Buddha Bowl recipes with lots of nutrients for a healthy diet

The latest hit for healthy eating is the Buddha Bowl. Once you try them, you'll be blown away. The Buddha Bowl recipes are also visually very appealing. If you don't know this trend yet, don't worry, because today we will not only explain to you what it is, but also offer you a selection of delicious recipes that you can recreate at any time. But let's not put you through torture any longer. Be impressed by the following culinary works of art and at the same time do something good for your body by supplying it with important vitamins and minerals with these healthy dishes.

What are the Buddha Bowl recipes?

Anyone who understands English can probably guess what lies behind the name. The word “bowl” means bowl and that in turn is the way in which the ingredients for each dish are served - in a bowl. The ingredients for the Buddha Bowl recipes can vary and consist not only of raw or cooked vegetables, but also of cooked rice, potatoes, quinoa, couscous, amaranth, buckwheat, spelled or pasta or glass noodles. This makes it possible not only to put together local ingredients, but also to prepare Italian or Chinese-inspired versions.

In addition to the vegetables, there should also ideally be protein-producing ingredients such as tofu, chickpeas, falafel or lentils if you are a vegetarian orare vegans. Otherwise, any meat, fish and seafood is a great combination. Of course, fruit is also allowed in addition to vegetables. These not only make the bowl more colorful, but also conjure up a little exoticism in the dish and make it even more original and prettier to look at.

So that the whole thing doesn't get too dry, almost every Buddha Bowl dish comes with a dressing. Use either ready-made sesame, olive or linseed oil or whole sauces such as pesto, hummus and guacamole. A peanut sauce can also give the dish that certain something. You are welcome to experiment and, for example, prepare a dip from yogurt. Don't forget some fresh herbs when making delicious Buddha bowl recipes.

The so-called toppings provide the final touch, both in terms of decoration and taste. Here too you have free choice. Roasted sesame seeds, nuts and chia, but also pomegranate seeds or goji berries are suitable as toppings. You can just as easily crumble feta over your bowl, add sprouts orSaffron threadsdistribute. Here, too, you are basically free to choose, depending on what you choose and of course what you like best.

What types of them are there?

Depending on what time of day you want to prepare a bowl or what you feel like, you can choose between different types of Buddha Bowl. We have listed the most popular variants, for which there are plenty of Buddha Bowl recipes, below:

Breakfast bowl– The breakfast bowl is, as the name suggests, intended as breakfast. The basis is a porridge made from quinoa or oat flakes as desired and then garnished with any fruit. Don't forget to add superfoods too!

Smoothie-Bowl– The perfect Buddha Bowl for in between meals! This type is similar to the breakfast bowl, but the porridge is finer. Just like a smoothie. The oat flakes make the porridge nice and thick and can then be supplemented with nuts, fruits and seeds.

Lunch bowl– The so-called lunch bowl is hearty and intended as lunch. Rice, potatoes, bulgur or couscous are the fillers, while additional ingredients such as vegetables and spices are intended to provide the body with plenty of nutrients. It's the perfect meal for lunch to get you through the rest of the day.

Vegan Bowl– There are many vegetarian versions that simply do not contain any meat. This means that even meat bowl recipes can be used conveniently by simply omitting the meat from the recipe. Things are different for vegans. No animal products (such as eggs, cheese, yoghurt or honey) are used there, which is why special Buddha bowl recipes are necessary. But don't worry, there's plenty of choice for that too.

Rainbow-Bowl– Rainbow bowls are fun and colorful. They are said to be reminiscent of rainbows and stimulate the appetite. After all, the eye eats too! Fruit and vegetables as well as other ingredients can be used as desired to create a colorful Buddha bowl. Rainbow bowls can be both savory and sweet.

Ideas for cooking

There are a lot of Buddha Bowl recipes. These are not only quick and easy to do, but can also encourage experimentation. We have a selection of delicious recipes for you below. There are both savory and sweet versions and those for vegans. It's best to try them out now!

Vegan version with chickpeas

• 470ml water
• 170 g Quinoa

For the chickpeas:

• 300 gcooked chickpeas
• 1/2 tsp salt
• 1/2 tsp smoked paprika powder
• 1 TL Chili
• 1/8 TL Turmeric
• 1/2 TL Oregano
• a drizzle of olive oil

For the red pepper sauce:

• 1 seeded red pepper
• 1/2 tsp salt
• 1/2 TL Pfeffer
• 1/2 tsp paprika powder
• 15g fresh coriander
• Juice of half a lemon
• 2 tbsp olive oil

For the rest:

• Salatmix
• Avocado
• The sesame seed

If you are looking for vegan Buddha bowl recipes, you can try this delicacy. Cook the quinoa in water for about 15 minutes. The quinoa should absorb the water during this time. After cooking, set the pot aside covered so that any remaining water can be absorbed by the quinoa. Then preheat the oven to 220 degrees and line a baking tray with baking paper. Meanwhile, in a bowl, mix the cooked chickpeas with the listed spices and oil. Spread them on the baking sheet and bake until golden brown, or until desired browning, about 15 to 20 minutes. Then let them cool down.

Mix the pepper sauce ingredients together well to create a delicious dressing. If necessary, season with additional spices. Since this recipe is for two servings, prepare two bowls. Add half of the quinoa, lettuce, chickpeas and avocado to each. Spread dressing and sprinkle the finished Buddha Bowl with sesame seeds.

Green bowl of curry without meat

• 760g brown rice, cooked
• 400 g broccoli florets
• 130 g carrots, grated or cut into strips
• 1/4 head of red cabbage
• 6-8 large mushrooms
• 2 tsp olive oil
• Coriander
• Lime slices

For the curry sauce:

• 150 g raw cashew nuts
• 2 tbsp green curry paste
• 400 g Can of coconut cream
• 1 tbsp lime juice
• 2 tsp fish sauce
• 1-2 tsp brown sugar
• 1/2 tsp salt

There are many Buddha bowl recipes without meat. Here is one of them: Mix the ingredients for the curry sauce in a blender on high speed for about 2 minutes. In a bowl, mix the mushrooms with the olive oil. Then steam the mushrooms and broccoli in a suitable pot over low heat until the florets are tender. This should take about 5 minutes. Divide the brown rice into two bowls and add the curry sauce. Finally garnish with the coriander and a squeeze of lime juice.

Fruit bowl for breakfast

• 280g frozen mango or peaches
• 230ml water
• 280g frozen raspberries
• 230 ml coconut milk
• 60 g Chias seeds
• 35 g flaxseed, ground
• 75 g Honig
• 1 pinch of salt
• Berries, nuts, coconut, muesli and cream as a topping

Buddha Bowlfor breakfastis in great demand because it provides your body with plenty of nutrients in the morning for a good start to the day.

Thaw the frozen berries. You can do this either in the microwave or by taking them out of the freezer in good time and leaving them at room temperature for a while. In a blender, process the peaches with the water into a paste and then the raspberries with the coconut milk. Then mix the two fruit purees together and stir in the chia seeds, ground flax seeds, honey and salt. Now let this porridge rest for 10 to 15 minutes. During this time it should thicken.

Divide the finished porridge into four bowls and add any topping you like. You can store the leftover breakfast in the refrigerator for up to 3 days. Before the next consumption, you should add some water, as the chia seeds have absorbed all the moisture in the meantime and made the bowl very thick.

Beetroot falafels for Buddha bowl recipes

• 4 pcs. medium-sized beets
• 1 small sweet potato
• 1 red onion
• 2 cloves of garlic
• 300g parsley
• 2 cans of chickpeas
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked paprika powder
• 2 tsp black cumin seeds
• 1/2 tsp cayenne pepper
• 1 1/2 tsp sea salt
• 75g chickpea flour
• cooked quinoa
• grated Kohl
• Hummus
• Avocado

Buddha bowl recipes with falafels look very interesting and are also extremely tasty: Preheat the oven to 180 degrees. Coarsely chop the beetroot, sweet potato and onion and blend them in a blender along with the garlic and parsley. Put these fine ingredients in a bowl. Then process the chickpeas into a paste in the blender and add them to the vegetables. Stir in the ground spices, salt and chickpea flour and mix everything together well. Now form small balls (falafels) the size of golf balls from this mix. If the mix is ​​still too wet, add a little more chickpea flour. You should get around 35 falafels.

Line a baking tray with baking paper and spread the balls on it, then bake them for 30 minutes. If the balls tear on the surface, this is a sign that they are ready. Take them out of the oven and let them cool. Meanwhile, divide the remaining ingredients (quinoa, cabbage, hummus and avocado) into bowls. Add some falafels and serve with a topping of your choice, such as sesame seeds.

Chicken with vegetables

For the marinade:

• 60 g tahini sauce
• 3 tbsp olive oil
• 3 tbsp water
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice
• 2 tsp grated lemon peel
• 1 tbsp fresh rosemary, chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves of garlic, minced
• 1 spring onion, chopped
• 8 skinless chicken thighs
• 1 pinch of kosher salt

For the cucumber and tomato salad:

• 170 g cucumbers, diced
• 450 g Cherry Tomatoes
• 250-300 g parsley, chopped
• 3 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1/4 tsp kosher salt
• Pfeffer
• 340 g quinoa or other grain (e.g. bulgur, rice or couscous)

If you prefer meat but want to avoid meats that are too fatty, you can choose chicken. Place the marinade ingredients in a sealable plastic bag and mix together. Seal a quarter of the finished marinade in a container and place it in the refrigerator. Now put the thighs in the bag, spread the marinade over them by massaging everything together well and put the bag in the fridge. Everything should rest there for at least 4 hours or, ideally, overnight.

Remove the legs from the refrigerator and heat a grill after greasing it a little. Take the other marinade out of the fridge and let it warm up to room temperature. Take a thigh, carefully tap off any excess marinade and place it on the grill. Repeat this with the other legs as well.

In the meantime, prepare the salad by mixing all the ingredients together in a bowl. Then divide half of the quinoa, the salad and two to three grilled chicken legs into two bowls. Distribute the remaining marinade over the finished dish and serve.

Mexican version for breakfast

• 1/2 onion, diced
• 1 sweet potato, diced
• 2 EL Kill
• 1 generous pinch of salt
• Pfeffer
• Chili powder
• cumin
• 270g cooked black beans
• 300 g turkey chorizo ​​or vegan chorizo ​​if desired
• 4 Owner
• As a garnish: avocado, cilantro, scallions, hot sauce, sour sauce
• Toppings: Diced tomato, sautéed peppers, zucchini or other vegetables

If you fancy a hearty breakfast, you can opt for Buddha Bowl recipes like this one. This way you not only start the day feeling full, but you also pamper your senses with a little bit of the exotic. For the Mexican dish, mix the onion with the oil, sweet potato, salt, pepper and chili powder in a bowl and spread the mixture on a baking tray lined with baking paper. Bake this in the oven at 200 degrees for about 20 minutes. Fry the chorizo ​​in a little oil and then tear it into pieces.

Heat the beans in a little water on the stove and season with salt, chili powder and cumin. In the meantime, prepare the fried eggs. Alternatively, scrambled eggs can also be prepared. Divide the finished sweet potato and onion into four bowls. Do the same with the beans and chorizo. Finally, add the eggs, selected vegetables and toppings and serve with any sauce. You can choose a ready-made one or prepare one yourself. You can also use sauces that are actually intended for other Buddha Bowl recipes. Experiment!