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Home » Salads and Bowls » Mediterranean Buddha Bowl

Mediterranean Buddha Bowl

August 19, 2019 by emmamcdonald Leave a Comment

Vegan Mediterranean Buddha Bowl

A go-to nourishing meal – prep the ingredients ahead for a quick dinner or make-ahead lunch! This version of the vegan Mediterranean bowl was made with herbed potatoes, roasted veggies, crunchy chickpeas, hummus, pickled onion, tahini dressing & tofu feta.

Vegan Mediterranean Bowl with Tofu Feta

For this bowl I used roast asparagus and roasted red pepper, but feel free to sub-in any seasonal vegetables! Roasted zucchini, eggplant or cauliflower would be great. Or try adding some raw tomato or cucumber. Farro would be great in this bowl as well. I switch it up between raw and cooked vegetables depending on how hearty I want it!

For this recipe – prep:

Tofu Feta & Pickled Onions(Optional)

Vegan Mediterranean Bowl
 
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Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Mediterranean bowl made with seasonal vegetables, hummus and tofu feta!
Serves: 2
Ingredients
  • Chickpeas:
  • 14 oz Can Chickpeas
  • 1 tbsp olive oil
  • 2 tsps oregeno
  • Salt and pepper
  • Bowl:
  • 4-6 mini yellow potatoes
  • pink salt
  • pepper
  • oregano
  • ½ Cup Quinoa
  • 1 Cup lettuce or greens of choice
  • Seasonal vegetables of your choice (here I have red pepper and asparagus)*
  • Hummus (homemade or store-bought)**
  • Pickled Onions (sub roasted red onions)
  • Black Olives
  • Dressing:
  • 2 Tbsp Tahini or Olive Oil
  • Juice of ½ lemon
  • 1 tsp dijon mustard
  • Water to thin (with tahini only)
Instructions
  1. For easy prep the night before: prep pickled onions, tofu feta, hummus (if making)
  2. Pre-heat oven to 400 F. Chop potatoes and toss with salt, pepper and oregano, bake on parchment paper or a baking mat for about 40 minutes. TIP: if you are baking without oil, try baking them the night before and leaving the tray in the oven with the oven off. This will crisp them up!
  3. Toss the chickpeas in olive oil and seasoning. Bake for about 30 minutes.
  4. Chop and bake your vegetables - this will take different amounts of time depending on your vegetables!
  5. To make the dressing, mix the tahini with lemon and add water as needed to thin.
  6. Assemble the bowl start with potato, roasted vegetables, chickpeas, hummus, pickled onions. Drain tofu feta and add to the bowl.
Notes
* Try Cauliflower, zucchini, cucumber, tomato, eggplant
** See post for my recipe
3.5.3251
Hummus (How I make it) – But there are tons of other recipes online!

1 14 oz can of chickpeas

5 tbsp tahini

Juice of 1 lemon

1 clove of garlic

1/2 tsp cumin

Filed Under: Recipes, Salads and Bowls

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Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
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