Turmeric Chickpea Buddha Bowl is the ultimate, anti-inflammatory, plant-based buddha bowl! It’s loaded with nutrient-dense superfoods and drizzled with a zesty lemon tahini dressing. Everyone needs a nourish bowl in their meal prep arsenal. Come and get this!
I have loved so many superfoods since I was a college student in the ’90s, managing a deli and bakery in a health food store. Read more about that here
Back then, chickpeas, kale, quinoa, beets, turmeric, and sweet potatoes weren’t called superfoods. They were…hippie food.
I even used turmeric like it was going out of style back then. In fact, it wasn’t. Now we’re putting it in everything…I love it!
What is a Buddha Bowl?
Buddha bowl is interchangeable with hippie bowl, nourish bowl, vegan bowl, and grain bowl…and probably some others I’m missing.
It’s made of nutrient-dense ingredients, assembled as components in a bowl, and eaten as a meal.
Are Buddha bowls always vegan?
I personally like to keep my buddha bowls vegan or vegetarian, but there are no rules against adding meat or seafood.
What is in a Buddha Bowl?
Buddha bowls can have any number of raw and/or prepared vegetables or fruits, and various toppings.
Ingredients can include:
- leafy greens such as kale or spinach
- microgreens or sprouts
- beans and legumes like chickpeas, black beans, or lentils
- plant-based proteins like tofu, tempeh, or seitan
- cooked grains such as quinoa or rice
- raw or roasted vegetables and fruit
- nuts and seeds
- topping such as a dressing, dip, or spread
As you can imagine, the combos are endless!
The goal is to create a balanced selection of nutrient-dense ingredients with compatible flavors and textures that fill you up, and make you feel awesome!
Can you freeze Buddha Bowls?
I would NOT freeze a Buddha bowl because it will make both raw and cooked produce unsightly and unpleasant to eat.
However, certain components of the bowl could be frozen, such as prepared beans or grains in anticipation of your bowl meal prep.
If you add animal proteins to your Buddha bowl, you could freeze those as well.
How do you make a Buddha bowl?
There’s no wrong way to make a Buddha bowl. In fact, the combinations are endless!
My favorite way to approach it is to meal prep ingredients on Sunday and assemble the bowls throughout the week. To do this:
Step 1: Prep the produce by rinsing, chopping, and portioning.
Step 2: Steam, roast, or saute roast the vegetables.
Step 3: Steam, roast, or saute the beans, legumes, or grains.
Step 4: Make the dressing or dip.
Step 5: Assemble your bowl and devour!
This Buddha bowl recipe has kale, sweet potatoes, quinoa, roasted beets, blood orange, pomegranate, avocado, sprouts, walnuts, and sautéed turmeric chickpeas are drizzled in a lemon tahini dressing.
It’s the best way to use up your produce in one fell swoop so you can get ALL the nutrients!
If you’re anything like me, you find security in having cooked ingredients like quinoa, sweet potatoes, and beets at the ready, on any given week.
I use those yummy ingredients in SO many things, which makes these bowls even more within my reach of meal prep and healthy eating!
Buddha Bowl Ingredients
- beetroot (same as beets)
- sweet potato
- orange segments (blood orange when in season)
- pomegranate (or fresh berries)
- sprouts / microgreens
- walnuts (or your favorite tree nut)
- reduced-sodium canned chickpeas (or make them from scratch)
- coconut oil
- turmeric powder
- sea salt
- lemon juice
- lemon zest
Kitchen tools I use for this recipe:
Healthy Vegan Recipes
During cooler months, quench your body’s nutritional thirst with my Citrus Fennel Arugula Salad. The sweet and savory flavors are ridiculously scrumptious!
Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette. is one of my most popular recipes on the blog!
For a healthy snack, make Roasted Kale Chips. Snacks don’t get much healthier than that!
More Buddha bowl recipes
Grab the roundup of 50 Buddha Bowls to Reboot Your Plant-Based Routine
Here’s a Vietnamese Banh Mi bowl that’s a Banh Mi sandwich in a bowl!
This Zoodle Quinoa Power Bowl is fast, easy, and delicious for lunch or dinner.
Oh, and how about a yogurt breakfast bowl?
Turmeric Chickpea Buddha Bowl
For the Root vegetables:
For the Sauteed Chickpeas:
- 1 15 oz can Reduced-Sodium Chickpeas rinsed, drained, towel-dried
- 1 Tbsp Coconut Oil
- 1/2 tsp Turmeric Powder
- 1/4 tsp Paprika
- 1/8 tsp Sea Salt
For the salad:
- 4 cups Kale massaged with a little Olive Oil until tender
- 1 cup Uncooked Quinoa cooked and cooled
- 2 medium Oranges (blood orange when in season) peeled and sliced
- 1 cup Pomegranate Arils (seeds) or fresh berries
- 1 Avocado diced
- 1 cup Sprouts or microgreens
- 1/2 cup Walnuts coarsely chopped
Roast the root vegetables:
- Heat oven to 400°; toss together BEETS, SWEET POTATO, OLIVE OIL, and SALT; place on baking sheet; bake 15 minutes, or until tender; set aside to cool.
Saute the chickpeas:
- Heat a 10" skillet over medium-high heat; add COCONUT OIL and allow to melt.Add TURMERIC and PAPRIKA, heat for 30 seconds, stirring continuously to avoid burning the spices.Stir in CHICKPEAS, coating them with the seasoned oil; continue heating until chickpeas are fully warmed, stirring as needed.Remove chickpeas from heat and allow to cool.
For the salad:
- Chop KALE, ORANGE, AVOCADO, and WALNUTS; portion out the POMEGRANATE, QUINOA, and SPROUTS; if you're meal prepping this buddha bowl in advance, store all ingredients separately until ready to use.Kale tip: Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender. This makes it more palatable and delicious!
For the dressing:
- In a small bowl, whisk together TAHINI, LEMON JUICE, WATER, LEMON ZEST, and (optional) SALT until combined; if needed, adjust the consistency by adding more tahini or water.
- Evenly divide ALL ingredients across 4 bowls and drizzle with lemon tahini dressing; serve immediately or store in airtight containers and refrigerate up to two days. If serving later, wait to add the dressing.
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