Mediterranean Buddha Bowl (Printable)

Vibrant bowl with quinoa, roasted vegetables, chickpeas, hummus and feta

# 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 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

# How-To Steps:

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 and 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 lightly 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 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

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent way more time on it than you actually did.
  • Every bite has different textures and flavors—creamy, crunchy, tangy, savory—so it never gets boring.
  • You can prep components ahead and assemble fresh bowls whenever hunger strikes, making weeknight dinners feel effortless.
02 -
  • Don't skip rinsing the quinoa—it makes a noticeable difference in taste and texture, removing a subtle bitterness that can muddy the fresh flavors of the bowl.
  • The vegetables will continue to soften slightly as the bowl sits, so remove them from the oven when they're still just barely tender if you like them with any textural contrast.
  • Assemble the bowls right before eating rather than hours ahead; the warm components and cold toppings are part of the charm, and they don't stay that way if waiting around.
03 -
  • If your vegetables release liquid while roasting, carefully tilt the pan and drain it off midway through cooking so they can caramelize properly instead of steaming.
  • Toast your spices lightly in a dry skillet before sprinkling them on the vegetables to deepen their flavor—it's a small gesture that makes a noticeable difference.
  • Keep lemon wedges bright and at room temperature rather than cold; they're more aromatic and juice more easily.
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