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A Buddha bowl is a good way to include greens, complete grains, protein, and a yummy dressing! It’s an overstuffed bowl resembling the stomach of Buddha, that is how these bowls get their identify! Buddha bowls are your likelihood to unleash your creativity within the kitchen. You simply open your fridge and pantry, take out what you may have, and make a filling, Instagram-worthy bowl that’s positive to fulfill. 


For a profitable Buddha bowl:


  • Attempt to incorporate all kinds of colors in your bowl – not solely does this make the bowl visually interesting, it additionally helps guarantee you’re together with a lot of nutritional vitamins and minerals.

  • Maintain it balanced:

    • ​Load up on greens

    • A supply of protein

      • These bowls are a fantastic alternative to discover plant-based proteins corresponding to chickpeas, lentils, tofu, tempeh, seitan, and so on.

    • Select complete grains so as to add stomach-satisfying fibre

      • You may discover new choices corresponding to brown rice,  complete wheat couscous, quinoa, freekeh, and so on.

    • Lastly, discover a flavorful, mild sauce

      • We propose making your personal with spices, yogurt, and pastes corresponding to pesto, solar dried tomato paste to keep away from the customarily extreme fats, sugar, and salt in retailer purchased sauces

  • Permit a while to rearrange the bowl’s substances and make it look stunning with the sauce and garnish.

Pesto is the primary ingredient for this stunning, filling end-of-summer Buddha bowl. The bottom is contemporary spinach leaves, whole-wheat couscous for the grains, baked chickpeas for protein, many colourful summer time greens, and completed with a fantastically drizzled pesto yogurt sauce.




  • 1 handful of spinach leaves, rinsed

  • half cup cooked complete wheat couscous

  • 1-2 cups seasonal greens (zucchini, carrots, broccoli, and so on.)

  • half cup canned chickpeas

  • Salt, pepper, garlic powder

  • half tbsp extra-virgin olive oil 


For pesto yogurt sauce:

  • 1/four cup of yogurt

  • half tbsp pesto sauce

  • 1/four tbsp lemon juice

For garnish:

  • Kalamata olives

  • Parmesan cheese



  1. Preheat oven to 370F.

  2. Chop greens (besides spinach) and place on a baking sheet lined with parchment paper.

  3. Drain, rinse, and pat dry chickpeas and add to baking sheet.

  4. Season roasting greens and chickpeas with salt, pepper, and garlic powder (to style) and drizzle with olive oil.

  5. Place in oven and roast for 20-35 minutes (flip midway), or till tender.

  6. Place raw couscous in a small bowl and season with salt, pepper, and garlic powder.

  7. Add 3/four cup boiling water to the couscous and canopy bowl with a lid.

  8. Let couscous stand for 10 minutes or till couscous has doubled in measurement. Fluff with a fork.

  9. For the sauce, combine all Three substances in a small bowl and season with salt, to style.

  10. Assemble the bowl (place couscous first, then prepare spinach, greens, and chickpeas), drizzle with sauce, and garnish with Kalamata olives and Parmesan cheese.

  11. Makes 1 serving. Take pleasure in!