25+ Healthy Spring Buddha Bowls Recipes to Savor the Season

Spring is a time of renewal, where nature comes alive with vibrant colors and fresh flavors.

It’s the perfect season to refresh your meals and embrace lighter, more nutrient-dense dishes.

Buddha bowls, with their colorful combination of whole grains, fresh vegetables, proteins, and delicious dressings, are the ultimate way to fuel your body while celebrating the season’s bounty.

In this article, we’ve rounded up over 25 spring-inspired Buddha bowl recipes that feature seasonal ingredients like crisp greens, juicy fruits, and earthy grains.

Whether you’re looking for a plant-based option or a hearty meat-filled meal, these recipes will help you feel nourished and energized.

25+ Healthy Spring Buddha Bowls Recipes to Savor the Season

As the flowers bloom and the days get longer, it’s time to welcome spring into your kitchen.

These 25+ Buddha bowl recipes are a wonderful way to experiment with fresh, vibrant ingredients that are in season.

Packed with flavor, texture, and nutrients, each bowl is an opportunity to create a beautiful meal that supports your health and brings joy to your taste buds.

So, grab your favorite bowl, mix and match ingredients, and enjoy the flavors of spring with these delicious and wholesome recipes.

Crunchy Spring Veggie Buddha Bowl

This vibrant Buddha bowl is packed with fresh, crunchy spring vegetables like radishes, cucumbers, and asparagus, combined with avocado and a zesty lemon-tahini dressing. The bowl is both low in carbs and high in healthy fats, making it a perfect keto lunch for those craving something light yet filling.

Ingredients:

• 1 cup shredded cabbage
• 1/2 cup thinly sliced radishes
• 1/2 cup sliced cucumber
• 1/2 cup steamed asparagus
• 1/2 avocado, sliced
• 1 tbsp chia seeds
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, arrange the shredded cabbage, sliced radishes, cucumbers, and steamed asparagus.
2. Add the sliced avocado on top.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper to create the dressing.
4. Drizzle the tahini dressing over the veggies.
5. Sprinkle chia seeds on top for added crunch and nutrition.
6. Serve immediately and enjoy!

This Crunchy Spring Veggie Buddha Bowl provides an energizing, fresh meal that is full of textures and flavors. The tangy lemon-tahini dressing complements the crisp veggies perfectly, while the healthy fats from the avocado keep you feeling satisfied. It’s the ideal low-carb, keto-friendly dish for a sunny spring day!

Avocado Cauliflower Rice Buddha Bowl

Packed with creamy avocado, nutrient-dense cauliflower rice, and a variety of colorful spring veggies, this Buddha bowl is not only low-carb but also rich in fiber, antioxidants, and healthy fats. It’s a great way to enjoy a filling, satisfying lunch while staying within your keto macros.

Ingredients:

• 1 cup cauliflower rice (fresh or frozen)
• 1/2 avocado, diced
• 1/4 cup diced red bell pepper
• 1/4 cup shredded carrots
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the cauliflower rice and sauté for about 5 minutes, until it becomes tender. Season with salt and pepper.
2. In a large bowl, place the cooked cauliflower rice as the base.
3. Top with diced avocado, red bell pepper, shredded carrots, and cherry tomatoes.
4. In a small bowl, whisk together the remaining tablespoon of olive oil, apple cider vinegar, parsley, salt, and pepper.
5. Drizzle the dressing over the Buddha bowl.
6. Toss gently to combine and serve immediately.

The Avocado Cauliflower Rice Buddha Bowl is a fantastic keto lunch option that packs in plenty of flavor and texture. The cauliflower rice serves as a perfect low-carb base, while the avocado adds a creamy, rich element to the dish. The tangy apple cider vinegar dressing ties everything together, making it a refreshing and satisfying spring meal.

Grilled Chicken & Zucchini Buddha Bowl

A lean and protein-packed Buddha bowl featuring grilled chicken, zucchini noodles, and fresh spring vegetables. This low-carb, keto-friendly lunch is loaded with flavors from grilled chicken and a homemade pesto dressing, making it a satisfying and nutrient-dense meal.

Ingredients:

• 1 chicken breast, grilled and sliced
• 1 medium zucchini, spiralized into noodles
• 1/4 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup fresh spinach
• 2 tbsp pesto (homemade or store-bought)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until fully cooked and slice it into thin strips.
2. In a pan, heat the olive oil and sauté the zucchini noodles for 3-4 minutes, just until tender. Season with salt and pepper.
3. Arrange the grilled chicken, zucchini noodles, cherry tomatoes, red onion, and spinach in a bowl.
4. Drizzle the pesto over the top and toss gently to coat.
5. Serve immediately, garnished with additional herbs if desired.

The Grilled Chicken & Zucchini Buddha Bowl is a well-rounded, low-carb meal that offers lean protein and fresh veggies in every bite. The pesto dressing enhances the dish with a burst of herbal flavor, making it a perfect choice for those who want a keto lunch that’s both light and packed with delicious spring flavors. The zucchini noodles provide a satisfying, noodle-like texture without the carbs, making this dish a great addition to your keto repertoire.

Roasted Brussels Sprouts & Bacon Buddha Bowl

This savory Buddha bowl combines crispy roasted Brussels sprouts with the rich flavor of bacon, avocado, and a tangy mustard dressing. It’s a delightful spring-inspired dish that’s not only low-carb but also high in healthy fats, making it a perfect keto meal for lunch or dinner.

Ingredients:

• 1 cup Brussels sprouts, halved
• 2 slices bacon, cooked and crumbled
• 1/2 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, turning halfway, until crispy and golden.
2. While the Brussels sprouts are roasting, cook the bacon in a pan until crispy, then crumble it into small pieces.
3. In a large bowl, arrange the roasted Brussels sprouts, crumbled bacon, sliced avocado, and red onion.
4. In a small bowl, whisk together Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
5. Drizzle the mustard dressing over the bowl and toss gently.
6. Serve immediately and enjoy!

The Roasted Brussels Sprouts & Bacon Buddha Bowl combines savory and crunchy elements with a flavorful stard dressing. The bacon adds a smoky richness, while the roasted Brussels sprouts provide a satisfying crunch. This dish offers the perfect balance of healthy fats, fiber, and protein, making it a keto-friendly lunch that’s both comforting and energizing.

Greek Chicken & Cauliflower Rice Buddha Bowl

This Mediterranean-inspired Buddha bowl features grilled chicken, cauliflower rice, and fresh Greek salad ingredients like cucumbers, cherry tomatoes, olives, and feta cheese. Topped with a zesty lemon-oregano dressing, it’s a refreshing and satisfying keto meal full of vibrant spring flavors.

Ingredients:

• 1 chicken breast, grilled and sliced
• 1 cup cauliflower rice (fresh or frozen)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until fully cooked and slice it into thin strips.
2. In a pan, sauté the cauliflower rice in 1 tablespoon of olive oil for about 5 minutes, seasoning with salt and pepper.
3. In a large bowl, layer the cauliflower rice, grilled chicken, cherry tomatoes, cucumber, Kalamata olives, and feta cheese.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
5. Drizzle the dressing over the Buddha bowl and toss gently.
6. Serve immediately for a fresh, satisfying meal.

The Greek Chicken & Cauliflower Rice Buddha Bowl brings together the vibrant flavors of a Greek salad with the protein-packed goodness of grilled chicken. The cauliflower rice provides a healthy, low-carb base while the lemon-oregano dressing adds a fresh, zesty finish. It’s a refreshing, Mediterranean-inspired dish perfect for a keto lunch.

Shrimp & Avocado Spring Buddha Bowl

This light and fresh Buddha bowl features succulent shrimp, creamy avocado, and spring greens, all topped with a tangy lime dressing. It’s a quick and easy keto meal that’s full of protein, healthy fats, and refreshing vegetables, perfect for a springtime lunch.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 avocado, sliced
• 1 cup mixed greens (spinach, arugula, etc.)
• 1/4 cup cucumber, sliced
• 1/4 cup radishes, sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a pan over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and fully cooked.
2. In a large bowl, arrange the mixed greens, cucumber, radishes, and sliced avocado.
3. Add the cooked shrimp on top.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
5. Drizzle the lime dressing over the bowl and toss gently.
6. Serve immediately for a light, refreshing meal.

The Shrimp & Avocado Spring Buddha Bowl is a perfect keto meal for a light yet satisfying lunch. The shrimp adds lean protein, while the avocado provides creaminess and healthy fats. The fresh vegetables and tangy lime dressing bring out the vibrant spring flavors, making this dish both delicious and nutritious.

Spinach & Pecan Salad Buddha Bowl

This Buddha bowl combines leafy spinach, crunchy pecans, creamy goat cheese, and a homemade balsamic vinaigrette. It’s a low-carb, keto-friendly salad that’s light but full of flavor, perfect for a spring day when you’re craving something fresh and filling.

Ingredients:

• 2 cups fresh spinach leaves
• 1/4 cup pecans, chopped
• 2 tbsp crumbled goat cheese
• 1/4 cup sliced strawberries
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, place the spinach, chopped pecans, goat cheese, and sliced strawberries.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for a refreshing spring meal.

The Spinach & Pecan Salad Buddha Bowl offers a delightful mix of textures, from the crunchy pecans to the creamy goat cheese. The strawberries add a touch of sweetness, and the balsamic vinaigrette ties it all together with a tangy kick. This dish is a perfect light lunch that’s still rich in flavor and nutrients, making it a great addition to your keto diet.

Grilled Salmon & Avocado Buddha Bowl

This Buddha bowl features a perfectly grilled salmon fillet, creamy avocado, and a variety of fresh spring vegetables. Topped with a citrusy dressing, it’s a high-protein, keto-friendly meal that’s packed with healthy fats and omega-3s, making it an excellent choice for a spring lunch.

Ingredients:

• 1 salmon fillet, grilled
• 1/2 avocado, sliced
• 1/4 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup radishes, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Grill the salmon fillet until cooked through and flaky, about 4-5 minutes per side.
2. In a large bowl, arrange the cucumber, shredded carrots, radishes, and sliced avocado.
3. Place the grilled salmon fillet on top.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
5. Drizzle the dressing over the Buddha bowl and serve immediately.

The Grilled Salmon & Avocado Buddha Bowl is a nutrient-dense keto meal that combines healthy fats, protein, and fresh vegetables. The salmon provides omega-3 fatty acids and protein, while the avocado adds creaminess. The citrus dressing brightens up the dish, making it a delicious and wholesome meal for any spring day.

Turkey & Broccoli Buddha Bowl

This hearty Buddha bowl combines lean ground turkey, roasted broccoli, and a variety of fresh vegetables, all opped with a creamy avocado dressing. It’s a balanced, low-carb, keto-friendly lunch that’s filling and full of flavor.

Ingredients:

• 1/2 lb ground turkey, cooked
• 1 cup broccoli florets, roasted
• 1/2 avocado, mashed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the ground turkey in a pan with a tablespoon of olive oil until fully cooked, then season with salt and pepper.
2. Roast the broccoli florets in the oven at 400°F (200°C) for 15-20 minutes, until tender and slightly crispy.
3. In a small bowl, mash the avocado with lemon juice, salt, and pepper to make the creamy dressing.
4. In a large bowl, combine the ground turkey, roasted broccoli, and top with the avocado dressing.
5. Serve immediately for a warm and satisfying meal.

The Turkey & Broccoli Buddha Bowl is a wholesome, hearty keto lunch option. The lean turkey provides protein, while the roasted broccoli and creamy avocado dressing add texture and flavor. It’s a great meal for anyone looking for a filling and nutritious lunch that supports their low-carb, keto lifestyle.

Chicken & Avocado Kale Buddha Bowl

his vibrant Buddha bowl features grilled chicken, nutrient-packed kale, and creamy avocado, all tossed together with a zesty lemon dressing. It’s a perfect low-carb, keto-friendly dish that is loaded with protein, healthy fats, and fiber to keep you satisfied throughout the day.

Ingredients:

• 1 chicken breast, grilled and sliced
• 2 cups kale, chopped and massaged
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until cooked through, then slice into strips.
2. Massage the kale with olive oil and a pinch of salt until softened.
3. In a large bowl, layer the massaged kale, grilled chicken, sliced avocado, and cherry tomatoes.
4. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
5. Drizzle the dressing over the Buddha bowl and toss gently.
6. Serve immediately for a nutrient-dense, satisfying meal.

The Chicken & Avocado Kale Buddha Bowl is a fresh and nutrient-packed meal that perfectly balances protein, healthy fats, and fiber. The kale serves as a robust base, while the creamy avocado adds richness, and the tangy lemon dressing ties everything together. This dish is a perfect keto lunch for those craving a light but filling meal.

Spicy Tofu & Cabbage Buddha Bowl

A flavorful and satisfying Buddha bowl, this recipe combines crispy tofu with crunchy cabbage and spicy chili-garlic dressing. It’s a plant-based, keto-friendly option that’s light yet full of bold, fresh flavors—perfect for a low-carb spring lunch.

Ingredients:

• 1/2 block firm tofu, pressed and cubed
• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp chili paste or sriracha
• 1 tbsp rice vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add cubed tofu and cook until crispy and golden, about 5-7 minutes. Season with salt and pepper.
2. In a large bowl, arrange the shredded cabbage, carrots, and cilantro.
3. Add the crispy tofu on top.
4. In a small bowl, whisk together chili paste or sriracha, rice vinegar, salt, and pepper to create the spicy dressing.
5. Drizzle the chili dressing over the tofu and veggies, then toss gently.
6. Serve immediately for a spicy, crunchy, and satisfying Buddha bowl.

The Spicy Tofu & Cabbage Buddha Bowl offers a perfect combination of crunchy vegetables and crispy tofu with a kick of heat from the chili dressing. The dish is low-carb, plant-based, and keto-friendly, offering both texture and bold flavors that will leave you satisfied and energized.

Zucchini Noodles & Pesto Buddha Bowl

A refreshing and flavorful Buddha bowl featuring zucchini noodles as a low-carb base, topped with creamy pesto, cherry tomatoes, and pine nuts. This keto meal is light yet satisfying, perfect for a spring lunch that doesn’t compromise on taste.

Ingredients:

• 1 medium zucchini, spiralized into noodles
• 1/4 cup cherry tomatoes, halved
• 2 tbsp pesto (homemade or store-bought)
• 1 tbsp pine nuts, toasted
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender. Season with salt and pepper.
2. In a large bowl, arrange the sautéed zucchini noodles and top with cherry tomatoes and pine nuts.
3. Drizzle the pesto over the bowl and toss gently.
4. Serve immediately for a light and flavorful meal.

:The Zucchini Noodles & Pesto Buddha Bowl is a light, refreshing, and flavorful keto lunch option. The zucchini noodles provide a perfect low-carb base, while the pesto adds a creamy, herbaceous flavor that pairs beautifully with the fresh cherry tomatoes and crunchy pine nuts. This dish is both satisfying and nutrient-packed, making it a great choice for your keto lifestyle.

Steak & Roasted Veggie Buddha Bowl

This hearty Buddha bowl features perfectly grilled steak, roasted spring vegetables, and a tangy mustard dressing. It’s a filling, protein-rich keto lunch that offers a variety of flavors and textures, with just the right balance of savory and fresh elements.

Ingredients:

• 1 steak (your choice of cut), grilled and sliced
• 1 cup mixed roasted vegetables (such as bell peppers, zucchini, and onions)
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Grill the steak to your preferred doneness and slice it thinly.
2. Roast the mixed vegetables at 400°F (200°C) for about 20-25 minutes, until tender and slightly crispy.
3. In a large bowl, arrange the roasted vegetables and sliced steak.
4. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
5. Drizzle the dressing over the Buddha bowl and top with fresh parsley.
6. Serve immediately for a satisfying, flavorful keto meal.

The Steak & Roasted Veggie Buddha Bowl is a rich and satisfying keto meal that offers the perfect combination of protein and fresh vegetables. The grilled steak provides a hearty base, while the roasted veggies add depth and sweetness. The tangy mustard dressing enhances the dish, making it both delicious and nutrient-dense.

Egg Salad & Spinach Buddha Bowl

This simple yet flavorful Buddha bowl features a creamy egg salad made with avocado instead of mayonnaise, served over a bed of fresh spinach and topped with radishes and cherry tomatoes. It’s a keto-friendly lunch that’s high in protein, healthy fats, and fiber.

Ingredients:

• 2 hard-boiled eggs, chopped
• 1/2 avocado, mashed
• 2 cups fresh spinach
• 1/4 cup radishes, sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Mash the avocado in a bowl and mix it with the chopped hard-boiled eggs. Season with salt and pepper.
2. In a large bowl, arrange the spinach, radishes, and cherry tomatoes.
3. Add the egg salad on top.
4. Drizzle olive oil and lemon juice over the bowl, then toss gently.
5. Serve immediately for a light and satisfying keto lunch.

The Egg Salad & Spinach Buddha Bowl is a creamy, protein-packed lunch that’s light yet satisfying. The avocado-based egg salad adds richness and flavor, while the fresh spinach and veggies provide a burst of color and nutrients. It’s a simple, keto-friendly meal that’s perfect for a refreshing spring lunch.

Baked Salmon & Avocado Lettuce Wraps Buddha Bowl

This refreshing Buddha bowl features baked salmon, creamy avocado, and fresh vegetables wrapped in crisp lettuce leaves, making it an ideal low-carb, keto-friendly meal that’s easy to eat and full of flavor.

Ingredients:

• 1 salmon fillet, baked
• 1/2 avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup bell pepper, thinly sliced
• 1 cup butter lettuce or romaine leaves
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Bake the salmon fillet at 375°F (190°C) for about 15-20 minutes or until fully cooked. Flake into bite-sized pieces.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Arrange the lettuce leaves in a bowl or plate and top with flaked salmon, avocado slices, cucumber, and bell pepper.
4. Drizzle with the olive oil dressing.
5. Serve immediately, either in the bowl or wrapped in the lettuce leaves as a wrap.

The Baked Salmon & Avocado Lettuce Wraps Buddha Bowl is a light, keto-friendly meal that’s refreshing and easy to prepare. The baked salmon provides protein and omega-3s, while the avocado and veggies add creamy richness and crunch. The lettuce wraps make this dish not only low-carb but also fun to eat, perfect for a springtime lunch.

Chicken & Roasted Asparagus Buddha Bowl

This vibrant Buddha bowl combines grilled chicken with tender roasted asparagus, fresh greens, and a zesty lemon-dijon dressing. It’s the perfect low-carb, keto lunch option that offers a great balance of protein, healthy fats, and fiber, while keeping things light and fresh for spring.

Ingredients:

• 1 chicken breast, grilled and sliced
• 1 cup asparagus, trimmed and roasted
• 1 cup arugula or mixed greens
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, and roast for 12-15 minutes until tender and slightly crispy.
2. Grill the chicken breast until fully cooked, then slice it thinly.
3. In a large bowl, arrange the arugula or mixed greens, roasted asparagus, and sliced chicken.
4. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
5. Drizzle the dressing over the bowl and toss gently.
   The Chicken & Roasted Asparagus Buddha Bowl offers a light yet hearty lunch that balances fresh greens with the rich flavor of grilled chicken and roasted asparagus. The lemon-dijon dressing enhances the dish with a tangy kick, making it a perfect springtime keto meal that’s both flavorful and nutritious.

Spicy Shrimp & Avocado Cucumber Buddha Bowl

This spicy shrimp Buddha bowl combines succulent shrimp, creamy avocado, crunchy cucumber, and a spicy sriracha-lime dressing. It’s a refreshing, protein-rich, and keto-friendly dish with a flavorful kick—ideal for a light, satisfying spring lunch.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 avocado, sliced
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp sriracha
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper.
2. In a large bowl, arrange the cucumber slices, sliced avocado, and red onion.
3. Add the cooked shrimp on top.
4. In a small bowl, whisk together sriracha, lime juice, salt, and pepper to make the dressing.
5. Drizzle the spicy dressing over the shrimp and vegetables, and toss gently.
6. Serve immediately for a light
   The Spicy Shrimp & Avocado Cucumber Buddha Bowl delivers a perfect blend of spicy and refreshing flavors. The shrimp provides lean protein, while the avocado adds richness and creaminess. The sriracha-lime dressing gives it a bold kick, making it a perfect keto lunch that’s both flavorful and energizing.

Turkey, Spinach & Avocado Buddha Bowl

This wholesome Buddha bowl combines ground turkey with fresh spinach and creamy avocado, making for a filling, keto-friendly lunch. It’s a balanced meal full of lean protein, healthy fats, and essential nutrients, all topped with a tangy olive oil dressing.

Ingredients:

• 1/2 lb ground turkey, cooked
• 2 cups spinach, fresh
• 1/2 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the ground turkey in a pan over medium heat until browned and fully cooked. Season with salt and pepper.
2. In a large bowl, layer the fresh spinach, cooked ground turkey, and sliced avocado.
3. Add the red onion slices on top.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
5. Drizzle the dressing over the bowl and toss gently.
6. Serve immediately for a hearty, low-carb lunch.

The Turkey, Spinach & Avocado Buddha Bowl is a satisfying, nutrient-rich meal that’s perfect for your keto lifestyle. The ground turkey provides lean protein, while the spinach adds fiber, and the avocado gives a creamy texture. The lemon dressing brightens up the dish, making it a refreshing and filling lunch.

Grilled Chicken & Broccoli Rice Buddha Bowl

This Buddha bowl is packed with grilled chicken, sautéed broccoli rice, and fresh vegetables, all drizzled with a tangy mustard vinaigrette. It’s a keto-friendly, low-carb lunch that’s both flavorful and full of texture, making it perfect for spring.

Ingredients:

• 1 chicken breast, grilled and sliced
• 1 cup broccoli rice (fresh or frozen)
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, diced
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp mustard
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until cooked through and slice it into strips.
2. Sauté the broccoli rice in a pan with olive oil over medium heat for 4-5 minutes, seasoning with salt and pepper.
3. In a large bowl, layer the broccoli rice, grilled chicken, red bell pepper, and cucumber.
4. In a small bowl, whisk together apple cider vinegar, mustard, olive oil, salt, and pepper for the dressing.
5. Drizzle the dressing over the Buddha bowl and toss gently.
6. Serve immediately for a fresh and protein-packed meal.

The Grilled Chicken & Broccoli Rice Buddha Bowl is a great way to enjoy the flavors of spring while sticking to your keto goals. The broccoli rice acts as a light, low-carb base, while the grilled chicken provides a lean source of protein. The mustard vinaigrette ties everything together, adding a tangy touch to the dish.

Salmon & Cucumber Noodle Buddha Bowl

This light and refreshing Buddha bowl features baked salmon, cucumber noodles, and a creamy avocado-lime dressing. It’s a keto-friendly, low-carb lunch that’s perfect for a warm spring day, packed with healthy fats and omega-3s.

Ingredients:

• 1 salmon fillet, baked
• 1 medium cucumber, spiralized into noodles
• 1/2 avocado, mashed
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Bake the salmon fillet at 375°F (190°C) for about 15-20 minutes or until fully cooked. Flake into bite-sized pieces.
2. Spiralize the cucumber into noodles.
3. In a large bowl, layer the cucumber noodles and top with the flaked salmon.
4. In a small bowl, mash the avocado with lime juice, olive oil, salt, and pepper to create the creamy dressing.
5. Drizzle the avocado-lime dressing over the bowl and toss gently.
6. Serve immediately for a fresh, creamy, and satisfying meal.

The Salmon & Cucumber Noodle Buddha Bowl is a light, refreshing keto lunch that’s rich in omega-3s and healthy fats. The cucumber noodles offer a refreshing crunch, while the salmon adds protein and flavor. The creamy avocado-lime dressing brings everything together, making it a perfect dish for a warm spring day.

Veggie & Tofu Buddha Bowl with Peanut Dressing

This colorful Buddha bowl is a vegan-friendly, low-carb, and keto-friendly option that features crispy tofu, sautéed vegetables, and a rich peanut dressing. It’s full of protein, healthy fats, and fiber, making it a satisfying lunch.

Ingredients:

• 1/2 block firm tofu, cubed
• 1 cup mixed vegetables (zucchini, bell peppers, mushrooms)
• 1 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 1 tsp ginger, grated
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add tofu cubes and cook until crispy, about 5-7 minutes. Season with soy sauce, salt, and pepper.
2. In the same pan, sauté the mixed vegetables until tender.
3. In a small bowl, whisk together peanut butter, lime juice, ginger, and a bit of water to make a smooth dressing.
4. In a large bowl, layer the sautéed vegetables, crispy tofu, and drizzle the peanut dressing over the top.
5. Serve immediately for a protein-packed, flavorful meal.

The Veggie & Tofu Buddha Bowl with Peanut Dressing is a colorful, satisfying meal that combines crispy tofu with sautéed vegetables and a rich, creamy peanut dressing. This vegan, low-carb Buddha bowl is full of flavor and nutrients, offering a delicious keto lunch that’s both filling and energizing.

Note: More recipes are coming soon