15 Healthy + Flavorful Sauces for Buddha Bowls

Buddha bowls are already healthy, but why not take them to the next level with some delicious and nutritious sauces? In this post, I’m sharing 15+ different healthy sauces that will add flavor and nutrition to your Buddha bowl. From turmeric tahini dressing to miso ginger sauce, your taste buds and body will thank you!

Are you tired of eating the same old Buddha bowl every day? Do you crave some variety in your healthy meal routine?

I’ve got you covered! In this post, I’ll share 15+ different healthy sauces that will take your Buddha bowl to the next level.

These sauces are not only delicious, but they’re also packed with nutrition to nourish your body from the inside out. Transform a simple grain bowl into a flavor-packed and nutrient-rich masterpiece.

First thing’s first…

What is a buddha bowl?

A Buddha bowl is a vegetarian, one dish meal served from a large bowl or plate that consists of small portions of several foods – usually a grain, vegetable, protein and dressing.

The BEST Buddha Bowl Sauces

Overhead close up of Yumm bowl.
Learn how to make Yumm Sauce – inspired by Cafe Yumm. These vegetarian Yumm Bowls are loaded up with all the toppings and drizzled with a creamy curry & cumin spiced chickpea sauce.
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Overhead shot of peanut tofu on bowl of rice.
Peanut Sauce is delicious on buddha bowls! Try it served with tofu on a bed of coconut-lime rice, with quick pickled red peppers.
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Overhead shot of prepared raita sauce in bowl next to pita pieces.
This Raita Recipe is a popular Indian dip that’s creamy, crunchy and a perfect pair for warming and spicy foods. Try it on Prawn Biryani rice bowls.
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Two hands holding assembled buddha bowl.
Mojo Sauce is so delicious drizzled over a Buddha Bowl with roasted sweet potatoes, peppers and chickpeas.
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Spoon drizzling kecap manis into bowl.
Kecap Manis (Sweet Soy Sauce) is a popular Indonesian condiment you can use as buddha bowl drizzle. So sweet and aromatic, this 3-ingredient sauce is easy to make and a must-have in your fridge!
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Jar of chipotle crema with spoon on small plate next to lime wedges and small bowl of chipotles.
Add some smoke and spice to your favorite recipes with this Chipotle Crema. A Mexican-inspired sauce, this creamy mix is made with chipotles in adobo to give a boost to Mexican-style rice bowls.
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Hand dipping spoon into green sauce.
This Peruvian Green Sauce (or Aji Verde) is a spicy and versatile condiment. Made with jalapeno, cilantro, and fresh lime juice, plus Greek yogurt to give it a creamy texture. It's an amazing dipping sauce, spread or dressing.
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Bowl of yogurt dill sauce with spoon and slices of lemon, drizzled with olive oil.
This delicious Yogurt Dill Sauce is a creamy yet light all-purpose sauce you’ll want to use on everything. Easy to make with Greek yogurt, lemon, garlic, and dill, just a scoop adds bright and vibrant flavors to salad bowls, veggies, grilled meats, and more!
Yogurt Dill Sauce
Bowl of jalapeno salsa next to small bowl of sesame seeds.
This jalapeno sesame salsa recipe is totally unique and so addictive! It's the perfect topping for rice bowls, hummus, scrambled eggs, pizza and more! Or just use it as a dip.
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Maple Tahini Dressing is dreamy + creamy. Add it to a grain bowl with roasted butternut squash & chickpeas.
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Fluffy toum in bowl with spoon
With only four ingredients, you can make your own whipped, creamy and delicious Toum, a traditional Lebanese garlic sauce, at home!
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Overhead shot of stir fry sauce in small glass jar next to pepper flakes and whisk.
Elevate your everyday stir fry with a simple, homemade Easy Stir Fry Sauce. It’s a 5-minute sauce made from pantry-staple ingredients, like soy sauce, broth, garlic, and ginger. No cooking required!
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This Quick Ginger Garlic Miso Tahini Dressing is packed with flavor and gives a healthy boost to your Buddha Bowl.
Get the RECIPE from Minimalist Baker
A super simple recipe for an anti-inflammatory turmeric tahini dressing that’s the perfect topping for your favorite Buddha Bowl or salad.
Get the RECIPE from Eating Bird Food
Vegan Yogurt Sauce is easy to make in minutes with fresh garlic, mint, and parsley. Delicious on vegetables, pilaf, burgers, toast, and more.
Get the RECIPE from Veggies Save the Day
Basil Arugula pesto in small white bowl with spoon.
Arugula Pesto has peppery kick from the arugula and is flavored with parmesan, garlic, lemon zest and pine nuts. Use this pesto to dress up your favorite Buddha Bowl.
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How to Make Ahead and Store

Many of these sauce recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead. 

More Sauce Recipes

Healthy Bowl Recipes

Did you Make Any of These Sauces for Buddha Bowls?

Please leave a comment and rating below, if you loved this round up of buddha bowl sauces. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Two hands holding assembled buddha bowl.

15+ Sauces for Buddha Bowls

Check out these 15+ AMAZING sauces for Buddha Bowls that will add flavor and nutrition to your favorite grain bowl. These Sweet Potato Buddha Bowls are topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce.
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people


  • 1 cup quinoa
  • 2 cups water
  • 1 pound sweet potatoes (peeled and cut into 1-inch cubes (about 4 cups))
  • 4 Tablespoons olive oil (divided)
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 red bell peppers (sliced)
  • 1 15 oz. can chickpeas (drained and rinsed)
  • Zest of 1 lime
  • Mojo Sauce (for serving)


  • Preheat oven to 425 degrees.
  • Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.
  • Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.
  • Add peppers to baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.
  • Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
  • While vegetables are roasting, prepare the Mojo Sauce.
  • To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.


  • I prefer to eat my Buddha bowls at room temperature, after the quinoa and roasted veggies have cooled just a bit. However, these bowls are also amazing served cold or warm, making them super versatile and perfect for a grab and go lunch.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 408kcal | Carbohydrates: 54g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 369mg | Potassium: 793mg | Fiber: 8g | Sugar: 7g | Vitamin A: 18025IU | Vitamin C: 78.7mg | Calcium: 67mg | Iron: 3.4mg

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