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Buddha Bowl

Buddha or Macro bowls are nutritious meals that combine all the essential nutrients in one bowl. Macro nutrients -carbs, proteins and fats and micronutrients -vitamins, minerals & antioxidants essential for a healthy body and disease prevention. The below Buddha Bowl recipe is simple & quick, just takes around 30 minutes to make a satisfying bowl. Plus... its super healthy – loaded with fiber from veggies, greens- and protein-from chickpeas & tofu. Use any of our favorite dressing recipes to dress it up and the bowl is ready!


  1. Quinoa- 1 cup cooked

  2. Chickpeas- 1 cup cooked

  • Onions-1/4th cup small diced

  • Tomatoes- ½ cup small diced

  • Persian Cucumber- ½ cup small diced

  • Cumin powder – 1tsp

  • Cayenne powder- ½ tsp

  • Paprika – ½ tsp

  • Lemon juice 1-tbsp

  • Salt -1 tsp

  • Cilantro – 2 tbsp minced

3. 2 Sweet potatoes- clean and dice

  • Olive oil -2 tsp

  • Salt – 1 tsp

  • Pepper

4. Tofu- 1 block drained, pat dry & cut into cubes.

  • Turmeric -1/4th tsp

  • Cayenne pepper- 1 tsp

  • Cumin powder-2 tsp

  • Paprika -1 tsp

  • Salt- 1-1.5 tsp

  • Olive Oil – 2 tsp

  • Lemon juice- 1 tbsp

Greens- handful

Optional – pickled onions, jalapenos, cilantro

Directions :

  1. Cook Quinoa- Rinse & drain ½ cup of dry quinoa with water. In a small saucepan boil 1 cup of water or vegetable broth, add the quinoa, bring it to a boil, then reduce the heat cover the pot and cook for 10-12 mins.

  2. Chickpea Salad-In another mixing bowl toss the cooked chickpeas with diced tomatoes, onions & cucumber and cilantro or parsley add cumin, cayenne pepper, paprika, salt, pepper & lemon juice.

  3. Sweet potatoes- Heat olive oil in a wide pan, add the sweet potatoes, salt and pepper. Cover and cook for 7-8 mins until the sweet potatoes are cooked.

  4. Prepare Tofu- in a mixing bowl toss tofu cubes with 2 tsp of oil, 1/4th tsp turmeric, 1 tsp cayenne pepper, 1 tsp cumin powder, 1 tsp paprika & salt. Heat a large metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.

  5. Assemble – Four large bowls- start with a bed of greens, divide the quinoa, chickpeas, sweet potatoes & tofu, drizzle the dressing, garnish with herbs and pickled onions. Enjoy!

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