Skip to Content

Easy Buddha Bowl Recipe

Easy Buddha Bowl Recipe

This easy Buddha bowl recipe is the perfect “make your own” healthy dinner recipe. Plus it’s super customizable to what you like and have on hand!

easy buddha bowls

We first made this easy Buddha bowl recipe 3-4 years ago, and loved it so much it’s been a dinner time staple ever since. And yet it’s taken me this long to actually get around to posting the recipe.

I guess it’s taken so long to post, because the bowls are rarely the same. This is one of those recipes that is super customizable, and we make them with whatever we happen to have in the fridge.

easy nourish bowls

So feel free to change up this Buddha bowl recipe to suit your tastes. We usually have cooked chicken, quinoa or rice, chopped cucumber, diced avocado, spinach or mixed greens, and roasted vegetables.

The roasted vegetables change according to what I happen to have, but we like broccoli, cauliflower, carrots, and mushrooms.

easy chicken buddha bowls

We usually use the peanut sauce shown here, but they are also delicious with the avocado dressing in this Cilantro Lime Grilled Shrimp Salad recipe.

If you’ve never tried making Buddha bowls, I highly recommend this recipe. It’s one of my favourite dinners! Easy, delicious, and healthy!

easy power bowls with chicken

What’s another name for a Buddha bowl?

Buddha bowls are also called “nourish bowls”, “bliss bowls”, or “power bowls”. They make the perfect one dish meal.

Typically Buddha bowls are half vegetables, one quarter protein, and one quarter whole grains. They’re traditionally vegetarian bowls, but we like to use cooked, shredded chicken as the protein in ours.

easy buddha bowls

What’s the best way to roast vegetables for Buddha bowls?

The best way to roast your vegetables is to cut up the veggies into bite size pieces, toss them with some olive oil, and sprinkle them with salt and pepper.

Spread them on a baking sheet and roast them in a 425F oven for 15-25 minutes, depending on what type of vegetables you’re using. For instance, carrots will take longer to roast than bell peppers will.

easy chicken buddha bowls

You can also cook your veggies in an air fryer if you prefer. If you want to air fry your vegetables, they will take 8-12 minutes at 400F. The type of veggies will determine how long they take to cook.

I’ve included directions for both cooking methods with the vegetables here in the recipe card.

easy power bowls

How to make this Easy Buddha Bowl Recipe:

  • You can make all the components of this recipe ahead of time if you like. The chicken and roasted veggies are good both hot or cold, so if you want to make everything ahead and keep it in the fridge that’s fine.
  • The leftovers are fantastic for lunch the next day. No need to reheat anything, but if you want to the chicken, quinoa, and veggies reheat well in the microwave.
  • Feel free to change up the protein, use different veggies, use rice instead of quinoa – these are super customizable!
  • I usually cook the chicken in the Instant Pot, but you can just cook it on the stove or BBQ as well if you prefer. Here’s my recipe for Instant Pot Shredded Chicken if you want to cook it that way.
easy buddha bowls

Here are some more great dinner bowls for you:

easy bliss bowls
Yield: serves 6

Easy Buddha Bowl Recipe

Easy Buddha Bowl Recipe

This easy Buddha bowl recipe is the perfect "make your own" healthy dinner recipe. Plus it's super customizable to what you like and have on hand!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


For the roasted vegetables:

  • 1-2 tablespoons olive oil
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups button mushrooms, quartered
  • 1 1/2 cups carrots, sliced
  • Salt and pepper, to taste

For the peanut sauce:

  • 1/2 cup peanut butter, melted
  • 1/4 cup chicken broth
  • 1 tablespoons sesame oil
  • 2 tablespoons lime juice (2 limes)
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoons minced ginger
  • 1/2 teaspoon red pepper flakes

For serving:

  • 1 1/2 cups quinoa, cooked according to the package directions
  • 3 cups cooked, shredded chicken
  • 2-3 cups baby spinach or mixed greens
  • 1 English cucumber, chopped
  • 1 avocado, diced
  • Chopped, fresh cilantro


  1. Preheat the oven to 425F.
  2. Spread the chopped vegetables on a rimmed baking sheet, toss them with the olive oil, sprinkle them with salt and pepper, and roast for 18-22 minutes, or until they are tender.
  3. Alternatively, you can air fry the vegetables at 400F for 6-12 minutes. *See note.
  4. While the vegetables are cooking, cook the quinoa and the chicken if it’s not already cooked, and prepare the other toppings.
  5. For the peanut sauce, whisk together the peanut butter, chicken broth, sesame oil, lime juice, soy sauce, honey, garlic, ginger, and red pepper flakes until combined.
  6. Serve everything together in a “make your own bowl” style.


The sauce can be made ahead of time and refrigerated. If you don't want peanut sauce, the avocado dressing in this Grilled Shrimp Salad recipe is also delicious with these bowls.

I like to cook and shred the chicken ahead of time as well, using this Instant Pot Shredded Chicken recipe. You can also use a rotisserie chicken from the deli and just chop it up for this recipe. Or cook 2 chicken breasts on the stovetop or BBQ.

I usually make both rice and quinoa for this recipe as different people like different grains for this recipe. Either is good.

If you air fry your veggies, carrots will take 12-15 minutes to cook, while the other veggies will take only 6-8 minutes. Just start the carrots first and then add the rest after about 6 minutes. Cook time does vary depending on how small you cut your vegetables, and what type of air fryer you have, so keep an eye on them the first time you make this so you know how long they take in your air fryer.

Recommended Products

This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.

Nutrition Information:



Serving Size:

1 bowl

Amount Per Serving: Calories: 494Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 51mgSodium: 759mgCarbohydrates: 36gFiber: 10gSugar: 11gProtein: 29g

Nutrition Information is estimated based on ingredients used and may not be exact.

Skip to Recipe