If you couldn’t tell, I love Buddha Bowls. I have my semi-famous Vegan Buddha Bowl, my Curry Chickpeas Buddha Bowl, and now this Winter Buddha Bowl. The reason I love these meals-in-a-bowl so much is probably because they’re what I eat most often. I hadn’t really heard of “bowl food” until I went vegan, but when I discovered them, it was one of those “Where have you been all my life?!!” moments. It’s just so easy to throw whatever you have in the fridge in the biggest bowl you have and chow down. Most of the time, my bowls consist of some sort of greens, a carb (oftentimes pasta), some roasted veggies, topped with nuts and seeds, with either a homemade sauce or a vegan salad dressing.
But you didn’t come here to read about what I like to eat, right? Let’s talk Winter Buddha Bowl.
When I was developing the recipe for this bowl, I knew I wanted to create something vibrantly colorful in contrast to the bleak winter landscape outside. But how to make your couscous pink?? The answer is simple —> shredded beets. You just toss them in with the couscous and the beet juice turns everything a pink!! You could try this trick with any neutral colored food, really – get your kids to eat cauliflower by turning it pink! The possibilities are endless.
Then, we have some other winter produce staples – carrots and kale – to round out the bowl. Topped with a mouthwatering herby tahini sauce, you’ll gobble up this bowl before you even have a chance to take a picture for Instagram (this may or may not have happened to me….). I hope you all love this Winter Buddha Bowl as much as I do!!

Winter Buddha Bowl
Ingredients
Falafel
- 1 Recipe Winter Kale Falafel
Roasted Carrots
- 6 Small Carrots sliced into rounds
- Drizzle of Extra Virgin Olive Oil
- 1/4 Tsp Smoked Paprika
- Pinch of Salt and Pepper to taste
Pearl Couscous
- 1 Cup Pearl Couscous
- 1/2 Small Red Beet peeled and shredded
- 1 Tbs Extra Virgin Olive Oil
- Juice from 1/2 of a Lemon
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
Herby Tahini Sauce
- 1/3 Cup Tahini
- 1 Clove Garlic
- 1/3 Cup Parsley
- 1/3 Cup Water
- Juice from 1/2 Lemon
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
The Rest of the Bowl
- Kale or Hardy Winter Greens
- Pumpkin Seeds
- Sesame Seeds
- Fresh Cracked Black Pepper
Instructions
Roasted Carrots
- Preheat the oven to 400 degrees F.
- Wash and slice the carrots into rounds. In a bowl, toss with olive oil, smoked paprika, and salt and pepper.
- On a baking sheet, bake carrots for 20 minutes, or until softened.
- When done, let cool and set aside.
Pearl Couscous
- While carrots are cooking, bring a pot of water to boil. Once water is boiling, add in couscous and cook like you would pasta, for as long as the package indicates.
- When done, drain water from couscous and put it back in the pot.
- Add in shredded beets, olive oil, lemon juice, salt and pepper, and mix well. Taste and adjust seasonings as needed. Set aside.
Herby Tahini Sauce
- In a blender, combine all sauce ingredients. Blend on high until smooth and creamy.
Putting It All Together
- Take out two large bowls. Portion out half the couscous and carrots into one bowl, the remaining halves in the other. Add in as much falafel and greens as you like. Top everything with the herby tahini sauce, and garnish with pumpkin seeds and sesame seeds if desired.
- Enjoy!
Notes
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
42 Comments
Abby @ Heart of a Baker
December 29, 2016 at 10:02 amI honestly don’t use beets enough (and I should!), so this is something I need to try in the new year! I also need more falafel in my life, because DUH.
Sarah
December 29, 2016 at 1:46 pmEveryone could use more falafel in their lives!! ;)
Ela
December 29, 2016 at 10:55 amBeauitful winter buddha bowl, I love the vibrant colors. You have a lovely blog :)
Sarah
December 29, 2016 at 1:46 pmThank you so much, Ela! :D
Karlie
December 29, 2016 at 11:10 amThis looks so beautiful and delicious! I LOVE bowl meals for the simplicity and satisfaction factor. Will definitely try this one! xo
Sarah
December 29, 2016 at 1:47 pmThanks Karlie!! Hope you like it :)
Sarah @ Making Thyme for Health
December 29, 2016 at 11:38 amThis buddha bowl is absolutely gorgeous, Sarah! I love the idea to use beets to turn the couscous pink. I think that’s proof that you can still eat the rainbow even in winter. :)
I want to dive face first into that bowl!!
Sarah
December 29, 2016 at 1:47 pmThank you Sarah!! :D
Katrina
December 29, 2016 at 9:46 pmI love your bowl recipes! I’ve tried your curried chickpea bowl and can’t wait to get this one on the menu! So full of flavour!
Sarah
December 30, 2016 at 8:08 amI’m so glad you liked the curry chickpea bowl, Katrina!! :D I hope you like this one too <3
Casey the College Celiac
December 29, 2016 at 11:28 pmAbsolutely love how bright this is! Nothing like eating a rainbow for dinner (or lunch). :D
Sarah
December 30, 2016 at 8:08 amI couldn’t agree more!! :D
Tuulia Talvio
December 30, 2016 at 9:46 amWell, I’ve got only one word for this and it is YUM. I want this now! <3
Sarah
December 30, 2016 at 12:52 pmThanks Tuulia!! :D
Natalie | Feasting on Fruit
December 30, 2016 at 12:14 pmPINK!!! I am a big bowl-of-food fan too, and even moreso when there is a vibrantly pink component involved. It’s crazy that food can be that bright and be healthy and natural, isn’t it? Beets are amazing! And those carrots (while not pink) sound amazing too, I love paprika. I don’t think I would forget to take the IG pic, I think I would probably be too anxious to dive in to even bother styling it nicely for one–just gimme a fork already :)
Sarah
December 30, 2016 at 12:56 pmI couldn’t agree more – the best colors are in nature!! I love using foods not only as a means of flavor but for aesthetics, too! :)
Veronika
December 30, 2016 at 4:41 pmFood in a bowl is the best<3 and this is such a pretty & colorful one :) the use of the beets to turn the couscous pink gives me sooo many ideas!
Sarah
December 30, 2016 at 5:22 pmYes- bowl food can’t be beat!! :D
Molly
December 30, 2016 at 8:12 pmPINK couscous!! That looks and sounds so good!!
Sarah
December 31, 2016 at 8:12 amThanks Molly!! :D
Sonja {Dagmar's Kitchen}
December 31, 2016 at 2:16 amThis looks beyond delicious!! Such a gorgeous bowl of goodness! And thanks for reminding me – a few years ago I often used to make a salad with quinoa and cooked beets, but had almost forgotten about that trick! Happy new year Sarah!
Sarah
December 31, 2016 at 8:13 amThank you Sonja!! Happy New Year’s to you too :) :)
thalia
December 31, 2016 at 9:21 pmomg!! looks amazing. i love buddha bowls too and have been making them a lot of late because it’s so hot and I can’t be bothered to stand around a hot stove and cook for ages. definitely have to try out those falafel as well – one of my all time favourite savoury foods! Xx
Sarah
January 1, 2017 at 2:32 pmFalafel are one of my favorite savory foods as well! And they’re extra delicious in buddha bowls :)
lucie
January 1, 2017 at 10:05 amWhat a beautiful buddha bowl (and perfect start to the New Year!)….such a beautiful mix of colours and tastes!
Sarah
January 1, 2017 at 2:32 pmThanks Lucie!! :)
Melissa
January 3, 2017 at 2:11 amThis sounds so yummy! I’m going to make it with quinoa. I can’t wait for the falafel part!
Sarah
January 3, 2017 at 11:07 amQuinoa sounds like a perfect substitution! :)
Emily | Shiny Happy Bright
January 3, 2017 at 11:57 amlove love love! What a beautiful, healthy meal. Can’t wait to try it!
Sarah
January 3, 2017 at 4:05 pmThanks Emily!! :D
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January 4, 2017 at 1:05 pm[…] beet salad was inspired by Sarah’s pink couscous in her winter buddha bowl. I love the idea of transforming an ingredient with something so simple, […]
Liz
January 15, 2017 at 7:17 amHi Sarah!
This looks so tasty, The thought of falafel and the buddha bowl makes my mouth water and the salad greens will add some more crunch, which you know I love. Can’t wait to try it! How much did the ingredients cost?
Sarah
January 15, 2017 at 4:51 pmI think all together the ingredients probably cost about $10 :) Hope you like it, Liz! :)
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January 20, 2017 at 11:44 pm[…] okay, getting away from the political. One of our dinners this past week that we loved was this winter couscous and veggie bowl from Well and Full. The tahini sauce was really the star of the show. The recipe made more than we […]
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February 1, 2017 at 5:01 am[…] Noodles 15. Spring Green Buddha Bowl 16. Asian Wild Salmon Buddha Bowl 17. DIY Macro Bowl 18. Winter Buddha Bowl 19. Curried Cauliflower Chickpea Buddha Bowl 20. Vegan Buddha Bowl w/ Curry […]
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February 27, 2017 at 6:47 am[…] Winter Buddha Bowl – Well and Full […]
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March 8, 2017 at 10:01 am[…] falafel with a winter produce spin in this amazing buddha bowl recipe from Sarah of Well and Full. Pearled couscous mixed with shredded beets is topped with roasted carrots and kale falafel […]
Theresa
December 7, 2018 at 7:03 pmJust made this and it was amazing!! Loved the flavors!!
Sarah
December 8, 2018 at 1:18 pmHi Theresa, I’m so glad you liked the recipe!! Thanks so much for leaving a note :)
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January 17, 2019 at 9:01 am[…] have featured in many of our menu plans… simple nutritious bowls of delicious colors like a Winter buddha bowl and a Chickpea bowl with a spicy peanut sauce. Of course it is always good to have a sweet […]
Laura
January 10, 2020 at 1:17 pmMade this twice now and it got thumbs up from the whole family. I followed the recipe and added the pumpkin seeds (my son highly approves of them in this dish). Just happened back to the big pictures and noticed that the seeds are not pumpkin, but sunflower. So just wondering which is intended (but pretty sure both would be delicious). Looking forward to trying more of your dishes.
Sarah
January 10, 2020 at 1:32 pmHi Laura, I’m so glad to hear you like this recipe! :) The green seeds in the photos are pumpkin seeds, also known as pepitas. Sunflower seeds would also be delicious in this recipe :) Thanks for leaving a note!