The Beauty of Buddha Bowls

It’s not exactly clear where the term Buddha bowl originated, but they have taken over Pinterest and the rest of the internet since about 2017. This article from Epicurious by Katherine Sacks gives some insight into their history. To sum it up, Buddha carried a bowl with him on his journeys and accepted food as donations and at the end of each day, he would eat whatever he had been given. The idea that the Buddha bowl resembles the round belly of Buddha is likely untrue. Buddha was actually very thin, and according to the author’s of Buddha’s Diet, those chubby statues you see in Chinese restaurants are of a monk who lived a thousand years later. Balance is also a key Buddhist concept and a Buddha bowl is truly a balanced meal in one bowl.

Whether you call them Buddha bowls, grain bowls, meal prep bowls or just veggie bowls, these dishes served in a single bowl or a high-rimmed plate, are the perfect way to pack a lot of goodness into one meal.

There are no strict set of rules for how to make one, but a Budda bowl is roughly defined as a bowl with an assortment of small portions of different foods, mostly vegetables. The food is not mixed together, but arranged in an “artful” way. A Buddha bowl is a great way to use up vegetables almost past their prime or simply get creative. Here are the basic components:

  1. Choose A Base. Brown rice, quinoa, sweet potatoes, brown rice pasta or mixed all work well!
  2. Pick 1-2 Greens. Spinach, mixed greens or kale good options.
  3. Add Protein. Choose from cooked eggs (hard boiled, scrambled, poached or fried…they all work!), beans, peas, lentils, grass fed beef, wild caught seafood or free range poultry.
  4. Add Veggies. Mushrooms, onions, peppers, broccoli, Brussel sprouts, cauliflower, peas, tomatoes, cucumber, half an avocado…fresh, steamed, roasted or sautéed…pile them on!
  5. Top It Off. Cheese, fresh herbs, chopped nuts, seeds, sprouts all add extra texture and taste.
  6. Sauce. Salsa, tahini, hot sauce, homemade vinaigrette, fresh lemon, hummus or amnios to your taste.

This is one of my favorite bowls and we fix it often at our home. Give it a try this week and let me know what you think!

Peppermint Mocha Protein Drink

This Hot Peppermint Mocha protein drink provides all of the nutritional benefits of a protein smoothie but tastes like a decadent hot peppermint mocha. The perfect breakfast for cold winter mornings or snack for an afternoon reading by the fire. Top with a little whipped cream & enjoy!


Protein Drink

  • 10 oz almond milk
  • 1 scoop Arbonne Coffee Protein
  • 1 scoop Arbonne Peppermint Mocha Protein
  • 1 tsp vanilla

Dairy Free Whipped Cream

  • 1 can 13-14 oz of full fat coconut milk (found in the baking goods area of grocery store)
  • 2-3 Tbsp confectioners sugar
  • cinnamon, vanilla or any flavor you would like Optional


Protein Drink

  • Heat almond milk to your preference.
  • Add vanilla and protein powder. Blend with frother for creay results.

Dairy Free Whipped Cream

  • Place can of full fat coconut milk in the the fridge upside down, let it chill overnight.
  • Open the can. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl.
  • Add 2-3 Tbsp of powdered confectioners sugar to the coconut cream. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like.
  • Grab a hand beater and medium bowl. Whip the coconut milk. Start on low and move to a higher speed, move the beater in an up and down motion to infuse as much air as possible.
  • Top warmed drink with whipped cream and any other toppings. Serve and enjoy!


  1. If for any reason your whip seems too stiff or dry, you can add a few teaspoons of the leftover coconut liquid or non-dairy milk. If your whip seems too soft or watery, you can add another tablespoon of sugar OR stick your mixture back in the fridge – it may need to firm up again.
  2. Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!

Roasted Cauliflower Burrito Bowl

These roasted cauliflower burrito bowls are completely plant-based for a delicious meatless meal that’s perfect any night of the week. You can add chicken or beef if you would prefer to add meat.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 4


  • For the Roasted Cauliflower
  • 1 large head of cauliflower stem and leaves removed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • For the Burrito Bowls
  • 2-3 cups cooked brown rice
  • 19 oz can black beans drained and rinsed 2 cups
  • 1/2 cup packed finely chopped fresh cilantro
  • 1 cup diced red onion
  • 1 cup salsa
  • 1 avocado diced
  • fresh lime for serving


  • Preheat the oven to 425 F.
  • Remove the thick stem and leaves from the head of cauliflower and chop it into florets. Prepare a baking tray with parchment paper (optional) and add the cauliflower to the tray. Drizzle with the oil and sprinkle with all the spices. Use your hands to mix until all the florets are coated
  • Roast the cauliflower in the oven for 30-40 minutes until tender and browned.
  • While the cauliflower is cooking, start cooking your rice according to the package instructions. This will vary depending on the type of rice you use.
  • While the rice and cauliflower are cooking, prepare the bowl ingredients. Dice the red onion, get the salsa and lime ready, drain and rinse the black beans and prepare the avocado.
  • Once the rice is ready, divide it between 4 bowls or containers.
  • Divide the the cauliflower, onion, black beans, corn and cilantro between each serving.
  • Finish each bowl with salsa and avocado (suggested to leave avocado off until serving if making for meal prep) and serve with a wedge of fresh lime.


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