Name: Buddha Bowl
Yield: 3
Ingredients: 150g Quinoa; 375ml Water; 2g Pink Salt ( 1/2tsp. ); 140g Kale; 3g Garlic ( 1 clove. ); 30ml Lemon Juice ( 2tbsp. ); 240g Haricot Beans ( If you’re using canned beans, then this is one can. ); 1g Pink Salt ( 1/4tsp. ); 1g Black Pepper (Ground) ( 1/4tsp. ); 150g Hummus; 280g Tofu; 150g Avocado ( Chopped into small chunks. Roughly 1/2 small avocado per portion. ); 90g Salad Leaves ( Iceberg or other lettuce would be fine too. ); 50g Cucumber ( Diced or sliced. ); 60g Cherry Tomatoes ( Halved or quartered. ); 45g Black Olives (Pitted) ( Sliced or diced. ); 30g Carrot ( Sliced, diced or cut extra thin with a peeler. )

Yield

3 Servings

Prep Time

Cook Time

Nutritional Information per Serving

Calories: 642

Protein: 36.5g

Saturated Fat: 3.6g

Fat: 24.9g

Carbohydrates: 75.6g

Sugars: 4.8g

Fibre: 20g

Salt: 1.7g

The Buddha Bowl is a nutrient-dense meal combining whole grains, protein, greens, and fresh vegetables in a single dish. The name likely comes from its generous, rounded appearance, though it’s essentially a balanced, plant-based meal. This version includes quinoa, a high-protein pseudo-grain cultivated for over 5,000 years, paired with tofu for additional protein, leafy greens for fibre and vitamins, and a variety of fresh salad ingredients. Hummus is added for extra flavour and nutrition, while the final dressing is left open for personal preference.

This dish is highly customisable—brown rice, millet, or other grains can replace quinoa, while any beans and greens can be used to suit preference. The tofu is dry-fried for texture, and the beans and greens are lightly cooked for flavour. Once everything is prepared, the ingredients are assembled in a bowl, with a dressing of choice added at the end. Quick to make and easy to modify, it’s a practical, balanced meal that fits a variety of diets.

Ingredients

For the Quinoa

You can add any wholegrain here. We tend to use quinoa in our bowls, but it would work equally well with brown rice or millet.

150g

Quinoa

Get it here.

375ml

Water

Pink Salt

Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.

Get it here.

1/2tsp.

For the Beans & Greens

You can use any beans and any greens here. We usually use kale or spinach. Spinach works well with butter beans, onion and a few mushrooms. Do whatever you need to do to eat those greens!

140g

Kale

Garlic

1 clove.

30ml

Lemon Juice

Get it here.

2tbsp.

240g

Haricot Beans

Get it here.

If you’re using canned beans, then this is one can.

Pink Salt

Pink or sea salt contains trace minerals, unlike processed table salt, which is stripped of minerals and contains additives like anti-caking agents.

Get it here.

1/4tsp.

Black Pepper (Ground)

1/4tsp.

Dressing

We vary the dressings we use on our bowls. You can find a selection here.

Hummus

We tend to make our own, oil-free hummus. However, store-bought is fine too.

150g

Hummus

We make this hummus.

Tofu

280g

Tofu

We use Tofoo.

For the Salady Bits

You can vary these, depending on what you have on hand.

150g

Avocado

Chopped into small chunks. Roughly 1/2 small avocado per portion.

90g

Salad Leaves

Iceberg or other lettuce would be fine too.

50g

Cucumber

Diced or sliced.

60g

Cherry Tomatoes

Halved or quartered.

45g

Black Olives (Pitted)

Sliced or diced.

30g

Carrot

Sliced, diced or cut extra thin with a peeler.

Method

Make the Buddha Bowl

There are a lot of steps to this, but once things are ready, they can wait for the other parts to come together.

Cook the Quinoa

Rinse the quinoa well and add to a saucepan with a well-fitting lid, along with the water and salt. Cook on high until it starts boiling, then reduce the heat and simmer for around 20 minutes.
Once you’ve tested and you know it’s ready (the grains should be tender, the germ should have separated into a little curly tail, and all the water should be absorbed), turn the heat off and leave it to sit, covered, for 5 minutes. This helps it finish steaming and makes it fluffier. Then fluff with a fork and serve.

Cook the Tofu

Chop the tofu into pieces, around 1–2 cm cubes.
Dry-fry on a low heat until cooked through and potentially starting to crisp (this will depend on the type of tofu you have).
If it starts sticking, add a little water to loosen it from the bottom of the pan.

Make the Beans & Greens

If your greens aren’t shredded, shred them and add them to a saucepan.
If you’re using canned beans, drain them and add them to the pan – otherwise, add your cooked beans straight to the pan.
Chop or mince the garlic and add it to a saucepan along with the remaining ingredients.
Cook on low, stirring occasionally, until the greens are soft and ready to eat.
If this starts drying out, add a little water to help steam the greens.

Assemble the Bowl

While everything is cooking, start putting the bowl together. Add the leaves, salad bits, avocado, and hummus. When everything else is ready, add that to the bowl as well.