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Rainbow Buddha Bowls

January 10, 2021 by kelseynixon

Jump to Recipe·Print Recipe

The ultimate rainbow buddha bowl! Fresh veggies, nutty farro, chickpeas, creamy avocado, and a vibrant citrus cilantro vinaigrette make it hearty and flavorful.

Why is it called a Buddha Bowl?

Is there really any difference between a Grain Bowl and a Buddha Bowl?

If you’ve been scrolling on Instagram anytime in the past few years, chances are you’ve come across these uber colorful grain bowls, packed with good-for-you goodness like grains, veggies, greens, beans, vibrant dressings and sauces. While Buddha bowls are typically vegan...I think more often than not that a Buddha Bowl follows the general formula of a Grain Bowl rather than its own hard-and-fast recipe.

I remember learning that the name "Buddha Bowl" may have come from Buddha's practice of waking up before dawn and collecting offerings throughout the day using a large bowl to gather small bits of donated food that the residents of whatever village he was staying in could afford to share. I translate this in my own kitchen by giving myself permission to swap out different ingredients for variety and to make use of whatever I have on hand. (aka: cleaning out the fridge)

Simple Ingredients, BIG Flavor

A few simple ingredients lead to big, colorful flavor in these healthy bowls. As a hearty grain base, I like using farro for it's nutty flavor and chewy texture. If I HAD to pick a favorite grain for any variation of grain bowl, farro would certainly be it. I love picking up the bags of 10 minute farro at Trader Joes by the armfuls. We go through them like candy!

I may sound like a broken record, but I firmly believe that we eat with our eyes first and this recipe does not disappoint. When we had these for dinner last week, my kids also held me to my rainbow knowledge as we identified the ingredients in proper rainbow order.

Very into Vinaigrettes

I really love this zingy citrus cilantro vinaigrette as it pairs so nicely with the creaminess from the avocado. I have used this same vinaigrette on roasted sweet potatoes as well and love the brightness that it adds to a basic weeknight side dish. Most people only associate vinaigrettes with salads, but they can be used to top roasted veggies and drizzle in between sandwiches as well.

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Rainbow Buddha Bowls


  • Author: Kelsey Nixon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Description

Rumour out there is that to eat healthier, more nutrient foods is to make sure it’s colorful. I don’t think they meant my candy stash … So instead I eat these unreal Rainbow Buddha Bowls!


Scale

Ingredients

Ingredients:

Rainbow Buddha Bowl

  • 2 cups cooked short-grain brown rice, warmed

  • 4 cups finely shredded red cabbage

  • 1 red bell pepper, diced 

  • 1 cup shredded carrots, or peeled carrot ribbons

  • 1 (14 oz. can) Chickpeas, drained

  • 2 ripe avocados, halved, pitted and thinly sliced into long strips

  • ¼ cup cilantro, chopped

  • Lime wedges

  • ½ cup feta cheese, crumbled

  • ½ cup almonds, finely chopped

 

Citrus Cilantro Vinaigrette

  • 1 teaspoon finely grated orange zest

  • ¼ cup orange juice 

  • 1 teaspoon finely grated lime zest

  • 2 tablespoons freshly squeezed lime juice (from 1 lime)

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1 tablespoon cilantro, finely chopped

  • Pinch of kosher salt

  • ¼ teaspoon cracked black pepper

  • ½ cup canola oil


Instructions

Instructions:

  1. Cook rice according to package directions on the stovetop or in a rice cooker. I like cooking my rice in chicken broth for added flavor.

  2. In the meantime, prep your vegetables. Shred your cabbage and carrots and dice your bell pepper. Drain chickpeas and slice avocados. Season avocados with salt and pepper.

  3. Prepare the dressing by combining all of the dressing ingredients in a mason jar with a tight fitting lid. Shake until thoroughly combined then season to taste with salt and pepper as needed. 

  4. Once rice is cooked, stir in cilantro and season to taste with salt and pepper.

  5. Transfer rice to large serving bowl,  top evenly with red cabbage, bell peppers, carrots, chickpeas, and avocado.

  6. Drizzle with Citrus Vinaigrette top evenly with almonds and feta, . Serve with lime wedges and cilantro.

Keywords: Grain Bowl

Did you make this recipe?

Tag @kelseynixon on Instagram and hashtag it #kelseynixonrecipes

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Reader Interactions

Comments

  1. Marni

    January 11, 2021 at 8:00 pm

    Hi Kelsey
    I am loving this idea. Looks yummy and super healthy.
    What brand rice cooker do you recommend?
    Thank you.
    Marni
    marnitodaro@aol.com

    • kelseynixon

      January 18, 2021 at 12:03 pm

      Hi Marni! Check out my review for my rice cooker here- https://www.youtube.com/watch?v=EcOvBQaKB6Y&t=16s
      Happy cooking!

      • KelcPatt

        January 22, 2021 at 3:04 pm

        Oh no! This buddha bowl was on our menu for the night, but it looks like it's linked to a tomato soup recipe.

        • kelseynixon

          January 23, 2021 at 9:26 pm

          Good catch Kelcey! I have it corrected and updated. Happy Cooking! xo

  2. Bela Cohen

    January 12, 2021 at 2:10 am

    It looks so delicious, I'm going definitely make it, I've used to love watching your shows, and now watch you on social media all the time, you're so creative and engaging with your followers!😁🧡

    ★★★★★

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Emmy-nominated How-to Home + Cooking Expert. Sharing tips, techniques, and tools for building your best home life! TV Host • Author • Content Creator • about me!

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