Is everyone feeling the spring vibes now that March has arrived? If you live in a colder climate and still have snow on the ground, I feel you! I’m trying to bring in as many spring inspired things into my home to serve as a friendly reminder that spring IS on the way, despite the snow on the ground. I’ve also been starting to slowly embrace lighter and fresher meals, such as smoothies, and salads like this Avocado Green Goddess Power Bowl!
ANATOMY OF A BUDDHA BOWL
What is a buddha bowl? A buddha bowl (sometimes referred to as a power bowl or hippie bowl) is a nourishing, filling dish that usually consists of some kind of healthy grain as a base, such as brown rice or quinoa, raw or roasted vegetables, various greens and protein.
In addition, you can also use fruit as well. I almost feel like these bowls should be called “pick your own adventure” bowls because that seems like an even more accurate description.
You can literally experiment with so many different combinations of fruits/veggies/protein/grains in your bowl. The possibilities are truly endless! Buddha bowls are created using nutrient dense foods that will help fuel your body all day long.
Another great thing about buddha bowls is that you can easily adjust the ingredients based on the diet you follow. You can make your buddha bowl vegetarian/vegan by using lentils or beans as the protein source.
MY FAVORUITE INGREDIENTS FOR BUDDHA BOWLS
Spinach, kale, roasted broccoli, purple cabbage, grated beets, carrots, sun-dried tomatoes, olives, tomatoes, cucumbers
Roasted or grilled chicken breast or thighs, chickpeas, black beans, cannellini beans, nuts and seeds
Brown rice, quinoa, bulgur, buckwheat
I absolutely love putting together buddha bowls because they are a fantastic way to use any leftover produce you might have in your fridge. You can easily roast up some veggies, cook some rice and put together a healthy meal in a short amount of time.
These are the best kinds of meals in my books. There’s also no excuse to not eat healthy when most people have rice in their pantries and some kind of veggies in their fridges. Easy peasy!
MY VERSION OF A BUDDHA BOWL
For this particular buddha bowl, I used quinoa as a base. Quinoa is a rich source of protein and is very filling. It’s also cooked the same way as you would cook rice, which makes it very easy to make.
For the protein, I marinated some chicken thighs in coconut aminos, honey, extra virgin olive oil and some seasoning and then roasted them in the oven. I also used some black beans to add some extra plant based protein.
The veggies I chose were spinach, sweet potato and roasted tomatoes. I roasted the tomatoes in the oven with some balsamic vinegar, extra virgin olive oil, fresh dill and some spices. They are ohhhhh so good! I also topped the bowl with a sprinkle of pumpkin seeds and some goat’s feta cheese.
I love this bowl so much. I actually wish I would’ve prepared more of each of the ingredients so I would have leftovers. I suggest doubling up on the recipe if you want to have leftovers for the week.
AVOCADO GREEN GODDESS DRESSING
The dressing for this buddha bowl is one of my absolute favourite dressings. It’s so rich, creamy and flavourful. It consists of almond milk, avocado, basil, mint, dill, garlic, and lemon juice. This green goddess dressing is definitely very fresh and zingy.
It pairs perfectly with all the ingredients in the buddha bowl. The recipe makes some leftovers, which can be stored in the fridge for up to a week to use on all the salads that you make!
OTHER POTENTIAL TOPPING IDEAS
Another favourite topping of mine is hummus for my buddha bowls. Hummus is so easy to make from scratch and tastes amazing when it is homemade. You can also buy some pretty good quality hummus’ to use in your bowls as well.
Salsa is another fantastic option for a buddha bowl. You could even make a Mexican themed bowl and use the salsa as the topping. Apple Cider Vinegar, lemon juice, lime juice and nuts/seeds of any kind would also work beautifully in a buddha bowl.
Fresh herbs of any kind are wonderful to use in your buddha bowl. I totally forgot to add cilantro to this. I will definitely be doing that next time though. You can literally add whichever herbs you’d like!
SHARING IS CARING
If you make this wonderful green goddess buddha bowl, please be sure to share your creations with me by tagging @seasonshealings on Instagram. I’d love to see what you create with my recipes!
MORE HEALTHY SALAD IDEAS
For more healthy spring salad options like this Avocado Green Goddess Buddha bowl, check out my Watermelon Radish, Fennel & Mandarin Salad. If your curious about the other recipes I have, head on over to my recipe page.
Avocado Green Goddess Buddha Bowl
- 8 skin-on chicken thighs
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp raw honey
- 2 tbsp coconut aminos or tamari
Avocado Green Goddess Dressing
- 1/2 cup almond milk
- 2 avocados
- 1/4 cup lemon juice
- 1/2 cup fresh cilantro
- 1/4 cup mint leaves
- 1/4 cup basil leaves
- 3 tbsp fresh dill
- 1 tsp onion powder
- 2 tsp honey
- 1/2 tsp pink himalayan sea salt
- 2 garlic cloves
- 2 cup cooked quinoa
- 1 cup cherry tomatoes
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp fresh dill
- 1 tsp oregano
- salt and pepper
- 2 medium sweet potatoes, diced
- 4 cup spinach
- 1 cup black beans
- 2 oz feta cheese
- 2 tbsp pumpkin seeds
- Add chicken to a large bowl and mix with all the ingredients. (You can marinate the chicken overnight, or over the span of a few days if you have time. If not, no worries!)
- Preheat oven to 425 degrees F (220 C) and add chicken to a large baking sheet. Roast for 25-35 minutes.
- Add the sweet potatoes to a baking sheet and toss with olive oil, salt and pepper. Place in oven along with the chicken and roast.
- For the avocado green goddess dressing, add all the ingredients into a blender and blend until smooth. Set aside to drizzle on bowls later.
- When the chicken and sweet potatoes are done, set aside. Add the cherry tomatoes to a small baking pan with olive oil, balsamic vinegar, dill, oregano, salt & pepper. Place in oven for 10 minutes.
- To assemble the bowls, divide the quinoa, roasted tomatoes, sweet potatoes, chicken, black beans and spinach to each bowl. Top with feta cheese and pumpkin seeds. Drizzle with avocado green goddess dressing and ENJOY!