Vegan Mediterranean Buddha Bowl (Printable Version)

Colorful bowl featuring greens, roasted veggies, chickpeas, avocado, olives, hummus, and tahini dressing.

# What You'll Need:

→ Roasted Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 small red onion, sliced
04 - 1 small eggplant, diced
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon smoked paprika
08 - Salt and pepper to taste

→ Base and Proteins

09 - 4 cups mixed salad greens (arugula, spinach, or romaine)
10 - 1 1/2 cups cooked chickpeas, rinsed and drained

→ Toppings

11 - 1 ripe avocado, sliced
12 - 1/2 cup pitted Kalamata olives, halved
13 - 1 cup hummus

→ Tahini Dressing

14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste

# How To Make It:

01 - Preheat the oven to 425°F (220°C).
02 - Toss zucchini, bell pepper, red onion, and eggplant with olive oil, oregano, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast vegetables for 25 to 30 minutes, tossing halfway through, until tender and slightly caramelized.
04 - While vegetables roast, whisk together tahini, lemon juice, water, garlic, cumin, and salt in a small bowl. Add more water as needed to achieve a pourable consistency.
05 - Divide mixed greens among four bowls. Top each with chickpeas, roasted vegetables, avocado slices, olives, and a generous dollop of hummus.
06 - Drizzle with tahini dressing just before serving.

# Expert Advice:

01 -
  • Your oven does almost all the work while you handle the fun parts—layering, drizzling, tasting.
  • It tastes like you spent hours in the kitchen, but you'll actually be done in under an hour.
  • Every bite feels different because you control how much of each element ends up on your fork.
  • Leftovers stay fresh because you can keep components separate and assemble just before eating.
02 -
  • Don't crowd your baking sheet—vegetables need air circulation or you'll end up steaming them instead of roasting, and that's a completely different texture.
  • If your tahini dressing gets too thick after sitting, whisk in water a teaspoon at a time rather than starting over, because the flavors are already balanced.
03 -
  • Taste the tahini dressing before you drizzle—the salt level changes everything, and you want to catch it at the moment you can fix it.
  • If avocado is hard when you need it, let it sit on the counter for a few hours instead of rushing it, because underripe avocado tastes like regret.
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