Veggie Buddha Bowls

Name: Veggie Buddha Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium sweet potato, peeled and diced; 1/2 of a small red cabbage, sliced; 1 cup broccoli florets; olive oil; salt & pepper; 2 cups cooked quinoa or rice; 1 cup red cherry tomatoes, sliced; 1/2 cup yellow cherry tomatoes, sliced; 1 avocado, sliced; 4 fried eggs; a dressing of choice (✅)

Our veggie buddha bowl gets kids eating the rainbow! It’s simple to make and customizable to your family’s preferences. Gluten-free.

This bright, fun, and nutrition-packed dinner for kids is super easy to prepare, and even more fun to put together! Veggie Buddha Bowls are a great way to get more veggies into your family, easily.

a buddha bowl with vegetables and a fried egg.

How To Make

Choose what you think will go over best with your family. There are so many options in each color category once you start thinking about it.

Ingredients

1 medium sweet potato, peeled and diced
1/2 of a small red cabbage, sliced
1 cup broccoli florets
olive oil
salt & pepper
2 cups cooked quinoa or rice
1 cup red cherry tomatoes, sliced
1/2 cup yellow cherry tomatoes, sliced
1 avocado, sliced
4 fried eggs
a dressing of choice ✅

Instructions

Preheat the oven. Preheat the oven to 425 degrees.
⭐️Bake the veggies. Place diced sweet potatoes, broccoli florets, and sliced red cabbage onto a baking pan. Drizzle with olive oil and season with salt & pepper. Bake for 15-20 minutes or until potatoes are softened.
Serve. Place veggies in separate serving dishes. Serve by layering quinoa, veggies in a rainbow of colors, the fried egg, and top with dressing.

Start with layering grains as the base, then add on veggies into a rainbow shape. Get creative and showcase as many veggies as you can fit!

I wanted to add a bit more protein and thought a fried egg was the perfect addition!

To quickly get this meal together, start by cooking the grains. Grains can take from 30 – 45 minutes to cook. Meanwhile, chop and roast the veggies you’d like cooked.

I roasted sweet potatoes, purple cabbage, and broccoli. For other veggie options, I used red and yellow tomatoes, carrots, peppers, and avocado.

A baking sheet with red cabbage slices and sweet potato cubes next to bowls containing carrots, tomatoes, peppers and red cabbage.

Leave the fried eggs for last to keep them nice and hot!

There are a lot of options for dressings for these veggie buddha bowls.

My favorite is the yogurt-based ranch dressing, but salsa or another salad dressing would work great as well!

FAQ

How do you eat a Buddha Bowl?

There is no right or wrong way! You can use a fork and eat it straight from the bowl or serve wrapped in a tortilla or pita, or use chips to scoop it!

How long do Buddha Bowls last in fridge?

You can store leftovers in the fridge for 3-5 days. Do you eat Buddha Bowls cold?

Do you eat Buddha Bowls cold?

The best part of buddha bowls is that you can eat them hot or cold. If you serve it hot, most likely it will taste just as good served cold the next day.

Up close shot of a fried egg being sliced with a fork and oozing onto the veggie bowl.

You may also enjoy:

CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.

Rate Recipe Add to Recipe Box