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 1x
  • Category: Salad
  • Cuisine: American
  • Diet: Vegetarian


Roasted Cauliflower

Spiced Chickpeas



Garlic Tahini Dressing


  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!