The January Buddha Bowl

Posted by Donna-Marie Pye on

Sometimes called a "Hippie" or "Glory" bowl, a Buddah bowl is basically just a giant bowl filled with a mixture of veggies, grains, greens, nuts/seeds and and topped with a delicious dressing. As part of my January fridge clean out, I work on my cupboards too, by cooking up bit packages of grains, toasting opened packages of nuts and seeds and keeping them in the fridge or jars (in the case of nuts/seeds) for easy assembly of a buddah bowl. Since I seem to have an abundance of sweet potatoes in my cold cellar, here is my version of the healthy, hearty Buddah bowl. 



  • 2 cups peeled cubed, beets, parsnips or carrots
  • 2 cups peeled, cubed sweet potatoes or butternut squash
  • 1 large red onion, cut into wedges
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 cup chopped greens such as kale, ribs removed or spinach
  • 2 cups cooked brown rice, barley, quinoa or farro
  • 1 can chickpeas, lentils, kidney or black beans, drained and rinsed
  • 1/4 cup toasted pumpkin or sunflower seeds, walnut pieces, chopped cashews or almonds
  • 1/4 cup crumbled feta or goats cheese, optional

Creamy Turmeric Balsamic Dressing:


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss beets with 1 tbsp of olive oil. Spread out on a baking sheet. Bake in preheated oven for 15 to 20 minutes or until tender. Remove from baking sheet and place in a bowl; set aside
  3. To the same baking sheet toss onion wedges in 1 tbsp oil and place on half the baking sheet. Repeat with sweet potatoes and remaining 1 tbsp of oil. Spread down the other half of the baking sheet. Bake 15 to 20 minutes or until tender. Transfer to another bowl (you don't want the beets to stain the other vegetables).
  4. Massage the kale between your hands so it turns a bright green colour. Toss with 1 tsp olive oil
  5. Dressing: While the veggies are roasting, make the dressing. In a jar, whisk together oil, vinegar, mayonnaise, lemon juice, maple syrup, Dijon mustard, garlic, turmeric, salt and pepper. Cover and refrigerate until ready to use.
  6. To assemble: Place 1/2 cup of cooked grains in bottom of the bowl. Top with roasted veggies, kale, chickpeas, toasted seeds and crumbled cheese, if using. Drizzle dressing over mixture.

How To Toast Nuts in a Non-Stick Pan

  • To pan-toast, place your nuts in an even layer in a non-stick skillet over medium high heat, and swirl constantly, giving a toss or two if you are able, until the nuts/seeds have deepened in colour and smell toasty, usually about 3-5 minutes.

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