300-Calorie Gluten Free Buddha Bowl
This cozy, autumn-inspired gluten-free buddha bowl is packed with colorful veggies, lean protein, and a tangy homemade dressing, all under 300 calories. Created by gluten-free pastry chef Luca Moretti, it’s satisfying, vibrant, and perfect for mindful meals any day of the week.
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
Make it vegan by swapping grilled chicken with chickpeas or tofu and using a dairy-free feta. Prep components ahead for a speedy lunch or dinner. Try different dressings like tahini-lemon or swap grains for millet. Store dressing separately if meal prepping to avoid soggy greens.
Nutrition
Calories: 300kcalCarbohydrates: 22gProtein: 26gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 310mgPotassium: 780mgFiber: 4gSugar: 4gVitamin A: 5200IUVitamin C: 64mgCalcium: 100mgIron: 2.2mg
Tried this recipe?Let us know how it was!