Buddha bowl

Buddha bowl

The buddha bowl is a bowl filled with colorful ingredients. Most of the times the basis of the buddha bowl is a type of carb, on top of that there are all sorts of veggies. Generally you can mix everything together in this bowl, as there are no rules to making them. At last the bowl is topped off with a lovely dressing, to make sure it’s not to dry. It’s easy to prepare and you can vary endlessly.


What do you need for 2 buddha bowls

  • 200 grams of canned chickpeas
  • 1/2 tablespoon of paprika powder
  • a pinch of chili powder
  • 130 grams of cleaned Brussels sprouts
  • 130 grams of quinoa
  • 1 sweet potato
  • 100 grams of kale
  • 1 avocado
  • 1/2 red onion


For the dressing

  • 1 tablespoon of mayonnaise
  • 4 tablespoons of Greek yoghurt
  • the juice of 1 lemon
  • 1 teaspoon of curry


How to prepare a buddha bowl

Preheat the oven to 200 degrees C.

Start making the dressing by adding all the ingredients to a bowl and mix together with a fork.

Drain the chickpeas and add to another bowl. Pour a bit of sunflower oil, a pinch of salt, paprika powder and chili powder on top of the bowl. Mix a bit and spread out on a sheet of parchment paper. Halve the Brussels sprouts and add to a small oven dish, add some sunflower oil and a pinch of salt. Put the chickpeas and the Brussels sprouts into the oven and bake for about 20 minutes.

Put a sauce pan on the stove filled with water and add some salt, cook the quinoa according to the descriptions of the packaging.

Rinse the sweet potato and dry the skin. Slice it (with the skin attached) and grill the sweet potato slices in a pan until both sides are colored and cooked.

Put a wok on the stove with a bit of oil in it. Wok the kale for 3 minutes on a high fire until the kale is crunchy.

Halve the avocado and slice both halves. Chop half of the red onion.

Compose the buddha bowl by first adding a layer of quinoa, then add some crunchy kale, a few slices of sweet potato, de Brussels sprout and some slices avocado. Sprinkle the chopped red onion and the chickpeas on top of the bowl and then pour the dressing over it.


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