Build-Your-Own Buddha Bowl

Build-Your-Own Buddha Bowl

  • Buddha Bowl

Prep Time: 30 minutes 

Cook Time: 30 minutes 

Total Time: 1 hour 

Yield: 4 bowls 

This buddha bowl recipe is super fresh, delicious and versatile! The veggies can be made in advance and stored in the refrigerator.


  • 1 ¼ cups cauliflower rice
  • 1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets, preferably organic
  • 1 to 2 tablespoons reduced-sodium tamari to taste
  • 4 cups chopped spinach or kale (ribs removed), preferably organic
  • 2 ripe avocados, halved, pitted and thinly sliced into long strips, preferably organic
  • 1 small cucumber, very thinly sliced, preferably organic
  • Thinly sliced green onion (about ½ small bunch), preferably organic
  • Olive oil and vinegar with no sugar added, for dressing
  • Toasted sesame oil, to drizzle
  • Lime wedges
  • Essential garnishes
  • Sesame seeds
  • Sea salt


Bring a large pot of water to boil. Once the water is boiling, add the rice and continue boiling for 25 minutes. Then add the snap peas and cook for 2 more minutes.

Drain well and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari and stir to combine. Divide the rice/veggie mixture and raw veggies into bowls. Arrange cucumber slices along the edge of the bowl. Drizzle lightly with dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl. When you’re ready to serve, divide the avocado into the bowls. Add a light drizzle of the toasted sesame oil and sprinkle of sesame seeds and sea salt. Serve promptly.

Will you be making this recipe? Post a photo of your buddha bowl using the hashtag #MAMRecipe

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