Kirbie's Cravings

Avocado Buddha Bowls

These Buddha bowls contain a medley of quinoa, vegetables, fresh California avocados and a creamy avocado dressing. They are healthy, nourishing, and easy to make.

overhead photo of Avocado Buddha Bowls

This post is sponsored and created in partnership with the California Avocado Commission. All opinions expressed are my own.

With the weather warming up, I’m all about eating bowls. Smoothie bowls, rice bowls, and of course, Buddha bowls.

Buddha bowls are usually deep-rimmed bowls filled with healthy whole grains, proteins, and vegetables. They tend to be very colorful and vibrant and are quite popular in California.

When I finish a long yoga class, I always find myself craving something healthy and nourishing, so I often make myself a Buddha bowl. And with avocados in season, I’ve been making a lot of Avocado Buddha Bowls.

What I like best about Buddha bowl recipes is that you can mix and match the ingredients based on what you have on hand. This vegetarian version features lots of healthy avocados – both a dressing and sliced avocado in the bowl.

Ingredients

  • Cooked quinoa – I like to make the quinoa ahead and keep it in the fridge until I’m ready to use it. You can also make these bowls with brown rice or cauliflower rice.
  • Cooked spinach – You can chop fresh spinach and sauté it in a pan for a couple of minutes to wilt it. Or try some cooked kale.
  • Carrots – Use a vegetable peeler to slice the carrots into thin ribbons.
  • Sliced Persian cucumbers – These types of cucumbers are extra crisp and crunchy.
  • Avocados
  • Toasted black sesame seeds – You can also use white sesame seeds or a combination of both.
  • Basil leaves – These are optional. You could also use chopped fresh parsley.
  • Avocado dressing – I’ve included the recipe in the recipe card, or you can use your favorite store-bought avocado dressing.

For the dressing, I prefer mine to be on the thick side so it’s almost like guacamole, but you can always add more liquid to thin it out if you prefer a thinner dressing. The dressing has a silky, creamy texture as a result of the avocados, which I really love.

close-up photo of a Avocado Buddha Bowls

How to Make a Buddha Bowl

Start by scooping quinoa into each bowl. Top it with spinach, cucumbers, carrots, and avocado. Sprinkle the sesame seeds and basil over the top.

If you opt for the thick dressing, spoon it on top of the bowl for serving. If your dressing is thinner, drizzle it over the top.

Tips for Making This Recipe for Meal Prep

These bowls are great for meal-prep, so here are my tips if you want to make parts of this recipe ahead:

  • The quinoa and veggies can be prepped ahead of time and stored in the refrigerator. I recommend storing them in separate containers and assembling bowls when you are ready to serve them.
  • You can make the avocado dressing ahead of time – it will keep in the refrigerator for a few days. Keep it in its own container.
  • Don’t slice the avocados for the bowls ahead – the slices will brown. I just slice them and add them to the bowls when I am ready to serve them.
  • You can also toast the sesame seeds ahead of time and store them in an airtight container.

I love all the flavor in these bowls – the different textures also work great. If you’re looking to eat a little lighter, this is a great recipe to try.

overhead photo of one Avocado Buddha Bowls

More Recipes to Try

overhead photo of avocado buddha bowls

Avocado Buddha Bowls

Servings: 2
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Main Dishes
Cuisine: American
Colorful healthy bowls that feature an array of whole grains and vegetables. You can mix and match as you'd like, but with avocados in season, I focused on an avocado-centric bowl including fresh avocado slices and an avocado dressing.

Ingredients

  • 2 cups cooked quinoa
  • 1 cup spinach leaves boiled or sauteed until cooked
  • 1 carrot thinly shaved into ribbons
  • 1 persian cucumber thinly sliced
  • 1 large ripe California Hass avocado pitted peeled and sliced
  • 1 tsp toasted black sesame seeds
  • basil leaves optional

avocado dressing

  • 1 large ripe California hass avocado pitted peeled and cut into small cubes
  • 1 cup fresh basil leaves (see note)
  • 1/2 cup plain yogurt (see note)
  • 1/4 cup olive oil
  • 1 garlic clove
  • 3 tbsp lemon juice
  • salt and pepper to taste

Instructions

  • Make avocado dressing by adding all ingredients into a food processor and blend until smooth.  Taste and adjust as needed. You can add water to thin out dressing.
  • Add 1 cup of quinoa to each Buddhal bowl. Top with spinach, cucumbers, carrots, avocado slices, sesame seeds and basil leaves. Add dressing.

Notes

  • You can replace basil leaves in the dressing with other herbs like parsley or cilantro.
  • I have also made this dressing without the yogurt and it is also quite good. You can leave out the yogurt initially and then add a little at a time to see which version you like better. Greek yogurt will produce a thicker sauce and regular yogurt will produce a thinner consistency.

Nutrition

Serving: 0.5of recipe, Calories: 803kcal, Carbohydrates: 62.9g, Protein: 19.2g, Fat: 57.1g, Saturated Fat: 9.2g, Sodium: 84.7mg, Fiber: 16.5g, Sugar: 8.3g, NET CARBS: 46

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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2 comments on “Avocado Buddha Bowls”

  1. I’m going to try the avocado dressing! You indicate “see note” for the basil leaves, but I’m not seeing a note.