Vegan Mediterranean Buddha Bowl

There's something about assembling a Buddha bowl that feels like you're painting with vegetables instead of just cooking. Last summer, I was standing in my kitchen on one of those mornings where nothing felt quite right, and I decided to roast whatever Mediterranean ingredients I had lying around. The smell of oregano and smoked paprika filling the apartment was so good that my neighbor actually knocked to ask what I was making. That's when I realized this bowl wasn't just lunch—it was the kind of meal that makes you want to eat mindfully, slowly, with actual joy.

I made this for my sister when she went vegan, and I was honestly worried I'd mess it up or make something boring. But watching her face when she tasted the tahini dressing—that moment of genuine surprise and satisfaction—made me understand why this bowl has become my go-to recipe for impressing people while keeping things simple and honest.

Ingredients

• Mixed salad greens: Arugula, spinach, and romaine together give you different textures and flavors that keep things interesting; don't just use one type.
• Chickpeas: These are your anchor protein, so use them generously and don't skip the rinsing step if using canned, as it removes excess sodium.
• Zucchini: Cut into roughly the same size pieces so everything roasts evenly and gets those beautiful caramelized edges.
• Red bell pepper: This adds both sweetness and brightness; the roasting brings out the natural sugars.
• Red onion: Sliced thinner than the other vegetables so it caramelizes and softens completely by the time everything's done.
• Eggplant: It soaks up flavor like a sponge, so don't be shy with the olive oil and seasoning.
• Olive oil: Use your good stuff here since it's featured so prominently in both the roasting and dressing.
• Oregano and smoked paprika: These two spices are what make the roasted vegetables taste authentically Mediterranean instead of just plain roasted.
• Avocado: Add it just before serving so it doesn't brown; ripe but still firm is the sweet spot.
• Kalamata olives: These briny, salty gems are non-negotiable and worth seeking out fresh from the deli counter if you can.
• Hummus: Store-bought is totally fine here, but homemade makes this feel like an even more special meal.
• Tahini: This is the dressing's backbone, so get quality sesame tahini that's creamy and fresh-tasting.
• Lemon juice: Fresh is absolutely essential; bottled just won't have the same brightness.
• Garlic: One clove minced fine is enough to make itself known without overpowering the delicate tahini.
• Ground cumin: A pinch of this adds an earthy note that ties all the Mediterranean flavors together.

Instructions

Prepare your oven and vegetables:

Preheat to 425°F and while that's happening, chop everything into roughly bite-sized pieces on your cutting board. Uneven sizes mean uneven cooking, so take a moment here to be consistent.

Season and spread:

Toss all your chopped vegetables with olive oil, oregano, smoked paprika, salt, and pepper in a bowl until everything's coated evenly. Spread them on a baking sheet in a single layer—crowding the pan is the enemy of caramelization.

Roast until caramelized:

Slide that sheet into the oven for 25 to 30 minutes, giving everything a good toss halfway through. You're looking for soft, slightly browned edges that smell absolutely incredible.

Make the tahini dressing:

While vegetables roast, whisk tahini with lemon juice, water, minced garlic, cumin, and salt in a small bowl. Start with 2 tablespoons of water and add more slowly until you get a pourable consistency that's creamy but not thick.

Assemble your bowls:

Divide greens among four bowls and arrange chickpeas, warm roasted vegetables, avocado slices, olives, and a generous dollop of hummus on top of each. This is your canvas, so arrange it however makes you happy.

Finish with dressing:

Drizzle that tahini dressing right before serving so it doesn't get absorbed and disappear. The dressing should pool slightly at the bottom of the bowl.

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My favorite part of this bowl is that moment right before you take the first bite, when you look down at all those colors and textures arranged in front of you. It feels like you're about to eat something that's good for your body and your soul at the same time, which honestly doesn't happen that often with food.

Why This Bowl Works as a Meal

A Buddha bowl is called that because it's supposed to be complete and balanced, and this one really delivers on that promise. You've got protein from the chickpeas and tahini, healthy fats from avocado and olive oil, fiber from the vegetables and greens, and enough seasoning to make everything taste alive and interesting instead of virtuous and boring.

Making It Your Own

The beauty of this recipe is that it's flexible without losing its character. You can swap the vegetables depending on what's in season or what you have in your crisper drawer—roasted sweet potato is amazing here, as are tomatoes added raw at the end, or even some roasted broccoli if you want something with a little more bite. The tahini dressing works on literally everything, so make extra and keep it in the fridge for the week.

Serving Suggestions and Storage

This bowl is perfect for meal prep because you can roast the vegetables on Sunday and keep them in a container in the fridge, then assemble fresh bowls throughout the week. The only thing you want to add at the moment you're eating is the avocado and the dressing, since those are what make it feel fresh and special. If you're making this for a gathering, you can set everything up in separate bowls and let people assemble their own, which always makes people feel more connected to what they're eating.

• Roasted vegetables keep for up to 5 days in an airtight container in the fridge.
• Make the tahini dressing ahead and store it covered for up to 3 days—it might thicken, so just whisk in a splash of water before using.
• Assemble bowls fresh right before eating for the best texture and taste.

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This bowl has become my answer to so many different situations—weeknight dinner when I don't want to think too hard, meal prep for the week ahead, something impressive enough to serve to friends, and a reminder that food doesn't have to be complicated to be genuinely nourishing. Make it once and you'll understand why it's worth making again and again.

Recipe Q&A

→ Can I substitute the chickpeas with other legumes?

Yes, white beans or lentils make great protein-rich alternatives while maintaining the bowl's texture and flavor balance.

→ What vegetables work best for roasting in this bowl?

Zucchini, red bell pepper, red onion, and eggplant are ideal for roasting as they caramelize well and complement the Mediterranean flavors.

→ How can I adjust the tahini dressing consistency?

Simply add more water, a tablespoon at a time, while whisking until you reach a pourable consistency that's smooth and creamy.

→ Is this bowl suitable for gluten-free diets?

Yes, all core ingredients are gluten-free, but always check store-bought hummus and tahini labels for hidden gluten.

→ What toppings can add extra crunch to the bowl?

Toasted pine nuts or pumpkin seeds add delightful crunch and an additional layer of flavor that pairs well with the other ingredients.