13 Buddha Bowls So Colorful and Filling You Will Crave Them Every Day

Some meals just make you feel good before you even take a bite. Buddha bowls are one of them: a scoop of grains, a pile of colorful vegetables, a little protein and a sauce you will want to drink. They are easy to customize, perfect for meal prep and honestly too pretty not to photograph. Ready to find your new favorite lunch..

Rainbow Quinoa Buddha Bowls

Why do Buddha bowls make us so happy? Maybe it is the colors. A scoop of fluffy quinoa, crunchy vegetables, creamy avocado and a drizzle of sauce, all arranged in neat little piles. They look fancy but they follow a simple formula: grain, veg, protein, sauce and crunch. Once you learn it, lunch is never boring again. Quick poll: which part do you love most? A) the grain, B) the veggies, C) the protein, or D) the sauce?

You will need: 1 cup cooked quinoa, 1/2 cup chickpeas, 1/2 avocado, 1 small carrot shredded, 1/2 cup shredded red cabbage, 1/2 cucumber sliced, handful of spinach, 2 tbsp tahini, 1 tbsp lemon juice, salt, sesame seeds.

How to make it: 1. Cook the quinoa and let it cool slightly. 2. Prep and slice all the vegetables. 3. Whisk the tahini, lemon juice, a splash of water and salt. 4. Arrange everything in sections over the quinoa, drizzle with sauce and sprinkle with sesame seeds.

Sweet Potato Chickpea Buddha Bowls

Roasted sweet potato gets sweet and caramelized at the edges, and crispy chickpeas add crunch plus plant protein. Together they turn a bowl of greens and quinoa into a meal that actually keeps you full until dinner. If you are new to Buddha bowls, this is the one to start with. Would you eat it warm straight from the oven, or packed cold for lunch?

You will need: 1 large sweet potato cubed, 1 can chickpeas drained, 1 tbsp olive oil, 1 tsp smoked paprika, 1 cup cooked quinoa, 2 cups baby greens, 2 tbsp tahini, 1 tbsp maple syrup, lemon juice.

How to make it: 1. Toss the sweet potato and chickpeas with oil, paprika and salt. 2. Roast at 425 F for 25 minutes, flipping once. 3. Whisk tahini, maple syrup, lemon and water into a sauce. 4. Layer greens, quinoa and roasted veggies, then drizzle.

Falafel Bowl With Lemon Tahini

Falafel is usually tucked into pita, but in a bowl you get more salad and more sauce in every bite. Baked falafel made from a can of chickpeas is easier than you think and freezes beautifully. Pile them over greens with pickled onions, tomatoes and a big spoon of lemon tahini. Have you ever made falafel at home, or do you always buy it?

You will need: 1 can chickpeas drained and patted dry, 1/2 onion, 2 garlic cloves, 1 cup parsley, 1 tsp cumin, 3 tbsp flour, 2 tbsp olive oil, mixed greens, tomatoes, pickled onions, tahini sauce.

How to make it: 1. Pulse the chickpeas, onion, garlic, parsley, cumin and flour until coarse. 2. Shape into small patties and brush with oil. 3. Bake at 400 F for 25 minutes, flipping halfway. 4. Serve over greens with veggies and tahini.

Salmon Poke Style Buddha Bowls

Poke comes from Hawaii, where the word means cut into pieces. This version uses cubed salmon over rice with crisp cucumber, radish, edamame and a quick soy ginger sauce. Use sushi grade fish if you eat it raw, or simply sear the cubes for a cooked version. Quick poll: how do you like it? A) raw and classic, B) seared, C) swapped for tofu, or D) shrimp please?

You will need: 8 oz sushi grade salmon cubed (or seared), 1 cup cooked sushi rice, 1/2 cucumber, 3 radishes, 1/2 cup edamame, 1/2 avocado, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, crispy onions.

How to make it: 1. Mix the soy sauce, sesame oil and ginger, then toss with the salmon. 2. Slice the cucumber, radish and avocado. 3. Spoon rice into bowls. 4. Top with salmon, veggies, edamame and crispy onions.

Mediterranean Hummus Bowl

Think of this as a mezze platter you can eat with a fork. A thick swoosh of hummus becomes the base, then you pile on cucumber, tomato, olives, herbs and a few warm falafel or grilled chicken pieces. It is the kind of lunch that feels like a vacation in the middle of a busy week. What is the one Mediterranean ingredient you could never live without?

You will need: 1/2 cup hummus, 1/2 cup cooked bulgur or quinoa, 1/2 cucumber diced, 1 tomato diced, 6 olives, 2 tbsp feta, parsley, 1 tbsp olive oil, lemon wedge, protein of choice.

How to make it: 1. Spread the hummus across one side of the bowl. 2. Add the grain next to it. 3. Arrange the cucumber, tomato, olives and feta. 4. Drizzle with olive oil, sprinkle parsley and squeeze lemon over.

Roasted Vegetable Buddha Bowls With Tahini

Have a few tired vegetables in the fridge? Roast them. Broccoli, carrots, peppers and red onion all turn sweet and golden in a hot oven. Spoon them over brown rice with a lemony tahini drizzle and you have a cozy bowl for chilly fall days. It is also a smart way to cut food waste. Which vegetable always gets forgotten in your crisper drawer?

You will need: 4 cups mixed vegetables (broccoli, carrot, bell pepper, red onion), 2 tbsp olive oil, 1 tsp garlic powder, 1 cup cooked brown rice, 2 tbsp tahini, 1 tbsp lemon juice, salt, pepper.

How to make it: 1. Chop the vegetables into even pieces. 2. Toss with oil, garlic powder, salt and pepper. 3. Roast at 425 F for 25 minutes. 4. Serve over rice with tahini lemon sauce.

Breakfast Bowl With Fried Egg and Avocado

Who says bowls are only for lunch? Leftover rice or quinoa, a runny fried egg, sliced avocado and a spoon of salsa make a breakfast that keeps you going all morning. The yolk becomes the sauce the moment you break it. It takes 10 minutes and uses up leftovers. Are you a runny yolk person, or do you like it cooked all the way through?

You will need: 1 cup cooked rice or quinoa, 1 egg, 1/2 avocado sliced, 2 tbsp salsa, handful of spinach, cilantro, red onion, chili flakes, salt.

How to make it: 1. Warm the rice in a skillet with a little oil. 2. Push it aside and fry the egg. 3. Add the spinach to wilt for 30 seconds. 4. Pile into a bowl with avocado, salsa, cilantro and chili flakes.

Warm Lentil Buddha Bowls

Lentils are cheap, filling and cook in about 20 minutes with no soaking. Toss them warm with roasted veggies and a mustard vinaigrette and they soak up all the flavor. These Buddha bowls are great for meal prep because they taste even better the next day. Do you keep lentils in your pantry, or have you been meaning to try them?

You will need: 1 cup green or brown lentils, 2 cups roasted vegetables, 2 cups arugula or kale, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, salt, pepper, crumbled feta.

How to make it: 1. Simmer the lentils in water for 20 minutes until tender, then drain. 2. Whisk the oil, vinegar, mustard, salt and pepper. 3. Toss the warm lentils with the dressing. 4. Serve over greens with roasted veggies and feta.

Chicken Shawarma Bowl

All the flavor of your favorite shawarma wrap, with more room for veggies. Chicken thighs marinated in yogurt, garlic and warm spices roast up juicy, then go over golden rice with tomatoes, cucumber, pickled cabbage and a cool garlic yogurt sauce. This one is a crowd pleaser, even for picky eaters. Would you add hot sauce or keep it mild?

You will need: 1 lb chicken thighs, 1/4 cup yogurt, 2 garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cinnamon, 2 cups cooked rice, tomatoes, cucumber, pickled cabbage, garlic yogurt sauce.

How to make it: 1. Mix the yogurt, garlic and spices and coat the chicken for 30 minutes. 2. Roast at 425 F for 22 minutes. 3. Slice the chicken. 4. Serve over rice with veggies and garlic yogurt sauce.

Green Goddess Buddha Bowls

Everything green in one beautiful bowl: avocado, cucumber, edamame, broccoli and leafy greens tossed in a creamy herb dressing. Green goddess dressing is made with yogurt, herbs and lemon, so it tastes rich but feels light. Make a jar on Sunday and use it all week. Quick poll: your favorite green? A) avocado, B) broccoli, C) cucumber, or D) spinach?

You will need: 2 cups mixed greens, 1/2 cup cooked quinoa, 1/2 avocado, 1/2 cup edamame, 1 cup steamed broccoli, 1/2 cucumber, 1/2 cup plain yogurt, handful of basil and parsley, 1 garlic clove, juice of 1 lemon.

How to make it: 1. Blend the yogurt, herbs, garlic, lemon and salt into a dressing. 2. Steam the broccoli for 3 minutes. 3. Arrange the greens, quinoa and vegetables in bowls. 4. Spoon the dressing over the top.

Edamame Mango Quinoa Bowl

Sweet mango, crunchy carrots, purple cabbage and bright green edamame make this one of the prettiest lunches you will ever pack. A quick lime and soy dressing ties it all together. Edamame adds plant protein, so it is a great choice after a workout too. Kids love picking out the mango first. Would you add some heat with chili, or keep it sweet?

You will need: 1 cup cooked quinoa, 1 cup shelled edamame, 1 mango diced, 1 carrot shredded, 1 cup shredded red cabbage, 1 yellow pepper diced, 2 tbsp soy sauce, juice of 1 lime, 1 tsp honey, 1 tsp sesame oil.

How to make it: 1. Cook the edamame for 3 minutes and let it cool. 2. Prep all the fruit and vegetables. 3. Whisk the soy sauce, lime, honey and sesame oil. 4. Arrange everything over the quinoa and drizzle.

Garlic Shrimp Grain Bowl

Shrimp cooks in about three minutes, which makes this one of the fastest bowls on the list. Toss it with garlic and lemon, then pile it over farro or quinoa with greens, roasted beets and sprouts. It feels like a restaurant salad but costs a fraction of the price. Who else orders shrimp every single time it is on the menu?

You will need: 1/2 lb shrimp peeled, 2 garlic cloves minced, 1 tbsp olive oil, 1 cup cooked farro or quinoa, 2 cups mixed greens, 1 small roasted beet diced, sprouts, lemon juice, salt, pepper.

How to make it: 1. Heat the oil and cook the garlic for 30 seconds. 2. Add the shrimp and cook 2 minutes per side. 3. Squeeze lemon over the top. 4. Serve over greens and grains with beet and sprouts.

Rainbow Harvest Buddha Bowls

We saved the most colorful for last. Red and golden beets, juicy berries, crisp greens and fresh herbs turn a simple bowl into a work of art. Eating a rainbow of colors is an easy way to get a wide mix of nutrients without counting anything. Want more lunch ideas? Try our high protein meal prep lunches. Which of these Buddha bowls will you make first?

You will need: 1 cup cooked quinoa, 1 roasted red beet, 1 roasted golden beet, 1/2 cup blueberries, 2 cups baby kale, 1/4 cup pumpkin seeds, fresh herbs, 2 tbsp olive oil, 1 tbsp balsamic vinegar, salt.

How to make it: 1. Roast the beets wrapped in foil at 400 F for 45 minutes, then peel and slice. 2. Whisk the oil, balsamic and salt. 3. Toss the kale with half the dressing. 4. Arrange quinoa, beets, berries, seeds and herbs, then drizzle.