Mediterranean Buddha Bowl (Print View)

A wholesome fusion of Mediterranean flavors with quinoa, roasted vegetables, chickpeas, olives, hummus, yogurt and feta.

# 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 - 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

# Directions:

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 cooked 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.

# Expert Advice:

01 -
  • Everything roasts on one pan while the quinoa cooks itself, so youre never juggling ten things at once.
  • It tastes like you spent an hour on it, but really you just chopped vegetables and stirred nothing.
  • The combination of creamy hummus, tangy yogurt, and salty feta makes every bite feel like a little reward.
  • Leftovers actually get better overnight when all the flavors settle in together.
02 -
  • Rinsing the quinoa is not optional, it removes the bitter coating that ruins the whole dish.
  • Dont overcrowd the baking sheet or your vegetables will steam instead of roast, use two pans if you need to.
  • Let the quinoa rest covered after cooking, this final steaming makes it fluffy instead of gummy.
  • Assemble the bowls while everything is still warm so the feta softens slightly and the flavors meld together.
03 -
  • Toss the chickpeas with a tiny bit of olive oil and cumin before warming them, it adds another layer of flavor.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling.
  • Use the lemon juice generously, it pulls all the separate elements into one cohesive bite.
  • Double the roasted vegetables and use the extras on grain bowls, in wraps, or tossed with pasta the next day.
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