Vegan Mediterranean Buddha Bowl (Printer-Friendly)

Vibrant bowl with roasted vegetables, chickpeas, avocado, 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 such as arugula, spinach, and 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, store-bought or homemade

→ Tahini Dressing

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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • The tahini dressing tastes decadent but comes together in under five minutes, making you feel like you've learned a kitchen secret.
  • Roasted vegetables develop a caramelized sweetness that makes this bowl feel indulgent rather than virtuous.
  • It's endlessly forgiving—swap proteins, swap vegetables, and it still sings with Mediterranean warmth.
02 -
  • Don't assemble the bowl too far ahead—the greens wilt and the avocado oxidizes, so even thirty minutes makes a difference in texture and appearance.
  • The tahini dressing thickens as it sits, so if you're prepping it early, add a splash more water right before serving.
03 -
  • Make the tahini dressing in bulk and store it in the refrigerator—it keeps for a week and transforms roasted vegetables, grain bowls, or even sandwiches.
  • Prep your vegetables the night before and roast them in the morning; they're delicious at room temperature, which means you can assemble bowls faster when hunger strikes.
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