Sleepy Jo's Goodness Bowl (a side step from the humble Buddha Bowl).

Sleepy Jo’s Goodness Bowl

Buddha, grain, macro, goodness, green bowls.. where do we start. If you are looking for a go-to, easy, one-stop bowl (or container) for your lunch we know just the nourishing recipe and it's flexible.

Back to school, off to work, at home, guests coming over, the kids are hungry? This is our daily bowl of goodness that frankly we can't live without. And by we, I mean me. All of my guests get one of these when they visit at lunch and I get asked over and over how to make one? What did I put in it? They are so simple and loaded with so much goodness I thought I would share.

According to Dan Zigmond, a zen priest, 'The original Buddha bowl was whatever food villagers had available and could afford to share'. The Buddha bowl is typically a vegetarian meal of cold foods including rice and plant based proteins. Here at Sleepy Jo HQ this nourishing lunch meal is known as the 'Goodness Bowl'. I prefer to use a select range of foods that I just pull from the fridge (and the pantry), this includes, grains, seeds, nuts, meat based and plant based proteins, vegetables, fruits and dairy but most importantly to me, my rule is: as many greens as possible.

With so many different tastes, intolerances, allergies and preferences to cater for our SJGB (Sleepy Jo Goodness Bowl) makes the perfect and fulfilling lunch-time meal. So where do we start:

I like to pre-cook as much as I can for the week ahead and have ingredients readily available in jars or containers in my fridge. It comes in really handy for other meals including kids lunchboxes, dinners and healthy snacks.



  • brown rice and/or wild rice (or other grain of your choice, so many to choose from)


Go to your fridge and firstly choose as many greens as you have, some I use include:

  • broccoli
  • asparagus
  • spinach
  • zucchini
  • cucumber
  • avocado
  • kale
  • beans
  • any other leafy greens

Add anything else that you need to get rid of, to prevent food spoiling and becoming food wastage (TOP TIP). Ideas:

  • carrot
  • beetroot
  • pear
  • mango
  • deli meats, other meats/fish inc salmon, tuna, chicken, leftover meat from dinner, I even use turkey mince or other mince, bacon
  • corn
  • tomato
  • onion
  • mushroom
  • capsicum/peppers (all colours)
  • sauerkraut
  • pumpkin
  • sweet potato
  • olives
  • baked beans
  • chickpeas
  • pineapple
  • hummus or other dips
  • anything you can find (using the ingredients that need to be eaten first)

Lastly, I top my bowl with:

  • egg (poached, scrambled, boiled)
  • nuts and seeds
  • fresh garden herbs
  • feta or parmesan (cheese of choice)

Dressing/Seasoning ideas:

  • salt and pepper
  • lemon juice with olive oil
  • mustard (so many varieties)
  • cranberry sauce
  • soy sauce
  • mayonnaise

(mayonnaise and a dash of soy sauce is my favourite)

There are no rules but what I tend to live by is:

  1. Choose a base
  2. Add as many greens as possible
  3. Add the things that will go out of date first (to prevent food wastage)
  4. Top with some of your favourite goodies
  5. Add a little seasoning and a simple dressing (again use what you have)

The bowls really are so simple, I usually only have about 5-6 ingredients on top of my rice depending on what I have available and what I need to use. In winter I like warm bowls so I heat some, or all of the ingredients depending on what I am using. Be creative, stick to what is safe for you to eat (keeping in mind your own allergies, intolerances, doctors orders) and enjoy.

Don't forget to share your recipes and bowls with us @sleepyjo_ #sleepyjo

And tell us your favourite combinations or something we should add into our super list of ingredients. Happy lunching.

S. x



  • Thank you for sharing – this sounds so delicious! Can’t wait to make one tomorrow!

  • Thumbs up

    I enjoy this and what to put into a goodness bowl


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