Fresh Healthy Buddha Bowl Pistachio

This vibrant Buddha Bowl pulls together crisp veggies fluffy grains and a dreamy pistachio butter drizzle for a bowl that always leaves me feeling both satisfied and nourished This is my goto on busy weeknights or when I crave something truly fresh but filling and it always invites endless variations from whatever is in my pantry or fridge

The first time I tried the pistachio butter drizzle I could not believe how much creamy flavor it brings Now it is the highlight and my friends always ask for the recipe

Ingredients

• Quinoa or brown rice: gives the bowl a hearty base and keeps it glutenfree if needed Choose quinoa for a fluffy nutty flavor or brown rice for chew and comfort
• Cherry tomatoes: add juicy freshness and brighten up every bite Look for glossy skins for the best flavor
• Cucumber: gives crisp texture and a cooling balance Pick a firm cucumber with bright skin
• Shredded carrots: offer natural sweetness and crunch Use fresh carrots when possible for best color and taste
• Steamed broccoli florets: deliver greens and fiber While steaming keeps broccoli vibrant and tender
• Avocado: adds creamy richness and healthy fats Make sure it is just ripe and a little soft to the touch
• Mixed salad greens: bring variety and extra nutrients Use a blend like arugula spinach or soft lettuce for texture
• Cooked chickpeas: provide plantbased protein and a buttery bite Use canned for quick prep or cook from dry for the best texture
• Pistachio butter drizzle: brings creamy nutty flavor that ties everything together Use pure pistachio butter for the most vibrant green and flavor
• Lemon juice: lifts and brightens the sauce Fresh is ideal for tangy zip
• Maple syrup or honey: balances savory and tart notes Pure maple is my favorite for depth
• Sea salt: enhances all other flavors Look for fine crystals to dissolve seamlessly
• Fresh garlic: gives a kick of aromatic flavor Always mince for best texture
• Shelled pistachios: top the bowl with crunch and more color Choose unsalted for balance
• Fresh cilantro or parsley: adds an herbaceous burst Flat leaf parsley or soft cilantro both work
• Freshly ground black pepper: rounds out the dish with warmth Use coarse if you love a little kick

Instructions

Cook the Grains:

Rinse quinoa or brown rice thoroughly under cold water This helps remove bitterness and extra starch Combine with water in a medium saucepan Bring to a gentle boil then cover and simmer for fifteen to twenty minutes until grains are tender and water has fully absorbed Fluff gently with a fork and set aside with the lid off to steam out extra moisture

Prep the Vegetables:

While the grains are cooking halve cherry tomatoes dice cucumber shred carrots steam broccoli till just tender and slice avocado right before serving to prevent browning For broccoli try steaming lightly just enough so it stays bright green and a little crisp

Make the Pistachio Butter Drizzle:

In a small bowl whisk pistachio butter with lemon juice maple syrup water sea salt and minced garlic Whisk very well until creamy smooth and pourable Add more water a teaspoon at a time for desired consistency The sauce should have a slow flow and coat a spoon easily

Assemble the Bowls:

Divide cooked grains evenly among four serving bowls Arrange mixed greens in clusters around the bowl then layer cherry tomatoes cucumber shredded carrots broccoli and slices of avocado on top Tuck in a scoop of chickpeas for extra substance and color

Drizzle and Garnish:

Drizzle the pistachio butter sauce generously over the top ensuring every section gets a little taste Sprinkle with chopped pistachios chopped herbs and freshly ground black pepper for final flavor and crunch

Serve:

Enjoy right away while veggies are crisp and grains still warm If a brighter pop is needed serve with extra lemon wedges on the side

Pin

I always look forward to the creamy pistachio drizzle most It is such a special touch that feels gourmet but is actually so easy My kids have fun choosing their own veggies and everyone loves how colorful the bowls look on the table

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days For best texture keep the drizzle separate and add just before serving If using avocado add this fresh so it stays green

Ingredient Substitutions

If you cannot find pistachio butter use almond or cashew butter The sauce will still be silky Smooth peanut butter works but gives a different flavor Omit nuts entirely by using sunflower butter if needed Swap chickpeas with grilled tofu or white beans for a new protein spin

Serving Ideas

Serve this bowl topped with a poached egg or some feta for variation For extra greens toss steamed spinach or kale into the base Add roasted sweet potato for warmth and a sweet touch I often make these for lunch alongside a bowl of soup or a piece of crusty bread

Cultural Touchpoints

Buddha bowls are inspired by the tradition of mindful eating and balance in a meal These bowls invite you to eat with all your senses and honor the ingredients’ natural flavors Pistachio butter drizzle echoes flavors found across Middle Eastern and Mediterranean kitchens

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Enjoy making your bowl as colorful and creative as you wish With these fresh ingredients and easy prep you will want to come back to this recipe all week long

Recipe FAQ

→ Can I use a different grain for the base?

Absolutely—millet, farro, or cauliflower rice are excellent substitutes for quinoa or brown rice.

→ How can I make this vegan?

Use maple syrup instead of honey in the drizzle, and ensure all other ingredients are plant-based.

→ What can I use if I don’t have pistachio butter?

Almond or cashew butter work well—choose a nut butter with a mild, creamy texture.

→ How do I keep the avocado fresh in the bowl?

Slice avocado just before serving and squeeze with a little lemon juice to help prevent browning.

→ What protein options can I add?

Try extra chickpeas, grilled tofu, tempeh, or even grilled chicken for added protein variety.