Mediterranean Buddha Bowl (Printable)

Vibrant bowl with quinoa, roasted vegetables, chickpeas, olives, hummus, Greek yogurt, 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

# Directions:

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, 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 - While vegetables roast, 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.
07 - Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It's endlessly customizable, so you can use whatever vegetables you actually have on hand without guilt.
  • One sheet pan does most of the work while you casually cook the quinoa, making it feel effortless even when you're genuinely busy.
  • Leftovers taste even better the next day as all those Mediterranean flavors get cozier together in your lunch container.
02 -
  • Don't skip rinsing the quinoa—it makes the difference between fluffy and weirdly bitter, and I learned this the hard way during my early cooking days.
  • Roasting vegetables brings out their natural sweetness in a way steaming never could, and once you taste the difference, you'll understand why this step matters.
03 -
  • Toast your spices in the olive oil for thirty seconds before tossing with vegetables to deepen their flavor and make them taste less dusty.
  • Make extra quinoa for the week—it reheats beautifully and transforms into other bowls or salads without any fussing.
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