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Bento Box Buddha Bowl

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This vibrant, plant-based bento box Buddha bowl is packed with grains, roasted chickpeas, tofu, fresh veggies, fruit, and a creamy tahini dressing. It’s a quick, customizable, and nourishing meal perfect for lunchboxes, meal prep, or a colorful family dinner.

Ingredients

Scale
  • 1 cup cooked brown rice or quinoa (about 1/2 cup dry)
  • 1 cup mixed greens (baby spinach, arugula, or romaine)
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 block (about 4 oz) firm tofu, cubed
  • 1/2 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or ribboned
  • 1/2 cucumber, sliced
  • 1/2 cup shelled edamame
  • 2–3 radishes, thinly sliced
  • 1/2 mango, peeled and sliced (or apple)
  • 2 tbsp pomegranate seeds (optional)
  • 1 tbsp roasted pumpkin seeds
  • 1 tbsp pickled ginger
  • 1–2 tbsp fresh cilantro or basil, chopped
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2–3 tbsp water (to thin dressing)
  • Salt and pepper, to taste
  • Optional: Sriracha or chili flakes for heat
  • 1 tsp olive oil (for roasting chickpeas and tofu)

Instructions

  1. Cook the brown rice or quinoa according to package instructions (about 15-20 minutes). Fluff with a fork and let cool slightly.
  2. Preheat oven to 400°F (200°C). Toss chickpeas and tofu cubes with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 20 minutes, shaking halfway through, until chickpeas are crisp and tofu is golden.
  3. While chickpeas and tofu roast, wash and slice all vegetables and fruit. Julienne carrot, slice bell pepper, cucumber, radishes, and mango (or apple). Shell edamame if needed.
  4. In a medium bowl, whisk together tahini, lemon juice, maple syrup, and water (start with 2 tbsp, add more for desired consistency). Season with salt, pepper, and optional sriracha or chili flakes.
  5. Assemble the bento box: Place greens and grains in the largest compartment. Arrange roasted chickpeas, tofu, veggies, and fruit in separate sections. Sprinkle with pumpkin seeds, pickled ginger, and herbs. Drizzle with dressing just before serving or pack dressing separately.

Notes

Roast chickpeas and tofu for extra crunch and flavor. Keep dressing and juicy fruits separate until ready to eat to prevent soggy greens. Prep veggies and grains in advance for quick assembly. Swap ingredients based on season or preference—this bowl is highly customizable.

Nutrition

Keywords: bento box, buddha bowl, vegan, plant-based, lunch, meal prep, healthy, gluten-free, tofu, chickpeas, tahini dressing, rainbow bowl, vegetarian

Find it online: https://tessierecipes.com/bento-box-buddha-bowl-recipe-5-easy-steps-for-fresh-plant-based-meals/