Rainbow Buddha Bowl

Rainbow Buddha Bowl recipes always inspire my creativity and one day I opened my fridge and saw a beautiful mix of leftovers from the week—roasted sweet potatoes shredded carrots cooked quinoa and a few fresh veggies. Instead of letting anything go to waste I decided to build a bowl with everything colorful and nourishing I could find.

The result was this vibrant and wholesome Rainbow Buddha Bowl and now I find myself making it again and again. It’s endlessly customizable and packed with textures colors and flavors that brighten any meal and every bite feels like a celebration of fresh ingredients.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Quinoa – This fluffy grain forms the protein-packed base of the bowl
• Roasted sweet potatoes – They add a warm caramelized bite with lots of fiber
• Grape or cherry tomatoes – These burst with sweetness and juiciness
• Shredded carrots – They bring crunch and natural sweetness
• Sliced cucumber – Adds freshness and a crisp cool texture
• Avocado – For creamy richness and healthy fats
• Purple cabbage – This crunchy veggie brings color and bite
• Tahini dressing – A nutty and tangy topping that ties everything together
• Black sesame seeds – For extra crunch and visual flair

Tools You’ll Need

• Sheet pan – For roasting the sweet potatoes evenly
• Pot – To cook the quinoa until light and fluffy
• Mixing bowls – To prep and toss individual ingredients
• Knife and cutting board – For chopping and slicing the vegetables
• Measuring cups – To portion out the grains and toppings
• Spoon – To drizzle the tahini dressing just right

Instructions

Step 1:

I start by cooking the quinoa on the stovetop according to package instructions and then I fluff it with a fork and let it cool slightly.

Step 2:

While the quinoa cooks I roast the sweet potatoes in the oven with a drizzle of olive oil and a sprinkle of salt and pepper at 400°F until they’re golden and tender.

Step 3:

I prep the raw veggies by slicing the cucumber shredding the carrots and thinly chopping the purple cabbage.

Step 4:

For the avocado I cut it in half remove the pit and slice it thinly so I can fan it over the bowl for a pretty presentation.

Step 5:

I arrange the ingredients in a wide bowl starting with the quinoa base then I build sections with each vegetable and roasted sweet potatoes.

Step 6:

I drizzle my favorite tahini dressing over the center and sprinkle black sesame seeds and fresh herbs on top for a final touch.

Tips

If I’m short on time I use pre-cooked quinoa or meal-prepped roasted veggies from the fridge. I also switch up the dressing with hummus or a lemon vinaigrette and sometimes I throw in chickpeas or tofu for added protein.

Ways to Serve

As a colorful and nourishing lunch prep

Packed in a mason jar for a meal on the go

Served as a light dinner with extra dressing on the side

Topped with boiled eggs or grilled chicken for added protein

Set out buffet-style so everyone builds their own

Frequently Asked Questions

What makes the Rainbow Buddha Bowl so healthy?

It’s filled with fiber-rich veggies whole grains and healthy fats so it’s nutrient-dense and satisfying.

Can I prep the Rainbow Buddha Bowl ahead of time?

Yes I often prep the ingredients separately and assemble right before eating to keep it fresh.

What other dressings work well with a Rainbow Buddha Bowl?

I love using lemon tahini balsamic vinaigrette or a yogurt-based herb dressing.

See You in the Kitchen

I can’t wait for you to try this Rainbow Buddha Bowl because it’s one of the easiest and most delicious ways to enjoy a variety of veggies and grains in one dish. Tag me if you create your own version—I’d love to see it!

Happy Cooking!

Print