When I first discovered this 300-Calorie Gluten Free Buddha Bowl, it was a crisp autumn afternoon in Portland and I felt that unmistakable shift into cozy season, the kind where light slants golden through maple leaves and the kitchen fills with the scent of roasting squash and cinnamon. As a gluten-free pastry chef who spends my days crafting sweet delights for my website GoldenGlutenFree.com, I still crave savoury comfort meals that feel hearty without weighing me down. This bowl quickly became a reader favourite because it hits that sweet-spot: vibrant, satisfying, easy enough for a weeknight, and still aligned with my clean-eating ethos.
So pull up a stool, pre-heat your sense of joy, and let’s dive into how you can make this simple, colourful, nourishing dish at home, brought to life with warm kitchen vibes and mindful ingredients.
300-Calorie Gluten Free Buddha Bowl
Equipment
- oven
- baking sheet with parchment
- steamer basket or pot with lid
- small saucepan
- skillet or grill pan
- mixing bowl or jar
- shallow serving bowl
Ingredients
- 1 cup mixed baby spinach and arugula (20 g)
- 0.5 cup roasted butternut squash cubes (75 g)
- 0.5 cup steamed broccoli florets (60 g)
- 0.25 cup shredded purple cabbage (30 g)
- 0.25 cup cooked quinoa (40 g)
- 3 oz grilled chicken breast, sliced
- 1 tbsp pumpkin seeds
- 1 tbsp crumbled feta cheese or dairy-free alternative
- 1 tbsp sliced radishes
- 1 tbsp chopped fresh parsley or cilantro
- 1 tbsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- 0.5 tsp Dijon mustard
- 0.25 tsp maple syrup
- to taste salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil and salt. Roast on parchment-lined sheet for 20 minutes until tender and caramelized.
- Steam broccoli florets for 3–4 minutes until bright green and crisp-tender. Drain and set aside. Shred purple cabbage and slice radishes.
- Rinse and cook ¼ cup dry quinoa in ½ cup water until grains pop, about 12 minutes. Fluff and set aside.
- Season chicken breast with salt, pepper, and garlic powder (optional). Grill or pan-sear 6–8 minutes per side until internal temp reaches 165°F (74°C). Rest and slice.
- Whisk together olive oil, vinegar, mustard, maple syrup, salt and pepper until well blended.
- In a shallow bowl, arrange greens as the base. Add broccoli, roasted squash, cabbage, quinoa, and top with grilled chicken. Sprinkle pumpkin seeds, feta, radish, and herbs.
- Drizzle the dressing over the bowl, serve immediately, and enjoy!
Notes
Nutrition
Ingredients List
Serves 1 • approx. 300 calories
Base & Veggies
- 1 cup mixed baby spinach and arugula (roughly 20 g)
- ½ cup roasted butternut squash cubes (about 75 g)
- ½ cup steamed broccoli florets (approx. 60 g)
- ¼ cup shredded purple cabbage (about 30 g)
- ¼ cup cooked quinoa (approx. 40 g)
Protein & Toppings
- 3 oz (≈85 g) grilled chicken breast, sliced
- 1 Tbsp pumpkin seeds
- 1 Tbsp crumbled feta cheese (or dairy-free alternative if preferred)
- 1 Tbsp sliced radishes
- 1 Tbsp chopped fresh parsley or cilantro
Dressing
- 1 Tbsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- ½ tsp Dijon mustard
- ¼ tsp maple syrup
- Salt + freshly ground black pepper to taste
Note: All ingredients used are naturally gluten-free and selected to keep the total around 300 calories while offering fibre, colour, and protein.
Step by Step Instructions
Here’s a friendly, beginner-friendly guide to building your bowl. Each step is approachable and paced so you won’t feel rushed.
Step 1: Prep the Vegetables
- Preheat your oven to 400 °F (200 °C).
- Toss the butternut squash cubes with a light drizzle of olive oil and a pinch of salt. Lay them on a parchment-lined baking sheet and roast for about 20 minutes, or until just tender and lightly caramelised.
- In the meantime, steam the broccoli florets for about 3-4 minutes until bright green and still crisp-tender. Drain and set aside.
- Shred the purple cabbage and slice the radishes; keep them raw for freshness.
Step 2: Cook the Quinoa & Grill the Chicken
- Rinse ¼ cup (dry measure) quinoa under cold water, then cook in ½ cup water (or broth if you like) until the grains have popped open, about 12 minutes. Fluff with a fork and let it rest.
- Season the chicken breast lightly with salt, pepper, and a pinch of garlic powder (optional). Grill (or pan-sear with a touch of oil) for roughly 6-8 minutes per side, until internal temperature reaches 165 °F (74 °C). Let it rest for a minute, then slice.
Step 3: Assemble the Dressing
In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper until emulsified.
Step 4: Build the Bowl
In a wide, shallow bowl:
- Place the baby spinach and arugula as the base.
- Add steamed broccoli on one side, roasted squash on another, shredded cabbage, and quinoa.
- Top with the sliced grilled chicken breast.
- Sprinkle pumpkin seeds, crumbled feta (or alternative), radish slices and fresh parsley/cilantro.
- Drizzle the dressing evenly over everything.
Step 5: Serve & Enjoy
Take a moment to admire the colours, deep green, vibrant orange, purple accents, and then dig in. The contrast of textures (crisp greens, roasted squash, tender chicken, crunchy seeds) is part of the joy.
Tips for Success
- Roast veggies ahead of time. If you’ve got leftover roasted squash or even sweet potato from another meal, it’s a great shortcut.
- Keep it crunchy. The pumpkin seeds and raw radishes add a satisfying crunch; don’t skip them, it makes the bowl feel more special.
- Mind the dressing. A little goes a long way. The one tablespoon of oil keeps the calories in check, but if you’d like more flavour, you can lightly mist with an extra splash of vinegar or lemon juice.
- Balance the portions. Keeping the quinoa to ¼ cup cooked helps keep the calorie count around 300. If you add more grains, you’ll exceed that target.
- Cook chicken skinless. Using skinless chicken breast keeps fat manageable, and grilling adds a bit of smoky flavour without extra calories.
- Warm vs cold veggies. I love the mix of warm roasted squash and steamed broccoli paired with raw greens, this creates a dynamic flavour experience that feels autumnal and comforting.
- Season smartly. Don’t just salt; a pinch of smoked paprika or rosemary on the squash adds another layer of fall vibe without complicating things.
Possible Variations
- Vegetarian/vegan option: Substitute the grilled chicken breast with ½ cup cooked chickpeas or grilled tofu strips. Use a dairy-free “feta” or simply omit the cheese.
- Crunchy topping swap: Instead of pumpkin seeds, try roasted chickpeas or toasted sunflower seeds.
- Autumn streusel-style topping (gluten-free): Make a little sprinkle with 1 Tbsp almond meal, 1 tsp maple syrup, and a pinch of cinnamon, toast it lightly in a skillet and sprinkle over the bowl for sweet-savory crunch.
- Change the grain: Swap quinoa for ¼ cup cooked millet or buckwheat (both gluten-free) for a different texture or flavour.
- Different dressing: Use a tahini-lemon dressing instead (1 Tbsp tahini, 1 tsp lemon juice, 1 tsp maple syrup, water to thin) for a nutty twist.
- Seasonal veggie swap: In winter, switch the squash for roasted Jerusalem artichokes or turnips; in spring, use lightly steamed asparagus and peas instead of broccoli.
Storage Recommendations
- Make-ahead: You can roast the squash and cook quinoa ahead of time, store them separately in airtight containers in the fridge for up to 2 days.
- Assemble later: Keep the greens fresh and dress the bowl just before serving so it doesn’t wilt.
- Leftovers: If you’ve made a full bowl and have leftovers, store them (minus the dressing) in an airtight container. Add the dressing fresh before eating. They’ll keep well for up to 24 hours refrigerated.
- Best reheating strategy: For any warm components (squash, broccoli), gently reheat in a low oven (about 300 °F / 150 °C) for 5 minutes or microwave briefly just to take the chill off, don’t overheat or you’ll lose the texture contrast.
- Avoid sogginess: If storing, keep the roasted squash separated from the greens until you’re ready to eat, and add seeds and radishes fresh to maintain crunch.
Why This Bowl Works
This 300-Calorie Gluten Free Buddha Bowl addresses several needs my readers regularly mention: a meal that’s gluten-free, visually appealing (which helps Instagram-worthy appeal), nutritionally balanced, and seasonally anchored. Bowls like this one reflect the same vibe as my other recipes, such as the Gluten Free Waffle Recipe Fluffy & Golden Every Time, where I focus on texture, colour, and comfort without compromise. goldenglutenfree.com
If you enjoyed this savoury option, you might also like diving into the concept of “volume eating” with my Volume Eating Recipes Guide which shows how generous meals can still support a lighter calorie count. goldenglutenfree.com
Final Thoughts
Whether you’re wrapping up a busy day in your kitchen, winding down with a warm mug of tea, or simply craving something bright and nourishing, this 300-Calorie Gluten Free Buddha Bowl is there for you. It’s simple enough for a weekday dinner, lovely enough for a guest, and aligned with the seasonal shift into fall comfort without tipping into heaviness.
Let this bowl become your new go-to: the meal that makes you feel good, not just full. And when you’re ready for dessert? Head over to GoldenGlutenFree for indulgent yet gluten-free creations like the Mochi Brownies: Gluten-Free Chewy Chocolate Perfection for a sweet finish that still honours your kitchen strength. goldenglutenfree.com
Happy cooking, and may your bowl be full of flavour, colour, and fall-inspired warmth!
Luca Moretti, GoldenGlutenFree.com