Everyday Buddha Bowl Recipe – Sweet Potato Soul

Introducing my go-to Buddha Bowl Recipe — so good I could eat it every day! Made with roasted sweet potatoes, rice or quinoa, lentils, and a miso tahini dressing I could eat by the spoonful, these colorful and nutritious bowls make for an easy and satisfying plant-based dinner. Customize them to fit your taste preferences and meal prep ahead for ultimate convenience!

This recipe was originally published on May 7, 2015. It was updated with new recipe information and photos on August 3, 2025.

Shortly after becoming vegan, I discovered Buddha bowls — and there was no looking back! Healthy, quick, and delicious, they’re perfect for nearly any day of the week (especially for busy weeknights). They’re also great for meal prep and easy to customize to any craving, quickly earning them a regular spot in my dinner rotation.

Today, I’m sharing my go-to version: roasted sweet potatoes and broccoli, lentils or beans, rice or quinoa, kimchi, and a rich miso tahini dressing come together for a balanced and flavorful meal. Let’s get started, shall we?

What Are Buddha Bowls?

A Buddha bowl is a well-balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet— a Japanese-based approach that emphasizes a grain and vegetable-based diet and the balance of yin and yang in food for greater health.

Keeping with these principles, Buddha bowls recipes aim to create synergy between different flavors (like sweet, sour, bitter, salty, light, and spicy), as well as between colors and textures. This recipe does just that: featuring creamy and caramelized sweet potatoes, savory and tender lentils, spicy kimchi, and savory miso tahini dressing.

While the recipe has multiple components, they are easy to prepare simultaneously and store well for meal prep. The result? A balanced, flavorful, comforting, and nourishing bowl — essentially, the best of all worlds.

Ingredients

Roasted Sweet Potatoes and Broccoli: These veggies are roasted with olive oil, salt, pepper, garlic powder, and smoked paprika until caramelized and tender, adding color, texture, and flavor to the vegan bowl recipe. Roast them at the same time, but on separate baking sheets, as the broccoli takes less time. Alternatively, the broccoli can be steamed, which preserves more of its nutrients.

Brown Rice or Quinoa: Choose your preferred and simmer it with water or vegetable stock to add healthy carbohydrates and plant-based protein to the bowls.

Lentils or Beans: If not cooking the lentils from scratch with water and salt, you can also use two 14-ounce cans of lentils or black, pinto, navy, or kidney beans (drained and rinsed).

Miso Tahini Dressing: This creamy, savory, and nutty-sweet dressing has it all — I could eat it daily. To make it, you’ll need white miso paste, tahini, lemon juice, garlic, and salt.

To Garnish: Finish off the Buddha bowls with kimchi or sauerkraut and a sprinkle of fennel seeds, black sesame seeds, and red pepper flakes (if you want to bring a bit of heat). Some kimchi contains shrimp paste; be sure to use a vegan variety to keep the bowls plant-based.

Substitutions and Swaps

This recipe is flexible and easy to adapt to your taste preferences and ingredients on hand, making it one you can truly enjoy any day of the week:

Veggies: When it comes to vegetables in Buddha bowl recipes, the sky’s the limit! Switch things up, swapping roasted, sautéed, or massaged kale, cauliflower, cabbage, zucchini, mushrooms, broccolini, eggplant, or butternut squash for the sweet potatoes and broccoli.
Grains: Don’t have or want to use brown rice or quinoa? Try Coconut Jasmine Rice, farro, millet, bulgur, whole wheat couscous, or wild rice, cooking them according to the package directions.
Legumes: Steamed edamame beans, green peas, or Roasted Chickpeas all make tasty protein-rich additions.
Dressing: Really, any dressing goes — such as Vegan Caesar, Pomegranate Vinaigrette, Avocado Dressing, or a simple mix of balsamic and olive oil.
Plant-Protein: For a healthy protein boost, try adding roasted Marinated Tofu or tempeh, soy curls, or Sofritas for a Tex-Mex flair.
Garnishments: Add spice by topping these vegetarian bowl recipes with spicy pickled veggies or jalapeños. For tang and crunch, dill pickles, coleslaw, or pickled red onions are all great options.

How to Make Everyday Buddha Bowls

Join me in the kitchen as we make one of my favorite and most-eaten meals:

Roast Veggies

Roast Sweet Potatoes and Broccoli. Preheat the oven to 375°F and line two baking sheets with parchment paper. In a large mixing bowl, toss the cubed sweet potatoes with oil and salt, pepper, garlic powder, and smoked paprika. Give everything a good mix until it’s nicely coated. Spread the sweet potatoes out evenly on the baking sheet and roast for about 35-40 minutes until they’re golden and tender.

In the same mixing bowl toss the broccoli with oil and spices and spread on the other baking sheet. Roast the broccoli for 20-30 minutes, until tender and browned on the edges. Alternatively, steam the broccoli in a steam basket for 5-10 minutes, until bright green and cooked to your satisfaction.

Cook Grains & Lentils/Beans

Steam Rice or Quinoa. While the veggies roast, cook the rice or quinoa.

Rice: Bring the grains and water to a simmer over medium heat. Let it cook with the lid ajar for 30 minutes or until it’s tender.

Quinoa: Simmer the quinoa with water or broth for 8 minutes, with the lid slightly ajar. Then, turn off the heat and let it sit, covered, for another 5 minutes.

Prepare Lentils or Beans. If using lentils, add them to a pot with water and a pinch of salt, then bring to a simmer over medium heat. Cover the pot and cook for about 30 minutes, or until they’re tender. Then set them aside to cool. Or make them in the Instant Pot, like I always do (results pictured below). Using canned beans instead? Just drain and rinse them, and you’re good to go.

Make Dressing

Miso Tahini Dressing. Add the tahini, lemon juice, miso paste, garlic, and salt to a mixing bowl or a glass jar with a lid. Use a whisk or fork to stir well, breaking up the miso paste as you go. Gradually whisk in ½ cup of water until smooth, adding up to ¼ cup more as needed until the texture is similar to melted chocolate. If using a lidded jar, you can shake the dressing to combine instead of stirring.

miso tahini dressing ingredients in a bowl

overhead of whisking creamy tahini dressing

Assemble. Here’s the fun part! Divide the sweet potatoes and broccoli, rice or quinoa, and lentils or beans amongst four bowls (or just one bowl if you’re creating one serving for yourself). Top each with the miso tahini dressing, a spoonful of kimchi or sauerkraut, and a pinch each of fennel seeds, black sesame seeds, and red pepper flakes to garnish. Enjoy!

Jenné’s Recipe Tips

Cook components simultaneously: Once the sweet potatoes and broccoli are in the oven, get the rice or quinoa and lentils simmering so everything finishes around the same time.
Steaming the broccoli: If desired, you can steam it instead of roasting it with the sweet potatoes. Bring 1 inch of water to a simmer in a saucepan, add a steaming basket with the broccoli, cover, and steam for 5-8 minutes.
Alternative lentil cooking method: Free up space on the stovetop by cooking lentils in the Instant Pot.

Meal Prepping Buddha Bowls

Make these healthy bowls ahead of time by roasting the vegetables, steaming the rice or quinoa, and cooking the lentils as directed. Let each component cool completely to room temperature, then transfer them to separate airtight containers and refrigerate for up to 5 days.

Assemble the bowls the morning of, and wait to drizzle with the dressing and add garnishes just before serving.

Storage Directions

Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days.
Freezing: Many individual vegan Buddha bowl components can be frozen and defrosted to enjoy later. Cool the cooked sweet potatoes, rice or quinoa, lentils, and broccoli completely before transferring them to individual freezer-safe containers and freezing for up to 3 months. Defrost them overnight in the refrigerator before reheating and assembling the bowls with the fresh ingredients.
Reheating: Warm the sweet potatoes, rice or quinoa, lentils, and broccoli in the microwave on gentle heat for 1-2 minutes or until hot. Add them to bowls with broccoli, kimchi, and tahini dressing before serving.

Frequently Asked Questions

Do I have to use brown rice or quinoa?

Nope! Feel free to swap in your favorite grains like white rice, couscous, farro, or wild rice. To lower the carbs, use cauliflower rice.

Do you eat buddha bowls warm or cold?

Either goes! Buddha bowls recipes can be eaten warm, at room temperature, or cold — depending on the preparation, ingredients, and preference. I recommend assembling these bowls when the ingredients are still warm, but you can also let them cool to room temperature or refrigerate them before assembling if that works better for you.

More Buddha Bowl Recipes

Roasted Sweet Potatoes and Broccoli

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Roasted Sweet Potatoes and Broccoli

Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Add the cubed sweet potatoes to a large mixing bowl, drizzle with oil, and sprinkle with the seasonings. Gently toss until covered.
Evenly spread the potatoes onto the baking sheet and roast for 35 minutes or until tender.
In the same mixing bowl toss the broccoli with oil and spices and spread on the other baking sheet. Roast the broccoli for 20-30 minutes, until tender and browned on the edges. Alternatively, steam the broccoli in a steam basket for 5-10 minutes, until bright green and cooked to your satisfaction.

Rice or Quinoa

While the vegetables roast, cook the brown rice or quinoa.
To make rice, bring the rice and stock/broth or water to a simmer over medium heat and cook with the lid ajar for 30 minutes or until tender.
To make quinoa, bring the quinoa and stock/broth or water to a simmer over medium heat. Cook with the lid ajar for 8 minutes, then remove from the heat and it let rest covered for 5 minutes.

Lentils or Beans

Combine the water, lentils, and salt in another saucepan and bring to a simmer over medium heat. Cover and cook for 30 minutes or until tender. Let them cool completely. If opting for canned beans, drain and rinse them.

Miso Tahini Dressing

Combine the tahini, lemon juice, miso paste, garlic, and salt in a bowl or glass jar. Use a whisk or fork to stir it well and break up the miso paste.
Add 1/2 cup of the water and continue to whisk. Add the remaining 1/4 cup of water as necessary to thin as you whisk. The texture should be similar to melted chocolate. If you are using a jar with a lid, you can shake the dressing to combine instead of stirring.

Assemble Buddha Bowls

Divide the sweet potatoes and broccoli, rice or quinoa, and lentils or beans amongst four bowls. Top each with the miso tahini dressing, 1/4-1/2 cup of kimchi, and fennel seeds, black sesame seeds, and red pepper flakes to garnish. Enjoy!

Storage Directions

Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days.
Freezing: Many of the individual vegan Buddha bowl components can be frozen and defrosted to enjoy later. Cool the cooked sweet potatoes, rice or quinoa, lentils, and broccoli completely before transferring them to individual freezer-safe containers and freezing for up to 3 months. Defrost them overnight in the refrigerator before reheating and assembling the bowls with the fresh ingredients.
Reheating: Warm the sweet potatoes, rice or quinoa, lentils, and broccoli in the microwave on gentle heat for 1-2 minutes or until hot. Add them to bowls with broccoli, kimchi, and tahini dressing before serving.

Recipe Pro-Tips:

Cook components simultaneously: Once the sweet potatoes and broccoli are in the oven, get the rice or quinoa and lentils simmering so everything finishes around the same time.
Steaming the broccoli: If desired, you can steam it instead of roasting it with the sweet potatoes. Bring 1 inch of water to a simmer in a saucepan, add a steaming basket with the broccoli, cover, and steam for 5-8 minutes.
Alternative lentil cooking method: Free up space on the stovetop by cooking lentils in the Instant Pot.
Tahini sauce will thicken when stored in refrigerator. It will thin when you add it to warm grains and veggies, but you can add a little water to thin it if necessary.