35+ Nourishing Gluten-Free Buddha Bowl Recipes for Every Craving

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Buddha bowls have become a staple in the world of healthy eating, and for good reason!

These nutrient-packed bowls are as versatile as they are delicious, offering a perfect balance of fresh vegetables, whole grains, healthy fats, and proteins.

If you’re living a gluten-free lifestyle or simply looking to try something new, you’ll be happy to know that Buddha bowls can easily be made gluten-free without sacrificing flavor or variety.

In this post, we’ve gathered over 35 gluten-free Buddha bowl recipes that are sure to please your taste buds while keeping your meals light, nutritious, and exciting.

Whether you’re craving something fresh and light, or hearty and filling, you’ll find a Buddha bowl recipe to suit your mood.

From roasted vegetable bowls to protein-packed options like tofu, tempeh, and chickpeas, we’ve got you covered.

Ready to dig in? Let’s explore these mouthwatering gluten-free Buddha bowls!

35+ Nourishing Gluten-Free Buddha Bowl Recipes for Every Craving

With these 35+ gluten-free Buddha bowl recipes, you’ll never run out of tasty meal ideas that nourish your body and satisfy your cravings.

Buddha bowls are not only incredibly customizable but also perfect for meal prepping, making them ideal for busy weeknights or lunches.

The combinations of vegetables, grains, proteins, and dressings allow you to get creative and experiment with different flavors and textures.

The best part about these recipes is that they cater to all kinds of dietary needs without compromising on taste or nutrition.

So, whether you’re already following a gluten-free diet or simply looking to add more plant-based meals to your routine, these Buddha bowls are the perfect addition to your meal planning.

Start assembling your bowls, get inspired by the endless possibilities, and enjoy a healthier, tastier version of your favorite meals!

Quinoa & Roasted Veggie Buddha Bowl

A wholesome, nutrient-packed Buddha bowl that combines the earthy flavors of roasted vegetables with fluffy quinoa.

This gluten-free dish is perfect for a balanced meal, offering fiber, protein, and healthy fats in every bite.

The creamy tahini dressing adds a rich, nutty flavor that ties everything together beautifully.

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 zucchini, sliced
1 red bell pepper, sliced
1 cup chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp paprika
½ tsp sea salt
¼ tsp black pepper
½ avocado, sliced
¼ cup crumbled feta cheese (optional)
¼ cup fresh parsley, chopped

For the dressing:

3 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup
1 tbsp water (adjust as needed for consistency)
½ tsp garlic powder
¼ tsp salt

Instructions:

In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and let simmer for 15 minutes. Fluff with a fork and set aside.
Preheat oven to 400°F (200°C). Spread zucchini, cherry tomatoes, bell pepper, and chickpeas on a baking sheet. Drizzle with olive oil, paprika, salt, and pepper. Roast for 20 minutes.
In a small bowl, whisk together all dressing ingredients until smooth.
Assemble the Buddha bowl by adding quinoa as the base. Top with roasted veggies, chickpeas, avocado slices, and feta cheese.
Drizzle with tahini dressing and garnish with fresh parsley.

This gluten-free Buddha bowl is both satisfying and nourishing, making it an excellent choice for lunch or dinner.

The combination of roasted vegetables, creamy tahini dressing, and fluffy quinoa ensures every bite is bursting with flavor and texture.

Sweet Potato & Black Bean Buddha Bowl

This Buddha bowl is a delicious, fiber-rich meal that perfectly balances sweet, savory, and spicy flavors.

With roasted sweet potatoes, black beans, and a zesty lime dressing, it’s an energizing dish that will keep you full for hours.

The variety of colors and textures makes it as visually appealing as it is tasty.

Ingredients:

1 large sweet potato, cubed
1 cup cooked black beans
1 cup cooked brown rice
1 cup kale, chopped
½ red onion, thinly sliced
2 tbsp olive oil
1 tsp cumin
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
½ avocado, sliced
1 tbsp pumpkin seeds

For the dressing:

2 tbsp olive oil
1 tbsp fresh lime juice
1 tsp honey or maple syrup
½ tsp chili flakes
¼ tsp garlic powder

Instructions:

Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes.
In a pan over medium heat, sauté kale for 2-3 minutes until slightly wilted.
In a small bowl, whisk together olive oil, lime juice, honey, chili flakes, and garlic powder.
Assemble the bowl by layering brown rice at the base, followed by black beans, roasted sweet potatoes, sautéed kale, and red onion slices.
Drizzle with the lime dressing and top with avocado slices and pumpkin seeds.

This gluten-free Buddha bowl is packed with plant-based protein, complex carbs, and healthy fats.

The sweetness of the roasted potatoes combined with the tangy lime dressing makes it an irresistible meal that is both nutritious and delicious.

Mediterranean Chickpea Buddha Bowl

A Mediterranean-inspired Buddha bowl filled with fresh, vibrant ingredients like chickpeas, cucumbers, and olives.

The creamy lemon-garlic dressing enhances every bite, making this bowl a refreshing yet hearty gluten-free option for any meal.

Ingredients:

1 cup cooked quinoa
1 cup canned chickpeas, drained and rinsed
½ cucumber, diced
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
½ red onion, thinly sliced
1 tbsp olive oil
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper
½ lemon, juiced

For the dressing:

3 tbsp Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
½ tsp garlic powder
¼ tsp salt

Instructions:

In a mixing bowl, toss chickpeas with olive oil, oregano, salt, black pepper, and lemon juice.
In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic powder, and salt to make the dressing.
Assemble the bowl by adding quinoa at the base, then topping it with seasoned chickpeas, cucumber, cherry tomatoes, olives, red onion, and feta cheese.
Drizzle the bowl with the creamy dressing before serving.

This Mediterranean Buddha bowl is a light yet satisfying meal filled with protein, fiber, and heart-healthy fats.

The lemony dressing adds a refreshing zing, making it the perfect meal for a warm day or when you’re craving something fresh and flavorful.

Turmeric-Spiced Lentil & Veggie Buddha Bowl

This warm and nourishing Buddha bowl is packed with anti-inflammatory ingredients like turmeric, lentils, and roasted vegetables.

It’s a comforting yet vibrant dish that provides a wholesome balance of protein, fiber, and healthy fats.

The creamy coconut-tahini dressing adds a smooth, rich flavor that ties everything together beautifully.

Ingredients:

1 cup cooked lentils
1 cup cooked brown rice or quinoa
1 small sweet potato, cubed
1 cup cauliflower florets
1 carrot, sliced
2 tbsp olive oil
1 tsp ground turmeric
½ tsp cumin
¼ tsp salt
¼ tsp black pepper
½ avocado, sliced
2 tbsp pumpkin seeds

For the dressing:

2 tbsp tahini
1 tbsp coconut milk
1 tbsp lemon juice
½ tsp garlic powder
¼ tsp salt
Water (as needed for consistency)

Instructions:

Preheat oven to 400°F (200°C). Toss sweet potatoes, cauliflower, and carrots with olive oil, turmeric, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes.
In a small bowl, whisk together tahini, coconut milk, lemon juice, garlic powder, and salt. Add water if needed to achieve a smooth consistency.
Assemble the bowl by layering brown rice or quinoa at the base, followed by lentils, roasted vegetables, and avocado slices.
Drizzle with the coconut-tahini dressing and sprinkle with pumpkin seeds.

This gluten-free Buddha bowl is a perfect blend of warmth, earthiness, and creaminess.

It’s not only packed with nutrients but also rich in bold flavors that make every bite satisfying and wholesome.

Spicy Peanut Tofu & Veggie Buddha Bowl

This Asian-inspired Buddha bowl combines crispy tofu, fresh vegetables, and a bold, spicy peanut sauce for a flavor-packed meal.

High in plant-based protein and healthy fats, this gluten-free bowl is perfect for anyone looking for a delicious and nourishing meal with a little kick.

Ingredients:

1 block extra-firm tofu, cubed
1 cup cooked brown rice or quinoa
1 cup shredded cabbage (red or green)
1 small bell pepper, thinly sliced
½ cup shredded carrots
1 tbsp cornstarch (for tofu)
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tbsp sesame seeds
1 tbsp green onions, chopped

For the spicy peanut sauce:

3 tbsp peanut butter
1 tbsp soy sauce (gluten-free if needed)
1 tbsp lime juice
1 tbsp maple syrup
½ tsp sriracha (adjust to taste)
1 tbsp water (as needed for consistency)

Instructions:

Preheat oven to 400°F (200°C). Toss tofu cubes with cornstarch, olive oil, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes until crispy.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, and water until smooth.
Assemble the bowl by layering brown rice or quinoa at the base, followed by shredded cabbage, bell pepper, carrots, and crispy tofu.
Drizzle with the spicy peanut sauce and garnish with sesame seeds and green onions.

This gluten-free Buddha bowl is bursting with flavors and textures, from crispy tofu to crunchy veggies and a creamy, spicy peanut sauce.

It’s a delicious, protein-packed meal that will leave you feeling energized and satisfied.

Greek-Inspired Falafel Buddha Bowl

This Mediterranean-inspired Buddha bowl features crispy baked falafel, fresh vegetables, and a tangy lemon-tahini dressing.

It’s a protein-rich, gluten-free dish that’s both hearty and refreshing, making it a perfect lunch or dinner option.

Ingredients:

1 cup cooked quinoa
4-5 small falafel (homemade or store-bought, gluten-free)
1 cup chopped romaine lettuce
½ cucumber, diced
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
1 tbsp olive oil
½ lemon, juiced

For the lemon-tahini dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
½ tsp garlic powder
¼ tsp salt
Water (as needed for consistency)

Instructions:

If making falafel from scratch, bake or pan-fry them according to your recipe. If using store-bought, heat them as directed.
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, and salt. Add water as needed for a smooth consistency.
Assemble the Buddha bowl by adding quinoa at the base, then topping it with romaine lettuce, cucumber, cherry tomatoes, olives, and falafel.
Drizzle with lemon-tahini dressing and sprinkle with feta cheese if desired.

This Greek-inspired Buddha bowl is packed with Mediterranean flavors, providing a satisfying mix of textures and nutrients.

The falafel adds a crispy, protein-rich element, while the creamy lemon-tahini dressing brings everything together beautifully.

Crispy Chickpea & Avocado Buddha Bowl

A vibrant and satisfying gluten-free Buddha bowl that features crispy chickpeas, creamy avocado, and a tangy lemon dressing.

This bowl is a perfect combination of crunchy, creamy, and fresh flavors that come together in a filling and nourishing meal.

Ingredients:

1 cup cooked quinoa
1 cup canned chickpeas, drained and rinsed
1 ripe avocado, sliced
1 cup spinach or mixed greens
½ cup cucumber, sliced
¼ cup red cabbage, shredded
1 tbsp olive oil
1 tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
2 tbsp pumpkin seeds

For the dressing:

3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
¼ tsp garlic powder
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes until crispy.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and pepper to make the dressing.
Assemble the Buddha bowl by adding quinoa at the base, then layering spinach, cucumber, shredded red cabbage, crispy chickpeas, and avocado slices.
Drizzle with the lemon mustard dressing and sprinkle with pumpkin seeds for extra crunch.

This gluten-free Buddha bowl is packed with a variety of textures, from the crispy chickpeas to the creamy avocado, making each bite flavorful and filling.

The tangy lemon mustard dressing ties the ingredients together, making this a refreshing and nutritious meal for any time of the day.

Grilled Veggie & Hummus Buddha Bowl

A light yet filling Buddha bowl that features grilled vegetables, creamy hummus, and a zesty lemon-tahini dressing.

It’s a gluten-free, plant-based meal that’s full of flavor and texture, perfect for anyone craving a healthy, satisfying dish.

Ingredients:

1 cup cooked quinoa
1 small zucchini, sliced
1 red bell pepper, sliced
1 eggplant, sliced
1 tbsp olive oil
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ cup hummus (store-bought or homemade)
2 tbsp sesame seeds
1 tbsp fresh parsley, chopped

For the lemon-tahini dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
½ tsp garlic powder
¼ tsp salt
Water (as needed for consistency)

Instructions:

Preheat grill or grill pan to medium-high heat. Toss zucchini, bell pepper, and eggplant with olive oil, oregano, salt, and black pepper. Grill vegetables for 3-4 minutes per side until tender and slightly charred.
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and water to create a smooth dressing.
Assemble the Buddha bowl by adding quinoa as the base, then topping it with the grilled veggies and a generous scoop of hummus.
Drizzle with lemon-tahini dressing and sprinkle with sesame seeds and fresh parsley.

This gluten-free Buddha bowl is a feast of grilled veggies, creamy hummus, and a light, tangy dressing.

The smoky flavors from the grilled vegetables are perfectly balanced with the richness of the hummus, making it a satisfying and flavorful meal.

Roasted Butternut Squash & Kale Buddha Bowl

This warm and hearty Buddha bowl is packed with roasted butternut squash, nutrient-rich kale, and a tangy vinaigrette.

It’s a deliciously wholesome, gluten-free meal that’s perfect for fall or anytime you want a comforting yet healthy dish.

Ingredients:

1 small butternut squash, peeled and cubed
1 tbsp olive oil
1 tsp ground cinnamon
½ tsp salt
½ tsp black pepper
1 cup kale, chopped
1 cup cooked quinoa
¼ cup walnuts, chopped
2 tbsp pomegranate seeds (optional)

For the vinaigrette:

3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
¼ tsp garlic powder
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper to make the vinaigrette.
In a skillet, sauté kale with a little olive oil for 2-3 minutes until softened.
Assemble the Buddha bowl by layering quinoa at the base, followed by sautéed kale, roasted butternut squash, and walnuts.
Drizzle with vinaigrette and top with pomegranate seeds for a burst of color and sweetness.

This gluten-free Buddha bowl is both comforting and nourishing.

The warm roasted butternut squash and sautéed kale pair perfectly with the tangy vinaigrette, offering a delightful balance of flavors and textures that are sure to satisfy.

Coconut Curry Tofu & Veggie Buddha Bowl

A flavorful and aromatic Buddha bowl filled with coconut curry tofu, steamed veggies, and a creamy coconut-lime dressing.

This gluten-free meal is a perfect fusion of spices and textures, offering a rich and satisfying dish that’s both nourishing and indulgent.

Ingredients:

1 block extra-firm tofu, cubed
1 cup cooked quinoa
1 cup broccoli florets
1 small carrot, sliced
1 red bell pepper, sliced
2 tbsp olive oil
1 tbsp curry powder
1 tsp turmeric
½ tsp salt
½ tsp black pepper
1 tbsp sesame seeds
1 tbsp cilantro, chopped

For the coconut-lime dressing:

2 tbsp coconut milk
1 tbsp lime juice
1 tbsp tahini
½ tsp garlic powder
¼ tsp salt

Instructions:

Preheat oven to 400°F (200°C). Toss tofu cubes with olive oil, curry powder, turmeric, salt, and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until crispy.
Steam broccoli, carrots, and bell pepper until just tender, about 4-5 minutes.
In a small bowl, whisk together coconut milk, lime juice, tahini, garlic powder, and salt to make the dressing.
Assemble the Buddha bowl by adding quinoa at the base, followed by roasted tofu, steamed veggies, and a drizzle of the coconut-lime dressing.
Top with sesame seeds and chopped cilantro for a fresh finish.

This gluten-free Buddha bowl is filled with bold curry flavors and the creamy goodness of coconut, making it a delicious and nourishing choice.

The combination of textures from crispy tofu and steamed veggies creates a delightful contrast, while the coconut-lime dressing ties everything together.

Avocado & Sweet Corn Buddha Bowl

A light, fresh, and colorful gluten-free Buddha bowl featuring creamy avocado, sweet corn, and a tangy lime dressing.

This simple yet satisfying meal is perfect for a quick lunch or dinner, offering a blend of sweet, savory, and citrusy flavors in every bite.

Ingredients:

1 cup cooked quinoa
1 cup sweet corn kernels (fresh, frozen, or grilled)
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ cup red onion, thinly sliced
2 tbsp cilantro, chopped

For the lime dressing:

3 tbsp olive oil
1 tbsp lime juice
1 tsp maple syrup
½ tsp chili powder
Salt and pepper to taste

Instructions:

In a small pan, sauté sweet corn over medium heat for 5 minutes, just until heated through and lightly charred.
In a small bowl, whisk together olive oil, lime juice, maple syrup, chili powder, salt, and pepper to make the lime dressing.
Assemble the Buddha bowl by adding quinoa as the base, followed by sweet corn, avocado slices, cherry tomatoes, cucumber, and red onion.
Drizzle with lime dressing and garnish with fresh cilantro.

This gluten-free Buddha bowl is perfect for when you’re craving something light yet satisfying.

The sweet corn pairs perfectly with the creamy avocado and refreshing veggies, while the tangy lime dressing adds a burst of flavor.

It’s a simple, wholesome dish you’ll love to make again and again.

Miso-Roasted Tofu & Veggie Buddha Bowl

This savory, umami-rich Buddha bowl features miso-marinated tofu, roasted veggies, and a hearty grain base.

It’s a gluten-free meal that’s satisfying, flavorful, and packed with nutrition, making it a great option for any meal of the day.

Ingredients:

1 block extra-firm tofu, cubed
1 cup cooked brown rice or quinoa
1 cup broccoli florets
1 small sweet potato, cubed
1 tbsp olive oil
2 tbsp white miso paste
1 tbsp soy sauce (gluten-free if needed)
1 tsp sesame oil
1 tsp rice vinegar
½ tsp garlic powder
1 tbsp sesame seeds
2 tbsp green onions, chopped

For the miso dressing:

2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp maple syrup
2 tbsp warm water

Instructions:

Preheat oven to 400°F (200°C). Toss sweet potato and broccoli with olive oil and bake for 20-25 minutes, or until tender.
In a small bowl, mix miso paste, soy sauce, sesame oil, rice vinegar, and garlic powder. Toss tofu cubes in the miso mixture and bake for 20-25 minutes, flipping halfway, until crispy.
In a small bowl, whisk together all dressing ingredients to make the miso dressing. Add water to adjust the consistency if necessary.
Assemble the Buddha bowl by adding brown rice or quinoa at the base, followed by roasted sweet potato, broccoli, and miso tofu.
Drizzle with miso dressing and top with sesame seeds and green onions.

This gluten-free Buddha bowl is a perfect combination of savory miso flavors and roasted veggies, balanced by the hearty grain base.

The miso-marinated tofu adds a protein-rich element that’s both delicious and filling, while the miso dressing enhances every bite with its umami goodness.

Lemon Herb Chicken & Roasted Beet Buddha Bowl

A fresh and vibrant Buddha bowl featuring juicy lemon herb chicken, roasted beets, and a tangy vinaigrette.

This gluten-free meal is packed with protein, fiber, and antioxidants, making it a well-rounded dish that is both nourishing and satisfying.

Ingredients:

1 boneless, skinless chicken breast
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1 lemon (zested and juiced)
1 cup cooked quinoa
1 small beet, peeled and cubed
1 cup mixed greens (such as spinach or arugula)
¼ cup feta cheese (optional)
2 tbsp pumpkin seeds

For the vinaigrette:

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender.
Season chicken breast with olive oil, oregano, garlic powder, lemon zest, salt, and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until fully cooked and golden. Slice thinly.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
Assemble the Buddha bowl by adding quinoa at the base, followed by roasted beets, mixed greens, sliced chicken, and feta cheese (if using).
Drizzle with vinaigrette and sprinkle with pumpkin seeds for added crunch.

This gluten-free Buddha bowl combines the freshness of lemon herb chicken with the earthy sweetness of roasted beets and the richness of feta cheese.

The tangy vinaigrette pulls everything together, creating a well-balanced meal that is both nutritious and delicious.

Spicy Mango & Black Bean Buddha Bowl

A tropical, refreshing Buddha bowl that features spicy black beans, fresh mango, and a zesty lime dressing.

This gluten-free dish combines sweet, savory, and spicy elements, making it a delightful and satisfying meal with vibrant flavors.

Ingredients:

1 cup cooked brown rice or quinoa
1 cup canned black beans, drained and rinsed
1 ripe mango, peeled and diced
1 small red bell pepper, diced
1 cup corn kernels (fresh, frozen, or grilled)
1 small avocado, sliced
2 tbsp cilantro, chopped

For the lime dressing:

3 tbsp olive oil
1 tbsp lime juice
1 tsp honey
1 tsp chili powder
Salt and pepper to taste

Instructions:

In a small pan, heat black beans and corn over medium heat for 5 minutes until warmed through. Season with chili powder, salt, and pepper.
In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and pepper to make the lime dressing.
Assemble the Buddha bowl by adding quinoa or brown rice at the base, followed by the seasoned black beans and corn, diced mango, red bell pepper, and avocado slices.
Drizzle with lime dressing and garnish with chopped cilantro.

This gluten-free Buddha bowl is an explosion of flavors and textures.

The sweetness of mango contrasts perfectly with the spiciness of the black beans, and the creamy avocado adds richness.

The zesty lime dressing ties everything together, making it a refreshing and satisfying meal.

Crispy Rice & Roasted Brussels Sprouts Buddha Bowl

A gluten-free Buddha bowl filled with crispy rice, roasted Brussels sprouts, and a tangy tahini dressing.

The combination of textures from crispy rice and roasted vegetables makes this dish both satisfying and nourishing.

Ingredients:

1 cup cooked rice (preferably day-old rice)
1 cup Brussels sprouts, halved
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp sesame seeds
1 tbsp chopped fresh parsley

For the tahini dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp water (more as needed)
1 tsp maple syrup
¼ tsp garlic powder
Salt to taste

Instructions:

Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper, and roast for 20-25 minutes, flipping halfway through, until crispy and golden.
Heat a pan over medium heat. Add cooked rice and press it down with a spatula. Let it cook for 5-7 minutes, until crispy on the bottom.
In a small bowl, whisk together tahini, lemon juice, water, maple syrup, garlic powder, and salt to make the dressing. Add more water for desired consistency.
Assemble the Buddha bowl by placing crispy rice at the base, followed by roasted Brussels sprouts.
Drizzle with tahini dressing and top with sesame seeds and fresh parsley.

This gluten-free Buddha bowl is both crispy and creamy, with the roasted Brussels sprouts adding a savory depth and the tahini dressing providing a rich, nutty flavor.

The crispy rice adds texture and makes this bowl a filling, satisfying meal.

Grilled Portobello Mushroom & Hummus Buddha Bowl

A hearty and earthy Buddha bowl featuring grilled Portobello mushrooms, creamy hummus, and roasted vegetables.

This gluten-free meal is packed with plant-based protein and fiber, making it a wholesome and satisfying option for any meal.

Ingredients:

2 large Portobello mushrooms, cleaned and stems removed
1 cup cooked quinoa
1 small zucchini, sliced
1 red bell pepper, sliced
1 tbsp olive oil
1 tsp balsamic vinegar
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
½ cup hummus (store-bought or homemade)
2 tbsp pine nuts, toasted
Fresh parsley for garnish

For the lemon-tahini dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp maple syrup
¼ tsp garlic powder
Salt and pepper to taste

Instructions:

Preheat the grill or grill pan over medium-high heat. Brush Portobello mushrooms with olive oil and balsamic vinegar. Grill for 4-5 minutes per side, until tender and slightly charred.
Toss zucchini and red bell pepper with olive oil, salt, and pepper, and roast them in the oven at 400°F (200°C) for 15-20 minutes until tender.
In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic powder, salt, and pepper to make the dressing.
Assemble the Buddha bowl by adding quinoa at the base, followed by grilled mushrooms, roasted veggies, and a generous scoop of hummus.
Drizzle with lemon-tahini dressing and top with toasted pine nuts and fresh parsley.

This gluten-free Buddha bowl is a beautiful mix of earthy mushrooms, creamy hummus, and roasted vegetables, all tied together with a zesty lemon-tahini dressing.

The grilled Portobello mushrooms serve as a meaty substitute, making this a delicious and filling plant-based meal.

Sweet Potato & Black Bean Buddha Bowl

A nourishing and flavorful gluten-free Buddha bowl featuring roasted sweet potatoes, seasoned black beans, and a cilantro-lime dressing.

This hearty meal is packed with fiber, protein, and essential vitamins, making it a wholesome choice for any time of the day.

Ingredients:

1 medium sweet potato, peeled and cubed
1 tbsp olive oil
1 tsp paprika
1 cup cooked quinoa
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or grilled)
1 avocado, sliced
2 tbsp cilantro, chopped
1 tbsp pumpkin seeds (optional)

For the cilantro-lime dressing:

3 tbsp olive oil
1 tbsp lime juice
1 tsp honey
1 tbsp cilantro, chopped
¼ tsp garlic powder
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
In a small pan, heat black beans and corn over medium heat for 5 minutes until warmed through. Season with salt, pepper, and a pinch of chili powder if desired.
In a small bowl, whisk together olive oil, lime juice, honey, cilantro, garlic powder, salt, and pepper to make the dressing.
Assemble the Buddha bowl by adding quinoa at the base, followed by roasted sweet potatoes, black beans, corn, and avocado slices.
Drizzle with cilantro-lime dressing and sprinkle with pumpkin seeds for extra crunch.

This gluten-free Buddha bowl is an excellent balance of sweet, savory, and creamy flavors.

The roasted sweet potatoes add a natural sweetness, while the black beans and quinoa provide protein and fiber, making it a satisfying and energizing meal.

Roasted Cauliflower & Tahini Buddha Bowl

A simple yet flavorful Buddha bowl with roasted cauliflower, sautéed greens, and a creamy tahini dressing.

This gluten-free dish is full of plant-based goodness, offering a combination of textures and tastes that make for a satisfying, nourishing meal.

Ingredients:

1 small head of cauliflower, cut into florets
1 tbsp olive oil
½ tsp ground cumin
¼ tsp smoked paprika
1 cup cooked quinoa
1 cup kale, chopped
1 tbsp olive oil (for sautéing)
2 tbsp sesame seeds
2 tbsp fresh parsley, chopped

For the tahini dressing:

3 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp maple syrup
1 tbsp warm water (to thin dressing)
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
Heat olive oil in a pan over medium heat and sauté kale for 2-3 minutes until softened and bright green.
In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, warm water, salt, and pepper to create a smooth dressing.
Assemble the Buddha bowl by adding quinoa at the base, followed by sautéed kale, roasted cauliflower, and a drizzle of tahini dressing.
Top with sesame seeds and fresh parsley for garnish.

This gluten-free Buddha bowl is filled with roasted cauliflower, which adds a smoky flavor, and paired with sautéed greens and creamy tahini dressing.

The combination of textures from crispy cauliflower, tender kale, and smooth tahini dressing makes it a wonderfully satisfying meal.

Chickpea & Roasted Carrot Buddha Bowl

A hearty and nutritious gluten-free Buddha bowl featuring roasted chickpeas, caramelized carrots, and a vibrant citrus dressing.

This meal is not only packed with plant-based protein and fiber but also bursting with refreshing flavors, perfect for a balanced lunch or dinner.

Ingredients:

1 cup canned chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
1 cup quinoa, cooked
2 medium carrots, peeled and sliced
1 tbsp maple syrup
1 cup spinach or arugula
2 tbsp pumpkin seeds

For the citrus dressing:

3 tbsp olive oil
1 tbsp orange juice
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet and bake for 20-25 minutes, or until crispy.
Toss carrot slices with olive oil and maple syrup, and season with salt and pepper. Roast for 20-25 minutes until caramelized and tender.
In a small bowl, whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper to make the citrus dressing.
Assemble the Buddha bowl by adding quinoa as the base, followed by roasted chickpeas, caramelized carrots, spinach, and a drizzle of citrus dressing.
Garnish with pumpkin seeds for extra crunch.

This gluten-free Buddha bowl offers a perfect balance of savory, sweet, and tangy flavors.

The crispy chickpeas provide texture, while the roasted carrots add natural sweetness, all enhanced by the bright citrus dressing.

It’s a nutritious, satisfying meal with a burst of flavors in every bite.

Grilled Shrimp & Mango Buddha Bowl

A vibrant and refreshing gluten-free Buddha bowl featuring grilled shrimp, sweet mango, and a tangy coconut-lime dressing.

This tropical-inspired dish is light yet filling, making it an ideal option for a flavorful summer meal or anytime you need a taste of the tropics.

Ingredients:

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1 tbsp lime juice
1 cup cooked quinoa
1 ripe mango, diced
1 cup cucumber, diced
1 small red bell pepper, diced
1 tbsp fresh cilantro, chopped

For the coconut-lime dressing:

2 tbsp coconut milk
1 tbsp lime juice
1 tbsp honey
1 tsp olive oil
Salt and pepper to taste

Instructions:

Preheat a grill or grill pan over medium-high heat. Toss shrimp with olive oil, chili powder, lime juice, salt, and pepper. Grill for 2-3 minutes per side until pink and cooked through.
In a small bowl, whisk together coconut milk, lime juice, honey, olive oil, salt, and pepper to make the coconut-lime dressing.
Assemble the Buddha bowl by adding quinoa at the base, followed by grilled shrimp, diced mango, cucumber, and red bell pepper.
Drizzle with coconut-lime dressing and garnish with chopped cilantro.

This gluten-free Buddha bowl combines the juicy sweetness of mango and grilled shrimp, creating a refreshing and flavorful dish.

The coconut-lime dressing adds a creamy, tropical kick, making this bowl a perfect balance of fresh, savory, and tangy flavors.

Falafel & Roasted Eggplant Buddha Bowl

A Mediterranean-inspired gluten-free Buddha bowl filled with crispy falafel, roasted eggplant, and a creamy tahini sauce.

This vibrant dish is packed with plant-based protein, healthy fats, and deliciously seasoned vegetables for a hearty and satisfying meal.

Ingredients:

1 cup cooked quinoa
4-5 homemade or store-bought falafel (gluten-free)
1 small eggplant, sliced
1 tbsp olive oil
1 tsp cumin
½ tsp paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 tbsp fresh parsley, chopped

For the tahini sauce:

3 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp garlic powder
Water to thin the sauce
Salt to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss eggplant slices with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes until golden and tender.
If using store-bought falafel, warm them in the oven according to package instructions. If making homemade, fry or bake falafel until crispy.
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, water, and salt to make a creamy tahini sauce.
Assemble the Buddha bowl by adding quinoa at the base, followed by roasted eggplant, falafel, and cherry tomatoes.
Drizzle with tahini sauce and garnish with fresh parsley.

This gluten-free Buddha bowl is a Mediterranean delight, with crispy falafel and roasted eggplant that pair perfectly together.

The creamy tahini sauce adds richness and depth of flavor, creating a satisfying and nutrient-packed meal.

Spicy Tempeh & Avocado Buddha Bowl

A vibrant and protein-packed gluten-free Buddha bowl featuring spicy tempeh, creamy avocado, and a tangy ginger-soy dressing.

This bowl combines a rich umami flavor with refreshing ingredients, making it a nourishing, flavorful meal.

Ingredients:

1 block tempeh, sliced
2 tbsp olive oil
1 tbsp soy sauce (gluten-free)
1 tsp sriracha (or to taste)
1 cup cooked brown rice or quinoa
1 avocado, sliced
1 cucumber, sliced
1 small carrot, julienned
1 tbsp sesame seeds
Fresh cilantro for garnish

For the ginger-soy dressing:

2 tbsp soy sauce (gluten-free)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated fresh ginger
1 tsp honey or maple syrup
1 tbsp water

Instructions:

Heat olive oil in a pan over medium heat. Add tempeh slices and cook for 3-4 minutes on each side until golden and crispy. Add soy sauce and sriracha, cooking for an additional 1-2 minutes until well-coated and flavorful.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, honey, and water to make the dressing.
Assemble the Buddha bowl by adding cooked rice or quinoa at the base, followed by spicy tempeh, avocado slices, cucumber, and julienned carrots.
Drizzle with ginger-soy dressing and top with sesame seeds and fresh cilantro.

This gluten-free Buddha bowl is packed with rich, spicy tempeh and creamy avocado, creating a delightful contrast in flavors.

The tangy ginger-soy dressing enhances the bowl’s savory profile, making it an energizing, flavorful meal perfect for lunch or dinner.

Lentil & Roasted Squash Buddha Bowl

A warm and comforting gluten-free Buddha bowl featuring roasted squash, lentils, and a creamy garlic tahini dressing.

This meal is rich in fiber, protein, and essential vitamins, making it a hearty and nourishing option for any time of the day.

Ingredients:

1 cup cooked lentils (green or brown)
1 small butternut squash, peeled and cubed
1 tbsp olive oil
1 tsp cinnamon
1 tsp cumin
1 cup spinach, sautéed
2 tbsp pumpkin seeds
Fresh parsley for garnish

For the garlic tahini dressing:

3 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
Water to thin
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, cinnamon, cumin, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
In a small pan, sauté spinach over medium heat for 2-3 minutes until wilted.
In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper to create a smooth dressing.
Assemble the Buddha bowl by adding lentils at the base, followed by roasted squash, sautéed spinach, and a drizzle of garlic tahini dressing.
Garnish with pumpkin seeds and fresh parsley.

This gluten-free Buddha bowl is a delightful mix of hearty lentils, sweet roasted squash, and creamy garlic tahini dressing.

The warm spices in the squash complement the earthy flavors of the lentils, creating a fulfilling and wholesome meal.

Crispy Tofu & Veggie Buddha Bowl

A crispy and flavorful gluten-free Buddha bowl featuring crispy tofu, fresh veggies, and a zesty sesame-ginger dressing.

This dish is a perfect balance of textures and flavors, offering a light yet satisfying meal packed with plant-based protein.

Ingredients:

1 block firm tofu, pressed and cubed
2 tbsp cornstarch
2 tbsp olive oil
1 cup cooked quinoa
1 small cucumber, sliced
1 cup shredded carrots
½ avocado, sliced
1 tbsp sesame seeds
1 tbsp green onions, chopped

For the sesame-ginger dressing:

2 tbsp soy sauce (gluten-free)
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp honey or maple syrup
1 tsp grated ginger
1 tbsp water

Instructions:

Toss tofu cubes with cornstarch until evenly coated. Heat olive oil in a pan over medium-high heat and fry tofu for 5-6 minutes on each side, until golden and crispy.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and water to make the sesame-ginger dressing.
Assemble the Buddha bowl by adding quinoa at the base, followed by crispy tofu, cucumber, shredded carrots, and avocado slices.
Drizzle with sesame-ginger dressing and garnish with sesame seeds and chopped green onions.

This gluten-free Buddha bowl offers a satisfying combination of crispy tofu and fresh veggies, all brought together by a savory sesame-ginger dressing.

The balance of textures—from crispy tofu to creamy avocado—makes this a perfect, energizing meal.

Miso-Glazed Eggplant & Avocado Buddha Bowl

A savory and umami-packed gluten-free Buddha bowl featuring miso-glazed eggplant, creamy avocado, and a vibrant array of fresh veggies.

This meal is full of rich flavors and textures, making it a delicious and filling option for a healthy, plant-based meal.

Ingredients:

2 small eggplants, sliced
2 tbsp olive oil
1 tbsp miso paste (gluten-free)
1 tbsp soy sauce (gluten-free)
1 tbsp maple syrup
1 cup cooked quinoa
1 ripe avocado, sliced
1 cup shredded cabbage
1 small cucumber, sliced
1 tbsp sesame seeds
Fresh cilantro for garnish

For the miso glaze:

1 tbsp miso paste
1 tbsp soy sauce (gluten-free)
1 tbsp maple syrup
1 tsp rice vinegar
1 tsp sesame oil

Instructions:

Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
In a small bowl, whisk together miso paste, soy sauce, maple syrup, rice vinegar, and sesame oil to make the miso glaze.
After eggplant is roasted, drizzle the miso glaze over the slices and return to the oven for 5 more minutes to caramelize.
Assemble the Buddha bowl by adding quinoa at the base, followed by miso-glazed eggplant, shredded cabbage, cucumber, and avocado slices.
Garnish with sesame seeds and fresh cilantro.

This gluten-free Buddha bowl features tender miso-glazed eggplant with a sweet and savory profile, complemented by creamy avocado and fresh veggies.

The quinoa base adds a hearty touch, making this bowl a wholesome and satisfying meal.

Zucchini Noodle & Pesto Buddha Bowl

A light and refreshing gluten-free Buddha bowl featuring zucchini noodles, pesto, and roasted vegetables.

This dish offers a low-carb alternative to traditional pasta while still delivering the comforting flavors of a classic pesto dish.

Ingredients:

2 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
1 cup roasted bell peppers, sliced
1 cup cooked quinoa
1 tbsp olive oil
1 tbsp pine nuts, toasted
Fresh basil for garnish

For the pesto:

1 cup fresh basil leaves
2 tbsp pine nuts
2 tbsp nutritional yeast
1 garlic clove
3 tbsp olive oil
Salt and pepper to taste

Instructions:

To make the pesto, blend basil leaves, pine nuts, nutritional yeast, garlic, olive oil, salt, and pepper in a food processor until smooth. Add more olive oil if necessary to reach the desired consistency.
In a pan, sauté zucchini noodles in olive oil for 1-2 minutes until tender but still firm.
Assemble the Buddha bowl by adding quinoa as the base, followed by zucchini noodles, roasted bell peppers, cherry tomatoes, and a dollop of pesto.
Top with toasted pine nuts and fresh basil for garnish.

This gluten-free Buddha bowl offers a refreshing and healthy take on a classic pesto dish, using zucchini noodles as a low-carb base.

The roasted vegetables and creamy pesto make for a satisfying and flavorful combination, perfect for a light lunch or dinner.

Roasted Beet & Goat Cheese Buddha Bowl

A vibrant and nutrient-packed gluten-free Buddha bowl featuring roasted beets, tangy goat cheese, and a honey mustard dressing.

This dish is an antioxidant-rich, delicious combination of earthy beets and creamy cheese, making it a delightful and satisfying meal.

Ingredients:

2 medium beets, peeled and cubed
1 tbsp olive oil
1 cup cooked farro or quinoa
¼ cup crumbled goat cheese
1 small cucumber, sliced
1 cup arugula
1 tbsp walnuts, chopped

For the honey mustard dressing:

2 tbsp Dijon mustard
1 tbsp honey
1 tbsp apple cider vinegar
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper to make the honey mustard dressing.
Assemble the Buddha bowl by adding farro or quinoa as the base, followed by roasted beets, cucumber, arugula, and crumbled goat cheese.
Drizzle with honey mustard dressing and top with chopped walnuts for added crunch.

This gluten-free Buddha bowl is a delightful combination of roasted beets, creamy goat cheese, and a tangy honey mustard dressing.

The earthy sweetness of the beets pairs beautifully with the richness of the cheese, making this a balanced and satisfying meal.