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Published on July 18, 2019

bowls of cooked rice and chicken

Recipe: Leftovers Buddha Bowl

Leftovers – a great meal already half ready.

Leftovers Buddha Bowl

Serves 1


  • 1 cup leftover grain, such as rice, quinoa, couscous, etc.
  • 1 cup leftover vegetables, cubed, (carrots, beets, turnips, cauliflower, parsnips, onions and kale work best)
  • ½ cup leftover protein, cubed, such as beef, chicken, pork, or even plant based-proteins like chickpeas, tofu or edamame
  • 3 tablespoons olive oil
  • 1 juiced whole lemon
  • 1 minced clove garlic
  • Coarse black pepper and sea salt to taste


  1. In skillet over medium heat, sauté cubed vegetables and proteins until rewarmed to 165 degrees.
  2. Microwave leftover grains until rewarmed. Add a tablespoon or so of water to grains while reheating to retain moisture.
  3. Whisk together oil, lemon, garlic, salt, and pepper to make citrus vinaigrette.
  4. Assemble the Buddha bowl by placing grain in the bottom of the bowl and arranging leftover vegetables and proteins on the top. Drizzle the vinaigrette over the top.
  5. If leftover herbs or avocado are available, garnish accordingly. Herbs like mint, basil, parsley, chives, and coriander would be great to use for this dish!

Source: Executive Chef Nicholas Skajewski, Avera McKennan Hospital & University Health Center

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