Buddha Bowl recipe served on a plate, by Cardero's Restaurant
Sep 17 2026
Restaurants›Cardero's Restaurant›Buddha Bowl Recipe

Buddha Bowl Recipe

Inspired by Cardero's Restaurant
Time1h
Serves2

quinoa, hummus, roasted cauliflower, beets & yams, grilled avocado, broccolini & kale salad.

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Ingredients

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Grains

Vegetables

Condiments

Oils & Spices

Method

Preparation

  1. 1

    Cook Quinoa

    Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

  2. 2

    Roast Vegetables

    Preheat oven to 400°F (200°C). Chop cauliflower into florets, beets into wedges, and yams into cubes. Toss with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

  3. 3

    Grill Avocado

    Cut the avocado in half, remove the pit, and brush the cut side with olive oil. Grill on medium heat for about 3-4 minutes until grill marks appear.

  4. 4

    Prepare Broccolini and Kale Salad

    In a bowl, toss the chopped broccolini and kale with olive oil, salt, and pepper. Massage the kale for a few minutes to soften it.

Assembly

  1. 5

    Assemble the Buddha Bowl

    In a large bowl, layer the cooked quinoa, roasted vegetables, grilled avocado, and hummus. Top with the broccolini and kale salad. Drizzle with additional olive oil or lemon juice if desired.

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