Mediterranean Buddha Bowl (Printable Version)

Nourishing bowl with quinoa, roasted vegetables, chickpeas, olives, hummus, and feta for a wholesome Mediterranean meal.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Vegetables

03 - 1 medium zucchini, chopped
04 - 1 red bell pepper, chopped
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - Salt and black pepper to taste

→ Legumes

11 - 1 can (15 ounces) chickpeas, drained and rinsed

→ Toppings

12 - 1/2 cup Kalamata olives, pitted and halved
13 - 1/2 cup hummus
14 - 1/2 cup Greek yogurt
15 - 1/2 cup feta cheese, crumbled
16 - 1/4 cup fresh parsley, chopped
17 - Lemon wedges for serving

# Steps to Follow:

01 - Preheat the oven to 425°F (220°C).
02 - Spread zucchini, red bell pepper, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with oregano, cumin, salt, and black pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - While vegetables roast, combine quinoa and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Warm the chickpeas in a small skillet over medium heat for 2 to 3 minutes, seasoning lightly with salt if desired.
06 - Divide quinoa among 4 bowls. Arrange roasted vegetables, chickpeas, olives, hummus, Greek yogurt, and feta cheese on top of each bowl.
07 - Garnish with chopped parsley and serve with lemon wedges.

# Additional Tips::

01 -
  • It's endlessly customizable, so you can use whatever vegetables you have on hand without guilt or waste.
  • The textures and temperatures work together in a way that feels both comforting and surprisingly exciting to eat.
  • You can prep most components ahead of time, making weeknight dinners feel effortless even when you're exhausted.
  • It tastes expensive and restaurant-worthy but costs far less than delivery ever would.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a slightly bitter, soapy taste that ruins the whole dish.
  • The vegetables need to be cut roughly the same size or you'll have some pieces burning dark while others stay pale and undercooked.
03 -
  • Warm your bowls slightly before assembling so the cold toppings don't shock the warm vegetables and quinoa.
  • Squeeze lemon over your bowl right before eating instead of before storage, which keeps everything from getting soggy and preserves the brightness of that final squeeze.
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