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Watermelon Fruit Salad with Honey Lime Dressing

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This watermelon fruit salad features sweet, juicy watermelon, blueberries, strawberries, and raspberries, and a refreshing honey lime dressing. It celebrates beautiful summer fruits and takes a classic fruit salad to a whole new level!

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Beautiful Summer Fruit Put to Good Use

It’s hard to believe that summer is coming to an end. While I am ready to say good bye to the insane heat and humidity, I’m not ready to give up on summer produce. That’s why I am bringing you 3 new recipes this week that highlight some of my fav summer produce.

First up, this fresh, light, and flavorful watermelon fruit salad. It stars my fav summer fruits, watermelon and berries. It’s topped with a super quick yet flavorful mint, lime, and honey dressing. It’s simple, delicious, pretty, and refreshing! Perfect for these hot August days. It also comes together in just about 15 minutes.

This watermelon fruit salad is also super versatile. It works as a light breakfast on it’s own or topped on yogurt or some overnight oats. It also works as a delicious, healthy afternoon snack. It would also star at any BBQ as a pretty side dish!

Ingredients

Here’s what you need to make this watermelon fruit salad:

  • Watermelon, one of the best summer fruits in my opinion. It’s sweet and juicy and totally addictive. It’s the star of this fruit salad!
  • Berries, I adore summer berries. I used all my favs, blueberries, raspberries, and strawberries.
  • Lime juice and zest, adds a hint of sour acidity that makes the fruit salad pop whole also balancing the sweetness in the fruit.
  • Fresh mint, adds a refreshing note that makes the fruit salad interesting and delicious.
  • Honey, adds an additional hint of sweetness plus a lovely floral note that compliments the fruit.

How to make this watermelon fruit salad

This salad is super simple to make; it comes together in under 15 minutes.

First, cube the watermelon. I like to cut the watermelon into small cubes that match the size of the other fruits so the fruit salad is cohesive and easy to eat. You could also use a watermelon baller and make the watermelon into balls.

Next, slice the strawberries. Make sure to not slice them too thin or they will get mushy in the fruit salad. I cut them into about 1/2 inch slices.

Now, in a large bowl, add the lime juice, zest, honey, and mint and whisk into all combined. Add in all of the fruit to the bowl. Gently toss until all the fruit is lightly covered in the dressing. Top with extra mint and honey, if desired. Place in the fridge to marinate, about an hour. This allows the dressing to impart its flavor into the fruit.

This salad is best served cold. I also think this fruit salad is best served the day it’s made. If you have leftovers, you can store it in an airtight container in the fridge, for no more than 2 days.

Is this fruit salad healthy?!

Very! The salad contains only fresh, ripe fruits as it’s base. The dressing is made with three simple ingredients, lime, honey, and mint. This watermelon fruit salad is also gluten-free and refined sugar free. It’s just a simple and wholesome celebration of fresh, summer fruit that you can feel good about eating!

Substitutions

Here’s how you can make this fruit salad your own:

  • Use more fruit; Blackberries, peaches, or cherries would also work beautifully.
  • Switch up the herbs; not a mint fan?! Add basil instead for a fresh, earthy note.
  • Cheese please?!? A yummy tangy goat cheese or sharp salty feta would pair nicely with the ripe, sweet, summer fruit.
  • Crunch factor; nuts or some granola would be a great topper for this fruit salad.
  • Make it vegan; this watermelon fruit salad could easily be made vegan by using maple syrup or agave instead of honey. Both have a beautiful robust sweetness that will make this fruit salad sing.

Other dishes that celebrate summer produce:

Enjoy!

This watermelon fruit salad is light, refreshing and totally addictive! It’s the perfect way to use up that fresh, summer fruit!

If you make these watermelon fruit salad, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Watermelon Berry Fruit Salad with Honey Lime Dressing

This watermelon fruit salad features sweet, juicy watermelon, blueberries, strawberries, and raspberries, and a refreshing honey lime dressing. It celebrates beautiful summer fruits and takes a classic fruit salad to a whole new level!

Course Dessert, Salad, Side Dish
Prep Time 15 minutes
Author Dani

Ingredients

  • Juice of one large lime
  • Zest of one large lime
  • 1 1/2 teaspoons honey plus more for topping
  • 1 1/2 tablespoons fresh chopped mint plus more for topping
  • Pinch sea salt
  • 2 cups cubed watermelon
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 1 cup raspberries

Instructions

  1. In a large bowl, add the lime juice and zest, honey, mint, and salt. Stir till well-combined. Add fruit to the bowl and toss in the dressing. Top with extra fresh mint and a touch honey, if desired. Serve and enjoy!

Cherry Kale Salad with Balsamic Tahini Dressing

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This cherry kale salad with balsamic tahini dressing features fresh, juicy cherries, tender kale, candied pecans, thinly sliced red onion, tangy goat cheese and creamy avocado. It’s a beautiful salad that celebrates the summer cherry!

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Cherries are made for salads

I love fresh summer fruit. My go-tos include berries, watermelon, and peaches. Cherries, a lot of times for me, are on the back burner. But when I walked into my local grocery store, I saw a bag of this pretty ruby gem, I decided to grab some. I’m so glad I did! I forgot how much I love this fruit!

These red, almost heart-shaped fruits are juicy and sweet with a touch of acidity, giving them a light tartness that makes them wonderfully balanced. They’re great for snacking or adding to yogurt. Their balanced flavor and succulent texture lend them to savory dishes. Plus, their sweet juicy goodness makes them ideal for dessert as well.

I also love adding them to salads for a pop of color and freshness. In this cherry kale salad, I pair the tart, sweet cherries with hearty kale, candied pecans, thinly sliced sharp red onion, tangy goat cheese and creamy avocado. Then, the salad is dressed with a sweet, nutty, and creamy balsamic tahini dressing. It’s a well-balanced, stunning, vibrant salad that celebrates cherries.

Ingredients

Here’s what you’ll need for this cherry kale salad:

  • Fresh, Ripe Cherries, the star ingredient. Adds a fresh, juicy, pop! And that ruby red color….swoon!
  • Curly or Baby Kale, both are a heartier green, rich in nutrients, that add a bold green color plus holds up to the creamy dressing.
  • Candied Pecans, adds crunch and a bit more sweetness.
  • Red Onions, adds a sharp, almost spicy bite that tames the other sweet flavors.
  • Goat Cheese, adds tangy, creamy deliciousness. I also love goat cheese with sweet, succulent fruits.
  • Avocado, adds a mild, creamy, earthy flavor that pairs well with the other bold, rich flavors.

The Balsamic Tahini Dressing

This dressing is the perfect addition to this salad. It’s a little sweet from the balsamic and maple but also a little earthy and nutty from the tahini. It balances the other sweet, tangy flavors in the salad.

It’s also very simple to make – simply combine the nutty tahini, acidic, sweet balsamic, rich, sweet maple and tangy dijon till all combined. Then, slowly whisk in the rich olive oil until it creates a cohesive, luscious dressing. For another pop of flavor, add a bit of fresh garlic (or garlic powder). Finally, season with salt and pepper, to your liking.

This dressing is completely addictive, and works well on so many dishes (roasted veggies, quinoa bowls, or even grilled chicken!). You can store it in your fridge for about 1 week.

The right cherries for this salad!

When people think of cherries, they might automatically think of cherry pie filling from the can or maraschino cherries found in a Shirley Temple – I know that’s what I thought as a kid. But cherries are so much more complex (and tasty) than that! There are actually 1000 different varieties of cherries grown in the US, each with their own texture, sweetness, and flavor. Woah…I know! There is so much more to cherries than the processed ones found at the store. The fresh ones are best and divine in salads or on their own!

My fav for this salad is Bing cherries. They have a gorgeous deep red hue and a sweet, tart taste which pair well with the other flavors in the salad. I also like Rainier cherries for this salad. It’s lighter in color and a bit sweeter in taste, so is a good substitute for the Bing cherry if you prefer a sweeter flavor.

You can find cherries in the produce section of your grocery store. Cherry season is from May to August, so now is the perfect time to make this salad, before the season is over!

Substituions

One thing I love about salads is how easily you can customize them! Here’s some fun ways to make this salad your own:

  • Try another stone fruit. If cherries are not your cup of tea, then feel free to sub them out! Peaches or plums would also work great!
  • Get creative with the cheese. Goat cheese is my go to cheese for summery salads. I think it’s creamy, tangy flavor pairs well with sweet, ripe summer fruits. I used a plain goat cheese here, but you could try a flavored one, like herb or honey. You could even try a sharper, funkier cheese like, bleu cheese or feta. Go wild and have fun with it!
  • Load on the veggies. I just used red onion and kale, but feel free to add more veggies! You could totally add others like broccoli, carrots, cucumbers, cabbage, roasted beets, or whatever you have in your fridge or garden!
  • Switch up the onions. I just used plain thinly sliced red onions. But. you could add green onions instead of red or a pickled red onion for a vinegary pop.
  • Add more greens. I love kale for this salad because it’s hearty texture stands up the the bold, creamy dressing. But there’s no stopping you from adding other greens. Arugula and spinach would be welcome guests to this party!
  • Pack on the protein. Grilled chicken or shrimp would work well in this salad. I also think grilled steak would work wonderfully with the sweet, tart cherries!

Other great summer salads

Fresh, bright salads are perfect for hot summer days. Here are some of my other favs:

enjoy!

This cherry kale salad is as delicious as it is pretty! Fresh, juicy cherries, tender kale, candied pecans, thinly sliced red onion, tangy goat cheese and creamy avocado – it’s magic!

If you make these cherry kale salad, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Cherry Kale Salad with Balsamic Tahini Dressing

This cherry kale salad  features fresh, juicy cherries, tender kale, candied pecans, thinly sliced red onion, tangy goat cheese and creamy avocado. It’s a beautiful salad that celebrates the summer cherry!  
Course Salad
Keyword cherry, cherry salad, fresh, healthy dinner, healthy salad, kale salad
Prep Time 10 minutes
Author Dani

Ingredients

Cherry Kale Salad

  • 2 cups chopped kale
  • 6 ounces crumbled goat cheese
  • Half of a medium red onion thinly sliced
  • 1 cup pitted bing cherries cut in half
  • 1/2 cup candied pecans regular works too
  • 1 small avocado thinly sliced

Tahini Balsamic Dressing

  • ¼ cup tahini
  • 2 T balsamic vinegar
  • 2 teaspoons maple syrup more if desired
  • 1 tsp. Dijon mustard
  • ¼ cup olive oil
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. To a large bowl, add kale and top with remaining salad ingredients.
  2. For dressing, combine the tahini, balsamic vinegar, maple syrup, and dijon mustard until well combined. Whisk in olive oil until dressing all combined. Season with garlic powder, salt and pepper.
  3. Dress salad and toss to coat. Enjoy!

Blood Orange + Kale Salad with Savory Granola

by 4 Comments

This blood orange + kale salad with savory granola is a delicious, vibrant salad for winter. It features chopped kale, juicy, ripe blood oranges, thinly sliced purple cabbage, tangy goat cheese, creamy avocado, tart dried cranberries and a sweet and savory crunchy granola.

blood Orange + kale salad

I know winter is all about the cozy comfort foods, but sometimes I also crave a fresh, colorful salad. Although fresh fruit is not as plentiful in the winter, there are still some great winter fruits that you can enjoy this time of year.

My fav winter fruit is blood orange. Blood oranges have a beautiful ruby red hue and a distinct taste of citrus with hints of raspberry. You can typically only find them this time of year, so you definitely want to take advantage of blood orange season now! That’s why blood oranges star in this winter salad.

ingredients

The main ingredients in this salad are:

  • blood oranges, they are typically easily found at the grocery store this time of year. I love them because of their beautiful ruby red color and the subtle raspberry flavor along with citrus. If you cannot find blood oranges, a naval or cara cara orange works too.
  • kale, I used curly kale, stem removed and thinly chopped. Kale is a hearty green with a tough stem, so I prefer to remove the stem and chop the kale thin. Also, to help make it tender, I drizzle it with olive oil, a squeeze of lemon juice, and a pinch of salt and gently massage it, then let it sit for 5 minutes.
  • avocado, adds a creamy element to the salad and healthy fat.
  • purple cabbage, it adds color and crunch to the salad. I thinly sliced it on a mandolin so it more easily incorporated into the salad (but you can thinly slice it with a good sharp knife as well or cut it thick if you prefer).
  • goat cheese, adds a creamy tang that pairs well with the sweet blood oranges.
  • dried cranberries, adds a tangy, sweet and chewy element to the salad.
  • my sweet and spicy savory granola, savory granola is my new favorite salad topper. It’s crunchy and full of nuts and seeds with a sweet and spicy flavor. Works perfectly in this salad!

How to make the sweet and spicy savory granola

Savory granola is my new favorite salad topping. It’s all the things you love about granola, crunchy oat and nut filled clusters, with a sweet and spicy twist. It adds crunch, texture, and an unexpected pop of flavor that brings so much life to salads.

It’s also super easy to make. Preheat the oven to 325 degrees. Mix together the wet ingredients, olive oil (what gives it that savory goodness), maple syrup (for sweetness), and Worcestershire (for umami). Then, mix in the oats, nuts, and spices (the cayenne, paprika, and garlic powder provide savory and spicy notes that play well with the sweet maple syrup). Make sure all of the oats and nuts are fully combined with the maple syrup mixture.

Spread out evenly on a greased or parchment lined large baking sheet. Bake for 15-20 minutes, stirring halfway through, until golden brown. Let cool completely. It will continue to harden as it cools.

blood orange Vinaigrette 

The salad is finished with a sweet and tangy blood orange vinaigrette. It’s made with fresh blood orange juice, olive oil, stone ground mustard, maple syrup, a dash of Worcestershire, and garlic salt. I add it all to a salad shaker or container with lid and shake vigorously until its all combined. Just pour desired amount on the salad and toss to combine.

is this salad healthy?

Very! This salad is bursting with nutrient-rich, fresh ingredients, like kale, blood oranges, avocado, and cabbage. The savory granola is packed with fiber-rich and gluten-free oats and nuts, plus is refined-sugar free. Finally, the dressing is made with fresh, wholesome ingredients and refined-sugar free. This meal is not only bright and delicious, it’s nutritious too!

other salad ideas

enjoy!

This blood orange + kale salad with savory granola salad makes a delicious, simple, and healthy side meal!

If you make this blood orange + kale salad with savory granola, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Blood Orange + Kale Salad with Savory Granola

Course Salad
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

Savory Granola

  • 2 tablespoons maple syrup
  • 3 tablespoons olive oil
  • 1 teaspoon Worcestershire
  • 1/2 tsp garlic salt
  • 1/4 tsp. paprika
  • 1/4 tsp. cayenne
  • 1/3 cup rolled oats not quick cooking
  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 2 tablespoons hemp seed hearts

Blood Orange Vinaigrette

  • 1/4 cup fresh blood orange juice juice of about 1 medium blood orange
  • 1/4 cup olive oil
  • 2 teaspoon stone ground mustard dijon mustard works too
  • 1 tablespoon maple syrup
  • Dash Worcestershire
  • 1/4-1/2 tsp garlic salt

Salad

  • 3 cups chopped curly kale or kale/lettuce of choice
  • 1 medium to large avocado sliced
  • 2 blood oranges peeled and sliced, cara or naval oranges work too
  • 1/2 cup goat cheese
  • 1/2 cup thinly sliced red cabbage
  • 2-3 tablespoons dried cranberries

Instructions

  1. Preheat the oven to 325 degrees. Grease or line with parchment paper a large baking sheet.
  2. In a medium bowl, combine the maple syrup, olive oil, Worcestershire, and spices and mix to combine. Add in the oats, pecans, walnuts and hemp seed hearts and stir until the dry ingredients are well-mixed with the sauce mixture. Evenly spread out on the prepared baking sheet. Bake for about 15-20 minutes, stirring halfway through, until golden brown. It will continue to set and crips up as it cools.
  3. For the vinaigrette, add all of the ingredients to salad shaker or container with lid and shake vigorously until all of the ingredients are well-incorporated. Taste and adjust seasonings as necessary.

  4. To tenderize the kale, drizzle it with olive oil, a squeeze of lemon juice or blood orange juice, and a pinch of salt and gently massage it, then let it sit for 5 minutes. (this step is optional but will make the kale more tender).

  5. For the salad, add the kale, sliced avocado, sliced blood oranges, sliced purple cabbage, and dried cranberries to a large bowl or serving platter. Toss Wirth desired amount of dressing. Top with desired amount of savory granola.

Recipe Notes

You can also make individual salads. It will make 4-6 servings.

If you have leftover dressing, store in airtight container in the fridge for up to a week. Shake vigorously before using. Store leftover granola in an airtight container in the pantry.

Italian Chopped Salad with Pesto Smoked Mozzarella Flatbread

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A fresh, healthy, and delicious spin on Friday pizza night with this pizzeria style Italian chopped salad with pesto & smoked mozzarella flatbread. This vibrant meal is bursting with so much flavor you would never guess it’s good for you too. Best yet, it pairs beautifully with a bold red or crisp white wine.

Italian Chopped Salad + Pesto Smoked Mozzarella Flatbread

My husband and I live for Friday pizza night. Whether we are ordering from our favorite local pizzeria or trying out a new pizza recipe, it makes for a fun Friday night at home.

Just because you are trying to eat healthier in the near year does NOT mean you should forgo this sacred night. My pizzeria style Italian chopped salad with flatbread allows you to still enjoy this night and stick to any healthy eating resolutions.

First, the pizzeria style Italian chopped salad is not your ordinary salad. It’s bursting with flavor, colors, and textures. It takes salad eating to a whole new level. This vibrant salad contains all the favorites of a classic pizzeria chopped salad; romaine lettuce, red onion, black olives, turkey pepperoni, pickled peppers, shaved parmesan, and juicy cherry tomatoes. Then, it’s finished with a bright lemon honey dijon dressing. It’s an explosion of flavor that keeps you coming back for more!

Now, let’s talk about this pesto and smoked mozzarella flatbread. It’s simple yet sophisticated and flavor-packed. It start with a whole wheat piece of lavish flatbread. It’s thin and crisps up perfectly in the oven. Then. it’s topped with an herbaceous pesto and smoked mozzarella. These two simple ingredients pack on big flavor, making this flatbread irresistible!

ingredients

Here’s the main ingredients you will need for this meal:

  • romaine lettuce + spinach, romaine lettuce is the typical lettuce in a chopped salad. It’s hearty with a nice crunch, which holds up to all the toppings. I also add spinach for it’s color and nutrients.
  • turkey pepperoni, a good Italian chopped salad typically has a salty cured meat component. I used turkey pepperoni to keep this salad delicious but still light.
  • all the classic toppings, I’m talking cherry tomatoes, black olives, pepperoncinis, red onion, and shaved parmesan. Together, these simple ingredients create a flavor-packed, crave worthy salad.
  • Fresh parsley, I love adding a fresh herb to a salad. It provides an extra extra pop of fresh flavor that livens up the whole dish.
  • lemon honey dijon dressing, this dressing takes the classic Italian dressing to a new level. It’s made with olive oil, fresh lemon juice, dijon mustard, and a touch of honey. Int creates a bright, slightly sweet, and totally tangy dressing.
  • a whole wheat lavash flatbread, it’s a large, thin middle eastern bread that crisps up nicely in the oven. HERE is the kind I use and love!
  • store bought pesto, this is one of my fav shortcut ingredients. There are tons of good store-bought brands on the market and it packs so much flavor in one jar.
  • smoked mozzarella, With a light golden brown color on the outside, and a delicious, milky, slightly-smokey flavor, it adds so much unexpected flavor to this dish that makes it truly special.

how to make this meal

The best part of about this dish is it’s quick and simple to put together. You can have this meal complete in under 30 minutes!

Italian chopped salad

This seriously could not be simpler. Add the chopped lettuce and spinach to a big salad bowl. Then, top with all the fixings.

For the dressing, add all the ingredients to a sealable jar and shake vigrousouly until well-combined.

Pour desired amount of dressing over salad and toss until all the ingredients are well-incorporated.

pesto + smoked mozzarella flatbread

This also takes almost no time to create.

Pre-heat the oven to 375 degrees.

Top with the lavash with pesto and slices of the smoked mozzarella. Bake for 5-7 minutes, or until the lavash is golden brown and crispy and the cheese melted on top. Top with shaved parmesan and crushed red pepper.

Serve with salad and your fav glass of wine. Enjoy!

how is this meal healthier?

First, I used a whole wheat lavash flatbread. The brand I used was only 100 calories and made with whole wheat flour, oar flour, and flaxseed.

The salad also contains nutrient-rich ingredients like veggies, fresh herbs, and spinach.

I also replaced the cured fatty meat for lean turkey pepperoni.

Finally, I made a simple and fresh Lemon Vinaigrette instead of using a store-bought Italian dressing, which can be full of preservatives and sugars. This dressing uses only fresh, real ingredients and a touch of natural honey for sweetness.

other delicious flatbreads + salads

enjoy!

If you make this Italian chopped salad with pesto & smoked mozzarella flatbread, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest so I can see your creations!

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Italian Chopped Salad + Smoked Mozzarella Flatbread

Course Appetizer, Main Course, Salad
Prep Time 10 minutes
Cook Time 7 minutes
Author Danielle

Ingredients

Pesto + Smoked Mozzarella Flatbread

  • 1 whole wheat lavash flatbread
  • 1/4 cup pesto
  • 4 ounces smoked mozzarella thinly sliced
  • Shredded parmesan + red pepper flakes for topping

Chopped Italian Salad

  • 1 large head of romaine about 4 cups
  • 1 15 oz can chickpeas drained and rinsed
  • 1 cup cherry tomatoes sliced in halves or quarters
  • Half a small red onion thinly sliced
  • 1/2 cup turkey pepperoni
  • 1/3 cup sliced pepperchinis
  • 2-3 tablespoons chopped black olive
  • 1/2 cup shaved marmesan
  • 1-2 tablespoons chopped parsley for garnish, optional

Lemon Vinaigrette

  • Juice of medium lemon
  • 2-3 garlic cloves finely chopped
  • 1/4 cup olive oil
  • 1 tsp. honey dijon mustard regular dijon mustard would work too
  • Splash of honey optional
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Pre-heat the oven to 375 degrees.
  2. Top flatbread with pesto and mozzarella slices. Bake for 5-7 minutes, or until the crust is golden brown and the cheese is melted.
  3. Meanwhile, make the salad by adding the lettuce to the bottom of a big salad bowl and top with remaining ingredients.
  4. In a small mason jar or salad shaker, add all of the salad dressing ingredients. Shake vigorously until all of the ingredients are well -combined. When ready to serve the salad, pour desired dressing over top and toss.
  5. Serve salad with pizza. Enjoy!

Winter Bliss Buddha Bowl

by 5 Comments

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A delicious and easy winter bliss buddha bowl filled with nutrient packed ingredients like roasted turmeric spiced sweet potatoes and broccoli, pickled red onion, light and fluffy quinoa, crunchy cashews and walnuts, dried cranberries, peppery arugula, creamy avocado, and tangy goat cheese. This beautiful bowl of goodness will keep you satisfied and happy – pure bliss!

Winter Bliss Buddha Bowl

I’ve been eating these winter bliss bowls on repeat lately. Buddha bowls are a trendy dish for good reason – pretty, healthy, easy and delicious! I’M IN! It’s the perfect nutrient and protein packed meal situation to power you through these chilly winter days. It’s bright and flavorful but still super cozy and satisfying. Yes!

This is my current fav way to make it: with roasted turmeric spiced sweet potatoes and broccoli, pickled red onion, light and fluffy quinoa, crunchy cashews and walnuts, dried cranberries, peppery arugula, creamy avocado, and tangy goat cheese. This combination of flavors and textures is pure magic!


But let your imagination run wild and create your own fav bowl based on a few simple buddha bowl guidelines. Once you try these and learn the easy steps to making your own, you will be making these all winter!

What is a buddha bowl?

Buddha bowls, a nourishing & hearty veggie and grain bowl, gives healthy eating a fun and creative twist. It combines multiple flavors, colors, and textures to create a harmonious but still interesting and flavor-packed dish. It’s not overly complicated or fussy, but looks like a true creative masterpiece when complete. It also works great for meal prep, making it an easy and delicious weeknight staple in my house. I absolutely adore buddha bowls and I’m confident you will too!

guide to making a buddha bowl?

Veggies, a lean plant-based protein, and a hearty grain are the essential goodness that make up a good buddha bowl.

Here is my step by step guide tO creating your own beautiful and inspired masterpiece:

  • start with a grainy base. The start to any good buddha bowl is a hearty grain base. The variety of healthy, fiber-rich, and tasty grain bases is endless; try quinoa, farro, whole wheat orzo, brown rice, or cous cous. The grain provides texture and makes the bowl more filling.
  • pump it up with plant-based protein power. Traditionally, a buddha bowl is plant-based dish. Some great plant-based proteins are tofu, meat-free alternatives, or nuts. But if you want to break the rules (which is totally encouraged!) you could also add grilled chicken, some sort of meatball, or steak too!
  • greens are a must. I believe a good buddha bowl needs nutrient-rich greens. They add color and freshness, plus extra nutrients to make these bowls a true powerhouse meal. I’m a huge fan of arugula for it’s unique peppery bite. Kale, spinach, or romaine also work well.
  • pile on the veggies. delicious veggies provide flavor variety and color to beautify these bowls (that gorgeous rainbow effect is what buddha bowls are known for). Veggies work great raw, like fresh carrots, crunchy broccoli, or a slaw mix. I also like to added roasted seasoned veggies to amp up the flavor!
  • add a crunch factor. There should always be a good crunch factors, which can be found in nuts, crispy baked chickpeas, or toasted pita.
  • make it interesting. I like to add something tangy and unique, like a pickled component and/or chewy, sweet dried fruit. It’s that little unexpected pop of flavor that keeps you going back for more!
  • cheese please. I love cheese, so it definitely makes an appearance in my buddha bowls. Tangy goat cheese or sharp and salty feta or parmesan are some of my favs. Of course, you can omit it if dairy-free or vegan!
  • dress it up. Finally, the bowl is complete with a bright, homemade dressing. Some favs are a citrusy tahini dressing, lemon basil, or classic balsamic. But the possibilities are endless!

storing buddha bowl ingredients

What I also love about buddha bowls is it works great for meal prep.

Here’s how to do it:

First, decide what star ingredients you want in your buddha bowls, like the grain and roasted veggies. Then, on Sunday (or the day before you want to eat them) prepare the star ingredients. You also want to make sure you have the supporting cast ingredients on hand, like greens, nuts, cheeses, and extras.

Next, store each component separately in airtight containers in your fridge (or pantry if it doesn’t need to be refrigerated, like dried fruit). I like to group all the ingredients together in my fridge so I don’t forget any when I am making my bowl.

Finally, when you are ready to eat, take everything out of the fridge (and pantry) and assemble your bowl.

It’s as easy as that!

other delicious healthy bowl recipes

enjoy!

These winter bliss bowls are the perfect cozy and bright meal to make this winter. My bowl includes roasted turmeric spiced sweet potatoes and broccoli, bright and tangy pickled red onion, fluffy and fiber packed quinoa, crunchy cashews and walnuts, chewy and slightly sweet dried cranberries, peppery arugula, ripe avocado, and creamy goat cheese. This beautiful bowl of goodness will keep you satisfied and happy – pure bliss!

If you make these winter bliss buddha bowls, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest so I can see your creations!

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Winter Bliss Buddha Bowls

This beautiful winter bliss buddha bowl is a delicious, healthy, and protein-packed meal to keep you satisfied and happy – pure bliss!
Course Main Course, Salad
Keyword buddha bowl, clean eating, easy, healthy, lunch
Prep Time 25 minutes
Bowl Creation Time 2 minutes
Author Danielle

Ingredients

Winter Bliss Buddha Bowl

  • 1 large sweet potato cubed into medium sized chunks
  • 1 small to medium head of broccoli cut into florets
  • 1 tablespoon olive oil
  • 1/2-1 teaspoon salt divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • Pepper to taste
  • 2 cups arugula
  • 1 1/2 cups cooked quinoa
  • 1/2 cup crumbled goat cheese
  • 1/3 cup chopped cashews + walnuts either or mixed together
  • 1/4 cup dried cranberries
  • 1/2 cup pickled red onion regular works too
  • 1 large avocado diced

Balsamic Dressing

  • 1/4 cup balsamic I recommend a high quality brand as it tends to be thicker
  • 1/4 cup olive oil
  • 1 teaspoon dijon
  • 1 tablespoon maple syrup
  • 2-3 cloves garlic chopped, optional
  • Salt and pepper to taste

Instructions

  1. Pre-heat the oven to 400 degrees. Toss together the sweet potato cubes and broccoli florets with olive oil, 1/2 teaspoon salt, garlic powder, onion powder, turmeric, and desired amount of pepper. Place on lightly greased medium baking sheet. Roast for 20-25 minutes, flipping halfway through (or until golden browned and slightly softened). If the broccoli chars before the sweet potatoes are tender, remove the brocoli from the pan and keep roasting the sweet potatoes until done. Once cooked, taste and add more salt if desired (I added another 1/2 teaspoon).

  2. In a salad dressing shaker or small mason jar, combine all the balsamic dressing ingredients, top with lid, and shake vigorously.

  3. To make the bowls, add arugula and quinoa to bottom of a bowl. Arrange other ingredients in the bowl on top of the quinoa and arugula. The ingredients should make 4-6 bowls. Drizzle with balsamic dressing.

  4. Store leftovers in separate airtight containers in fridge (assemble when ready to eat).
  5. Enjoy!