Rainbow Buddha Bowl with Sesame Miso Dressing
Brighten up with this Rainbow Buddha Bowl. Made with a base of quinoa, filled with vibrantly colored vegetables, and tossed in a Sesame Miso Dressing, this Buddha Bowl makes the perfect light and refreshing meal.
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It’s day 23 of the 30 Day Cleanse. How’s everyone doing? I’ll be honest – I’ve caved a few times over the past 3 weeks but for the most part, I have been enjoying vegetable-packed, whole food meals and I’m feeling great!
I made this recipe during the first week of our January cleanse and I’m pretty excited to share it. This Rainbow Buddha Bowl is
a) Delicious
b) Nourishing
c) So so colorful
This beautiful nourish bowl is filled with Asian inspired flavors for a meal that is full of color, texture, and taste. Since I first made it, I’ve been eating it at least 2-3 times a week and I think you’re going to love it!
Ready to dig in? Let’s go!
What is a Buddha Bowl?
But let’s back up a minute. First of all, some of you may be asking, “What is a Buddha Bowl?”.
A Buddha Bowl, or Nourish Bowl, is a one-bowl meal filled to the brim with vibrant colors, wholesome vegetables, and plant-based proteins.
The idea behind this recipe is one of balance. The meal combines healthful foods that vary in flavor, texture, and health benefits to reflects the balance sought after in Buddhism. The term has been adopted and adapted so that it now strays from its origins. You can now find recipes that contain animal proteins such as lean meats or boiled eggs. Sadly, we can no longer assume that all Buddha Bowls offer a one-bowl vegan meal.
Of course, this beautiful bowl filled with rainbow vegetables is 100% vegan, gluten-free, and refined sugar-free!
How to make a Buddha Bowl
While the term might be a bit vague now as it’s been liberally adapted, there are still guidelines to perfecting the Buddha Bowl. Let’s take a look at several key components.
Ingredients You’ll Need
Grain – Although this isn’t wholly necessary, most buddha bowls start with a base of healthy grains. The grains can be brown rice, quinoa, couscous, rice noodles, etc. Grains provide protein, fiber, and healthy carbs while bulking up the bowl with hearty and wholesome calories.
Protein – A second component is a plant-based protein. Proteins can often be in the form of tofu or tempeh. However, if you are looking for soy-free options, consider adding beans, chickpeas, lentils, or protein-rich vegetables into your dish.
Vegetables and herbs – A variety of vegetables make up the bulk of a good Buddha Bowl. You will often find sautéed or roasted vegetables alongside crunchy vegetables (like cabbage or slaw) and dark leafy greens. A mixture of vegetables offers a ton of flavor and a variety of major health benefits.
Dressings and sauces – Any good recipe is topped with a delicious homemade dressing. This can be anything from vegan ranch to tahini dressing to this simple Lemon Turmeric dressing pictures above. The dressing is a key component to the flavor direction you’re going with, so choose wisely!
Nuts and seeds – For added taste and texture, nuts, seeds, hemp hearts, and herbs are tossed on top to give your Buddha Bowl recipe just a little more flavor and flair while pumping up the superfoods inside your one-bowl meal.
Serving and Storing
Eat your Buddha bowls immediately. If you have leftover sauce, it can be stored separately in the refrigerator for up to one week. Enjoy the Sesame Miso dressing on salads and as a dipping sauce for bread.
This recipe is very versatile. Feel free to change it up depending on what you have on hand.
Recipe Variations:
Because it comes down to combining different components, there are endless combinations of vegetables, grains, and sauces. This means you can make a different Buddha Bowl every time! Get your inspiration from a variety of cuisines, featuring different seasonal vegetables, or make it all about the sauce.
Here are a few worth checking out:
- Green Goddess Buddha Bowl
- Vegan Satay with Red Curry Sauce Bowl
- Roasted Brussels Sprouts Bowl
- Roasted Cauliflower Quinoa Bowl
- 11 more Buddha Bowl Recipes from YOUR favorite bloggers
Not only are Buddha Bowls tasty, versatile, and colorful, they also contain some of the best food to put in your body. They are filled with whole foods that pack in the fiber, protein, vitamins and minerals, and superfoods you can handle. Buddha Bowls are also typically gluten-free and vegan for a quick weeknight meal that everyone can enjoy.
That’s hard to beat!
I think you’re going to love this Rainbow Buddha Bowl for all it’s fresh and bold flavors, delightfully crunchy textures, and wholesomely beneficial ingredients. Ready to give it a try yourself? Let’s take a look at the recipe below.
Brighten up with this Rainbow Buddha Bowl. Made with a base of quinoa, filled with vibrantly colored vegetables, and tossed in a Sesame Miso Dressing, this Buddha Bowl makes the perfect light and refreshing vegan and gluten-free meal.
Cuisine: Vegan
Keyword: Buddha Bowl
Servings: 4 people
Calories: 357 kcal
Author: Sarah McMinn
- 1 cup quinoa, uncooked
- 1 small cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1 small avocado, sliced or cubed
- 1 large carrot, peeled
- 1/2 cup edamame, shelled and thawed
- 1/2 yellow bell pepper, thinly sliced
- 1 cup loosely packed microgreens
- 1 cup loosely packed red cabbage, chopped
- 3 tbsp. toasted sesame oil
- 2 tbsp. white miso
- 2 tbsp. water
- 1 tbsp. soy sauce
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp. sesame seeds
- 1" fresh ginger, grated
- juice of one lime
Make the quinoa according to package instructions. While the quinoa cooks, prepare the Sesame Miso dressing
In a small bowl or salad dressing shaker combine all the ingredients for the dressing and shake vigorously until well combined. Place in the refrigerator until ready to use.
Chop and prepare your vegetables.
When quinoa is ready, divide between 4 bowls. Equally divide the vegetables between the bowls. Top with Sesame Miso dressing and serve immediately.
Eat your Buddha bowls immediately. If you have leftover sauce, it can be stored separately in the refrigerator for up to one week. Enjoy the Sesame Miso dressing on salads and as a dipping sauce for bread.
This recipe is very versatile. Feel free to change it up depending on what you have on hand.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Lillith says
This was really good, I’ve made it several times and the family quite enjoys it. I usually add some thinly sliced tofu (Hawaiian style if I can find it) marinated in Bragg Amino Acids as well.
Vee says
Hi what exactly are micro greens?
Sarah says
They are a type of green that is harvested shortly after they sprout (which is why they are small and nutrient-packed). You could also do any kind of greens, sprouts, or watercress if you can’t find microgreens.