• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
Home » Recipes » Rainbow Buddha Bowl with Sesame Miso Dressing

Rainbow Buddha Bowl with Sesame Miso Dressing

by Sarah McMinn / Posted: January 23, 2019 / Updated: August 6, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 40 mins

469 shares
  • 10
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. 

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.

Finished recipe in a white bowl

Disclosure: This post may contain affiliate links.

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!

Carrots, avocado, and edamame on a cutting board
Table of Contents show
What is a Buddha Bowl?
Recommended Ingredients & Equipment
How to make a Buddha Bowl
Serving And Storing
More Buddha Bowl Recipes
Rainbow Buddha Bowl with Sesame Miso Dressing
Rainbow Buddha Bowl
Sesame Miso Dressing

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!


Recommended Ingredients & Equipment

This beautiful bowl is filled with sweet potatoes, chickpeas, cabbage slaw, and more. It is 100% vegan and gluten-free for a hearty meal that I think you’re going to love.

Ingredients & Substitutions

  • Quinoa – Most buddha bowls start with a base of healthy grains. My go-to choice is quinoa but you can also use brown rice, couscous, rice noodles, orzo, or cauliflower rice.
  • Vegetables - I like to use a combination of fresh crunchy vegetables such as cucumbers, radishes, carrots, avocado, bell pepper, edamame, microgreens, and red cabbage. These vegetables are highly versatile and can be easily swapped out for your favorite raw veggies of choice.
  • Sesame Oil - I prefer toasted sesame oil as it has more flavor.
  • Miso - Either white or yellow miso paste is fine.
  • Soy Sauce - Use Tamari for a gluten-free Buddha bowl.
  • Maple Syrup - This is the sweetener in the dressing. Feel free to swap it out with agave nectar or coconut sugar. You can also omit it altogether.
  • Apple Cider Vinegar
  • Sesame Seeds
  • Fresh Ginger
  • Lime

Recommended Equipment

For this recipe, you will need basic cooking equipment including a saucepot and kitchen utensils including a chef's knife and zester. You will also need a salad dressing shaker. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Rainbow Nourish Bowl on white background

How to make a Buddha Bowl

Step One – Cook the Quinoa

Cooking quinoa is very similar to cooking rice. To begin, quinoa should always be first rinsed in a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.

Once it’s rinsed, drain the water and transfer it to a saucepot. Add 2 parts water for every 1 part quinoa and bring to a boil. Cover, reduce heat to a simmer and cook until the water is completely absorbed about 20 minutes.

Remove from heat and let it sit an additional 5 minutes before uncovering and fluffing with a fork.

Step Three – Make the 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.

Sesame Ginger Sauce in glass vase

Step Three - Assemble the Bowls

Peel, 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.

Dressing poured into a buddha bowl

Serving And Storing

Serving – Once assembled, these bowls should be served immediately. Serve it with your choice of sauce and your favorite nuts or seeds (optional).

Storing – Leftovers should be stored separately. The sesame miso dressing can be stored in airtight containers in the refrigerator for up to 4 days. The vegetables and quinoa can be stored for 3 days.

Make in Advance – For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.

Finished dish on a wooden platter

More Buddha Bowl Recipes

  • Green Goddess Buddha Bowl
  • Vegan Satay with Red Curry Sauce Buddha Bowl
  • Roasted Brussels Sprouts Buddha Bowl
  • Roasted Cauliflower Quinoa Bowl
Rainbow Nourish Bowl on white background

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 vegan and gluten-free meal. 
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Calories: 357kcal
Author: Sarah McMinn

Ingredients

Rainbow Buddha Bowl

  • 1 cup quinoa, uncooked
  • 1 small cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 1 small avocado, sliced or cubed
  • 1 large carrot, peeled
  • ½ cup edamame, shelled and thawed
  • ½ yellow bell pepper, thinly sliced
  • 1 cup loosely packed microgreens
  • 1 cup loosely packed red cabbage, chopped

Sesame Miso Dressing

  • 3 tbsp. toasted sesame oil
  • 2 tbsp. white miso
  • 2 tbsp. water
  • 1 tbsp. soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tbsp. sesame seeds
  • 1" fresh ginger, grated
  • juice of one lime
US Customary - Metric

Instructions

  • 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.  

Notes

Serving and Storing – Once assembled, these bowls should be served immediately. Serve it with your choice of sauce and your favorite nuts or seeds (optional). Leftovers should be stored separately. The sesame miso dressing can be stored in airtight containers in the refrigerator for up to 4 days. The vegetables and quinoa can be stored for 3 days.
Make in Advance – For quick, grab and go lunches, make the components of this bowl separately. When ready to eat, quickly assemble what you need and pack it for lunch.

Nutrition

Calories: 357kcal | Carbohydrates: 41g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 508mg | Potassium: 574mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3325IU | Vitamin C: 44.7mg | Calcium: 102mg | Iron: 3.7mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« Cheesy Vegan Kale Chips
Best-Ever Classic Vegan Chili »

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 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Lillith says

    April 23, 2019 at 8:32 pm

    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.

    Reply
  2. Vee says

    January 23, 2019 at 6:16 pm

    5 stars
    Hi what exactly are micro greens?

    Reply
    • Sarah says

      January 24, 2019 at 11:16 am

      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.

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Stack of three vegan blueberry muffins
    The BEST Vegan Blueberry Muffins
  • Stack of vegan chocolate crinkle cookies
    Vegan Chocolate Peppermint Crinkle Cookies
  • Finished bread cut into slices on a cutting board
    Best-Ever Vegan Zucchini Bread
  • Lemon Poppy Seed Muffin with bite
    Vegan Lemon Poppy Seed Muffins
  • Vegan Vanilla Cupcakes with sprinkles
    Best-Ever Vegan Vanilla Cupcakes
  • Raw carrot cake bites on a cutting board
    Raw Carrot Cake Bites

See more recipes →

Healthy Vegan Recipes

You must use the category name, not a URL, in the category field.

See more Healthy Vegan Recipes →

Vegan Recipe Roundups

  • 12 Classic Vegan Cheese Recipes
  • 20 Best Ever Vegan Cookie Recipes
  • 11 of the BEST Vegan Muffin Recipes
  • Get ready to cross the incredible world of cauliflower with these 11 mouthwatering vegan recipes.
    11 DELICIOUS Vegan Cauliflower Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Need help with dinner? Check out Easy Weeknight Dinners for easy and wholesome recipes the whole family will love!

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.