10 Incredible Buddha Bowls to Update Your Diet

Buddha bowls are typically viewed as a complicated meal that only professional nutritionists are able to make. But in reality, even the laziest girl in the world can make it herself. Buddha bowls are known for their versatility, healthy nutrients, and variety. One bowl can keep your energy going all day long and boost your overall wellness. While Buddha bowls are easy to make, perhaps you find yourself confusing about what to put into your bowl.

1. Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Subtly spiced, comforting and amazingly delicious, this Buddha bowl will rock your entire world in a jiffy. Get the recipe here.

2. Noodle Buddha Bowl

Noodle Buddha Bowl
Fuel your brain and make your stomach happy with a protein- and antioxidant-packed bowl. Find the recipe here.

3. Turmeric Sweet Potato Bowl

Turmeric Sweet Potato Bowl
The main spice in curry, turmeric can turn any meal into a masterpiece. Spice up your sweet potato bowl with this spice for added healing properties. Get the recipe here.

4. Spinach Quinoa Patty Bowl

Spinach Quinoa Patty Bowl
When superfoods combined together, they create a fantastically healthy Buddha super bowl that will provide your body with so much needed phytonutrients, vitamins, minerals, and other compounds that are crucial for your health. Get the recipe here.

5. Brussels Sprouts Eggplant Buddha Bowl

Brussels Sprouts Eggplant Buddha Bowl
One of my favorite Buddha bowls, this one is a true goodness for health food junkies. Plus, it is so fast to make. Get the recipe here.

6. Vegan Thai Tempeh Buddha Bowl

Vegan Thai Tempeh Buddha Bowl
Rich in protein, a Thai tempeh Buddha bowl is an excellent way to get this vital nutrient when you go vegan. Find the recipe here.

7. BBQ Tempeh With Vegan Ranch Bowl

BBQ Tempeh With Vegan Ranch Bowl
After all, the barbecue season is approaching so fast. Get the recipe here.

8. Winter Buddha Bowl

Winter Buddha Bowl
But since it is the cold season outside, enjoy your comforting and satisfying winter Buddha bowl right now. Get the recipe here.

9. Roasted Rainbow Winter Bowl

Roasted Rainbow Winter Bowl
Mix up your favorite healthy foods in one rainbow-inspired meal. Find the recipe here.

10. Moroccan Couscous, Chickpeas, and Olives Bowl

Moroccan Couscous, Chickpeas, and Olives Bowl
Nutrient-packed Buddha bowl is a great way to update your diet and help you drop a few pounds along the way. Get the recipe here.

All these Buddha bowls are perfect for your waistline when you enjoy them in moderation. The next time hunger strikes out of the sky, allow yourself to cook one of these bowls.

‘What do you actually do?’: Ivanka Trump showed off her fan mail and got ruthlessly roasted for it

Ivanka Trump took to Twitter to share pictures of her fan mail and the Internet swiftly roasted her for it.Win McNamee/Getty Images
President Donald Trump’s eldest daughter and White House adviser Ivanka proudly shared a picture of her fan mail on Thursday (24 August) and the Internet is ruthlessly mocking her for it. The 36-year-old took to Twitter and Instagram to share photos of herself going through a pile of colourful, handwritten letters and drawings from children covered with hearts and smiley face.

“Overjoyed by these beautiful letters,” Trump tweeted. “Reading them is one of the highlights of my week.”

thanked for? Seriously.”

“And for this nonsense you get a top security clearance?” one person chimed. “You’re a hypocrite.”

Many also joked that the letters were probably from her father.

“Your dad’s handwriting has improved greatly!” one Twitter user wrote. Another person added: “I wish your dad would spend more time studying policy and less time writing you all these letters.”

Other social media users speculated that the letters were written by White House staffers and pinpointed various details in the letters saying they seemed to be written by an adult using different markers. Keen observers zoomed in on one smiley face that showed a smiley face with dollar signs for eyes.

“Whatever staffer made these fake letters to Ivanka Trump, I loved this little touch – was it a commentary on being blinded by greed?” one person wrote.

Another person suggested: “Sarah Huckabees part time job is writing cards to Ivanka.”

Many people also seized the opportunity to share fan letters of their own to Ivanka.


Here it is: another easy recipe to boost your vegetable intake to the max for breakfast! Alright, I’ll admit it’s only quick if you’ve already roasted a few red peppers, an eggplant and a carrot. If not it will take a little more than 10 minutes.

But then you’re in for a delicious savory vegan breakfast that contains no tofu or potatoes and for 3 days full of happiness.

This is one of the recipes I’ve been in love with my whole life. Like all of it. My grandmother used to make real big batches of something quite similar, so we have it for the rest of the year.

I’m not sure how she did it – I mean not just conserving, but keeping it together to not eat the whole thing while she was making it. I certainly can’t do that.

I like a lot of things in this world, but words can’t describe how much I love the smell and taste of roasted peppers. One day I’ll make a perfume that smells like that, mark my word.

You can use this “spread” also as a dip or in wraps. I just like using it as a spread and it’s perfect as a quick savory vegan breakfast. To me it’s a little like butter, because it melts in your mouth, except it’s made out of vegetables.

If you want to spice it up – there are many things you can try out: like adding garlic, some herbs like parsley or basil, some hot chili powder, nuts or chickpeas if you’d like. There are almost no limits.

I love this simple version the most.

A quick tip: Make sure you leave your eggplant in a glass Tupperware/bowl to cool off, with lid on, for around 30 min. Then remove the fluid that came out of it, to get rid of the bitterness roasted eggplant might add to this awesome vegetable spread. And make sure your vegetables are through – they should be very soft, this makes the dip/spread more fragrant and tasty.

Roasted Cabbage Slices

My name is Katie and I love cabbage. I never really thought I’d say that. I’m not a huge fan of cole slaw, in fact, I usually use broccoli instead of cabbage when making it. I’m part Irish though have a soft spot for cooked cabbage, but this recipe definitely tops the list.

These Roasted Cabbage Slices are crazy good! They are also so easy that I feel bad posting them as a recipe! They are crunchy and salty but still healthy!

My kids like these and we sometimes even use them as the “Spaghetti” for spaghetti and meatballs. If you don’t like cabbage, I’d encourage you to try this recipe… the “cabbage” taste really disappears and leaves and sweet and roasted treat.

14 votes


Roasted Cabbage Slices

prep 5 mins

cook 35 mins

total 40 mins

author wellness mama

yield 4


1 head of cabbage
3 tablespoons (or more) of oil-coconut oil, tallow, etc
Salt and Pepper to taste (I used about a tablespoon of each)
Optional: 1 teaspoon of favorite herbs like basil, caraway seeds, dill, etc.

Preheat the oven to 400 degrees.
Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for 1/4-1/2 inch slices.
Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil or tallow.
Sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.
Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.
I enjoy this plain or topped with an over-easy egg for breakfast.

Roasted Brussel Sprouts Recipe

Brussel sprouts… the dreaded vegetable of childhood! Cooked the right way, these can become a (kid-approved) favorite! They are also a great addition to a Thanksgiving or holiday menu!

My kids call brussel sprouts mini cabbages, and love the addition of bacon. This is an great vegetable to add to a quick dinner, and it is super easy to make.

If you haven’t tried brussel sprouts since childhood, I’d encourage trying this healthy and delicious version! My kids actually like drizzling the cooked version with a little raw honey for a sweet and salty mix!

These delicious roasted brussel sprouts are a simple and fast kid-favorite recipe at our house. Roasted brussel sprouts make a perfect side for chicken or fish and it comes together in half an hour with only one baking pan needed.

Delicious Brussel Sprouts!

This recipe was inspired by a restaurant I once visited. I didn’t think I liked brussel sprouts but I tried them because everything was served family style and I was absolutely blown away by how good they were! After many attempts, this recipe is pretty close.

Usually, when I make these, I let the kids help by chopping the Brussels Sprouts in halves or quarters. I keep one of these crinkle cutters on hand for each child so they can help without cutting their fingers. I also let them chop carrots and celery for snacks or parsnips, zucchini, etc for soups.

These roasted Brussel Sprouts also make a great side dish to bring to events and leftovers are good scrambled in eggs the next day.

Don’t think you are a Brussels Sprouts person? You’ve probably just never had them prepared well. Try these… they might change your mind!

4 votes


Roasted Brussel Sprouts Recipe

prep 5 mins

cook 25 mins

total 30 mins

author wellness mama

yield 4 +

The dreaded vegetable of childhood can be feared no longer! This delicious recipe will convert even the most adamant opponent of brussel sprouts into a fan!


1 pound fresh Brussels Sprouts
1 medium size yellow onion
4 slices of thick cut pastured bacon
1/2 tsp each of salt and pepper
optional: 2 teaspoons balsamic vinegar
1 teaspoon coconut or olive oil

Preheat the oven to 400 degrees.
Wash and dry the Brussels Sprouts.
Chop in to quarters or halves (or let kids help with this step)
Place on a large baking sheet.
Slice onion and add to baking sheet.
Cut bacon in to 1/2 inch pieces and add to baking sheet.
Sprinkle with salt and pepper and toss to mix.
Place in oven and bake 25-30 minutes until Brussels Sprouts are starting to brown and bacon is cooked. Toss 3-4 times throughout cooking to prevent sticking.
If using balsamic vinegar, toss in to pan in the last 5-10 minutes of cooking to let it caramelize.
Drizzle the mixture with olive or coconut oil and mix well.

Roasted Okra Recipe

This recipe has quickly become a family favorite at our house, but I can’t claim it.

My kids have been helping their grandparents harvest and preserve vegetables from their garden, and the okra are still producing like crazy. They’ve been coming home with bags and bags of okra and since we aren’t doing grains, egg, or even grain free batter while we are on the autoimmune diet, I couldn’t make fried okra (even a healthy version).

The kids created this okra recipe and they love eating it since it is simple enough for the to make it. If I prepare it, I just cut the tops off the okra and slice lengthwise. If the kids are helping, I let them use a crinkle cutter to cut them in to pieces. (We keep these crinkle cutters on hand for Montessori projects and they are great for letting the kids help with dinner as well).

This okra recipe takes less than a half hour from start to finish and is a great side to almost any meal. I’ve even made this and added it to breakfast scrambles.

Even if you aren’t a fan of okra, try this simple recipe and you might change your mind!

4 votes


Roasted Okra

author wellness mama

Simple roasted okra is a quick side dish on a busy night.


1 pound of okra (or more)
Olive Oil
Garlic Powder

Preheat oven to 400 degrees.
Cut tops off okra and slice lengthwise.
Place on a large baking sheet and drizzle with olive oil (or coconut oil).
Toss to coat.
Sprinkle with salt, garlic powder and pepper (omit pepper if on autoimmune protocol).
Bake for 18-22 minutes until soft and just stating to brown on the ends.
Serve and enjoy!
courses side

Roasted Chicken Recipe (Simple and Delicious)

If you are as busy as I am, a meal that requires little attention and only needs one pan to cook makes life a little simpler. This recipe is also a delicious way to introduce Brussels Sprouts (aka Baby Cabbages in our house) to your family if they haven’t had them before.

Oh, yeah, and it is really simple to make (and did I mention that it only uses one dish!!) My husband isn’t the biggest fan of chicken, but this is one way I make it that he actually not only tolerates but enjoys it. If this isn’t your thing, check out my other simple recipe ideas to find one you love.

1 vote


Easiest Roasted Chicken Recipe

prep 10 mins

cook 1 hour

total 1 hour, 10 mins

author wellness mama

yield 4 -6

Delicious roasted chicken with Brussels Sprouts seasoned with fresh herbs and butter.


1-2 Whole chickens, organs removed
2-3 lbs fresh or frozen Brussels Sprouts
3 TBSP Butter
1 teaspoons garlic powder
2 teaspoons dried basil leaf
A Pinch of salt and pepper

Preheat oven to 425
Wash chickens and pat dry
Using hands, rub butter over the outside of the chicken(s) and place in roasting pan or 13×9 baking dish
Sprinkle on any desired spices to taste
Bake for 45-50 minutes, if close to being done, add the Brussels sprouts around the chicken and baste chicken and sprouts with juices and more butter if desired
Bake an additional 10-20 minutes or until Brussels sprouts are tender
Remove from oven, let sit 10 minutes, cut and serve
courses main

Spicy Whole Roasted Cauliflower

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation

as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Roasted Sweet Potatoes In Coconut Oil

Roasted sweet potatoes are one of my favorite side dishes. They pair well with many of my favorite meals, they’re rich in flavor and are high in nutrients.Roasted Sweet Potatoes


Oven roasted sweet potatoes make for a tasty side dish! They pair well with many meals like baked chicken, roast, pork loin and many other savory meals.

Sweet potatoes are rich in flavor and are high in vitamin A, vitamin C, B vitamins, magnesium and potassium. There are many ways to add this delicious healthy food to your diet! I love sweet potato casserole, baked sweet potato crackers (grain free), baked sweet potatoes (sometimes we stuff them with goodies) and roasted sweet potatoes in coconut oil.

Roasted sweet potatoes are easy to prepare and can be seasoned in a variety of ways. My family likes them seasoned with rosemary and sea salt and I like to sweeten them up with cinnamon! You can use any oil to bake your sweet potatoes in but I always use coconut oil. It gives the sweet potatoes a lovely sweet coconut flavor. Plus, coconut oil is the healthiest fat to cook with!

Roasted Sweet Potatoes

However you decide to season your roasted sweet potatoes, I’m sure they’ll be a huge hit at your dinner table!

Roasted Sweet Potatoes in Coconut Oil
To get started you’ll need to skin your sweet potatoes and cut them into cubes.

Roasted Sweet Potatoes

Then you’re going melt a few tablespoons of coconut oil and pour it over sweet potatoes. Toss the sweet potatoes in the coconut oil to ensure they’re evenly coated.

Roasted Sweet Potatoes

Next you’ll season the sweet potatoes. Add 1/2 teaspoon of dried rosemary and 1 teaspoon of sea salt. Toss to coat and spread the potatoes over a rimmed baking sheet.

Roasted Sweet Potatoes

Place in the over and bake for 45 minutes to an hour.

Roasted Sweet Potatoes In Coconut OilRoasted Sweet Potatoes in Coconut Oil
2 Pounds Sweet Potatoes
2 Tablespoons Virgin Coconut Oil
1 Teaspoon Sea Salt
1/2 Teaspoon of Dried Rosemary (or Cinnamon)
Preheat oven to 375 degrees.
Peel sweet potatoes and cut them into 1/2 inch cubes.
Place sweet potatoes in a bowl.
Melt coconut oil and pour it over the sweet potatoes.
Toss to coat and add salt and rosemary or cinnamon.
Spread the sweet potatoes over a rimmed baking sheet and place them in the oven.
Roast for 45 minutes to an hour or until they’re golden and slightly crispy.