bowls are vegetarian, but you can easily add your favorite type of meat into the mix.
Are Buddha bowls served hot or cold?
Either way! For this recipe, we use warm quinoa and steamed asparagus, but you can definitely enjoy this cold as well.
Ingredients and Cost:
RECIPE COST: $14.87
PRICE PER SERVING: $2.47
- 1 pound asparagus – $2.97
- 1/2 head red cabbage – $1.09
- 2 tomatoes – $0.69
- 6 cups arugula or spinach – $1.26
- 2 cans chickpeas – $1.72
- 3 cups quinoa – $4.47
- 6 Tablespoons tahini – $1.09
- 1/2 cup olive oil – $1.16
- 6 Tablespoons lemon juice – $0.42
- 1/4 cup water – $0.00
To find out more about how we price our recipes, check out Budget Recipes Explained.
How to make Quinoa Buddha Bowls recipe:
- First, cook the asparagus. Then chop the cabbage and tomatoes.
- Next, make the Tahini dressing. Use a medium bowl to whisk all the ingredients together.
- Finally, split the ingredients among six bowls and serve immediately.
Cook’s Tools:
- vegetable steamer
- cutting board
- chef’s knife
- whisk
- mixing bowl
- measuring cups
- liquid measuring cup
- measuring spoons
The Flavor and Recipe Variations
- Instead of arugula, you can use baby spinach.
- If quinoa isn’t your thing, you can use cooked bulgur, brown rice, couscous, or roasted cauliflower.
- If you want to add a bit of crunch to the Buddha Bowl, try using our Dry Roasted Chickpeas.
How long is it good for:
Serve: You can keep these at room temperature for about two hours before refrigeration is needed.
Store: It’s best to store the salad separately from the dressing. Doing this will make both last longer. Store both in covered containers in the refrigerator and the salad will keep for 2-3 days and the dressing for a week.
Freeze: Salad does not freeze well. Therefore we do not recommend freezing this recipe.
Budget Tips:
- Buying dry quinoa and cooking it up yourself will save a lot of money.
- We love the large cans of garbanzo beans that you can buy in bulk. Once the can is open, store them in an airtight container in the refrigerator for up to a week.
How to get the kids involved with this recipe:
Ages 2-3: Have your little one help whisk the ingredients together to make the Tahini dressing. He/she can also pour the chickpeas into the bowls for an easy task to help.
Ages 4-5: Your child can help assemble the bowls and pour on the dressing.
Ages 6-8: Teaching proper knife safety, have your child help by cutting up the cabbage and tomatoes for the bowls. He/she can also cook the quinoa to assist.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Healthy Recipes:
- 15-Minute Skillet Tilapia with Artichokes and Tomatoes
- Chicken Vegetable Soup
- Dry Roasted Chickpeas
- Easy Oven Baked Salmon
- Energy Balls
- Grab and Go Yogurt Parfait Boxes
- Healthy Greek Mason Jar Salads
- Homemade Granola
- How to Make a Green Smoothie
- Instant Pot Corn on the Cob
- Healthy Waldorf Salad
- Instant Pot Healthy Beans
- Italian Zucchini Boats
- Mango Banana Smoothie
- Mexican Chicken Rice Bowls
- Healthy Zucchini Taco Boats
- Mexican Fruit Salad
- Peanut Butter Banana Smoothie
- Sheet Pan Chicken Fajitas
- Watermelon Smoothie Recipe
Quinoa Buddha Bowls
Equipment
- vegetable steamer
- cutting board
- chef's knife
- whisk
- mixing bowl
- measuring cups
- Liquid measuring cup
- Measuring spoons
Ingredients
- 1 pound asparagus
- ½ head red cabbage
- 2 tomatoes
- 6 cups arugula or spinach
- 2 15-ounce cans chickpeas, drained
- 3 cups cooked quinoa
TAHINI DRESSING:
- 6 Tablespoons tahini
- 6 Tablespoons lemon juice
- ½ cup olive oil
- ¼ cup water
- Salt & pepper to taste
Instructions
PREP VEGETABLES:
- First, cook the asparagus in a steamer or in boiling water until they are tender, about 3-4 minutes.
- Chop the cabbage in thin slices and chop the tomatoes into bite-size pieces.
MAKE TAHINI DRESSING:
- Pour all of the ingredients into a medium bowl. Whisk vigorously until combined, about 1 minute.
ASSEMBLE BUDDHA BOWLS:
- Split the ingredients among 6 individual bowls.
- Serve immediately.
wilhelmina says
I swear I felt healthier just eating this yummy bowl! It is full of flavor and really satisfying!
Lisalia says
Love having new recipes to try with quinoa. It’s so yummy when prepared properly. And I absolutely loved that it was chock-full of delicious veggies and that bright tahini dressing!