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Stores  ·  Mexican  ·  Buddha Bowl
Jain Certified

Buddha Bowl

A vibrant, nourishing bowl of grains, paneer, crisp vegetables, and creamy avocado, tied together with a nutty peanut-le

25 min
Total time
2
Servings
790
Kcal / serve
Medium
Difficulty
790
Calories
34
Protein
65
Carbs
45
Fats
15
Fibre
5.1
Iron
The Story

The Buddha bowl is a relatively modern invention, though its philosophy draws on something much older — the idea of a single, balanced plate holding everything a body needs: grains, protein, vegetables, healthy fats, all in mindful proportion. The name itself is thought to reference the rounded, generously filled bowls associated with Buddhist monks receiving alms, a fitting image for a dish built around abundance without excess, variety without chaos. What makes a Buddha bowl work is its structure — not a mixed dish so much as a curated composition, each element kept distinct and visible rather than blended together. Here, that structure begins with a base of quinoa, brown rice, or couscous, cooked simply and left to anchor the bowl with steady, sustaining carbohydrates. Paneer, pan-seared with just salt and pepper, brings a satisfying protein presence, standing in easily for the tofu or grilled chicken found in more globally standard versions — proof that this format travels well across dietary traditions. The vegetable layer is where the bowl earns its vibrancy — crisp lettuce, a rainbow of bell peppers, cool cucumber, juicy cherry tomatoes, sweet corn, and boiled chickpeas for an extra protein and fibre boost. Avocado, sliced or cubed, adds a creamy richness that ties the raw vegetables together, its healthy fats offering both flavor and satiety in a way few other ingredients can match. Each component retains its own texture and identity, meant to be tasted individually as much as together — a deliberate contrast to dishes where everything is cooked down into one unified flavor.

Ingredients
How to Cook
01

Prepare the Base

1. Cook the Grains: Rinse the quinoa, rice, or couscous thoroughly. Cook according to the package instructions, adding salt to the water. Fluff with a fork once done and let it cool slightly.

02

Prepare the Protein

2. Sauté the Paneer: Heat a tablespoon of oil in a pan over medium heat. Add the paneer cubes, salt, and black pepper. Sauté until the paneer is golden on all sides. Remove from heat and set aside.

03

Prepare the Vegetables

3. Prep the Veggies: Dice the bell peppers, cucumber, and avocado. Halve the cherry tomatoes. boil the sweet corn and saute boil chickpeas if using fresh.

04

Make the Dressing

4. Mix the Dressing: In a small bowl, whisk together peanut butteri, lemon juice, olive oil, salt, black pepper. Add water gradually until you reach a smooth, pourable consistency.

05

Assemble the Jain Buddha Bowl

5. Layer the Bowl: In a large serving bowl, start with a layer of the cooked quinoa, rice, or couscous. Arrange the sautéed paneer, lettuce, bell peppers, cucumber, cherry tomatoes, avocado, and sweet corn, chickpea in sections around the bowl, leaving space for each ingredient. Drizzle the dressing over the top, or serve it on the side. Sprinkle some toasted sesame seeds or sunflower seeds on top for added crunch and nutrition.

Dietary Tags
Jain Certified Vegan High Protein Monsoon Special
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineMexican
Prep time10 min
Cook time15 min
DifficultyMedium
MealLunch
SeasonAll Year
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