If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll fall in love with this bowl!
Fluffy quinoa pairs perfectly with lemony marinated white beans, massaged kale salad, zesty herbed bean dip, our new favorite Green Goddess Dressing, and (optional but recommended) quick-pickled vegetables for a tangy crunch. YUM. Just 10 ingredients required (mostly pantry staples!) and absolutely perfect for meal prep and enjoying throughout the week! Let us show you how it’s done.
What is a Buddha Bowl?
A Buddha bowl is roughly defined as a bowl with an assortment of small portions of different foods (especially grains and veggies + a sauce). Learn more about Buddha bowls and how to build one here.
Spring-Inspired Buddha Bowl
This spring-inspired version is naturally gluten-free and plant-based and uses fresh spring produce including carrots, radish, and parsley.
Marinated white beans and quinoa provide a protein- and fiber-rich base with a light and lemony touch that screams spring. Tender massaged kale adds a mega dose of greens (+ vitamins K, A, C, B6, calcium, magnesium, and so much more!). Or if you have other spring greens around (such as arugula or spinach), they could be used in place of the kale, but we’d skip the massaging step to prevent them from getting soggy.
We top off the bowl with our vibrant, herby Green Goddess Dressing (or another lemony dressing of your choosing) and Herb & Lemon White Bean Dip (or store-bought if you’re wanting a shortcut).
Lastly, if you’re in a carby mood, whip up a batch of our Gluten-Free Flatbread or Naan for some serious magic in your mouth.
We hope you LOVE this Buddha bowl! It’s:
Lemony
Fresh
Wholesome
Vibrant
Customizable
& SO delicious!
And with more than 11 grams fiber and 16 grams protein per serving and an assortment of vitamins and minerals, it’s a nourishing and filling entrée. It’s perfect for meal prep because the components can be prepared in advance and then easily assembled when ready to eat!
More Buddha Bowl Recipes
- Sweet Potato Chickpea Buddha Bowl
- Black Bean Buddha Bowl with Gingery Lemon Tahini Sauce
- Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
- Roasted Vegetable & Quinoa Harvest Bowl
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Spring Buddha Bowl with Quinoa & Lemony White Beans
Ingredients
QUINOA
- 1 ½ cups cooked quinoa (cook in vegetable broth for more flavor // see notes for method)
BEANS
- 1 (15-oz) can cannellini beans (drained and rinsed well)
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 2 cloves garlic, pressed or finely minced then smashed
- 1 Tbsp olive oil
- 1/4 tsp each sea salt and black pepper
- 1 Tbsp fresh chopped parsley (optional)
QUICK PICKLED VEGETABLES optional
- 2/3 cup apple cider vinegar
- 2/3 cup hot water
- 1/2 tsp sea salt
- 2 tsp organic cane sugar (or stevia to taste)
- 1 ½ cups thinly sliced vegetables (we recommend equal parts radish, red onion, and carrot // slice with a mandolin for extra thin texture)
GREENS
- 5 cups finely chopped kale (stalky stems removed)
- 3 Tbsp lemon juice (as recipe is written, ~1 lemon)
- 1 Tbsp maple syrup
- 2 tsp olive oil (if oil-free, omit)
- 1 healthy pinch each sea salt and black pepper
FOR SERVING
- 1/2 cup Green Goddess Dressing (or Lemony Tahini Dressing // or other dressing of choice)
- 1/2 cup Herb & Lemon White Bean Dip (or sub store-bought hummus)
- Gluten-Free Flatbread , Naan, or Pita (optional)
Instructions
- If you haven’t prepared your grains yet, do so now (see instructions for quinoa in the notes). This can be done up to 24 hours in advance and stored in the refrigerator to save time.
- Next, prepare beans (which can also be done up to 24 hours in advance and stored in the refrigerator). Add drained, rinsed white beans to a small mixing bowl along with lemon zest, lemon juice, garlic, olive oil, salt, pepper, and parsley (optional). Mix to combine and set aside uncovered at room temperature to marinate.
- If preparing quick pickled vegetables, do so now (this can also be done up to 3-5 days in advance and stored in the refrigerator to save time). To a large jar add vinegar, hot water, salt, and sugar, and stir until sugar is dissolved. Then add thinly sliced vegetables of choice (the thinner they’re sliced, the quicker the flavors infuse) and submerge. Cover and transfer to the refrigerator to chill until serving. Leftovers keep in the refrigerator for up to 1-2 weeks and the pickling liquid can be used again at least once if not twice.
- At this time, prepare any sauces (e.g., Lemon Herb Dip or Green Goddess Dressing) for serving and set aside.
- Next, prepare kale. Add chopped kale to a mixing bowl along with lemon juice, maple syrup, olive oil (omit if oil-free), and salt and pepper and massage with clean hands for 1-2 minutes to soften the kale. Set aside.
- To serve, divide cooked grains between serving bowls, along with marinated white beans, massaged kale, hummus or bean dip, pickled vegetables, and dressing of choice on the side. Option to serve with a flatbread or pita of choice.
- Store leftovers covered in the refrigerator. Beans will keep for 3-4 days, bean dip for 4-5 days, dressing for 4-5 days, massaged kale for 1-2 days, and pickled vegetables for 1-2 weeks.
Video
Notes
*Prep time does not include making the Lemon & Herb White Bean Dip or Green Goddess Dressing (which are best made in advance), or the pickled vegetables (which are optional).
*Nutrition information is a rough estimate calculated without optional ingredients.
Jamie Hall says
This was the perfect recipe to use up the extra kale I had. It was garlicky and lemony. I love this combo.
We’re so glad you enjoyed it, Jamie. Thanks so much for the lovely review! xo
Amy says
Absolutely something I’d make again. Fresh and vibrant flavours and very filling. Took a long time for me to prep all the components, so in the future I’ll probably sub the bean dip for hummus or make the dip ahead of time and store it in the fridge. Thanks for another wonderful recipe!
Woohoo! So glad you enjoyed the recipe, Amy. Thanks for the review!
Taylor says
Yum, this is so good, and easy. Did the quinoa and beans in the instant pot and used store bought hummus and naan. So delicious. Will be a staple from now on.
Lovely! Thank you for sharing, Taylor! xo
Michelle says
I’ve been making this recipe all summer, because it’s fresh with an excellent balance of flavors and textures. Even my 7-year old picky eater requests this meal!
I’ve used the entire recipe as written and have also subbed in store-bought hummus when I have less time. I’ve used plain white beans (when I forgot to marinate) as well as plain or pickled vegetables. I usually have homemade pickled red onions in the fridge, and if I don’t pickle the vegetables, I absolutely add those. The acid makes a big difference. Thank you for another excellent recipe!
That’s amazing, Michelle! We’re so glad you both enjoy it! Thank you for the lovely review and sharing your variations!
Laura D says
Yum, this was really good! Loved the maple syrup on the kale, I’ve never tried that before. I used store bought hummus and your green goddess dressing and will definitely make it again.
We’re so glad you enjoyed it, Laura! Thank you for the lovely review! xo
Maddie says
This is so incredibly delicious and flavorful. I am blown away at how delicious every component is and how well it comes together as a bowl. So fresh and lemony!! Do not skip out on the kale prepared this way – I like kale and I loved this individual part more than I expected to. I don’t recommend making everything the day of (which I did) as it does take quite a bit of time, but if you could prepare some of these things ahead of time it would make this a breeze. Thank you for this recipe!!! We will be making it regularly.
We’re so glad you enjoyed it, Maddie! Thank you so much for sharing your experience! xo
Emily Pensky says
This is my new spring go-to recipe. I never get tired of it! Such an amazing combination of textures and flavors. So impressed!!! Thank you!!
Woohoo! So glad you enjoy it, Emily! Thanks for sharing! xo
Diana says
Brilliant recipe! I’m a quinoa fan, so any recipe that calls for it, sign me up. The beans are amazing, the lemon really makes them pop. The greens are classic and I usually add spinach. The pickled vegetables add a perfect tang and the sauce just brings everything together. Sometimes I leave the sauce out and just use hummus. I seriously can’t get enough of this bowl!
Yumm, thank you for the lovely review on this bowl, Diana! xo
Kristen says
I feel like the calorie count for this is way off.
1 can cannellini beans = 350 calories
2/3 cup dried quinoa = 453 calories
1 tablespoon + 2 teaspoons olive oil = 200 calories
5 cups chopped kale = 165 calories
1 tablespoon maple syrup = 52 calories
Total = 1220 calories
Divided by two servings = 610 calories each, and that’s before you add the white bean dip or the green goddess dressing, neither of which is listed as optional. (Adding those brings it up to 930 calories each, more than double the 450 listed!)
Am I missing something here?
Hi Kristen, Thanks for bringing this to our attention. This recipe serves 3 instead of 2, so that’s where most of the discrepancy lies. We’ll get that updated! Also, our calculation shows 5 cups chopped kale to be 37 calories, otherwise your calculations are pretty similar to ours.
Nina says
Your flavors are always spot on!! I made all the different parts this bowl; The only substitution I made was for the quinoa- I did millet instead (and used your instant pot recipe for the millet, which also turned out perfect), and I made the white bean dip and tahini dressing. My body feels soooo nourished after eating a bowl of this!! Thank you for sharing your creations!
Aw, love that! Thank you so much for the lovely review, Nina! xo
Melanie says
Made this for lunch today and it was excellent! I didn’t have everything exactly as the recipe called for but I used what I did have. Instead of just kale, I had a baby kale and other baby greens mix which I used. I also had a caramelized hummus dip in my fridge, so I used that as well. The beans were so flavourful! I prepared a regular-sized bowl (not a gigantic one) and I’m full. This is such an easy, delicious, and filling bowl. Definitely adding it to my list of favourites.
We’re so glad you enjoyed it, Melanie! Thanks so much for sharing! xo
Ann Curtis says
We made this for dinner tonight and everyone loved it including my 7&4 year old kids. I topped it with green goddess dressing. Yum!
Yay! We’re so glad everyone enjoyed it. Thanks for sharing, Ann!
Hope says
This recipe is divine, as per usual! I threw in some fresh broccoli with the kale mix to bulk this up even more, and served with the Lemony Tahini Dressing. So good. The marinated beans alone are a showstopper. I’m going to use them in salads all the time now!
Aw, thanks so much, Hope! xoxo
Casey D says
I couldn’t even finish eating to review this recipe…it.is.amazing! A couple coworkers and I decided to start making lunches together and I suggested this bowl to start with. It’s simple, light, fresh, bright, and filling. What more could you ask for, but more, I guess. Thanks for another delicious recipe!
Aw, so kind Casey! We’re thrilled you enjoy this one. Thanks so much for sharing! xo
Holly says
Very delicious recipe! Nice way to change up my grain bowls and give it some spring vibes! Loved the lemony beans and pickled veggies. I used TJ’s Vegan Green Goddess dressing and TJ’s Mediterranean hummus, but made everything else.
I can see what other people meant about it being a lot of parts and also too wet. I worked around this by including these components in my weekly meal prep – I usually cook a pot of beans, make a grain, and prep some veggies, so I made these components as my meal prep. By the time I was ready to eat, all I needed to do was make the marinade for the beans and assemble everything together! I also left my greens plain (I used mustard greens since that’s what’s in season for me), and my bowl did seem a little wet so I added more mustard greens to balance that out.
Thank you for your wonderful recipes that are so tasty and wholesome!
We’re so glad you enjoyed it, Holly =) Thanks for sharing your tips!
Stacey says
This is the best dish I’ve cooked in 2021. It’s an ode to lemon, but it’s also a nod to texture–the creaminess of the beans, the sweet crunch of the kale (the maple-syrup addition to the massage is delicious!), the snap of pickled carrots, the smooth drizzle of Green Goddess. All of its components are just so, so good. And, it’s flexible. Didn’t have cannelloni beans, so I used butter beans for the marinated beans and subbed navy beans for the Herb and Lemon White Bean Dip. Dana, I hope that you will allow us to purchase another cookbook in the future. Even if there’s an overlap of online and print recipes, I’m in. I am so grateful for all you do in generating brilliant recipes.
Aw, thank you so much for your kind words and lovely review, Stacey! xoxo
Trish says
There is way too much going on in this recipe. This recipe is five recipes in one. Takes a bit of attention. I think the end dressing could be eliminated (green goddess or tahini lemon). The kale is dressed, the lemony beans are saucy and then you add hummus (or bean dip) AND a dressing… my final bowl was wet. I would highly recommend not using the final dressing and letting the beans play a role in the sauce.
Also, as someone else reviewed, I might be inclined to only use one clove of garlic in the beans. It was quite heavy, and I love garlic.
Nice recipe, but too saucy/ wet. Play around with it and use your judgment, as we all usually do anyways.
Thanks for sharing, Trish! We always appreciate feedback! The dressings are certainly optional if you feel the hummus and beans are nice on their own. We’re just sauce people and love the extra flavor :D
Chelsea says
Delicious! The flavors are so bright and satisfying.
Thanks for the lovely review, Chelsea! xo
Natalie says
Thank you for this delicious recipe that I’m enjoying for my lunch this week! Perfect for spring/summer and filled with tasty goodness!
xoxo!
Amanda says
Delicious! My whole family loved this recipe with the Green Goddess Dressing. The maple syrup in the kale made it just sweet enough that my 6yo daughter even asked for seconds on kale! I think we will go a little lighter on the garlic in the white beans next time, though. We also added some steamed broccoli from our garden. Thanks for a great combo!
Woohoo! We’re so glad you and your family enjoyed it, Amanda. Thanks so much for sharing! xo
Danielle says
Ok so this took a bit of time to prepare all the components but it was WELL worth it!! Incredibly flavorful and I love the incorporation of so many fresh herbs and colors. I decided to do fresh chopped veggies instead of pickled (carrot, cucumber, radish, cherry tomatoes). Make extra to have all week-you won’t regret it! Thanks Dana for another fantastic meal!
We’re so glad you enjoyed it, Danielle! Thanks so much for the lovely review! xo
Liz says
Love love love this! I made the green goddess dressing and this bowl was perfection. Such a great spring dish. Thanks for another winner!
Aw, yay! We’re so glad you enjoyed it, Liz. Thanks so much for the lovely review! xo
Diane says
Made this tonight and it was wonderful. Didn’t change a thing. Served with the lemon tahini dressing. I loved how the components could be made ahead. I found a smoked tomato hummus that worked nicely. Loved this recipe and will definitely make it again!
We’re so glad to hear it, Diane! Thanks for sharing! xo
Samantha says
For general information, quinoa is not a grain, it is a seed. You may want to correct this information in the recipe.