Fresh Healthy Pistachio Buddha Bowl Recipe
This Fresh Healthy Buddha Bowl with Pistachio is a vibrant, nutrient-packed meal featuring quinoa or brown rice, a colorful mix of fresh and steamed vegetables, creamy avocado, and protein-rich chickpeas. It’s topped with a luscious pistachio butter drizzle that adds a unique nutty flavor and delightful texture, making it a wholesome, satisfying bowl perfect for a nutritious lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Healthy, Plant-Based
- Diet: Vegetarian
Ingredients
Scale
Grains
- 1 cup quinoa, uncooked or brown rice
- 2 cups water
Vegetables & Greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup broccoli florets, steamed
- 1 avocado, sliced
- 2 cups mixed salad greens
Protein
- 1 cup chickpeas, cooked, drained, and rinsed
Pistachio Butter Drizzle
- 1/3 cup unsalted pistachio butter
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 2 tablespoons water, plus additional as needed
- 1/4 teaspoon sea salt
- 1 small garlic clove, minced
Garnish
- 2 tablespoons pistachios, shelled and roughly chopped
- 1 tablespoon cilantro or parsley, chopped
- Freshly ground black pepper, to taste
Instructions
- Cook Grains: Rinse the quinoa or brown rice thoroughly under cold running water to remove any bitterness or impurities. In a medium saucepan, combine the rinsed grains with 2 cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the grains are tender and all the water has been absorbed. Fluff the grains gently with a fork and set aside to cool slightly.
- Prepare Vegetables: While the grains are cooking, prepare the fresh ingredients. Halve the cherry tomatoes, dice the cucumber, shred the carrots, and steam the broccoli florets until they are just tender but still vibrant in color. Slice the avocado just before assembling to keep it fresh and prevent browning.
- Make Pistachio Butter Drizzle: In a small mixing bowl, combine the unsalted pistachio butter, lemon juice, maple syrup or honey, 2 tablespoons of water, sea salt, and minced garlic. Whisk the mixture until smooth and creamy. Adjust the consistency by adding additional water one teaspoon at a time until the sauce reaches a pourable drizzle consistency.
- Assemble Bowls: Divide the cooked quinoa or brown rice evenly among four serving bowls. Arrange the mixed salad greens, prepared cherry tomatoes, cucumber, shredded carrots, steamed broccoli, sliced avocado, and chickpeas attractively on top of the grains.
- Drizzle and Garnish: Generously drizzle the pistachio butter sauce over each bowl. Finish by sprinkling the chopped pistachios, chopped cilantro or parsley, and freshly ground black pepper over the top. Serve immediately for the freshest taste and texture.
Notes
- For a vegan option, use maple syrup instead of honey in the drizzle.
- Adjust the pistachio butter drizzle consistency with more water if needed for easier pouring.
- Steaming broccoli just until tender helps retain nutrients and color.
- Leftover bowls can be stored covered in the refrigerator for up to 2 days but add avocado and drizzle just before serving to maintain freshness.
- Feel free to swap quinoa with any other favorite whole grain like farro or bulgur.
Keywords: buddha bowl, pistachio butter, quinoa bowl, healthy lunch, vegetarian bowl, plant-based meal, chickpeas, avocado, gluten free grain bowl
