What’s in Buddha Bowls?
These vegetarian Buddha Bowls contain healthy, plant-based ingredients for easy and delicious meal planning!
Quinoa: You can use either white or red quinoa for this dish. Some types take longer to cook through than others, so follow any directions on the bag regarding cooking times. Chickpeas: You can substitute kidney beans instead or use a combination of chickpeas and kidney beans. Throw in these spiced chickpeas for more flavor! Sweet Potatoes: Sweet potatoes are most fitting in this dish but if you absolutely need to substitute another potato you can use Russett or Yukon Gold potatoes. Be aware that the roasting time may differ. Water: To add a bit of flavor you can substitute vegetable or chicken broth if you wish. Mixed Greens: I used a spring mix for this recipe but you can substitute any leafy greens in this bowl. In fact, I encourage you to try different ones and find your favorite! Cocktail Tomatoes: I used cocktail tomatoes but you can also use grape or cherry tomatoes or even chopped roma tomatoes in a pinch. Green Onions: You can substitute chives or minced sweet onion if necessary. Milk: You can use 2% or whole milk. Olive Oil: You can substitute any of your preferred cooking oils in this dish or even use extra sesame oil to increase the sesame flavor. Sriracha Sauce: You can substitute any hot sauce you have on hand but flavored hot sauces may change the flavor of the sauce.
Pro Tip: Rinse the quinoa before cooking it to remove the bitter coating.
Vegan Buddha Bowls
These Buddha bowls are easily adapted to suit any diet. To turn these from vegetarian to vegan, omit the feta cheese or swap it for vegan feta. In the dressing, you can use vegan mayonnaise and full-fat coconut milk!
How to Store and Reheat a Sweet Potato Buddha Bowl
Because this Buddha Bowl can be served both hot or cold, I recommend storing the components separately and combining them just before serving for the freshest and best-tasting results.
The prepared sauce will keep for several days in an airtight container in the refrigerator. The cooked potatoes and chickpeas can be kept for 4-5 days in the refrigerator, but I do not recommend freezing them as they get mushy when thawed. Cooked quinoa will last for up to 7 days in the refrigerator and up to a year in the freezer. Sliced or chopped vegetables only last for 1-2 days, even well stored in the refrigerator.
I like to prepare the components no more than 1 day in advance and put them together just before serving. You can also store leftover bowls, if well covered, for 1-2 days in the refrigerator but you may find that the texture changes.
What to Serve with a Vegetarian Buddha Bowl
This plant-based bowl recipe makes the best meatless meals for monthly or weekly meal planning! It’s a full, nutrient-packed meal all on its own. If you want some more healthy ideas to go wit it, try this orange ginger shot or creamy green smoothie! If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
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