Meal Prepping Veggie Filled Spiralized Buddha Bowl with Creamy Vegan Almond Dressing

spiralized veggie buddha bowl

A Buddha Bowl is a fun & healthy meal to cook and assemble, and it’s always an adventure full of veggies and grains! You can throw almost any vegetable, grain, and sauce that you’ve got on hand into a bowl, and come out with a delicious and nutritious meal.

Since it’s January, I’ve been slowly getting back into the swing of weekend meal prepping post Holiday season. I find that Buddha Bowls are a great way to get back into the habit, as I can prep all of the ingredients over the weekend, and then quickly assemble a bowl to my liking throughout the busy week.

veggies for a buddha bowl

all-clad pressure cooker

I will often batch cook some chickpeas, some quinoa, and some wheat berries, and cut up some veggies for the week so that whenever life gets busy, I can still have a homemade and nutritious meal on the table. Plus even if I eat a few Buddha Bowls throughout the week, I like to choose a variety of toppings so that it’s never boring!

oxo tabletop spiralizer

mandolin cabbage

When I first started meal prepping a few years ago, I found that I was making everything so overly complicated. I thought I needed to prep everything I was going to eat in the week, so I found my Sunday meal prep days to be pretty overwhelming. Now I’ve learned that even just prepping a couple of meals a week, or parts of a few meals a week can be really helpful and game-changing. For instance, cooked chickpeas can go a long way in multiple meals… so I’ve almost always got some on hand in my fridge.

chopping kale

oxo hand held spiralizer

oxo counter top spiralizer

The key to a killer Buddha Bowl? Good veggies, a good base of grains, and a stellar sauce.

We decided to do make a sort of smorgasbord of prepped veggies so that everyone can choose their own favourite toppings. We prepped the veggie using a few key tools that really helped us out.

  1. The OXO handheld spiralizer
  2. A Benriner Japanese Mandolin
  3. The OXO tabletop spiralizer
  4. Miyabi Kaizen Chef’s Knife

spiralized veggie buddha bowl

soaked almonds

creamy almond dressing

Prepping our veggies like this worked out really well because it meant it was easier to fill our bowl with every vegetable imaginable. Plus we were able to keep a lot of the veggies raw, which means we spent less time making these Buddha Bowls and more time enjoying them. Everyone on the team got to assemble their own bowl and choose their own adventure to make a Buddha Bowl that’s just for them.

The beautiful thing about this recipe is that you don’t need to follow it to a T. It’s just here for some guidance and inspiration, and YOU get to choose your own adventure!

What are your favourite Buddha Bowl toppings? Let us know on our Facebook Page!

Print Recipe
Veggie Filled Spiralized Buddha Bowl with Creamy Vegan Almond Dressing
Course Main Dish
Buddha Bowl
Creamy Almond Dressing
Course Main Dish
Buddha Bowl
Creamy Almond Dressing
  1. Soak your almonds for at least 4 hours
  2. Rinse the almonds and put in a high powered blender (like a Vitamix) with all other dressing ingredients EXCEPT THE OIL.
  3. Blend on high until all ingredients cream together, then slowly add your oil until emulsified.
  4. This dressing is a great base, and can be thinned out with water to whatever consistency you want!
Buddha Bowl
  1. Start by pressure cooking your chickpeas (should take less than 30 minutes start to finish, and that's without soaking them first!)
  2. Then start cooking your quinoa as per package instructions.
  3. Then start cooking your wheat berries as per package instructions.
  4. Once all of your grains are cooking, you can start prepping all of your veggies. Spiralize your zucchini, and carrot, and sweet potato. Mandolin your beets, carrots, and cabbage. And cut your cauliflower into small bite-sized pieces. And chop your kale up with stems removed.
  5. With your chopped kale, massage it in a bowl and add salt to it -- set aside.
  6. Heat a fry pan up with some grapeseed oil, and cook your spiralized sweet potatoes until just soft.
  7. Once the sweet potatoes are cooked, remove them from the pan, add some more oil if needed, and add in the cauliflower. Season cauliflower to your taste (we used tumeric), and pan fry until cooked to your desired doneness.
  8. At this point, your chickpeas should be cooked. Pan fry them with oil, chili powder, and cumin until crisp.
  9. Once everything is prepped, you can start assembling your bowls. Start with some grains at the bottom, add all the veggies you want on top, finish with some chickpeas and pumpkin seeds, and drizzle with the dressing!


spiralized veggie buddha bowl

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