I am SO excited to write this post because this vegetarian buddha bowl recipe literally checks ALL of the boxes! Easy, kid friendly, adult friendly and Insta story worthy. Your days of eating bland pasta sauces and dinosaur nuggets for dinner are over Mama (well at least for today)!
Let me tell you about these awesome bowls that I’ve come up with. (Warning: if you serve this up deconstructed, you will have more dirty bowls to clean, but I find it’s worth it!)
What Should You Buy at the Store?
Here’s what you need to pick up to make this delicious vegetarian buddha bowl:
- Farro or quinoa for the base
- Canned chickpeas
- Veggies: sweet potatoes, carrots, red onion, bell pepper (red, orange or yellow) and kale
- Spices: garlic powder, chili powder, paprika, cumin
How Easy is it to Make My Vegetarian Buddha Bowl?
So easy!!! You literally need to cook the farro or quinoa up on the stove top…Once that is going, spread out everything else on to sheet pans to toss in spices and roast in the oven. Then you can relax while dinner basically cooks itself.
I usually cut my veggies up and cook my grains the night before to make my life even easier…When everything is almost cooked, whip up the delicious yogurt sauce to drizzle over the bowls and you’re ready to eat! Yummm!
How Do You Serve These?
I usually put each thing in its own little bowl and let the kids and hubby make their own bowls. This deconstructed delivery method seems to yield the highest veggie intake for the kids, a mom win!
Kids LOVE making their own plates. My daughter will pile her own plate high with broccoli and farro and eat every last bite, but if I make her plate myself, she rarely finishes…
The extra dishes are worth it when you’re giving your kiddos some meal time independence and encouraging those healthy eating habits. One day maybe they’ll finally eat the roasted kale too…It’s all about giving them the right options.
Recipe for Vegetarian Buddha Bowl
Vegetarian Buddha Bowls
- 1 cup farro
- 2 cans chick peas
- 1 sweet potato
- 1 bell pepper
- 1 medium red onion
- 3-4 carrots
- 2-4 cups kale
- 2 cups broccoli (this is for the kids)
- 1-2 tsp chili powder
- 1 tsp garlic powder
- 1-2 tsp ground cumin
- 1-2 tsp paprika
- salt and pepper to taste
- olive oil
- 2 cups yogurt (better if it's thinner so don't use greek)
- ½ lemon juiced
- 1 tsp minced garlic (I love the Costco jar)
- 1-2 tsp dill (I usually use the dried spice, but fresh works too!)
- salt and pepper to taste
- First, go ahead and preheat your oven to around 400° F.
- Put the farro in a pot of water to soak for at least 20 minutes. This makes it cook faster.
- While oven is preheating and farro is soaking, cut up your vegetables. I dice everything, but tend to leave the onion and peppers in larger chunks. Keep in mind that you don't have to use all of these veggies. You could use whatever you have on hand or whatever you know your kids like.
- Once everything is prepped, throw those veggies on a sheet pan or two, separated. Drizzle olive oil over everything and then gently sprinkle on the spices. I gave a range of how much of each thing to use so you can customize. We like a lot of spices, but maybe you don't.
- I mix the oil and spices up with my hands to keep the items separate, but if you wanna mix everything up, give that pan a good shake!
- Put the pan(s) into the oven and get your farro boiling in some salted water. I usually add a bit of oil to the water too. Think of it as a kind of pasta.
- You need to keep an eye on those veggies because some ovens are stronger than others, but I usually roast everything for about 25-30 minutes. If you made your sweet potato and carrot chunks a little bigger, you may need closer to 45 minutes. Sometimes I take the chickpeas out around the 25 minute mark because they can overcook.
- While everything is cooking, you can make the yogurt sauce. I don't usually measure everything out because it doesn't have to be super precise. Start with putting the yogurt in a bowl and add the lemon juice, garlic, dill, salt and pepper. You can use more or less dill depending on how much you like the taste of it. Stir everything together and that's pretty much it. Sometimes I use cilantro instead of dill depending on my mood.
- Once everything is finished, transfer to serving bowls and you're ready to enjoy!
Like this recipe? Please comment below! Want more easy dinner recipes? Check out these posts: