Buddha Bowls On The Go

What kind of dish offers convenience, helps you create balanced meals, keeps you satisfied and (for those inclined) makes for a great social media snap? 

Buddha bowls!

They’re versatile, easy-to-pack and can help eliminate food waste by using what you already have in the fridge. They’re also chock-full of amazing flavour when you prepare them with spices and a great dressing.

We’ve simplified a few recipes here so that you’re prepared for busy mornings. It just takes a bit of prep the night before or you can cut everything up for the week ahead and assemble the night before.

All you need to make these meals portable is a reusable container that suits your serving size—where you can lay out ingredients side by side—and a small container for dressing.

Whip these recipes up for tomorrow’s lunch with ease!

Spicy Peanut Tempeh Bowl (see The Kitchn for original from-scratch recipe)


  • ¼ to ½ cup cooked brown rice from packet

  • 4 ounces of tempeh cut 1cm thick

  • Handful of broccoli florets

  • 1 carrot sliced diagonally

  • 1 tablespoon satay dressing

  • Dash of Sriracha hot sauce 

Tempeh marinade ingredients

  • 1 tbsp soy sauce

  • ½ tsp agave nectar (or coconut sugar)

  • 1 small garlic clove minced (or tsp from jar)

  • ¼ tsp 5 spice powder

  • ½ tsp minced ginger from jar (or same amount freshly grated)


  1. The night before, place marinade ingredients in a bowl and whisk together.

  2. Cut up your tempeh, place in the marinade and refrigerate for 20 minutes.

  3. Cut up broccoli and carrot and cover, cooking in the microwave for 5 minutes, keeping them crunchy enough to not overcook when reheating the next day.

  4. After tempeh is done marinating, cook up tempeh in a pan with some peanut or vegetable oil. 2-3 minutes on each side.

  5. Pack the rice, vegetables and tempeh side by side in a container.

  6. At lunch, reheat for a few minutes in microwave.

  7. Drizzle with a bit of hot sauce and satay dressing to enjoy.

Masala Chickpea Bowl (see Full of Plants for original recipe)


  • ½ can cooked chickpeas

  • 1 tsp each of: garam masala, turmeric, cumin, paprika

  • 1 big handful of baby spinach

  • ¼ cup shredded red cabbage

  • 1 medium carrot chopped

  • ½ capsicum chopped

  • 1 tsp grated ginger

  • 1 garlic clove

  • Small handful of roasted cashews

  • ¼ to ½ cup black quinoa

  • Olive oil to cook

  • Salt and pepper to taste


  1. The night before, drain and rinse the chickpeas for cooking.

  2. Heat oil in pan, cooking the ginger and garlic until translucent.

  3. Add in the carrot, capsicum and cook, stirring for a few more minutes.

  4. Now add the chickpeas and spices, cover with water, and let simmer for 20-30 minutes or until veggies are tender.

  5. Put the quinoa in a saucepan with double the amount of water. Salt, bring to a bowl, and then cover and simmer until water is absorbed and quinoa is fluffy.

  6. Stir a handful of baby spinach through the chickpea mix allowing it to wilt.

  7. Pack the quinoa and chickpeas and shredded red cabbage in a container for the next day!