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How to make Ulu Hye's

Easy Healthy Buddha Bowl

We love buddha bowls! They are incredibly easy to make and full of whole foods. We like to make a big amount of all the buddha bowl ingredients and store them in the fridge. The working week can be hectic, we get it. So, it’s a great idea to make excess so you have meals for the week, ready to go.

You can get creative with your buddha bowls and really add whatever vegetables or protein you like. It’s a great way to clean out your fridge 🙂

We are obsessed with Pimp My Salad at the moment. It’s the perfect add on to basically everything ?


  • 3/4 C cooked brown rice
  • 1/4 C black beans (seasoned with spices of your choice)
  • 1/2 C tofu chopped into cubes
  • 1/3 C grated carrot and beetroot
  • 1/2 C roasted pumpkin
  • 1/4 C avocado chopped
  • 1 handful of greens - spinach, kale, herbs, or sprouts
Top with



Prepare all of your buddha bowl ingredients. Chop your pumpkin and roast it, cook enough rice for a few days, chop your veggies etc

We like to season our kidney beans with a little garlic, cumin and paprika when dry frying them

To make chipotle aioli - combine 2 tsp of Chipotle Aioli powder from our DIY Condiments range with 1/4 C water and blend, then gradually add 1/2-3/4 C of organic sunflower oil while blitzing with your stick blender

Place all of your buddha bowl ingredients into your bowl however you like, add a few dollops of chipotle aioli and sprinkle some cashew parmesan over the top

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