Nutrient Dense Buddha Bowl

Buddha Bowl: My all-time favorite go-to meal to when it’s time to clean out my fridge. When I think of a Buddha bowl, I ultimately think of a blank canvas and allow myself to get really creative all while cleaning out my refrigerator. If you have vegetables that are left over from other meals and you don’t know what to do with them, this recipe is perfect for you!

To add some extra umami to my Buddha bowl, I love making a great sauce that will add so much flavor. For this recipe, I used a Dijon mustard tahini base sauce which went incredibly well with the vegetables I had on hand. This sauce can actually go well with any vegetable!

For some extra added protein without consuming meat, I decided to add my favorite beans. I used to never really do well with beans and lentils until I started sprouting them. I like to soak my beans overnight (usually about 8-12 hours) before using them in my meals. This has made such a huge difference in how my digestive system reacts!

To make sure that I’m getting tons of nutrients and variety, I try to add foods that are bright and colorful. The base of my bowl is usually a mix of greens and/or sprouted brown rice/quinoa (which I always have a batch cooked). 

Next time you find yourself cleaning out your fridge or have extra vegetables on hand and unsure of what to do with them, try making a Buddha bowl and let me know what you think. Enjoy the recipe below and don’t forget to comment.


Nutrient Dense Buddha Bowl

Living Wholelistic
This recipe is: Gluten Free, Vegan, Vegetarian and delicious!
Prep Time 10 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Salad


Bowl Ingredients

  • 2 cup arugula
  • ½ cup cooked quinoa
  • ½ cup chickpeas
  • ½ cup red and orange pepper chopped
  • ½ cup cucumber sliced
  • ½ cup seaweed salad
  • 1 cup mushrooms sautéed
  • ½ cup red cabbage
  • ½ tsp paprika
  • ½ tsp cumin
  • 2 tbsp avocado oil divided, used to sauté the mushrooms, chickpeas and bell peppers

Dijon/Tahini Sauce

  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp tahini sauce
  • 2 tsp maple syrup
  • 2 cloves garlic minced


  • Put arugula in large bowl.
  • In a small pan on medium heat, add avocado oil, paprika, and cumin to chickpeas. Saute the chickpeas for 5 mins. Once its sauteed, remove and place in the bowl with arugula.
  • In the same pan, add avocado oil and saute the mushrooms for 5 mins or until cooked to your liking. Once its sauteed, remove and place in the bowl with arugula & chickpeas. Do the same with the bell peppers.
  • Top with cucumber, seaweed, and red cabbage. 
  • In a small sauce bowl, mix all the ingredients for the sauce and drizzle on top. Enjoy!