Buddha bowl recipe no.1 lunch recipe
Everyone needs a good Buddha bowl recipe in their repertoire, and this one is a standout. It brings together bold flavours and satisfying textures in one vibrant, nourishing bowl. Soy-stained eggs with their rich, savoury depth pair beautifully with sticky roasted vegetables, caramelised at the edges and tender in the centre. Add to that a generous portion of sesame spinach, lightly dressed and full of nutty flavour, and you have a meal that is hearty, balanced and seriously delicious. Every element complements the next, creating a bowl that feels both wholesome and indulgent at the same time.
This recipe does require a little patience. It can take up to two hours to prepare, with a cooking time of around 30-45 minutes, so it’s certainly more of a project than a quick midweek throw-together. However, the depth of flavour and the layered textures make it more than worth the effort. The soy-stained eggs benefit from time to marinate, the vegetables develop irresistible sweetness as they roast, and the components come together into something truly special.
Because it’s a lengthier recipe, it’s ideal for preparing the night before a busy day at work. Make everything ahead of time, assemble your bowl, and store it in the fridge so you can wake up knowing a delicious, ready to go meal is waiting for you. It’s perfect for meal prep and tastes just as good the next day, with the flavours having had even more time to develop.
Each serving provides 837kcal, 29g protein, and 105g carbohydrates (of which 26g sugars), offering sustained energy throughout the day. With 30g fat (of which 5.7g saturates), 13g fibre and 6.5g salt, it’s a filling, flavour-packed option that keeps you satisfied for hours. This is comfort food with a nutritious twist - a bowl you’ll want to make again and again.
Buddha bowls recipe- ingredient list!
Here is the list of all the ingredients that go into this big bowl of greatness!
Ingredient list for the eggs-
80ml of two free-range eggsReduced-sodium soy sauce, 2½ tablespoons
Two teaspoons of white wine vinegar or rice vinegar
One teaspoon of sugar
Ingredient list for the buddha bowl-
One large sweet potato, sliced into pieces that are 2 cm by ¾ inch
One large aubergine, sliced into cubes measuring 3 cm by 1¼ in.
Two tablespoons of olive oil
One tablespoon of low-sodium soy sauce
150g/5½oz short-grain brown rice, 2 tsp honey, sprinkle chilli flakes, and additional to serve
Ingredient list for the seasame spinach-
250g/9oz of spinach
One tablespoon of tahini
Two teaspoons of reduced-sodium soy sauce
Two teaspoons of white wine vinegar or rice vinegar
Add more toasted sesame seeds to serve, along with one teaspoon.
Ingredient list for serving-
100g/3½oz of thinly sliced radishes
Buddha bowl recipe- step by step instruction guide-
Step 1
First, prepare the eggs. Bring a medium pan of water to a rolling boil, making sure there’s enough water to fully cover the eggs. Carefully lower them in using a spoon to prevent the shells from cracking, then cook for exactly 6 minutes for perfectly set whites and slightly soft, jammy yolks. As soon as the time is up, lift the eggs out and transfer them straight into a bowl of iced water. This stops the cooking process immediately and helps prevent overcooking. Leave them to cool completely before peeling, allowing the shells to come away more easily and ensuring the centres stay beautifully tender.
Step 2
In the meantime, fill a big jar with 50ml/2fl oz of water, soy sauce, vinegar, and sugar. After firmly screwing on the lid, shake for a minute to dissolve the sugar. Place the eggs in the jar with the soy sauce dressing after peeling them underwater (this makes the process far less messy and the shells come off more easily). After sealing the lid, refrigerate for at least two hours, but preferably six. Before using, drain the eggs and store them in an airtight container in the refrigerator.
Step 3
Preheat the oven to 220°C (200°C fan)/Gas 7. While the oven heats, place the chopped aubergine and sweet potato into a large roasting tray. Drizzle over the oil, then add the soy sauce, honey, and a pinch of chilli flakes. Toss everything together so the vegetables are evenly coated in the glaze, ensuring each piece will roast up sticky and flavourful. Place the tray in the oven and roast for 25-30 minutes, turning and shaking the vegetables a few times during cooking to ensure they cook evenly and develop a caramelised, glossy finish. While the vegetables are roasting, cook the rice according to the package instructions so it’s ready to serve alongside the sweet, savoury, and slightly spicy roasted veggies.
Step 4
Place the spinach into a large bowl and cover it. Microwave on high for 2 minutes, or until wilted and tender. If you prefer, you can cook it on the stovetop instead: place the spinach in a saucepan over high heat with a splash of water and cook for 2-3 minutes, stirring occasionally, until it’s wilted and bright green. Once cooked, tip the spinach onto a clean tea towel, wrap it tightly, and press firmly to squeeze out as much excess liquid as possible. This step ensures your sesame spinach isn’t watery and will have a nice, creamy texture when dressed. Return the drained spinach to the bowl and mix in the tahini, soy sauce, vinegar, and sesame seeds. Stir well so the flavours coat every leaf, creating a nutty, savoury, and slightly tangy side that will perfectly complement the roasted vegetables and soy-stained eggs in your Buddha bowl.
Step 5
Spoon the cooked rice evenly into deep serving bowls, creating a warm, fluffy base for the toppings. Arrange the sliced radishes, sesame spinach, and sticky roasted vegetables on top, layering them so each bowl looks colourful and inviting. Carefully halve the soy-stained eggs and place them on top of the rice, yolks facing up for a visually appealing presentation. Just before serving, finish the bowls with a sprinkling of sesame seeds for a nutty crunch and a pinch of chilli flakes for a gentle, warming heat. This final touch not only adds flavour and texture but also makes the Buddha bowls look as good as they taste.