>Easy Vegetarian Buddha Bowl with Creamy Lemon Vinaigrette - Bowl Me Over

Bowl Me Over

Delicious recipes that (most times!) end up in a bowl, hence the name Bowl Me Over. My goal is to inspire you, making meal time more fun and less complicated!

Easy Vegetarian Buddha Bowl with Creamy Lemon Vinaigrette

by 31 Comments

Share12
Pin156
Tweet
Yum2
Email
170 Shares
Jump to Recipe Print Recipe

Easy Vegetarian Buddha Bowl with Creamy Lemon Vinaigrette

Today I’m sharing with you an easy vegetarian Buddha Bowl – it’s super simple and uses easy ingredients, from your pantry and fresh veggies. This is a post I shared on Feeding Big a couple weeks ago and now I get to share it with you! (If you haven’t checked out Cynthia’s blog then you definitely should – lots of deliciousness there!)

This meal inspiration started from a visit to my farmers market. (We’re lucky here and our market runs year-round!) This visit to the market netted a TON of delicious bites like beautiful greens, nuts and lemons and I loaded up!

Easy Buddha Bowl with Creamy Lemon Vinaigrette

Easy Buddha Bowl with Creamy Lemon Vinaigrette

When I came home I decided it would be easiest to toss together a simple Buddha Bowl for dinner. If you haven’t had a Buddha Bowl, you’re in for a treat! Basically they are grains, greens, legumes with other vegetables and maybe a handful of nuts on top!

What I like about this bowl is you’ll use items you already have in your fridge and pantry and because I enjoy making meal time simple, I’m hoping you can relate!

Super simple meal on the table in less than 30 minutes!

Super simple meal on the table in less than 30 minutes!

And remember I said simple? You can certainly cook the rice, but I took a shortcut and used a microwavable packet. It’s a perfect serving for two and it it was done in 90 seconds – who doesn’t love that?

From there I added cannellini beans and a handful of spinach to each bowl and topped with tomatoes, radishes, olives and cucumbers.

Creamy Lemon Vinaigrette has tons of flavor and none of the guilt!

Creamy Lemon Vinaigrette has tons of flavor and none of the guilt!

Next I made the vinaigrette – greek yogurt, lemon, parsley and some spices – whirled it up in the blender until it was combined and everything was creamy and drizzle-able (that’s a word, right?!!).

More delicious meals in a bowl from the blog! 

 

Just like that and dinner is done! This delicious bowl contains everything you need for an easy meal for two! Before we get to the recipe, I wanted to share….

What else has been cooking at Bowl Me Over?

TODAY – I am guest posting over at The New York Melrose Family! I’m sharing a GREAT pickle recipe, check it out, I think you’ll love it!

Last week I was a guest on YourModernFamily.com. If you head over there, you can check out my new recipe for 30 Minute Chicken Tetrazzini Stew – AMAZING!

Don’t forget the podcast, that was super fun! I was interviewed by Stacey from Little Figgy of the Fare Traveler. This was the first time I participated in a podcast! You can check it out here.

Easy Buddha Bowl with Creamy Lemon Vinaigrette
5 from 12 votes
Print

Easy Buddha Bowl with Creamy Lemon Vinaigrette

Easy Buddha Bowl with Creamy Lemon Vinaigrette - This delicious vegetarian Buddha Bowl is a quick easy meal full of delicious crunch and big flavor!

Course Lunch or Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 4 servings
Calories 629 kcal
Author Souper Chef Deb from Bowl Me Over

Ingredients

  • 2 cups salad greens
  • 2 cups brown rice cooked
  • 2 can cannellini beans drained, rinsed
  • Assorted toppings, bell pepper, sliced olives, chopped cucumbers, sliced tomatoes and chopped onions use the vegetables you have on hand
  • Lemon Vinaigrette
  • 1 7oz. container plain Greek Yogurt
  • 1/4 cup freshly squeezed lemon about 1 1/2 lemons
  • 1/4 cup olive oil
  • 1 tbsp chopped parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp garlic powder
  • 2 tbsp water

Instructions

  1. Divide the brown rice, beans and greens between two bowls. Top with optional vegetables.

  2. Make the vinaigrette - add all of the vinaigrette ingredients to the blender except the olive oil and water. Pulse to combine. Drizzle the olive oil in while the blender is processing. Add the water one tablespoon at a time until the salad dressing is creamy and easy to drizzle.

  3. Serve topping the salad. Leftover salad dressing will keep in the refrigerator for 3-4 days.

Nutrition Facts
Easy Buddha Bowl with Creamy Lemon Vinaigrette
Amount Per Serving
Calories 629 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Sodium 773mg 32%
Potassium 307mg 9%
Total Carbohydrates 107g 36%
Dietary Fiber 14g 56%
Protein 19g 38%
Vitamin A 6.1%
Vitamin C 15.7%
Calcium 16.9%
Iron 37.7%
* Percent Daily Values are based on a 2000 calorie diet.

Last weeks bites were –

What's for breakfast? This Avocado Toast Breakfast Sandwich is fabulous & easy - my kinda meal!

Avocado Toast Breakfast Sandwich – so delicious, the poached egg makes all the sauce you need for this bite of breakfast heaven! We’ve enjoy this for breakfast several mornings. It’s easy and just fabulous, I hope you give it a try!

Steamed Brussels Sprouts – This is a great how-to store, clean and cook steamed Brussels Sprouts. The recipe is easy, quick and delicious. Brussels sprouts are a perfect side dish! Enjoy them now, they won’t be around fresh much longer!

 

Share12
Pin156
Tweet
Yum2
Email
170 Shares

Comments


  1. You must have been reading my mind, Deb! I have had a hankering for a good Buddha bowl for a few days now and I just created a Buddha bowl board on pinterest! I love your recipe and I am sure it is going to hit the spot!

    Reply

    • That is awesome Rini!! My goal is to replicate the Buddha Bowls we enjoyed in Hawaii last year at I <3 Nola restaurant in Waiamanola. It's a tiny little vegan restaurant with the BEST food I've ever had! I hope you enjoy this yummy bowl and it satisfies that craving!

      Reply


  5. Oh I love the sound of this recipe. Brown basmati is my favourite rice but I would switch out the cannellini for haricot beans as I love those. Delicious and healthy looking – will definitely give it a try!

    Reply


  7. The salad looks absolutely gorgeous. You had me at fresh veggies, I looove salads so much, not just in the summer, all year long. 5* from me 🙂

    Reply


  10. I am absolutely in love with this vegan food bowl! Funny thing is, I’ve been eating ‘food bowls’ since I was a child before it kind of took off… now its like a fancy thing or at least such a novelty but to me it is my signature of comfort food. Love that you used brown rice and cannellini beans too!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Click here to subscribe

More From the Blog

A blue bowl filled with Beef Noodle Soup Recipe
A white bowl filled with lemon chicken orzo soup served with breadsticks.
Leftover Chicken Soup with wild rice in a blue bowl.
A ladle of Homemade Beef Stock Recipe.
Two white bowls filled with black eyed pea soup with ham.
A white plate serving up Prime Rib Dinner with steak topped with mushrooms, twice baked potatoes and Brussels sprouts

Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .