Mediterranean Buddha Bowl (Printer View)

Nourishing bowl with quinoa, roasted vegetables, chickpeas, olives, hummus, yogurt, and feta—ready in under an hour.

# 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

# Method:

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 until evenly coated.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly 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 cooked quinoa among 4 serving bowls. Arrange roasted vegetables, chickpeas, olives, hummus, Greek yogurt, and feta cheese on top of each bowl.
07 - Garnish each bowl with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything roasts on one sheet while the quinoa simmers, so you're never juggling ten pans at once.
  • It tastes like you spent hours layering flavors, but it's honestly just good ingredients doing their thing.
  • Leftovers taste even better the next day when the spices have had time to settle into the vegetables.
  • You can swap or skip ingredients based on what's in your fridge and it still works beautifully.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a faintly soapy taste that no amount of seasoning can fix.
  • If your vegetables aren't browning, your oven isn't hot enough or the pan is too crowded and they're steaming instead of roasting.
  • Add the lemon juice right before eating, not while assembling, or the acid will dull the bright green parsley.
03 -
  • Line your baking sheet with parchment paper for easier cleanup and to prevent sticking.
  • Toast the quinoa in the dry saucepan for a minute before adding water to deepen its nutty flavor.
  • Use full-fat Greek yogurt for the creamiest, richest contrast against the warm vegetables.
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