Chock-full of veggies, grains and healthy fats, this dish will fill you up and keep you satisfied.

What makes you feel good from within? Maybe it’s a good deed. Perhaps it’s finally cracking that tricky problem or getting that really intricate yoga pose. Sometimes it’s simply enjoying a tasty meal. I’ve found that some of my most pleasant moments can be attributed to delicious fare.

We work hard during the day/night at our jobs, and push our bodies to the limit in the gym or at the crag, searching for that sense of elation—that peak point that makes all our efforts worthwhile. We can feed that need to feel amazing by nourishing our bodies with sustainable and healthy meals. Well-rounded and appetizing eats are accessible and simple!

With our extremely busy schedules and daunting deadlines, getting dinner on the table at a decent hour can be a challenge. This ongoing editorial will provide you with recipes that will save time and fill your belly with goodness. Tried and tested by your very own Mesa Rim staff, we will give you our favorites with tips and secrets along the way.

To kick off this recipe series, I share my favorite Buddha Bowl recipe to get you energized, replenished, and satisfied. I love this recipe because it always leaves me feeling so comfortably full and good inside. Plus, it’s an easy one to whip together if you have a little time to roast a few items in the oven. You can utilize the roasting time to take a shower and relax.


1 cup uncooked quinoa (I like the tricolor)

2 cups water (or veggie broth for more flavor)

1 red bell pepper (cut into strips)

1 head of cauliflower/ 2 cups cauliflower florets

2 cups kale (destemmed)

1 small sweet potato (chopped into bite-sized pieces)

1 avocado


¼ cup tahini (toasted sesame paste)

¼ cup fresh lemon juice (approximately 1 lemon)

½ cup  water

½ cup greek yogurt or sour cream

Garlic powder to taste

Salt and pepper to taste

*add a pinch or two of cayenne or blend in 1 chipotle pepper for a spicy kick


  1. In a medium-sized pot, add quinoa and water (or broth) and bring to a boil. Reduce heat and simmer for 15 minutes or until all liquid is absorbed.
  2. Preheat oven to 400 degrees. Line a large pan with foil and place bell pepper, cauliflower, and sweet potato inside.
  3. Drizzle olive or coconut oil over veggies and season with salt and pepper (or your favorite spices).
  4. Roast veggies for 20-25 minutes, or until everything is tender. I use a fork to test by poking a few pieces and seeing how easily it comes out.
  5. Turn off the oven and add in the kale; it will soften while the oven cools down.
  6. Add dressing ingredients into a bowl and whisk until smooth.
  7. Place a scoop of quinoa at the bottom of a bowl, then add some sweet potato, bell pepper, cauliflower, and kale.
  8. Top it all off with avocado slices and drizzle on the dressing.

Here are some tips to give your Buddha Bowl some variety:

  • If you have time, add some aromatics—like minced garlic or chopped onions—to the veggie pan.
  • For a bigger protein punch, add some chicken, tofu, or salmon. They can bake in the oven while the veggies cook. 20-25 minutes for chicken breast and 15 minutes (or until flakey) for salmon and tofu.
  • For even faster prep time, use pre-cooked quinoa (I like Seeds of Change). You can cook frozen veggies on a pan.

The beauty of the Buddha/Hippie/Macro/Goddess bowl is that you can mix and match everything. Switch up the grain or try different vegetable options. Get creative and try unique dressing flavors. Everything is customizable, making it a delicious, unique adventure every time you cook. Plus, it makes for the best leftovers! The ingredients keep in the refrigerator for about 3 days!

Bon apetit!

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