A Buddha Bowl is really just a hipster term for a giant bowl of healthy and hearty veggies and protein. This afternoon I have a lot of vegetables in my fridge that need to be put to use, and I’m also craving feta cheese and hummus, so Mediterranean Buddha Bowl it is!
I’ll start by making homemade hummus because I want some time for it to refrigerate while the veggies are roasting. I’m not a fan of warm hummus… is warm hummus even a thing? I have such a quick and easy hummus recipe that you can do in the blender. It costs less than a quarter of the price of store bought hummus and tastes WAY better. I was turned off from store bought hummus when I was pregnant and ate a whole container of Sabra in one day (oops!), only to find out the next day there was a recall due to listeria. Ummm no thanks, I’ll make my own from now on.
While your hummus is refrigerating, chop your vegetables. For this buddha bowl, I’m going to roast sweet potatoes, onions, green peppers, and chickpeas. To do this, chop the veggies into pieces of relatively the same size. Rinse and drain your chickpeas to roast as well. Put each of the ingredients in its own section on the pan, and toss each in teaspoon or two of olive oil, salt, garlic salt, paprika, and cayenne.
Put the pan in the oven at 400 degrees for 20 minutes, flipping the ingredients halfway through. Keep an eye on them because every oven is different, and everyone has a different preference for how crisp or soft they want their vegetables. I would check at 15 minutes and feel free to cook longer than 20 minutes if need be.
While the veggies are roasting, I spiralize a summer squash and quickly saute it in a pan on the stove just until it softens a bit.
To make my Buddha bowl, I layer spinach and romaine lettuce in the bottom of a large bowl.
I then top it with my gorgeous roasted vegetables and chickpeas, and then add a dollop of my homemade hummus to the center. To finish it off, I drizzle with just a little olive oil and red wine vinegar and sprinkle with feta cheese and red pepper flakes.
This Mediterranean Buddha Bowl is everything you could want in a weekday lunch or dinner: healthy, hearty, flavorful, and satisfying. You can make double or even triple the veggies and chickpeas and have this for lunch for a few days!
I hope you enjoy!
Mediterranean Buddha Bowl
1/4 cup homemade hummus
1 medium sweet potato
1/2 green pepper
1/3 white or yellow onion
1/2 can garbanzo beans
1 summer squash
2 cups spinach
2 cups romaine lettuce
1/4 cup feta
3 tablespoons olive oil (for roasting and dressing)
1-2 teaspoons of red wine vinegar (for dressing)
Salt, Pepper, Garlic salt, Paprika, Cayenne, Red Pepper Flakes (to taste)
1. Prepare homemade hummus in blender and refrigerate until ready to serve.
2. Chop sweet potato, green pepper, and onion into medium sized pieces that are approximately the same size.
3. Rinse and drain garbanzo beans.
4. Arrange vegetables and garbanzo beans on baking sheet and toss in olive oil, salt, pepper, garlic salt, and paprika. Bake at 400 degrees for 20 minutes, flipping halfway in between. Check after 15 and cook for longer if necessary to reach consistency you want.
5. Spiralize squash. Saute for a just a couple of minutes on stovetop until spirals soften. Season with a dash of salt.
6. To make bowl, layer spinach and romaine at the bottom. Top with vegetables and chickpeas. Add a dollop of chilled hummus. Drizzle with olive oil and vinegar. Sprinkle with feta cheese and red pepper flakes.