Vegan Mediterranean Buddha Bowl (Print View)

Colorful Mediterranean bowl packed with roasted vegetables, protein-rich chickpeas, fresh greens, and zesty tahini dressing.

# Components:

→ Roasted Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 small red onion, sliced
04 - 1 small eggplant, diced
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon smoked paprika
08 - Salt and pepper to taste

→ Base and Proteins

09 - 4 cups mixed salad greens such as arugula, spinach, or romaine
10 - 1 1/2 cups cooked chickpeas, rinsed and drained

→ Toppings

11 - 1 ripe avocado, sliced
12 - 1/2 cup pitted Kalamata olives, halved
13 - 1 cup hummus

→ Tahini Dressing

14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste

# Directions:

01 - Preheat oven to 425°F.
02 - In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant. Drizzle with olive oil and season with dried oregano, smoked paprika, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - While vegetables roast, whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt in a small bowl. Add additional water as needed to achieve a pourable consistency.
05 - Divide mixed salad greens evenly among four serving bowls. Top each bowl with chickpeas, roasted vegetables, avocado slices, halved olives, and a generous dollop of hummus.
06 - Drizzle tahini dressing over each bowl just before serving.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in minutes when hunger strikes hard.
  • The roasted vegetables taste even better the next day, which means leftovers are a gift, not a chore.
  • It's endlessly flexible so you can swap ingredients based on what's wilting in your crisper drawer.
  • One bowl gives you crunch, creaminess, tang, and satisfaction without feeling heavy afterward.
02 -
  • Don't skip tossing the vegetables halfway through roasting or you'll end up with some pieces charred and others pale and sad.
  • The tahini dressing thickens as it sits, so whisk in a little extra water right before serving if it's turned into paste.
  • Let the roasted vegetables cool for a few minutes before adding them to the greens, or the heat will wilt everything into a sad pile.
03 -
  • Roast your vegetables on parchment paper for easier cleanup and to prevent sticking without adding extra oil.
  • Make a double batch of tahini dressing and keep it in a jar, it's perfect on grain bowls, salads, or roasted vegetables all week long.
  • If your tahini seizes up when you add lemon juice, don't panic, just keep whisking and add water slowly until it loosens into a smooth, creamy sauce.
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