Vegan Mediterranean Buddha Bowl (Printable)

A colorful bowl featuring roasted seasonal vegetables, protein-rich chickpeas, fresh greens, and tangy tahini dressing for a satisfying meal.

# 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 (arugula, spinach, or 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 lemon juice
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste

# How to Make It:

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

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day cooking.
  • Every bowl is completely customizable, so picky eaters and adventurous ones sit happy at the same table.
  • The tahini dressing is addictively creamy without any dairy, and honestly, you'll want to pour it on everything.
02 -
  • Tahini separates in the jar and looks concerning until you stir it, so don't think you grabbed the wrong thing and panic like I did.
  • Slicing your avocado just before assembly stops the browning sadness, and if you accidentally cut it early, a squeeze of lemon juice actually helps.
03 -
  • Make a double batch of tahini dressing and keep it in the fridge because you'll use it on toast, in sandwiches, and basically on everything that needs a creamy boost.
  • If you want to meal prep these, keep all components separate and assemble only what you're eating that day, because the greens and avocado will thank you.
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