Vegan Mediterranean Buddha Bowl (Printer View)

Vibrant bowl with roasted vegetables, chickpeas, avocado, olives, and creamy tahini dressing. A satisfying, plant-based Mediterranean-inspired 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

→ 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

# Method:

01 - Preheat the oven to 425°F (220°C).
02 - Toss diced zucchini, bell pepper, red onion, and eggplant with olive oil, dried 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, minced garlic, ground cumin, and salt in a small bowl. Add more water as needed to achieve a pourable consistency.
05 - Divide mixed greens evenly among four bowls. Top each with chickpeas, roasted vegetables, avocado slices, Kalamata olives, and a generous dollop of hummus.
06 - Drizzle tahini dressing over each bowl immediately before serving.

# Expert Advice:

01 -
  • Every component can be prepped ahead, turning a busy week into something manageable and colorful.
  • The tahini dressing is deceptively simple but tastes like you spent hours on it.
  • You can eat this warm, cold, or somewhere in between, making it adaptable to your mood.
02 -
  • Tahini and lemon juice will seize into a thick paste when combined—this is exactly what should happen, so don't panic and keep whisking slowly.
  • Avocado oxidizes quickly, so if you're meal-prepping these bowls, add it only when you're ready to eat or toss it with lemon juice immediately.
03 -
  • Prep the dressing and vegetables the night before, then assemble in the morning for a lunch that tastes fresh without the rush.
  • If tahini dressing seems too thick, add water one teaspoon at a time rather than all at once—it's easier to thin than thicken.
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