Mediterranean Buddha Bowl (Print View)

Vibrant bowl with quinoa, roasted vegetables, chickpeas, olives, hummus, yogurt, and feta cheese.

# Components:

→ 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 - 0.5 teaspoon dried oregano
09 - 0.5 teaspoon ground cumin
10 - Salt and black pepper to taste

→ Legumes

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

→ Toppings

12 - 0.5 cup Kalamata olives, pitted and halved
13 - 0.5 cup hummus
14 - 0.5 cup Greek yogurt
15 - 0.5 cup feta cheese, crumbled
16 - 0.25 cup fresh parsley, chopped
17 - Lemon wedges for serving

# Directions:

01 - Set oven temperature to 425°F (220°C).
02 - Spread chopped zucchini, red bell pepper, red onion, and halved cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with oregano, cumin, salt, and black pepper. Toss until evenly coated.
03 - Place baking sheet in preheated oven and roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - Combine rinsed quinoa and water in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes. Fluff with a fork.
05 - Heat drained chickpeas in a small skillet over medium heat for 2 to 3 minutes, seasoning lightly with salt if desired.
06 - Divide cooked quinoa equally among 4 serving bowls. Arrange roasted vegetables, warmed chickpeas, halved olives, hummus, Greek yogurt, and crumbled feta cheese on top of each bowl.
07 - Top each bowl with chopped fresh parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything roasts on one sheet while the quinoa cooks itself, so you're not stuck at the stove.
  • It tastes like vacation in a bowl without needing a plane ticket or a complicated ingredient list.
  • Leftovers actually get better overnight once the flavors marry in the fridge.
  • You can double the vegetables and skip the cleanup guilt because it all feels virtuous and delicious at once.
02 -
  • Don't skip rinsing the quinoa or you'll taste the bitterness in every spoonful, which happened to me once and I couldn't figure out why it tasted so off.
  • Roast the vegetables in a single layer with space between them, otherwise they'll steam and turn mushy instead of getting those sweet, caramelized edges.
  • Warm your chickpeas instead of adding them cold straight from the can because the temperature contrast can make the bowl feel unbalanced.
03 -
  • Roast extra vegetables and keep them in the fridge—they're perfect for grain bowls, wraps, or scrambled eggs all week long.
  • If your quinoa turns out mushy, you used too much water or didn't let it steam off the heat long enough, so measure carefully next time.
  • Squeeze the lemon over the bowl right before eating instead of in advance so the acidity stays bright and doesn't dull the flavors.
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