Vibrant Buddha Bowl Recipe with Fresh Veggies & Tahini Dressing

This simple Buddha bowl is an ideal “build-your-own” healthy dinner—easy to customize with whatever you have on hand.

We first started making this easy Buddha bowl a few years ago and it quickly became a weeknight favorite. Because it’s so flexible, the bowls rarely turn out the same twice—exactly why I waited so long to post the recipe.

These bowls work with plenty of variations: cooked chicken or another protein, quinoa or rice, chopped cucumber, diced avocado, greens, and roasted vegetables are our go-to components.

For roasted vegetables we rotate what’s in the fridge—broccoli, cauliflower, carrots, and mushrooms are favorites. Roasting concentrates their flavor and adds a satisfying texture to the bowls.

We usually dress our bowls with the peanut sauce included below, though an avocado-lime dressing also pairs wonderfully if you prefer something lighter.

If you haven’t tried Buddha bowls yet, give this version a try—it’s tasty, healthy, and very adaptable.

Other names for a Buddha bowl

Buddha bowls are often called nourish bowls, bliss bowls, or power bowls. They’re an ideal one-dish meal, commonly composed of roughly half vegetables, one quarter protein, and one quarter whole grains. While traditionally vegetarian, adding shredded chicken or another protein is a great option.

How to roast vegetables for Buddha bowls

Trim and cut vegetables into bite-size pieces, toss with olive oil, season with salt and pepper, then spread in a single layer on a rimmed baking sheet. Roast at 425°F for 15–25 minutes, depending on the vegetables. Harder vegetables like carrots need more time than peppers or mushrooms.

If you prefer an air fryer, set it to 400°F and cook 8–12 minutes, with harder vegetables started earlier. Adjust times based on how finely you cut the vegetables and your appliance’s performance.

The recipe notes below include both oven and air-fryer guidance.

How to make this Easy Buddha Bowl

These components can be prepared ahead of time. Cooked chicken and roasted vegetables are good hot or cold, so you can assemble bowls straight from the fridge.
Leftovers make excellent lunches. Reheating is optional—quinoa, chicken, and veggies reheat well in the microwave if desired.
Swap proteins, grains, or vegetables to suit your tastes. Rice, farro, or barley work just as well as quinoa.
Shredded chicken can be made in an Instant Pot, on the stovetop, on the grill, or you can use store-bought rotisserie chicken.

More dinner bowls to try

Chopped Salad with Grilled Chicken
Israeli Couscous with Mushrooms
BBQ Chicken Chopped Salad
Blackened Fish Taco Bowls with Corn Salsa
Chicken Taco Salad

Yield: serves 6

Easy Buddha Bowl Recipe

This easy Buddha bowl recipe is the perfect “make your own” healthy dinner. It’s simple, flavorful, and highly customizable.

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Ingredients

For the roasted vegetables:

1-2 tablespoons olive oil
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 1/2 cups button mushrooms, quartered
1 1/2 cups carrots, sliced
Salt and pepper, to taste

For the peanut sauce:

1/2 cup peanut butter, melted
1/4 cup chicken broth
1 tablespoon sesame oil
2 tablespoons lime juice (about 2 limes)
3 tablespoons soy sauce
1 1/2 tablespoons honey
2 cloves garlic, minced
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes

For serving:

1 1/2 cups quinoa, cooked
3 cups cooked, shredded chicken
2-3 cups baby spinach or mixed greens
1 English cucumber, chopped
1 avocado, diced
Chopped fresh cilantro

Instructions

Preheat the oven to 425°F.
Spread the chopped vegetables on a rimmed baking sheet, toss with olive oil, season with salt and pepper, and roast 18–22 minutes or until tender.
Alternatively, air fry vegetables at 400°F for 6–12 minutes, starting harder vegetables like carrots earlier as needed.
Meanwhile, cook quinoa and prepare or warm the chicken and other toppings.
Whisk the peanut butter, chicken broth, sesame oil, lime juice, soy sauce, honey, garlic, ginger, and red pepper flakes until smooth.
Assemble bowls “make-your-own” style with grains, greens, roasted vegetables, chicken, avocado, cucumber, and a drizzle of peanut sauce. Garnish with cilantro.

Notes

The peanut sauce can be made ahead and refrigerated. If you prefer a different dressing, an avocado-lime dressing is a great alternative.

Shredded chicken can be prepared in advance or swapped for rotisserie chicken for an even faster meal. Use rice or other grains instead of quinoa if you like.

If air frying, carrots may need 12–15 minutes while other vegetables take 6–8 minutes—add vegetables in stages if necessary and monitor the first time to gauge timing for your appliance.