These Green Buddha Bowls are fresh, nourishing, and loaded with vibrant plant-based ingredients! It feels light and refreshing, but still makes a satisfying lunch or dinner. It’s perfect for meal prep, warm-weather meals, or any time you’re looking for a simple and delicious nutrient-packed meal.
Why You’ll Love These Green Buddha Bowls
These bowls are simple, flexible, and full of fresh flavor. They’re easy to prep ahead and customize, making them a great option for busy families or healthy weekday lunches.
You’ll love this recipe because it is:
- Fresh, colorful, and nutrient-dense
- Great for meal prep
- Naturally vegetarian and gluten-free
- Easy to customize
- Packed with fiber and plant-based protein
- Perfect for lunch, dinner, or make-ahead bowls
Tips for the Best Buddha Bowls:
Use Broth for More Flavor
Cooking quinoa in vegetable broth instead of water adds extra flavor to the base of the bowl.
Keep Zucchini Noodles Raw or Lightly Sautéed
Raw zucchini noodles add freshness and crunch, but you can lightly sauté them for 1–2 minutes if you prefer a softer texture.
Add Dressing Just Before Serving
This keeps the microgreens, basil, and zucchini noodles fresh and crisp.
Toast the Pumpkin Seeds
A quick toast in a dry skillet adds deeper flavor and extra crunch.
Make It Kid-Friendly
Serve the ingredients separately and let kids build their own bowls. You can also swap microgreens for spinach or romaine if they prefer milder greens.
Meal Prep and Storage
These green Buddha bowls work well for meal prep if you store the ingredients separately.
- Cook quinoa ahead and refrigerate for up to 5 days
- Prep broccoli and cucumber ahead
- Slice avocado just before serving
- Store dressing separately
- Add microgreens and basil right before eating
Assembled bowls are best eaten the same day for the freshest texture.
Easy Variations
Add Protein
Try adding:
- grilled chicken
- salmon
- hard-boiled eggs
- chickpeas
- tofu
- edamame
Add More Green Veggies
Try:
- snap peas
- spinach
- asparagus
- peas
- green beans
Change the Grain
Swap quinoa for:
- brown rice
- farro
- couscous
- cauliflower rice
Make It Creamy
Add a spoonful of hummus, Greek yogurt dressing, or avocado crema.
More Healthy Bowl Recipes:
- Teriyaki Salmon Bowls
- Pork & Kale Bowls
- High-Protein Cottage Cheese Bowls
- Greek Chicken & Veggie Bowls
- Turmeric Rice Bowls
Green Buddha Bowls
Ingredients
For the Bowls
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 2 medium zucchini spiralized into noodles
- 1 cucumber sliced or diced
- 2 cups broccoli florets steamed or roasted
- 1 avocado sliced
- 1 cup micro greens
- 1/4 cup pumpkin seeds
- 1/4 cup fresh basil leaves torn
- Salt and pepper to taste
Lemon Basil Avocado Dressing
- 1/2 avocado
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- tbsp fresh basil torn
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Add rinsed quinoa and water or vegetable broth to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Spiralize zucchini into noodles. Slice cucumber, steam or roast broccoli, slice avocado, and gather microgreens and basil.
- In a small blender or with an immersion blender, quickly blend the avocado, olive oil, lemon juice, honey or maple syrup, Dijon mustard, garlic, basil, salt, and pepper until combined.Taste and adjust seasoning as needed.
- Divide quinoa between bowls. Add zucchini noodles, cucumber, broccoli, avocado, and microgreens.Sprinkle with pumpkin seeds and fresh basil.
- Drizzle with lemon basil avocado dressing and serve immediately.
