Description
This vibrant Mediterranean Buddha Bowl is a wholesome, plant-based meal packed with protein and fiber. With roasted chickpeas, creamy hummus, and nutrient-rich veggies over a base of quinoa, it’s the ultimate feel-good dish for lunch or dinner. Fresh, colorful, and full of Mediterranean flavors, it’s a nourishing bowl that satisfies both body and soul.
Ingredients
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For the Bowl:
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1 cup cooked quinoa
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1 cup canned chickpeas, drained and rinsed
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1/2 tsp paprika
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1/2 tsp garlic powder
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Salt and pepper to taste
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1 tbsp olive oil
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1/2 cup cherry tomatoes, halved
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1/2 cup cucumber, diced
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1/2 cup yellow bell pepper, diced
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1/3 cup Kalamata olives
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2 cups mixed greens or romaine
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1/3 cup hummus (store-bought or homemade)
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1 tsp olive oil (to drizzle on hummus)
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Instructions
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Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel.
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In a bowl, toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
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Spread chickpeas on a baking sheet and roast for 20–25 minutes, shaking halfway, until golden and crispy.
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While the chickpeas are roasting, prepare the bowl by layering greens, cooked quinoa, cherry tomatoes, cucumber, yellow bell pepper, and Kalamata olives in individual bowls.
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Add a generous scoop of hummus to the center of each bowl and drizzle with olive oil.
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Once the chickpeas are roasted, top the bowls with warm chickpeas and serve immediately.
Notes
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Add extra toppings like avocado, feta (for non-vegan option), or roasted vegetables for added flavor and variety.
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Use any veggies you like, such as red onion, zucchini, or carrots.
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This bowl is perfect for meal prep – just store the components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasted, Assembled
- Cuisine: Mediterranean
