Buddha Bowl


Buddha Bowl

What is a Buddha Bowl?  It is a vegetarian meal, served in a single bowl. They're healthy, trendy, nutritious, and beautiful. They always look so good and include everything we want from a meal. Globally inspired, these nourishing bowls are packed full of flavor.
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • 2 medium sweet potatoes or yams, peeled and chopped into 1-inch (2.5cm) cubes
  • olive oil spray
  • 2 pinches of smoked paprika
  • salt and black pepper to taste
  • 3 cup (720ml) water
  • 1½ cup (270g) roasted buckwheat groats (kasha)
  • 2-3 cup (60-90g) chopped spinach
  • 1½ cup (265g) cooked, warm kidney beans (or one 15oz/425g can, rinsed and drained; or use another bean of your choice)
  • 1 cucumber, sliced
  • 1 avocado, pitted, peeled, and sliced
  • pickled red cabbage & onion relish
  • lemon tahini sauce or avocado ranch dressing
  • ⅓ cup (55g) toasted pepitas (pumpkin seeds)


  • Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the sweet potato cubes on the pan and spray with olive oil. Add the paprika, salt, and pepper and toss to coat. Bake for 30 minutes, or until tender and browned, tossing once halfway through to ensure even cooking. Set aside to cool.
  • While the sweet potatoes are cooking, cook the buckwheat groats: Bring the water to a boil in a medium pot. Add the buckwheat groats and return to a boil. Reduce the heat, cover, and simmer until most of the water has been absorbed, 11 to 12 minutes. Remove from the heat and add salt.
  • To serve, fill each bowl with spinach, buckwheat groats, beans, sweet potato, cucumber, avocado, and cabbage relish. Drizzle with dressing and top with toasted pepitas.


You can switch out the buckwheat groats with 3 cups (540 g) cooked grain of your choice, such as rice, quinoa, millet, amaranth, or even farro (though that won’t be gluten-free).
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