Kirbie's Cravings

Avocado Buddha Bowls

These healthy and nourishing Buddha bowls contain a medley of quinoa, vegetables, fresh California avocados and a creamy avocado dressing.
overhead photo of Avocado Buddha BowlsThis 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, 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.
close-up photo of a Avocado Buddha Bowls
You can feel free to mix and match as you like. My bowl has quinoa, sauteed spinach, raw cucumber slices, carrot ribbons, avocado slices, toasted black sesame seeds, purple basil and 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.
overhead photo of one Avocado Buddha Bowls

You might like to check out my post with 20 Healthier Recipes, too!

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.


  • 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


  • 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.


  • 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.


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: 46g

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.

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