Mediterranean Buddha Bowl (Printable)

Vibrant bowl with quinoa, roasted vegetables, chickpeas, olives, hummus, Greek yogurt, and feta for a wholesome Mediterranean-inspired meal.

# What You 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

# Directions:

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

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon in the kitchen.
  • Every ingredient serves a purpose, so nothing feels like filler or obligation.
  • You can eat it warm, room temperature, or chilled depending on your mood and the weather.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when my first batch tasted oddly bitter and I discovered the coating that needs washing off.
  • If your roasted vegetables seem dry halfway through, they're likely fine and will release moisture as they finish cooking; resist the urge to add more oil.
  • Room-temperature leftovers actually taste better than piping hot ones, so make extra and enjoy it cold the next day.
03 -
  • Toast your cumin in a dry skillet for 30 seconds before sprinkling it on the vegetables; it releases oils that deepen the flavor dramatically.
  • Make a double batch of roasted vegetables and eat them plain the next day—they're addictive and proof that simple technique and good timing matter more than complexity.
Go Back