This Low Calorie Vegan Buddha Bowl Recipe is just 376 calories! You’ll also find a low-calorie Buddha bowl sauce, or you can add your favorite salad dressing.
This healthy buddha bowl is both great for weight loss and for meal prep! It’s also fantastic for both lunch and dinner, no matter when you have it I know you’ll love it.
I’ve also supplied some protein add ons, so you have more Buddha bowl ideas to choose from.
Low Calorie Vegan Buddha Bowl
What You’ll Find in this Article:
Ingredients in Healthy Buddha Bowls
Packed with good for you ingredients, this low calorie buddha bowl helps boost metabolism and burn fat.
Optional Protein Add-Ins:
- Low Calorie Crunchy Sesame Tofu
- Low Calorie Shredded Chicken
- Hard Boiled Egg
If you prefer a vegetarian Buddha bowl, try adding some hard-boiled eggs, or some of your favorite cheese to the top of this Buddha bowls recipe.
Shopping List for Healthy Buddha Bowls:
- Quinoa
- Broccoli
- Sweet potato
- Olive oil spray
- Purple cabbage
- Avocado
- 1 cup cherry tomatoes
- Sesame seeds
- Lemon Tahini Dressing
The Lemon Tahini Dressing, is my favorite sauce for Buddha bowl recipes. It has no oil, it’s vegan, gluten-free, and absolutely delicious! Plus, it’s packed full of healthy protein.
How to Make a Healthy Buddha Bowl
This vegan Buddha bowl recipe will quickly become one of your favorite lunches, and or dinners. The helpful how to guide below, will supply you with everything you need to make this delicious, low calorie meal easily.
You can make these as meal prep lunches or dinners. Simply assemble single servings and store them in the fridge for this week. They will hold for 4-5 days in the fridge. The do not make good freezer meals however.
Check out my Quinoa Cooking Guide to make cooking the protein packed grain to perfection every time!
How to Make Healthy Buddha Bowls:
- Preheat the oven to 450°, and line a baking sheet with parchment paper.
- Cook the quinoa according to the package, or according to our Quinoa Cooking Guide.
- Cut the florets off the broccoli, use a vegetable peeler or small knife to peel and remove the first layer of the broccoli stem and discard. Shred the remaining broccoli stem with the vegetable peeler or a cheese grater.
- Add the sliced sweet potatoes to the prepared baking sheet, spray with olive oil and bake for 15 minutes. Flip the potatoes, add the broccoli florets to the baking sheet, spray with olive oil and bake for another 15 minutes.
- To 2 bowls, divide the quinoa. Then divide the cooked sweet potatoes and broccoli florets.
- Add in the shredded broccoli stem, cabbage, avocado, tomatoes, sesame seeds and drizzle over the Lemon Tahini Dressing.
- Serve immediately, or cover and store for a healthy lunch late this week. This Vegan Buddha Bowl is wonderful hot, or cold.
This easy Buddha bowl can be made with any veggies you prefer. Try swapping broccoli for cauliflower, sweet potatoes for bell peppers, etc.
Low Calorie Vegan Buddha Bowl Recipe
This Vegan Buddah Bowl Recipe is just 376 calories (439 calories with the dressing) and absolutely delicious!
I supplied protein add-ins in the “ingredient” section above, and some meal prep tips in the “how to” section above as well.
I know you’ll love this healthy recipe, here are some more low calorie weight loss recipes I think you’ll love.
Low Calorie Buddha Bowls
Equipment
- Vegetable peeler or cheese grater
Ingredients
- ⅓ cup quinoa
- 1 large head of broccoli
- 1 medium sweet potato peeled and sliced
- Olive oil spray
- 1 cup sliced purple cabbage
- 1 avocado
- 1 cup cherry tomatoes
- 2 teaspoons sesame seeds
- ¼ cup Lemon Tahini Dressing
Extra Help:
Instructions
- Preheat the oven to 450°, and line a baking sheet with parchment paper.
- Cook the quinoa according to the package, or according to our Quinoa Cooking Guide above.
- Cut the florets off the broccoli, use a vegetable peeler or small knife to peel and remove the first layer of the broccoli stem and discard. Shred the remaining broccoli stem with the vegetable peeler or a cheese grater.
- Add the sliced sweet potatoes to the prepared baking sheet, spray with olive oil and bake for 15 minutes. Flip the potatoes, add the broccoli florets to the baking sheet, spray with olive oil and bake for another 15 minutes.
- To two bowls, divide the quinoa. Then divide the cooked sweet potatoes and broccoli florets.
- Add in the shredded broccoli stem, cabbage, avocado, tomatoes, sesame seeds and drizzle over the Lemon Tahini Dressing.
- Serve immediately, or cover and store for a healthy lunch late this week. This Vegan Buddha Bowl is wonderful hot, or cold.
Nutrition
Nutrition and Calories in Buddha Bowls
Not all Buddha bowls are made the same way. Many have loads of oil, heavy sauces that are packed full of fat and calories, and too many grains.
This perfectly balanced vegan Buddha bowls recipe is both low in calories, and extra filling! Try this (and other) low calorie meals. You can find several more vegan recipes in the next section.
The nutrition and calories below is based off 1 serving (1 bowl- above 3 cups) of the Vegan Buddah Bowl Recipe above.
Important Note: As a reminder, at Lose Weight By Eating it is my goal to make you healthier, all-natural versions of your favorite recipes… not all will be “diet worthy” depending on the diet you are on. But they will be healthier versions to help curb your cravings.
What to Read Next:
Lose Weight By Eating Cookbooks
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Article History:
- Originally written and published March 28, 2021 by Audrey Johns
- Updated on May 17, 2023 by Audrey Johns
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