This Mango Rose Buddha Bowl is a vibrant, nutrient-rich meal that looks just as stunning as it tastes. Packed with colorful vegetables, creamy avocado, juicy mango, tender chicken slices, and perfectly soft-boiled eggs, this bowl delivers a refreshing balance of protein, fiber, and healthy fats. Each component adds its own texture and flavor, turning a simple bowl into a nourishing, wholesome masterpiece. Whether you’re meal-prepping or making a quick healthy lunch, this bowl is satisfying, energizing, and incredibly fun to assemble.
Mango Rose Buddha Bowl Recipe
Ingredients
For the Bowl
- 1 ripe mango, thinly sliced (for mango rose)
- ½ avocado, sliced
- 2 soft-boiled eggs
- ½ cup cherry tomatoes
- ½ cup cooked sweet corn
- ½ cup steamed broccoli
- 5–6 slices grilled or baked chicken breast
- ¼ cup sautéed mushrooms (optional)
- Black sesame seeds, for garnish
For the Dressing
- 1 tbsp soy sauce
- 1 tsp honey or maple syrup
- 1 tsp lemon/lime juice
- ½ tsp sesame oil
- Pinch of black pepper
Instructions
1. Make Soft-Boiled Eggs
Bring water to a boil, add eggs, and cook for 6½ minutes. Cool in ice water and peel gently.
2. Shape the Mango Rose
Slice mango very thin. Overlap slices in a long strip, then roll tightly to form a rose.
3. Prepare Bowl Base
Add mango rose, avocado slices, tomatoes, corn, broccoli, and mushrooms neatly into a bowl.
4. Add Protein
Place chicken slices on one side (or tofu/paneer for a veg option).
5. Mix Dressing
Whisk soy sauce, honey, lemon juice, sesame oil, and pepper. Drizzle over the bowl.
6. Finish & Serve
Top with sesame seeds and enjoy fresh.
Chef’s Tips
- Use a slightly firm mango—it holds shape better for roses.
- Add crunch with toasted nuts or seeds like pumpkin seeds.
- Spice it up with sriracha, chili flakes, or chili oil.
- Meal prep friendly: keep components separate and assemble before eating.
- For a thicker dressing, add 1 tbsp Greek yogurt.
