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Home | Recipes | Meal Prep Buddha Bowls

Meal Prep Buddha Bowls

Published on January 23, 2018 by Stephanie Kay

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Nothing like a good recipe that makes multiple servings and these meal prep buddha bowls are a simple, tasty, and filling make-ahead lunch that you can eat all week long. These vegetarian bowls are high in fiber, vegetables, and healthy fats.

Meal Prep Buddha Bowls

Whether you call them Buddha bowls, macro bowls or power bowls, these little bowls of goodness are a great meal prep idea, and they are pretty hard to mess up. You can essentially just add all of your favourite ingredients to a bowl, cover it with a tasty dressing and you’re good to go. The key to making it filling, and heartier than a salad, is adding some grains, beans, lentils and/or starchy vegetables to help to make it more of a meal than a side dish. As long as you can include some a little protein, lots of veggies and some healthy fats, you’ve got yourself a pretty well-balanced meal with these meal prep buddha bowls.

For this particular recipe, I wanted to try and incorporate as much flavour as I could, while keeping the ingredients and steps to a minimum. If you time your cooking right, you can multi-task on a lot of the prep steps so you aren’t in the kitchen too long, and the oven will do most of the work for you. These meal prep buddha bowls will make 5 filling servings, or 4 larger servings, depending on how many meals you need that particular week.

Meal Prep Buddha Bowls

 

More Vegetarian Meal Prep Bowls:

  • Meal Prep Glory Bowls
  • Meal Prep Breakfast Bowls
  • Oven-Baked Falafel Bowls
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Meal Prep Buddha Bowls

Meal Prep Buddha Bowls

Author: Stephanie Kay

These meal prep Buddha bowls call for brown rice but if you prefer white rice you could certainly use that as well. This recipe makes 4 large portions, or enough to make 5 filling portions for a week’s worth of healthy meal prep lunches.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 5 bowls
  • Category: Salad
  • Cuisine: American
  • Diet: Vegetarian
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Ingredients

Roasted Cauliflower

  • 1 small head cauliflower, florets removed
  • 2 tablespoons olive oil
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon sea salt

Spiced Chickpeas

  • 2 x 14oz can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1/4 teaspoon sea salt

Rice

  • 1 cup brown rice
  • 2 cups water
  • 1/2 teaspoon sea salt

Vegetables

  • 1 box/bag leafy greens
  • 1 cup cabbage, shredded
  • 1-pint cherry tomatoes, halved

Garlic Tahini Dressing

  • 1/4 cup tahini
  • 2 tablespoons Dijon mustard
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup
  • 1 pinch sea salt
  • Water to thin if needed

Instructions

  1. Preheat the oven to 425°F.
  2. In a saucepan, combine water, rice and sea salt and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes until tender and fluff with a fork. (See package for specific instructions.)
  3.  In a bowl, add cauliflower florets, drizzle with olive oil, season with turmeric and sea salt. Using a spoon, toss until cauliflower is well coated with oil and turmeric mixture.
  4. Add seasoned cauliflower to a large baking sheet, spread it out evenly, and set aside.
  5. Using the same bowl, add drained and rinsed chickpeas, drizzle with olive oil and season with curry powder and sea salt.
  6. Stir to ensure chickpeas are well coated in spices, and then transfer to a second baking sheet or tray. (If you only have one baking sheet, use a second oven-proof dish, pretty much any baking dish will work.)
  7. Transfer both the cauliflower and chickpeas to the oven and roast for 25-30 minutes until cauliflower is tender, and chickpeas are crispy.
  8. While the cauliflower and chickpeas are cooking, prepare the dressing. Combine the dressing ingredients in a jar or bowl and whisk until well combined. Add water to thin as needed, and set aside.
  9. Prepare the vegetables. Chop or shred cabbage into bite-size pieces, and half cherry tomatoes.
  10. Once the cauliflower, chickpeas and rice are done cooking, remove from the oven, set aside and allow to cool 10-15 minutes before preparing the bowls.
  11. Once cooled, you can begin to assemble the bowls. Divide ingredients among 4 or 5 glass containers (this will make 4 slightly larger portions or enough to make 5 filling portions).
  12. Add rice to the bottom, layer with cauliflower and chickpeas, leaving leafy greens, cabbage and cherry tomatoes on top or to the side to ensure they do no wilt.
  13. Do not dress the salad ahead of time! You can portion your dressing into 5 smaller containers or keep it in one large jar to be used every day.
  14. These meal prep buddha bowls store well in the fridge for up to 5 days. The chickpeas may lose their initial crispiness a little but their flavour is still great!
  15. Enjoy!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 506 calories
  • Sugar: 9 grams
  • Fat: 24 grams
  • Carbohydrates: 64 grams
  • Fiber: 12 grams
  • Protein: 15 grams

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    Comments

    1. Karina Marvin says

      January 4, 2020 at 5:12 am

      Is the rice good for 5 days in the fridge? You have to be really careful with rice…

      Reply
      • Stephanie Kay says

        January 4, 2020 at 6:15 am

        Yup, brown rice can be stored cooked for up to 5 days.! If you are concerned, only keep it for 3-4 days. 🙂

        Reply
    2. Mary says

      December 30, 2020 at 5:47 pm

      so good! tasty and filling

      Reply
    3. Jayne Allen says

      November 22, 2021 at 8:29 pm

      I followed your recipe and wound up with an absolutely delicious Buddha bowl. Thank you!!

      Reply
      • Stephanie Kay says

        November 23, 2021 at 7:46 am

        I’m so happy you enjoyed it!

        Reply
    4. Anonymous says

      October 26, 2023 at 8:23 pm

      More ideas to prepare vegetarian food as I’m a vegan. Thanks! Great days ahead

      Reply
      • Stephanie Kay says

        October 27, 2023 at 11:14 am

        I’ll keep them coming! 🙂

        Reply
    5. Lisa Fine says

      January 2, 2024 at 5:47 pm

      This was a fantastic choice to have on hand for lunch! You’ve made me a garlic tahini dressing fan for life – I’d never have thought of combining Dijon mustard and maple syrup – but the proportions you designed of the ingredients in this dressing make a wonderful balance of flavors that is terrific.

      Reply
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