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+ servings

Vegan Buddha Bowls

Sandi Gaertner
Easy nutritious quinoa vegetable bowls
5 from 8 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Meal Recipes
Cuisine American
Servings 2 bowls
Calories 418 kcal


  • 1 cup cooked quinoa
  • 2 heads bok choy
  • 1/3 cup asparagus
  • 2 tablespoons raw pecans
  • 1/2 cup bell pepper orange, red, or yellow sliced
  • 3 tablespoons radishes sliced
  • 1/4 cup avocado sliced
  • 1/4 cup purple cabbage
  • 1/3 cup kidney beans
  • 2 tablespoons toasted pine nuts
  • 1 tablespoons avocado oil
  • 2 tablespoons apple cider vinager
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic minced
  • salt/pepper to taste


  • Cook quinoa according to package directions and allow to cool.
  • Preheat the grill.
  • Rub asparagus and bok choy with olive oil and dust with salt. Put into grill basket.
  • Grill the bok choy and asparagus until they are soft but firm.
  • Heat a small skillet and add the pine nuts. Toss frequently to toast. Remove from the skillet and allow to cool.
  • Add 1 cup cooked quinoa and the vegetables to each bowl. Sprinkle with pine nuts.
  • Mix the oil, minced garlic, and vinegar in a small container. Pour the dressing over the Buddha bowl and enjoy!


Serving: 1gCalories: 418kcalCarbohydrates: 43gProtein: 13gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 19gSodium: 82mgFiber: 10gSugar: 8g
Keyword protein bowl, vegan buddah bowl
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