Buddha Bowl For Two

Buddha Bowls are simply veggies, grain & avocado. What I love about these satisfying bowls is that you can use up any veggies scraps from your fridge before they go bad and make one killer meal!

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I recommend Buddha Bowls to my meat-eating clients to show them that vegetarian dishes are not only tasty but they can be down right filling & satisfying too. 

This is the recipe that I used last night with roasted chickpeas & cauliflower. I LOVE the layers the roasted veggies & bean give this dish.

Buddha Bowl For Two

(plus loads of leftovers for lunch the next day)

1 cup brown rice (you can easily use quinoa or millet here instead)

1/2 head of broccoli, cut into tiny florets

1/2 head of cauliflower, cut into tiny florets

2 carrots, julienned or grated

8 cremini mushrooms, sliced

1 onion, diced

Finely chopped greens (kale, spinach, romaine, chard), about 1-2 cups worth

1 can of chickpeas, drained & rinsed well

1 avocado, diced

1 clove of garlic

1/4 cup ground flaxseed

1/4 cup hemp seeds, raw sunflower seeds, pumpkin seeds

Feta or goat cheese (optional)


  1. Preheat your oven to 400 degrees
  2. While your oven is preheating, get all of your veggies sliced & diced.
  3. In a mixing bowl combine your cauliflower florets & chickpeas with 1 - 2 tbsp olive oil, salt & pepper & roast in the oven until golden brown. (30-45 minutes depending on how brown you want your veg.)
  4. Cook your brown rice (this will take a little while).
  5. Sauté your onions & garlic in 1-2 tbsp olive oil over med-high heat until softened, remove from pan & set aside.
  6. In the same pan over medium heat, add your mushrooms & sauté until browned, remove from pan & set aside.
  7. Steam your broccoli & greens (don't over cook them!) You can steam your carrots as well (although I prefer them raw because they add some crunch.


Makes 1 1/2 cups

  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 2 tsp sea salt
  • tsp lemon juice
  • 3/4 tsp each fresh ground pepper and tamari
  • 1/4 tsp organic sugar
  • 1/4 tsp mustard powder or tsp of Dijon mustard
  • 1 clove garlic
  • 2/3 cup olive oil

In a blender, puree all ingredients until all is combined.

Using separate bowls or one large glass bowl (so you can show off the pretty layers):

Begin with your rice on the bottom, add your roasted veggies & chickpeas on top of your grain, then layer your onions, garlic and mushrooms. Top with your steamed broccoli, greens & carrots. Now add your avocado, seeds & crumble feta or goat cheese if you're still enjoying dairy. Lastly, drizzle your dressing over top & enjoy:):) 

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