The term Buddha bowl was believed to have been coined by Martha Stewart in 2013 when her company published a vegetarian cookbook entitled Meatless. Buddha bowl is also referred to as a "macro" bowl or simply a "grain" bowl. What makes up a Buddha bowl are typically five or six ingredients: a legume (beans, lentils, peas, tofu); a whole grain (brown rice, quinoa); a starchy vegetable (potato, winter squash, or plantain), a non-starchy veggie like kale, chard, or broccoli; and a sauce or dressing. Sometimes, buddha bowls will also have a sprinkle of some seeds.