28+ Mouthwatering Summer Buddha Bowl Recipes to Refresh Your Taste Buds

Summer is the perfect time to enjoy fresh, nourishing meals that are light, vibrant, and full of flavor.

One of the best ways to combine all of these elements is with a Buddha bowl – a nourishing, customizable dish that brings together a variety of healthy ingredients in one bowl.

These bowls are packed with vibrant vegetables, grains, healthy fats, and protein sources, making them the ultimate summer meal for those looking to stay healthy while satisfying their cravings.

In this post, we’ve rounded up over 28+ incredible summer Buddha bowl recipes that will elevate your warm-weather meals.

Whether you’re looking for light vegan options, hearty grain bowls, or something with a tropical twist, this list has something for everyone.

28+ Mouthwatering Summer Buddha Bowl Recipes to Refresh Your Taste Buds

There’s no better way to celebrate the vibrant, fresh flavors of summer than with a Buddha bowl.

These 28+ summer Buddha bowl recipes offer a variety of delicious options that are as nutritious as they are satisfying.

From tropical mango and avocado bowls to savory grilled veggie creations, each recipe brings a burst of flavor and color to your plate.

Whether you’re prepping for a week of healthy lunches, searching for a light dinner option, or looking to meal prep for busy days, these bowls are versatile, easy to make, and full of the nutrients you need to thrive during the warmer months.

Tropical Quinoa Buddha Bowl

This bright and sunny Buddha bowl is packed with tropical flair, perfect for a warm summer day.

With juicy mango, creamy avocado, and protein-rich quinoa, it strikes the ideal balance between sweet, savory, and nourishing. It’s a great option for a light lunch or a colorful picnic dish that feels indulgent but is incredibly wholesome.

Ingredients:

• 1 cup cooked quinoa (cooled)
• ½ ripe mango, diced
• ½ avocado, sliced
• ½ cup shredded red cabbage
• ½ cup cucumber, sliced into half-moons
• ¼ cup edamame (steamed and cooled)
• 1 tbsp toasted coconut flakes
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl or meal prep container, layer the cooked quinoa as the base.
2. Neatly arrange the mango, avocado, cabbage, cucumber, and edamame in sections over the quinoa.
3. Drizzle with lime juice and olive oil.
4. Sprinkle with toasted coconut and chopped cilantro.
5. Season with salt and pepper to taste.
6. Serve immediately, or refrigerate for up to a day.

A bowl of sunshine in every bite, this tropical quinoa Buddha bowl is both satisfying and hydrating.

The combination of crunchy vegetables, juicy fruit, and smooth avocado offers a wonderful contrast in textures and flavors. It’s the kind of meal that keeps you full without weighing you down—just what summer calls for.

Mediterranean Chickpea Buddha Bowl

Inspired by sun-drenched Mediterranean flavors, this chickpea Buddha bowl offers a refreshing and hearty combination of ingredients like juicy tomatoes, briny olives, and creamy hummus.

It’s a great plant-based option that feels both filling and energizing for hot weather meals.

Ingredients:

• 1 cup cooked brown rice or farro
• ½ cup canned chickpeas (rinsed and drained)
• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and sliced
• ½ cup chopped cucumber
• ¼ cup crumbled feta (optional for non-vegan)
• 2 tbsp hummus
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Start with a base of brown rice or farro in your bowl.
2. Arrange chickpeas, tomatoes, olives, and cucumber over the grains.
3. Add a dollop of hummus in the center.
4. Drizzle the bowl with red wine vinegar and olive oil.
5. Sprinkle with oregano, and add feta if using.
6. Season with salt and pepper and serve chilled or at room temperature.

This bowl is a burst of Mediterranean goodness that delivers on flavor and freshness. It’s ideal for meal prepping or assembling quickly after a beach day.

The hummus adds a rich, creamy texture that binds everything together, making each bite satisfyingly smooth and savory.

Grilled Veggie & Pesto Buddha Bowl

This grilled vegetable Buddha bowl brings smoky summer flavors to a nourishing, plant-based meal.

Tossed with a homemade or store-bought basil pesto, it turns simple grilled produce into a vibrant, crave-worthy bowl that captures the essence of summer grilling.

Ingredients:

• 1 cup cooked couscous or millet
• ½ zucchini, sliced
• ½ red bell pepper, sliced
• ½ ear of corn (grilled and kernels cut off)
• ¼ red onion, sliced
• ¼ cup cherry tomatoes, halved
• 2 tbsp basil pesto (vegan or traditional)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional topping: toasted pine nuts or hemp seeds

Instructions:

1. Preheat a grill or grill pan. Lightly toss zucchini, red bell pepper, onion, and corn with olive oil, salt, and pepper.
2. Grill veggies until lightly charred and tender, about 5–7 minutes.
3. In a bowl, add couscous or millet as your base.
4. Layer grilled vegetables and fresh cherry tomatoes over the grains.
5. Drizzle with pesto and lemon juice.
6. Top with pine nuts or hemp seeds, if desired, and serve warm or cold.

Smoky, herby, and incredibly satisfying, this bowl captures everything wonderful about summer vegetables.

The pesto ties it all together with bold flavor, while the grains and grill-kissed veggies provide comfort and substance. It’s a great make-ahead option for outdoor gatherings or quick summer dinners.

Summer Berry & Wild Rice Buddha Bowl

This antioxidant-rich Buddha bowl brings together the sweetness of fresh summer berries with the nutty, earthy flavor of wild rice.

It’s a refreshing twist on the usual grain bowl, offering a mix of textures and a sweet-savory flavor balance that’s both exciting and deeply satisfying.

Ingredients:

• 1 cup cooked wild rice (cooled)
• ½ cup strawberries, sliced
• ¼ cup blueberries
• ¼ avocado, sliced
• ¼ cup baby spinach or arugula
• 2 tbsp chopped walnuts or pecans
• 2 tbsp goat cheese (optional)
• 1 tbsp balsamic glaze or vinaigrette
• 1 tsp olive oil
• Pinch of salt and black pepper

Instructions:

1. Place wild rice in the bottom of the bowl as the base.
2. Arrange strawberries, blueberries, avocado, and greens on top.
3. Sprinkle with nuts and goat cheese, if using.
4. Drizzle with olive oil and balsamic glaze or vinaigrette.
5. Add a pinch of salt and pepper to enhance flavors.
6. Serve chilled or at room temperature.

This bowl is a celebration of peak-season produce with a touch of indulgence from creamy cheese and crunchy nuts.

The berries add brightness and natural sweetness, making this dish feel like a treat while still being nutrient-packed and balanced.

Spicy Thai Peanut Noodle Buddha Bowl

A flavor-packed favorite with Thai-inspired flair, this noodle-based Buddha bowl is ideal for when you’re craving something cool, spicy, and full of zest.

Crunchy veggies and creamy peanut sauce make this one a standout, especially on warm days when you want something chilled but hearty.

Ingredients:

• 1 cup cooked rice noodles or soba noodles (rinsed and cooled)
• ½ cup shredded carrots
• ½ cup red bell pepper, thinly sliced
• ½ cup purple cabbage, shredded
• ¼ cup chopped scallions
• 2 tbsp chopped peanuts
• 2 tbsp fresh cilantro
• Lime wedges for serving

Peanut Sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• ½ tsp sesame oil
• ½ tsp sriracha (or more to taste)
• 1 tbsp water (to thin)

Instructions:

1. Whisk all peanut sauce ingredients together until smooth.
2. In a large bowl, toss noodles with the sauce until well coated.
3. Top with carrots, bell pepper, cabbage, and scallions.
4. Garnish with chopped peanuts, cilantro, and lime wedges.
5. Chill for 15 minutes before serving for maximum flavor.

This bowl offers bold, tangy, and spicy notes that wake up the palate without being heavy.

The cool noodles and crisp veggies provide perfect summer balance, while the peanut sauce adds depth and richness that makes it feel indulgent.

Sweet Potato & Black Bean Buddha Bowl

This warm-weather twist on a classic comfort combo is perfect for outdoor dining or casual weeknight meals.

Roasted sweet potatoes pair beautifully with black beans, corn, and creamy avocado, all tied together with a zesty lime dressing.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 cup cooked brown rice or quinoa
• ½ cup canned black beans, rinsed and drained
• ½ cup grilled or roasted corn
• ¼ avocado, diced
• 1 tbsp chopped red onion
• 2 tbsp fresh cilantro

Lime Dressing:

• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• ¼ tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with a little oil, salt, and pepper. Roast for 25 minutes or until golden and soft.
2. In a bowl, start with brown rice or quinoa as your base.
3. Top with roasted sweet potato, black beans, corn, avocado, and red onion.
4. Whisk together the lime dressing and drizzle over the bowl.
5. Sprinkle with cilantro and serve warm or at room temperature.

This bowl is hearty yet fresh, thanks to the mix of fiber-rich beans, satisfying sweet potatoes, and cooling lime.

It’s a great make-ahead meal and keeps well for lunches throughout the week, delivering comfort and brightness in every bite.

Grilled Peach & Burrata Buddha Bowl

A perfect balance of sweet and savory, this summer Buddha bowl features grilled peaches paired with creamy burrata cheese.

The smoky fruit, combined with fresh greens and a tangy vinaigrette, creates a perfect warm-weather meal that’s as satisfying as it is refreshing.

Ingredients:

• 1 cup mixed greens (arugula, spinach, or baby kale)
• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey or agave syrup
• ¼ cup roasted almonds, chopped
• 1 tbsp fresh basil, torn
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium heat. Brush the cut sides of the peaches with a little olive oil and grill for 3–4 minutes on each side until lightly charred.
2. Place mixed greens in the base of your bowl.
3. Cut the grilled peaches into wedges and arrange them over the greens.
4. Tear the burrata into pieces and place on top of the peaches.
5. Drizzle with balsamic vinegar, honey, and olive oil.
6. Sprinkle with roasted almonds and fresh basil. Season with salt and pepper.
7. Serve immediately, or chill for a cooler option.

This bowl strikes the perfect balance of creamy, sweet, and savory flavors, with the grilled peaches adding a hint of summer smokiness.

The burrata’s creamy texture pairs beautifully with the freshness of the greens and almonds, creating a dish that’s ideal for a summer evening or brunch.

Avocado & Cucumber Sushi Bowl

Bringing sushi flavors into a Buddha bowl, this recipe is perfect for a light and satisfying meal with a hint of Asian flair.

The cool, crisp cucumber and creamy avocado are complemented by seasoned rice and a drizzle of soy-based dressing, making it a perfect option for warm summer days.

Ingredients:

• 1 cup cooked sushi rice (or brown rice)
• ½ cucumber, thinly sliced into rounds
• 1 ripe avocado, sliced
• 1 small carrot, julienned
• ¼ cup edamame, shelled
• 1 tbsp toasted sesame seeds
• 1 tbsp nori strips or flakes (optional)
• 2 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp grated ginger

Instructions:

1. In a bowl, combine the soy sauce, rice vinegar, sesame oil, honey, and grated ginger to create a dressing.
2. In a large bowl, start with the sushi rice as the base.
3. Layer with cucumber, avocado, carrot, and edamame.
4. Drizzle the dressing over the top and toss lightly.
5. Sprinkle with sesame seeds and nori flakes.
6. Serve immediately for a fresh and zesty bowl, or refrigerate to serve chilled.

This sushi-inspired Buddha bowl is light but full of flavor, perfect for sushi lovers looking for a healthier, no-roll version.

The combination of creamy avocado, crunchy cucumber, and tangy dressing is satisfying and energizing for a mid-summer meal.

Roasted Beet & Feta Buddha Bowl

A gorgeous, earthy Buddha bowl that’s full of vibrant color and flavor.

The roasted beets add a natural sweetness, while the creamy feta and protein-packed grains create a deliciously balanced meal. It’s great for a lunch or dinner when you want something light yet hearty.

Ingredients:

• 1 cup cooked farro or quinoa
• 2 medium beets, peeled and cubed
• ½ cup crumbled feta
• 1 cup arugula or mixed greens
• ¼ cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper, and roast them on a baking sheet for about 25–30 minutes, until tender and slightly caramelized.
2. In a bowl, layer the cooked farro or quinoa as the base.
3. Top with roasted beets, feta, and fresh greens.
4. In a small bowl, whisk together balsamic vinegar, maple syrup, and a pinch of salt. Drizzle this over the bowl.
5. Finish by sprinkling with toasted walnuts.
6. Serve warm or chilled.

This bowl is both earthy and refreshing, with the roasted beets adding a satisfying sweetness and the feta bringing creamy saltiness.

The balsamic maple dressing ties it all together with a tangy-sweet finish, making it a perfect light yet satisfying option for summer dining.

Zesty Lemon-Herb Tempeh Buddha Bowl

This protein-packed Buddha bowl features tempeh marinated in a zesty lemon herb dressing, combined with fresh vegetables and grains for a vibrant and satisfying meal.

The tangy lemon, fresh herbs, and savory tempeh create a delightful harmony of flavors perfect for warm weather.

Ingredients:

• 1 cup cooked quinoa or couscous
• 1 block tempeh, sliced into strips
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• ½ cucumber, sliced
• ½ cup cherry tomatoes, halved
• 1 avocado, sliced
• 2 tbsp tahini dressing or yogurt sauce

Instructions:

1. In a small bowl, mix olive oil, lemon juice, lemon zest, oregano, and parsley to create the marinade.
2. Toss the tempeh strips in the marinade and let sit for 15-20 minutes.
3. In a skillet, cook the marinated tempeh over medium heat for 5–7 minutes on each side until golden and crispy.
4. In a bowl, layer the quinoa or couscous as your base.
5. Arrange cucumber, tomatoes, avocado, and crispy tempeh on top.
6. Drizzle with tahini dressing or yogurt sauce for extra creaminess.
7. Serve immediately, or store for meal prep.

This dish is bursting with fresh, herbal flavors and a satisfying crunch from the crispy tempeh.

The lemon-herb marinade gives the tempeh a bright, tangy kick, while the avocado adds a creamy, rich contrast. This bowl is a nutrient-packed, plant-based meal perfect for sunny days.

Watermelon & Feta Salad Buddha Bowl

A cooling and refreshing summer bowl that highlights the sweet, juicy taste of watermelon combined with the tanginess of feta cheese.

It’s a light and hydrating meal, making it ideal for hot summer days when you want something satisfying yet refreshing.

Ingredients:

• 2 cups watermelon, cubed
• 1 cup mixed greens (spinach, arugula, or baby kale)
• ½ cup crumbled feta
• ¼ red onion, thinly sliced
• 1 tbsp fresh mint, chopped
• 2 tbsp balsamic vinegar or reduction
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the mixed greens with olive oil, balsamic vinegar, salt, and pepper.
2. Add the watermelon cubes, crumbled feta, red onion slices, and fresh mint to the greens.
3. Gently toss to combine and top with a little extra mint for garnish.
4. Serve immediately for a light, sweet, and savory meal.

This watermelon and feta Buddha bowl is refreshing and hydrating, perfect for a light lunch or side dish.

The sweet juiciness of watermelon paired with the tangy feta and fresh mint creates a symphony of summer flavors, making this bowl a favorite during the hotter months.

Sweet & Spicy Roasted Cauliflower Buddha Bowl

A hearty and flavorful Buddha bowl, this recipe features roasted cauliflower tossed in a sweet and spicy glaze, paired with nutrient-rich greens, grains, and a tangy yogurt dressing.

It’s perfect for those who love a little heat with their healthy meals.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp sriracha or hot sauce (adjust to your heat preference)
• 1 tsp smoked paprika
• 1 cup cooked quinoa or farro
• 1 cup mixed greens or arugula
• ½ cup cherry tomatoes, halved
• ¼ cup shredded carrots
• 2 tbsp tahini yogurt dressing (or plain yogurt with lemon juice)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, honey, sriracha, smoked paprika, salt, and pepper.
2. Spread cauliflower on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
3. In a bowl, layer the quinoa or farro as your base.
4. Top with roasted cauliflower, mixed greens, cherry tomatoes, and shredded carrots.
5. Drizzle with tahini yogurt dressing and serve immediately.

This Buddha bowl combines smoky, spicy roasted cauliflower with creamy yogurt dressing for a perfect balance of heat and coolness.

The sweetness from the honey, the heat from the sriracha, and the richness of the tahini dressing make this a delightful, bold meal for summer.

Spicy Mango & Avocado Buddha Bowl

This vibrant and refreshing Buddha bowl is a celebration of tropical flavors, with spicy mango and creamy avocado combining to create a bold, satisfying meal.

It’s a great option for a summer lunch that balances heat and coolness, and it’s full of vitamins and healthy fats.

Ingredients:

• 1 cup cooked jasmine rice or brown rice
• 1 ripe mango, peeled and sliced
• 1 avocado, sliced
• ½ cup cucumber, thinly sliced
• ¼ cup red onion, thinly sliced
• ½ cup black beans, rinsed and drained
• 1 tbsp chopped cilantro
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the olive oil, lime juice, chili powder, honey (if using), salt, and pepper to make the dressing.
2. In a large bowl, start with a base of rice.
3. Layer the mango, avocado, cucumber, red onion, and black beans on top of the rice.
4. Drizzle with the chili-lime dressing and sprinkle with fresh cilantro.
5. Serve immediately for a refreshing and spicy meal.

This bowl perfectly balances the sweetness of mango with the heat of chili powder, while the creamy avocado and fresh cucumber cool everything down.

It’s a satisfying and nutrient-packed meal, perfect for summer days when you want something both cooling and flavorful.

Grilled Portobello & Zucchini Buddha Bowl

A hearty yet light option, this Buddha bowl features meaty grilled Portobello mushrooms paired with tender zucchini and a rich balsamic glaze.

It’s perfect for a savory, satisfying summer meal that highlights the flavors of grilled vegetables.

Ingredients:

• 2 large Portobello mushrooms, cleaned and stems removed
• 1 medium zucchini, sliced into rounds
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 cup cooked farro or quinoa
• 1 cup mixed greens (arugula or spinach)
• ¼ cup crumbled goat cheese or feta (optional)
• 1 tbsp pine nuts or sunflower seeds

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Brush the Portobello mushrooms and zucchini slices with olive oil, balsamic vinegar, and thyme. Season with salt and pepper.
3. Grill the mushrooms for about 5–7 minutes on each side until tender, and grill the zucchini for 3–4 minutes on each side.
4. In a bowl, add the cooked farro or quinoa as the base.
5. Top with grilled mushrooms, zucchini, mixed greens, crumbled cheese (if using), and pine nuts or sunflower seeds.
6. Serve immediately with extra balsamic glaze drizzled over the top.

This bowl is all about the flavors of summer grilling. The Portobello mushrooms add a rich, meaty texture, while the zucchini is perfectly tender and light.

The balsamic glaze brings everything together with a tangy, sweet finish.

Roasted Chickpea & Tahini Buddha Bowl

This crunchy, protein-packed Buddha bowl features roasted chickpeas paired with roasted vegetables and creamy tahini dressing.

It’s the perfect meal for when you want something hearty, satisfying, and packed with plant-based goodness.

Ingredients:

• 1 cup cooked couscous or quinoa
• 1 can chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup roasted vegetables (carrots, bell peppers, or sweet potatoes)
• ¼ cup tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin)
• 1 tbsp chopped parsley

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
2. Roast the chickpeas for 25–30 minutes, tossing halfway through, until crispy and golden.
3. While the chickpeas roast, cook your couscous or quinoa and roast your choice of vegetables (such as carrots or bell peppers).
4. In a small bowl, whisk together the tahini, lemon juice, and water to make a smooth dressing.
5. In a bowl, layer the couscous or quinoa as your base.
6. Top with roasted chickpeas, roasted vegetables, and drizzle with tahini dressing.
7. Garnish with chopped parsley and serve immediately.

This bowl is both crunchy and creamy, with the crispy roasted chickpeas providing texture and the tahini dressing adding richness and depth.

It’s a hearty, nutrient-dense meal that’s full of plant-based protein, making it a perfect option for vegans or anyone looking for a satisfying and wholesome meal.

Grilled Shrimp & Mango Buddha Bowl

This light and zesty Buddha bowl features juicy grilled shrimp paired with the sweet and tangy flavor of mango.

A perfect balance of protein, healthy fats, and fresh veggies, this bowl is ideal for a refreshing summer meal with a tropical twist.

Ingredients:

• 1 cup cooked brown rice or quinoa
• 10–12 large shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 cup mixed greens (spinach, arugula, or baby kale)
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• 1 avocado, sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan. In a bowl, toss the shrimp with olive oil, lime juice, chili powder, cumin, salt, and pepper.
2. Grill the shrimp for 2–3 minutes per side, until pink and cooked through.
3. In a bowl, layer your cooked rice or quinoa as the base.
4. Arrange the grilled shrimp, mango, cucumber, red onion, and avocado on top.
5. Serve with an extra squeeze of lime juice and enjoy the tropical flavors.

This Buddha bowl is a perfect mix of sweet, savory, and spicy flavors.

The grilled shrimp provide a lean source of protein, while the fresh mango adds a refreshing and slightly sweet contrast. It’s light, satisfying, and full of summer vibes.

Mediterranean Chickpea & Hummus Buddha Bowl

This Mediterranean-inspired Buddha bowl is full of flavor and nutrients, with crispy chickpeas, creamy hummus, and fresh veggies.

It’s a great option for a satisfying, plant-based meal that’s easy to prepare and perfect for summer.

Ingredients:

• 1 cup cooked couscous or quinoa
• 1 can chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• Salt and pepper to taste
• ½ cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and sliced
• ¼ cup crumbled feta (optional)
• ¼ cup hummus (store-bought or homemade)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Roast them for 25–30 minutes, until crispy.
2. While the chickpeas are roasting, prepare your couscous or quinoa.
3. In a bowl, layer the couscous or quinoa as the base.
4. Add the roasted chickpeas, cucumber, tomatoes, red onion, olives, and crumbled feta (if using).
5. Serve with a generous scoop of hummus and sprinkle with fresh parsley.
6. Enjoy immediately or chill for a refreshing meal later.

The crispy chickpeas bring a satisfying crunch, while the hummus adds a creamy, rich element to the bowl.

The Mediterranean ingredients, such as olives, cucumber, and feta, provide a savory and fresh contrast to the crunchy chickpeas, making this bowl a Mediterranean dream come true.

Roasted Sweet Potato & Pomegranate Buddha Bowl

This colorful Buddha bowl highlights the sweetness of roasted sweet potatoes paired with the tartness of pomegranate seeds and a creamy tahini dressing.

A nutrient-dense option that’s perfect for fall or summer, this bowl offers a delicious balance of flavors and textures.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa or farro
• 1/2 cup pomegranate seeds
• 1/4 cup chopped walnuts or pecans
• 1 cup mixed greens (arugula, spinach, or kale)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• Water to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until tender and golden.
2. Prepare your quinoa or farro and set aside.
3. In a bowl, layer your quinoa or farro as the base.
4. Add the roasted sweet potato, pomegranate seeds, mixed greens, and chopped walnuts or pecans.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a bit of water to thin the dressing to your desired consistency.
6. Drizzle the tahini dressing over the bowl and serve.

This Buddha bowl offers a perfect balance of sweet and savory flavors.

The roasted sweet potatoes add warmth and earthiness, while the pomegranate seeds bring a burst of freshness. The creamy tahini dressing pulls everything together, making this bowl both satisfying and refreshing.

Grilled Veggie & Pesto Buddha Bowl

A fantastic way to enjoy grilled vegetables in the summer, this Buddha bowl features smoky grilled veggies paired with a rich and aromatic pesto dressing.

The combination of grilled bell peppers, zucchini, and eggplant with quinoa and pesto makes this a flavorful, plant-based meal that is both satisfying and fresh.

Ingredients:

• 1 cup cooked quinoa
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup pesto (store-bought or homemade)
• 1 cup mixed greens (spinach, arugula, or kale)
• 1 tbsp toasted pine nuts or sunflower seeds (optional)
• Lemon wedges for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the bell pepper, zucchini, and eggplant slices in olive oil, salt, and pepper.
3. Grill the vegetables for 3-5 minutes per side until they are tender and slightly charred.
4. In a bowl, layer your cooked quinoa as the base.
5. Arrange the grilled vegetables on top, and add a handful of mixed greens.
6. Drizzle with pesto and sprinkle with pine nuts or sunflower seeds.
7. Serve with lemon wedges for a refreshing finish.

This bowl is bursting with the smoky flavors of grilled vegetables and the herbaceous richness of pesto. It’s a great meal for anyone craving a plant-based dish full of Mediterranean flavors.

The quinoa offers a hearty base, while the pesto dressing ties everything together beautifully.

Lemon-Tahini Roasted Cauliflower Buddha Bowl

This Buddha bowl features roasted cauliflower, paired with quinoa and a creamy lemon-tahini dressing.

The roasted cauliflower brings a rich, nutty flavor, and the lemon-tahini dressing adds a zesty, creamy finish. It’s a simple yet flavorful dish that’s perfect for a light lunch or dinner.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup cooked quinoa or couscous
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp fresh parsley, chopped
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Water to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway, until golden and crispy.
2. While the cauliflower roasts, cook your quinoa or couscous.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a bit of water to thin the dressing to your desired consistency.
4. In a bowl, layer the quinoa or couscous as the base.
5. Top with the roasted cauliflower, avocado, cherry tomatoes, and fresh parsley.
6. Drizzle with the lemon-tahini dressing and serve immediately.

This Buddha bowl is perfect for anyone who loves savory flavors with a touch of sweetness.

The roasted cauliflower is tender and rich, while the tahini dressing provides a creamy and tangy balance. It’s a great meal for a healthy and satisfying summer lunch or dinner.

BBQ Tofu & Corn Salad Buddha Bowl

This Buddha bowl features smoky grilled tofu paired with sweet, charred corn and fresh veggies, topped with a tangy BBQ dressing.

It’s a hearty, protein-packed meal that’s perfect for summer cookouts and picnics.

Ingredients:

• 1 cup cooked brown rice or quinoa
• 1 block firm tofu, pressed and sliced into strips
• 2 ears of corn, husked
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp BBQ sauce (your choice)
• 1 cup mixed greens (arugula, spinach, or kale)
• ½ cucumber, sliced
• ½ red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat your grill or grill pan. Brush the tofu strips with olive oil and smoked paprika, then grill for 4–5 minutes on each side until golden and crispy.
2. Grill the corn for 10–12 minutes, rotating occasionally, until slightly charred. Cut the kernels off the cob.
3. In a small bowl, mix the BBQ sauce with lime juice and olive oil to create the dressing.
4. In a large bowl, layer the cooked brown rice or quinoa as the base.
5. Top with grilled tofu, charred corn, mixed greens, cucumber, and red onion.
6. Drizzle with BBQ dressing and garnish with fresh cilantro.
7. Serve immediately, or chill for a cool, refreshing summer meal.

This Buddha bowl combines the smoky flavors of BBQ tofu with the sweetness of grilled corn, making it a hearty and satisfying meal.

The BBQ dressing adds a tangy finish that ties all the flavors together, making this a perfect dish for a summer picnic or BBQ.

Spicy Peanut & Mango Buddha Bowl

A perfect fusion of spicy, sweet, and savory, this Buddha bowl features a creamy peanut dressing and the bright sweetness of fresh mango.

It’s a refreshing and satisfying meal that combines the flavors of summer with a bit of heat, ideal for a warm day.

Ingredients:

• 1 cup cooked brown rice or rice noodles
• 1 ripe mango, peeled and diced
• 1 cup shredded cabbage or napa cabbage
• 1 cucumber, thinly sliced
• ½ cup shredded carrots
• ½ cup edamame, shelled and cooked
• 1 tbsp sesame seeds
• 1 tbsp chopped cilantro
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tbsp peanut butter
• 1 tsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tsp chili flakes or sriracha (to taste)

Instructions:

1. Cook your brown rice or rice noodles according to package instructions.
2. In a bowl, whisk together olive oil, soy sauce, peanut butter, rice vinegar, honey, and chili flakes to make the spicy peanut dressing. Thin with a bit of water if needed.
3. In a large bowl, layer the rice or noodles as your base.
4. Top with mango, cabbage, cucumber, shredded carrots, and edamame.
5. Drizzle with spicy peanut dressing and garnish with sesame seeds and chopped cilantro.
6. Serve immediately for a vibrant, protein-packed meal.

The spicy peanut dressing adds a savory depth to this bowl, while the fresh mango brings a juicy sweetness.

The crunchy veggies and edamame round out the dish with texture, making this Buddha bowl a wonderfully balanced meal.

Roasted Beet & Goat Cheese Buddha Bowl

This earthy and tangy Buddha bowl highlights the sweetness of roasted beets and the creamy richness of goat cheese.

Paired with quinoa, fresh greens, and a zesty lemon dressing, this bowl is a nourishing and colorful choice for summer.

Ingredients:

• 1 cup cooked quinoa
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup mixed greens (arugula, spinach, or kale)
• ¼ cup crumbled goat cheese
• 1 tbsp walnuts, chopped
• 1 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper. Roast on a baking sheet for 30–35 minutes until tender, flipping halfway.
2. While the beets roast, cook your quinoa and prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. In a bowl, layer the cooked quinoa as the base.
4. Add the roasted beets, mixed greens, crumbled goat cheese, and chopped walnuts.
5. Drizzle with lemon dressing and serve immediately.

This bowl is perfect for anyone who loves the earthy flavor of beets paired with the tangy richness of goat cheese.

The walnuts add a delightful crunch, and the lemon dressing ties the whole dish together with a fresh, zesty finish.

Asian-Inspired Tofu & Cabbage Buddha Bowl

This Buddha bowl brings Asian flavors to the table, with crispy tofu, sautéed cabbage, and a sesame-ginger dressing.

It’s a light yet filling dish that’s perfect for a healthy summer meal, with all the umami and crunch you could want.

Ingredients:

• 1 cup cooked brown rice or quinoa
• 1 block firm tofu, pressed and sliced into cubes
• 1 tbsp sesame oil
• 2 cups cabbage, thinly sliced
• ½ cup carrots, shredded
• 1 tbsp sesame seeds
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp ginger, grated
• 1 tbsp honey or maple syrup
• 1 tsp toasted sesame oil

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes. Heat sesame oil in a skillet over medium heat and fry tofu cubes until crispy, about 5–7 minutes on each side.
2. In another pan, sauté the sliced cabbage and shredded carrots in a little sesame oil for 3–4 minutes, just until softened.
3. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, honey, and toasted sesame oil to create the dressing.
4. In a large bowl, layer the cooked brown rice or quinoa as the base.
5. Add the crispy tofu, sautéed cabbage and carrots, and top with sesame seeds.
6. Drizzle with sesame-ginger dressing and serve immediately.

The crispy tofu provides a satisfying texture, while the sautéed cabbage adds a bit of crunch and warmth.

The sesame-ginger dressing brings an umami-packed, zesty flavor that ties all the ingredients together, making this bowl a perfectly balanced summer meal.