The idea behind a “Buddha bowl” is that it is made from the earth, healthy, and kind. It’s made with no animal products. This bowl is a celebration of a variety of flavors that range from vegetable to grain. It can be topped with a dressing or sauce or kept simple. I love these veggie bowls so much because meat is actually the first thing I cut out when I am trying to be healthy and reset. I know many diets require meat, and lots of it, but I respectfully disagree. When I am trying to be healthy, I just eat real food, from the earth. 

The key to eating plant-based is getting the most flavor out of the veggies as you can without adding a bunch of “stuff” to it! I like to make all of the elements ahead of time and store them in the fridge separately so that I can use them for other meals besides the veggie bowl.

Here is how I like to make mine:

Sweet potatoes:

Wash and scrub the outside if you plan to eat the skin. Cut the potato into 1/2 inch cubes and place on a baking sheet lined with aluminum foil. Toss with olive oil and salt, then roast at 425 for about 15-20 minutes, or until cooked through. 

Brussels Sprouts: 

Cut the bottom off and remove the outer leaves. Cut into quarters, depending on size, and place on a baking sheet lined with aluminum foil. Toss with olive oil and salt, then roast at 425 for about 15 minutes or until softened with golden sides. 

Sauteed Chickpeas: 

Drizzle about 1 tablespoon of olive oil in a skillet and add in a can of drained and rinsed chickpeas. Cook for about a minute and then add in a tablespoon of coconut aminos. This is an alternative to soy sauce and much healthier. If you don’t have this or can’t find it you can leave it out. Cook the chickpeas until they start to become slightly golden. 

Sauteed Kale:

Cut the tough rib out of the center of the kale. Drizzle the bunch of kale with olive oil and use your hands to massage the oil in (see the video here). This helps to tenderize the kale so that it’s not as tough and chewy. Chop the kale into smaller pieces. Add a drizzle of olive oil to a medium skillet over medium heat and add in the kale and a small sprinkle of salt. Cook until softened and add a squeeze of fresh lemon at the end. 


When it comes to rice, you can use just about anything you like. I use brown rice or a wild rice blend. Quinoa can also be used. This serves as the base, so I generally don’t do anything fancy to cook it. 

For one bowl: 

3/4 cup cooked rice 

1/3 cup roasted sweet potatoes 

1/3 cup roasted brussels sprouts 

1/3 cup sauteed chickpeas 

1/2 cup sauteed kale 

1/2 avocado, sliced 

Salt and pepper to taste 

Olive oil for topping 

Assemble by adding a layer of rice to the bottom of the bowl. Top the rice with all of the ingredients as desired. Top with salt and pepper as needed. Add your favorite tahini dressing if desired.