Mediterranean Buddha Bowl (Print version)

A wholesome bowl with quinoa, roasted veggies, chickpeas, olives, hummus, yogurt, and feta for a flavorful meal.

# What You 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 oz) 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

# How To Make It:

01 - Preheat the oven to 425°F
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 - 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 serving bowls. Arrange roasted vegetables, chickpeas, olives, hummus, Greek yogurt, and feta cheese on top of each bowl.
07 - Garnish each bowl with chopped parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • It's a complete meal that comes together in under an hour and tastes even better when you eat it the next day.
  • You can prep everything in advance and assemble bowls in minutes, making it perfect for busy weeknights or meal prep Sunday.
  • The combination of warm roasted vegetables and cool, creamy toppings creates this wonderful textural contrast that keeps you coming back for another bite.
02 -
  • Don't skip rinsing the quinoa—it makes an enormous difference in the final texture and taste, something I discovered after serving a slightly bitter version to my parents.
  • The vegetables need to roast at high heat to develop that subtle caramelization; low heat will just steam them, and you'll miss the whole point of the dish.
03 -
  • Always taste and adjust seasoning on the vegetables while they're still warm from roasting—it's much easier to add salt then than to fix it later.
  • Toast your cumin in a dry skillet for 30 seconds before sprinkling it on the vegetables; it releases the oils and makes the spice taste more alive and authentic.
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