Mediterranean Buddha Bowl (Printer-Friendly)

A colorful bowl combining quinoa, roasted vegetables, chickpeas, olives, creamy hummus, tangy yogurt, and crumbly feta cheese.

# 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

# Step-by-Step Guide:

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 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 lightly 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 quinoa among 4 bowls. Arrange roasted vegetables, chickpeas, olives, hummus, Greek yogurt, and feta cheese on top of each bowl.
07 - Garnish with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • Every component is flexible, so you can use whatever vegetables look good that day and still have something delicious.
  • It comes together in under an hour, which means weeknight dinners don't have to be stressful.
  • The textures and flavors are genuinely satisfying—creamy, tangy, herbaceous, and hearty all at once.
  • It tastes even better the next day when flavors deepen, making it perfect for meal prep.
02 -
  • Don't skip rinsing the quinoa, and don't skip the 5-minute rest after cooking—both of these steps are what separate fluffy, distinct grains from mushy disappointment.
  • Roasted vegetables taste infinitely better than raw ones in this dish, so that 25-minute oven time is essential, not optional.
03 -
  • If your yogurt is very thick, whisk it with a splash of lemon juice before adding it to the bowl—it becomes creamier and distributes more evenly.
  • Toast your cumin and oregano in a dry skillet for 30 seconds before tossing with the vegetables to deepen their flavor significantly.
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