This vegan Green Buddha Bowl with quinoa, zucchini, avocado, and spring onions is healthy yet filling and comes together in no time. Serve with a creamy Vegan Avocado Basil Pesto. Happy Cooking!
About this Recipe
It’s FINALLY spring! Now that it’s getting warmer, we’re craving more greens than comfort food. For the past few weeks I’ve been making this vegan Green Buddha Bowl. It’s a great dish to transition away from all the comfort food to more healthy food. I’m telling you, this buddha bowl is filling yet healthy (aaand super delicious – obviously!) and comes together in no time. Leeet’s do this!
How to make a Green Buddha Bowl
Before we start, I just want to point out that you really can’t mess up a buddha bowl since it’s pretty much everything goes (seriously, it couldn’t be easier!). To prepare this Green Buddha Bowl, you simply need to (1) cook the quinoa in vegetable broth, (2) sauté your veggies (zucchini and baby spinach), (3) finely slice your avocado and spring onions, and (4) make a creamy Vegan Avocado Basil Pesto. Then all that’s left to do is to combine everything just before serving.
How to serve a Green Buddha Bowl
This Green Buddha Bowl makes both a great (warm) dinner and – if there are any leftovers – a great (cold) lunch the next day. For non-vegans, I highly recommend serving it with my Spring Onion Dip in addition to the Vegan Avocado Basil Pesto. Also, you could easily make this recipe a day ahead of time. Simply store the prepared quinoa, veggies, and pesto in the fridge until needed. The best part about this bowl is that you probably have all the ingredients lying around right now. What are you waiting for? Get cooking!
More Cooking Inspiration
If you love this vegan Green Buddha Bowl, you might also like these healthy recipes:
Green Buddha Bowl
Yield 4 servings
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- spray oil
- 2 zucchinis, sliced
- 2 cups spinach
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 avocado, sliced
- 2 spring onions, sliced
- 1 batch Vegan Avocado Basil Pesto
- In a medium pot, combine uncooked quinoa and vegetable broth and cook for about 20 minutes or until all the vegetable broth has been absorbed.
- Meanwhile, spray oil a pan and sauté the zucchini for about 10 minutes. Add the spinach and cook until wilted. Season with salt and pepper.
- For serving, combine quinoa with zucchini-spinach mixture. Add avocado and spring onions, followed by the Vegan Avocado Basil Pesto. Enjoy your Green Buddha Bowl!
Quick Tip: I highly recommend serving this Green Buddha Bowl with my Spring Onion Dip in addition to the Vegan Avocado Basil Pesto.
Cuisine vegan, vegetarian, gluten-free, nut-free
Serving Size 251 g (1 serving)
Amount Per Serving
% Daily Value
Total Fat 30.32 g
Saturated Fat 3.9 g
Sodium 320 mg
Total Carbohydrates 30.78 g
Dietary Fiber 10.2 g
Sugars 1.9 g
Protein 7.18 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.