Veggie Buddha Bowl

Food and nutrition



Published on 29 June 2020
by Isabelle Huot


I love Buddha bowls! They’re delicious, you can make them as colourful as you like and they’re chock-full of vitamins. Avocados may be high in fat, but it’s good fat (mono-unsaturated), so there’s nothing wrong with half an avocado per person.



250 mL (1 cup) couscous

250 mL (1 cup) boiling water

2 carrots

¼ red cabbage

310 mL (1¼ cups) edamames

2 avocados

1 lime



20 mL (4 tsp.) rice vinegar

10 mL (2 tsp.) olive oil

15 mL (1 tbsp.) sesame seeds

Salt and pepper

Nutritional Values

Total lipids:22g
Total carbohydrates:56g



  1. Place couscous in a bowl and pour boiling water over the grains.
  2. Cover with a clean cloth and cook for approximately 5 minutes. Fluff with a fork and season with salt and pepper.
  3. In the meantime, peel and grate the carrots.
  4. Cut cabbage into thin strips.
  5. Cook edamames in a pot of salted boiling water for about 5 minutes. Drain and run under cold water to cool.
  6. Peel and slice avocados. Drizzle with lime juice.
  7. Divide couscous into the bottoms of the bowls.
  8. Place each ingredient in small mounds side by side.
  9. Top with the avocado slices.
  10. Drizzle with olive oil and vinegar. Sprinkle with sesame seeds and season with salt and pepper.
Isabelle Huot
Doctor in nutrition