The Rainbow Buddha Bowl is a colorful, nourishing, and delicious way to enjoy a variety of fresh vegetables, grains, and protein—all in one bowl. It’s beautifully vibrant, packed with nutrients, and endlessly customizable to fit whatever I have on hand. With a balance of textures and flavors, this wholesome meal leaves me feeling satisfied and energized.
Why You’ll Love This Recipe
I love how easy it is to make this bowl my own. I can mix and match different veggies, grains, and proteins based on what’s in my kitchen or what I’m craving. The vibrant colors not only look amazing but also mean I’m getting a wide range of nutrients. It’s perfect for meal prep, lunch, or a light dinner. Plus, it’s a great way for me to eat the rainbow—literally!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked quinoa or brown rice
chickpeas (roasted or plain)
carrots (shredded or julienned)
red cabbage (thinly sliced)
cucumber (sliced or spiralized)
cherry tomatoes (halved)
avocado (sliced)
edamame or green peas
spinach or kale
olive oil
lemon juice or apple cider vinegar
salt
pepper
optional toppings: sesame seeds, microgreens, hummus, or tahini dressing
Directions
-
I start by preparing the base—cooking quinoa or brown rice according to the package instructions.
-
While the grain cooks, I roast the chickpeas if I want them crispy. I toss them with olive oil, salt, pepper, and any spices I like, then roast at 400°F (200°C) for 20–25 minutes.
-
I prep all the veggies: shred the carrots, slice the cabbage and cucumber, halve the cherry tomatoes, and slice the avocado.
-
I blanch the edamame or peas briefly if they’re frozen, and massage the kale or spinach with a little olive oil and lemon juice to soften it.
-
In a large bowl, I arrange the ingredients in sections to create a rainbow pattern.
-
I drizzle everything with olive oil and lemon juice or my favorite dressing.
-
I finish with toppings like sesame seeds, microgreens, or a dollop of hummus or tahini.
Servings and timing
This recipe serves 2 to 4 people, depending on portion size.
Prep time: 20 minutes
Cook time: 20 minutes (for grains and roasted chickpeas)
Total time: 40 minutes
Variations
I often switch up the protein—sometimes I use grilled tofu, tempeh, or even a soft-boiled egg. For grains, I love trying farro or couscous as alternatives. If I want a punchier flavor, I use a creamy peanut or ginger-sesame dressing. Roasted sweet potatoes or beets are another favorite add-in for extra color and taste.
storage/reheating
I store the ingredients separately in the fridge for up to 4 days to keep everything fresh and crisp. When I’m ready to eat, I assemble a fresh bowl and add dressing just before serving. If I’m using roasted veggies or grains, I reheat them slightly before adding to the bowl, but the rest is best served cold or at room temperature.
FAQs
What makes a Buddha bowl different from a salad?
Buddha bowls usually include a grain base, a protein source, and a variety of vegetables, making it a more balanced and filling meal than a typical salad.
Can I make it ahead of time?
Yes, I often prep the ingredients in advance and store them separately. It’s perfect for grab-and-go lunches or quick dinners during the week.
Is this dish vegan?
It is! As long as I use plant-based toppings and dressings, the Rainbow Buddha Bowl stays completely vegan.
What dressing goes best with it?
I love using tahini lemon dressing, a creamy avocado-lime sauce, or even a peanut ginger dressing for an Asian-inspired twist.
How do I keep the avocado from browning?
I slice it fresh when I’m ready to eat. If I prep it ahead, I brush it with lemon juice and store it tightly covered in the fridge.
Conclusion
The Rainbow Buddha Bowl is one of my favorite ways to eat healthy without sacrificing flavor or satisfaction. It’s colorful, customizable, and packed with goodness from every food group. Whether I’m meal prepping or making a quick dinner, this bowl always brings balance, beauty, and bold flavor to the table.
PrintRainbow Buddha Bowl
The Rainbow Buddha Bowl is a vibrant, wholesome meal packed with colorful vegetables, grains, and plant-based protein. It’s a customizable, nutrient-rich bowl that’s as beautiful as it is satisfying—perfect for meal prep, lunch, or a light dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Assembly
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 1 cup cooked quinoa or brown rice
- 1 cup chickpeas (roasted or plain)
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red cabbage
- 1/2 cup sliced cucumber
- 1/2 cup halved cherry tomatoes
- 1 avocado, sliced
- 1/2 cup edamame or green peas
- 1 cup spinach or kale
- 2 tbsp olive oil
- 1 tbsp lemon juice or apple cider vinegar
- Salt and pepper, to taste
- Optional toppings: sesame seeds, microgreens, hummus, tahini dressing
Instructions
- Cook quinoa or brown rice according to package instructions.
- If using roasted chickpeas, toss them with olive oil, salt, and spices, then roast at 400°F (200°C) for 20–25 minutes.
- Prep vegetables: shred carrots, slice cabbage and cucumber, halve tomatoes, and slice avocado.
- Blanch edamame or peas if frozen. Massage kale or spinach with olive oil and lemon juice to soften.
- In a large bowl, arrange all ingredients in colorful sections for a rainbow effect.
- Drizzle with olive oil and lemon juice, or your favorite dressing.
- Top with sesame seeds, microgreens, or a dollop of hummus or tahini if desired.
Notes
- Switch up the grains with farro, couscous, or barley.
- Use tofu, tempeh, or eggs for protein variety.
- Add roasted sweet potatoes or beets for extra flavor and color.
- Store components separately and assemble fresh for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
