Mediterranean Buddha Bowl Meal Prep (Printable)

Vibrant grain bowls with roasted vegetables, chickpeas, and tahini dressing for easy weekly prep.

# What You'll Need:

→ Bulgur Pilaf

01 - 1 cup bulgur wheat
02 - 2 cups vegetable broth
03 - 1/2 cup shelled pistachios, roughly chopped
04 - 2 tablespoons olive oil
05 - 1 small shallot, finely chopped
06 - 1/2 teaspoon ground cumin
07 - Salt and black pepper to taste

→ Roasted Vegetables

08 - 1 medium eggplant, cut into 1-inch cubes
09 - 1 medium zucchini, sliced into half-moons
10 - 1 red bell pepper, cut into strips
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper to taste

→ Kale and Chickpeas

14 - 4 cups kale, stems removed, torn into bite-sized pieces
15 - 1 cup cooked chickpeas, drained and rinsed
16 - 1 tablespoon olive oil
17 - Pinch of salt

→ Tahini Dressing

18 - 1/3 cup tahini
19 - Juice of 1 lemon
20 - 1 garlic clove, minced
21 - 2 tablespoons water, plus more as needed
22 - 1 tablespoon maple syrup or honey
23 - Salt to taste

# Directions:

01 - Set oven to 425°F
02 - Toss eggplant, zucchini, and bell pepper with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté shallot until translucent. Add bulgur and cumin, toasting for 1 minute. Pour in vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer for 12 to 15 minutes until liquid is absorbed. Fluff with a fork and stir in pistachios. Season with salt and pepper.
04 - Steam kale for 2 to 3 minutes until lightly wilted, or sauté with 1 tablespoon olive oil and a pinch of salt for 3 to 4 minutes.
05 - Heat chickpeas in a small skillet with a drizzle of olive oil and a pinch of salt for 2 to 3 minutes.
06 - Whisk together tahini, lemon juice, minced garlic, maple syrup, and salt. Gradually add water until the dressing reaches a smooth, pourable consistency.
07 - Divide bulgur pilaf among meal prep containers or serving bowls. Arrange roasted vegetables, steamed kale, and warm chickpeas on top. Drizzle generously with tahini dressing.

# Expert Advice:

01 -
  • Rich in plant-based protein and fiber from chickpeas and bulgur.
  • Vibrant roasted vegetables provide essential vitamins and antioxidants.
  • The creamy tahini dressing adds a luxurious feel without dairy.
  • Designed specifically for meal prep, staying fresh and delicious for days.
02 -
  • Toasting the bulgur for just one minute before adding broth creates a much deeper, nuttier flavor.
  • When making the tahini dressing, add water slowly; it may seize up initially but will become smooth and creamy with consistent whisking.
  • Wait to drizzle the dressing until just before serving if you are storing these for several days to keep the kale from wilting too much.
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