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 some 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 our favorite 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.
- Vegetable Options – Roasted Sweet Potatoes, Cauliflower, Brussels Sprouts, etc.
- Buddha Bowl Sauce – There are so many great options below!
Buddha Bowl Dressing Recipes
How to Make Ahead and Store
Many of these buddha bowl 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.
HUNGRY FOR MORE? For more great Platings & Pairings recipes, be sure to follow me on Pinterest, TikTok, Facebook, YouTube and Twitter.
Full Recipe
15+ Sauces for Buddha Bowls
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Leave a Reply