The Best Buddha Bowl: Colorful, Balanced & Nutritious

von Mina
Vegane Buddha Bowl vegan gluten free glutenfrei macro

Buddha bowl, macro bowl, super bowl or even leftover bowl – whatever you want to call it, it’s all the same: a bowl filled with colorful and especially healthy ingredients which tastes amazing. They say this bowl is named after Buddhas belly, since it’s just as bulging. Certainly you’ll look just as balanced and satisfied as the typical buddha figure, which you probably have in sight now.

Vegane Buddha Bowl vegan gluten free glutenfrei macro

In contrast to my clothes, my food couldn’t be colorful enough. After all, the more varied the color in the food you eat, the more nutrients you’re taking in. On that note: eat the rainbow!

You won’t need exact instructions for a bowl like this, since you can just combine everything you like most in one bowl. Or likewise any leftovers. Here are some of the ingredients or rather dishes I can’t go without when making my buddha bowl:

Rice – sometimes basmati, sometimes brown.

Sesame tofu – healthy source of protein and so good with the marinade.

Beetroot – cooked or raw.

Cucumber – some raw veggies can’t be missed; these should be fresh and crisp.

Spinach & broccoli – (leafy) greens, the healthiest components of a bowl.

Yellow bell pepper dip – inspired by this Syrian Muhammara Dip.

Carrot salad – simply delicious and full of vitamins.

Chickpea curry – another great source of protein and so flavorful.

Vegane Buddha Bowl vegan gluten free glutenfrei macro

Buddha Bowl

Put together the best buddha bowl to your liking. This is just my favorite combination of the single components. There's only one rule here: simply take what you fancy, discard what you dislike and add your favorite ingredients to this bowl. 

Course: Main Course
Cuisine: American
Author: Mina
Bell pepper dip
  • 2 yellow bell peppers
  • 3 tbsp oat bran
  • a handful of cashews
  • 2 tbsp olive oil
  • a splash of lemon juice
  • 1/2 tsp curry powder
  • salt & pepper to taste
Sesame tofu
  • 1/3 block tofu
  • 3 tbsp tamari/ soy sauce
  • 1 clove of garlic, pressed or finely minced
  • 1/2 tsp ginger, finely minced or grated
  • 1/2 tsp turmeric
  • 1 tbsp sesame (black or white)
Carrot salad
  • 2 large carrots
  • 3 tbsp lemon juice
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp tamari/ soy sauce
  • 1 tsp ginger, finely minced or grated
  • 1 tbsp sesame (black or white)
  • 1 clove of garlic, pressed or finely minced (optional)
  • 1/4 broccoli head, sliced/ cut
  • 1/2 tsp curry powder
  • 2 handful of spinach
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast (optional)
  • cooked rice
  • chickpea curry (see notes)
  • cucumber
  • beetroot
  • sprouts
  • sesame
Bell pepper dip
  1. Cut bell peppers in halves and place on a baking sheet, skin side up. Roast in the oven for about 30 minutes at 400° F (200° C) or until skins are charred.

    Remove from the oven and place in a bowl. Cover with plastic wrap or a lid and let sweat for a few minutes. When cool enough to handle, remove the skin and seeds of the peppers and cut into chunks.

    Together with all the other ingredients, add to the bowl of a food processor and blend until smooth (or use an immersion blender). 

Sesame tofu
  1. Press tofu for at least 20 minutes. Cover tofu with paper towels or a clean kitchen towel and press between two plates, weighting down with a pan, can or something similar. 

    In the meantime prepare the marinade: In a bowl, combine tamari, garlic, ginger and turmeric. Cut pressed tofu into squares and marinade for about 30 minutes. Then roll tofu in sesame seeds and sear in a pan on both sides. 

Carrot salad
  1. Cut carrot into noodles, using a spiralizer or a vegetable peeler. 

    Combine all the sauce ingredients and add to carrots. Mix thoroughly. 

  1. Sauté garlic in a pan with some oil (or water). Add broccoli, curry powder and seasonings of choice. Deglaze with some water and braise for 3-5 minutes. Fill pan with spinach leaves and toss until they wilt. Drizzle some lemon juice on top and add some nutritional yeast flakes to taste.

  1. Serve with rice, chickpea curry, raw veggies etc.  Enjoy!

I hope you love this recipe – please let me know in the comment section below! If you make this buddha bowl, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

Vegane Buddha Bowl vegan gluten free glutenfrei macro

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