Jkawe

Vegetarian

Mediterranean Buddha Bowl

You will love making a Mediterranean Buddha Bowl using Mediterranean ingredients like brown rice, hummus, Greek yogurt, feta cheese, chickpeas, roasted vegetables and greens. These buddha bowls are customizable and perfect for lunches or dinners for your family!

  • Prep10 min
  • Cook25 min
  • Total35 min
  • Makes4 servings
  • Calories755
Mediterranean Buddha Bowl

Method

  1. 1

    If you are making roasted vegetables Preheat the oven to 425 degrees F.

  2. 2

    Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl.

  3. 3

    In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine. Toss the vegetables in the olive oil mixture.

  4. 4

    On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets.

  5. 5

    Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark.

  6. 6

    Bring a large pot of water to boil (about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes or according to the package.

  7. 7

    When you are ready to assemble the buddah bowls you will start by dividing the brown rice or grain among the four bowls.

  8. 8

    Then add each ingredient and dividid among the four bowls. I like to add the hummus and Greek yogurt last. Garnish with the parsley and lemon wedges.

Notes

This bowl is a formula, not a fixed recipe. Use the grain, protein, veggies, and sauce ratios below as a starting point and adjust to what you have on hand. For meal prep, store each component separately (grain, roasted vegetables, chickpeas, hummus, Greek yogurt) and assemble bowls fresh throughout the week. Assembled bowls lose texture faster than components stored on their own. This recipe makes 4 generous, rich servings. For a lighter bowl, reduce the hummus, feta, and Greek yogurt by half. Add the hummus and Greek yogurt right before eating, not during meal prep, so the grains and greens stay from getting soggy. Rinse the brown rice before cooking to keep the texture light instead of gummy. If roasting vegetables, don't crowd the pan. Use two baking sheets if needed so they char instead of steam. Leftover roasted vegetables and chickpeas keep in the fridge for up to 4 days, cooked rice keeps up to 5 days, and hummus or Greek yogurt keep up to 5 days when stored in separate containers.

Per serving

  • Carbs76 g
  • Protein37 g
  • Fat35 g
  • Fiber13 g

Also filed under

Vegetarian Mediterranean

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