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Giving is always in season. Make someone's day
with a little bunny love.

Buddha Bowl

Enjoy a rich range of flavours and textures in this filling Buddha bowl.

Regardless of all the recipes you may have seen that include meat, true Buddha bowls are vegan or vegetarian. They consist of small portions of vegetables, fruits, legumes, nuts, and/or grains. Each portion is served, without mixing, on a deep plate or bowl and usually served with a dressing of some kind. (For this combination I recommend my pomegranate ginger vinaigrette!) The combination of portions is practically infinite, but one should strive for a balanced meal that includes proteins, healthy fats, carbs, and fibre.

Buddha bowls can be enjoyed with any salad dressing you have on hand, or try one of our hummus recipes for extra yum:

Where the name "Buddha Bowl" originated isn't entirely clear. Some sources say the name was chosen because of the balanced nature of the meal, balance being a key concept in the Buddhist belief structure. Other sources note a more fanciful tale of Buddha accepting small portions of vegetables from villagers in a bowl as sustenance, or the resemblance between a full bowl and the belly of Budai, a Chinese monk from the 10th-century who is often confused with Buddha. Whichever origin story you ascribe to, the Buddha bowl is a lovely balanced meal that can be enjoyed any time.

And what of those meat-filled bowls? Those are more properly referred to as Nourish Bowls. While still delicious, they are obviously not vegan. Try my Chicken Nourish Bowl recipe and see for yourself.



(Makes 1 serving)

  • 1/2 cup carrot, shaved

  • 1/2 cup zucchini, julienned

  • 1/2 cup purple cabbage, julienned

  • 1/2 cup mixed lettuce leaves, roughly chopped

  • 1/2 cup vegetable stock, hot

  • 1/4 cup couscous

  • 1/4 cup pomegranate pips

  • 1/8 cup walnuts, chopped

  • 6 cherry tomatoes, halved

  • 1/2 avocado, sliced

  • pomegranate ginger vinaigrette (optional)



In a small saucepan over medium-high heat, bring the vegetable stock to a boil then remove from heat. Add the couscous to the vegetable stock, stir, then cover and set aside.

Using a box grater and/or knife, prepare the vegetables as indicated in the ingredients list.

Arrange the place with the couscous in the centre topped with the walnuts and pomegranate pips and circled by neatly arranged piles of the vegetables and avocado.

Top with my pomegranate ginger vinaigrette, hummus, or the dressing of your choice (optional).


Nutritional Information Per Serving:

total calories = 352 | total fat = 13.63g | saturated fat = 1.67g | cholesterol = 0mg | sodium = 440.75mg | net carbohydrates = 41.17g | dietary fibre = 12.24g | sugars = 19.5g | protein = 9.85g

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