If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll fall in love with this bowl!
Fluffy quinoa pairs perfectly with lemony marinated white beans, massaged kale salad, zesty herbed bean dip, our new favorite Green Goddess Dressing, and (optional but recommended) quick-pickled vegetables for a tangy crunch. YUM. Just 10 ingredients required (mostly pantry staples!) and absolutely perfect for meal prep and enjoying throughout the week! Let us show you how it’s done.
What is a Buddha Bowl?
A Buddha bowl is roughly defined as a bowl with an assortment of small portions of different foods (especially grains and veggies + a sauce). Learn more about Buddha bowls and how to build one here.
Spring-Inspired Buddha Bowl
This spring-inspired version is naturally gluten-free and plant-based and uses fresh spring produce including carrots, radish, and parsley.
Marinated white beans and quinoa provide a protein- and fiber-rich base with a light and lemony touch that screams spring. Tender massaged kale adds a mega dose of greens (+ vitamins K, A, C, B6, calcium, magnesium, and so much more!). Or if you have other spring greens around (such as arugula or spinach), they could be used in place of the kale, but we’d skip the massaging step to prevent them from getting soggy.
We hope you LOVE this Buddha bowl! It’s:
& SO delicious!
And with more than 11 grams fiber and 16 grams protein per serving and an assortment of vitamins and minerals, it’s a nourishing and filling entrée. It’s perfect for meal prep because the components can be prepared in advance and then easily assembled when ready to eat!
More Buddha Bowl Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 2 (Servings)
- 1 ½ cups cooked quinoa (cook in vegetable broth for more flavor // see notes for method)
- 1 (15-oz) can cannellini beans (drained and rinsed well)
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 cloves garlic, pressed or finely minced then smashed
- 1 Tbsp olive oil
- 1/4 tsp each sea salt and black pepper
- 1 Tbsp fresh chopped parsley (optional)
QUICK PICKLED VEGETABLES optional
- 2/3 cup apple cider vinegar
- 2/3 cup hot water
- 1/2 tsp sea salt
- 2 tsp organic cane sugar (or stevia to taste)
- 1 ½ cups thinly sliced vegetables (we recommend equal parts radish, red onion, and carrot // slice with a mandolin for extra thin texture)
- 5 cups finely chopped kale (stalky stems removed)
- 3 Tbsp lemon juice (as recipe is written, ~1 lemon)
- 1 Tbsp maple syrup
- 2 tsp olive oil (if oil-free, omit)
- 1 healthy pinch each sea salt and black pepper
If you haven’t prepared your grains yet, do so now (see instructions for quinoa in the notes). This can be done up to 24 hours in advance and stored in the refrigerator to save time.
Next, prepare beans (which can also be done up to 24 hours in advance and stored in the refrigerator). Add drained, rinsed white beans to a small mixing bowl along with lemon zest, lemon juice, garlic, olive oil, salt, pepper, and parsley (optional). Mix to combine and set aside uncovered at room temperature to marinate.
If preparing quick pickled vegetables, do so now (this can also be done up to 3-5 days in advance and stored in the refrigerator to save time). To a large jar add vinegar, hot water, salt, and sugar, and stir until sugar is dissolved. Then add thinly sliced vegetables of choice (the thinner they’re sliced, the quicker the flavors infuse) and submerge. Cover and transfer to the refrigerator to chill until serving. Leftovers keep in the refrigerator for up to 1-2 weeks and the pickling liquid can be used again at least once if not twice.
Next, prepare kale. Add chopped kale to a mixing bowl along with lemon juice, maple syrup, olive oil (omit if oil-free), and salt and pepper and massage with clean hands for 1-2 minutes to soften the kale. Set aside.
To serve, divide cooked grains between serving bowls, along with marinated white beans, massaged kale, hummus or bean dip, pickled vegetables, and dressing of choice on the side. Option to serve with a flatbread or pita of choice.
Store leftovers covered in the refrigerator. Beans will keep for 3-4 days, bean dip for 4-5 days, dressing for 4-5 days, massaged kale for 1-2 days, and pickled vegetables for 1-2 weeks.
*To cook quinoa (with a yield of 1 ½ cups cooked), add 2/3 cup dry quinoa to a small saucepan with 1 ¼ cups water. For more flavor, you can sub up to half of the water with vegetable broth (something we preferred in this recipe) and/or add a pinch of salt at this time. Bring to a boil, then reduce to low and simmer covered for 18 minutes. Turn off heat and let rest with the lid on for 10 minutes. Fluff with a fork and serve. Leftovers will keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
*Prep time does not include making the Lemon & Herb White Bean Dip or Green Goddess Dressing (which are best made in advance), or the pickled vegetables (which are optional).
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 bowl Calories: 450 Carbohydrates: 57.8 g Protein: 16.1 g Fat: 19.1 g Saturated Fat: 2.7 g Polyunsaturated Fat: 3.9 g Monounsaturated Fat: 10 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 658 mg Potassium: 792 mg Fiber: 11.6 g Sugar: 10 g Vitamin A: 2056 IU Vitamin C: 52.9 mg Calcium: 201 mg Iron: 5.6 mg