Spicy Avocado Buddha Bowl

Avo for days

Full of fiber + healthy fats...but do I really need to give you a reason to eat it?!


All of my favorite things into one bowl: spicy + avocado + cilantro + lime!

When it's summer and boiling hot outside (thank you, South), I seem to constantly crave Mexican-style food. Is it just me? The fresh guacamole and salsa and other veggies just seem perfect for this time of year!

Here's a quick way to get into the spirit:

Formula For a Buddha Bowl:

  1. Base of greens + grain (quinoa, rice, etc)
  2. Healthy carb (sweet or white potato, squash, etc)
  3. Protein (lentils, beans, meat if you eat it)
  4. Dressing (tahini or hummus based, etc)
  5. Toppings (seeds like hemp or chia, cilantro, chopped onion…)

More on Buddha Bowls here!

Spicy Avocado Buddha Bowl

Serves 4


For quinoa

  • 1 C dry quinoa
  • 3 C water
  • juice of 1 lime (can go up to 2 for strong lime flavor)
  • 1/4 C chopped cilantro

For lentils

  • 1/2 C dry lentils
  • 1 1/2 C water

Rest of bowl

  • 1 serving of spiralized sweet potatoes
  • base of baby kale (about 2 cups per bowl)
  • 1/4 avocado, chopped
  • Drizzle of tahini + juice of 1/2 small lime over each bowl bowl
  • Optional: 2 TB chopped fresh cilantro per bowl (1/4 C total)


  1. Bring 3 C water for quinoa to boil in pot on stove. Add dash salt.
  2. Bring 1 1/2 C water for lentils to boil on another pot on stove. Add dash salt.
  3. When both are boiling, add quinoa and lentils to their pots, cover, and turn heat to low.
  4. Chop cilantro, avo, and juice limes.
  5. When liquid is absorbed from quinoa and lentils, remove from heat, add salt + pepper to each, and cilantro/lime to quinoa. (optional: add sprinkle of paprika or chipotle powder)
  6. Add about 1/4 spiralized sweet potatoes recipe.
  7. Dollop 1/4 of each quinoa and lentils into each bowl.
  8. Drizzle large TB of tahini over each bowl, and juice 1/2 small lime. Garnish with fresh cilantro and avocado. Voila!