Mediterranean Buddha Bowl (Printable Version)

Wholesome quinoa bowl with roasted vegetables, chickpeas, hummus, and feta.

# What You'll 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 Make It:

01 - Preheat the oven to 425 degrees Fahrenheit.
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 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 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.

# Expert Advice:

01 -
  • It's the kind of meal that fills you up without making you feel weighed down afterward.
  • Everything comes together in under an hour, and most of that time is just the oven doing the work for you.
  • You can prep components ahead and assemble bowls fresh whenever hunger hits.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way and made a bitter batch that no amount of feta could save.
  • Roast your vegetables at high heat so they actually caramelize instead of just steaming, which is what gives them that deep, slightly sweet flavor.
  • The chickpeas don't need to be hot, but warming them slightly changes how they taste and feel in the bowl compared to eating them cold.
03 -
  • Buy pre-crumbled feta if you're in a hurry, but crumble it fresh from a block if you have time—the texture and flavor difference is real and worth it.
  • Squeeze your lemon wedges right at the moment you eat, not before, so the acid doesn't sit and make the vegetables weepy.
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