Vegan Mediterranean Buddha Bowl (Print)

Nourishing bowl with roasted Mediterranean vegetables, chickpeas, fresh greens, and creamy tahini dressing.

# Ingredients:

→ 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 such as 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 fresh 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

# Instructions:

01 - Preheat oven to 425°F (220°C) for roasting vegetables.
02 - Toss diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant with olive oil, dried oregano, smoked paprika, salt, and pepper until evenly coated.
03 - Spread seasoned vegetables evenly on a baking sheet and roast for 25 to 30 minutes, tossing halfway through, until tender with light caramelization.
04 - While vegetables roast, whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt in a small bowl. Add additional water as needed to achieve a pourable consistency.
05 - Divide mixed greens among four bowls. Layer with cooked chickpeas, roasted vegetables, avocado slices, halved olives, and a generous dollop of hummus.
06 - Drizzle tahini dressing over each bowl immediately before serving.

# Pro Tips:

01 -
  • It turns random produce into a complete meal that actually keeps you full.
  • The tahini dressing is so good you'll want to drink it straight from the bowl.
  • Everything roasts on one sheet while you make the dressing, so cleanup is a breeze.
  • It's flexible enough to handle whatever vegetables are lurking in your crisper drawer.
02 -
  • Don't skip tossing the vegetables halfway through roasting or the bottom layer will burn while the top stays pale.
  • The tahini dressing will seize up and turn thick when you first add the lemon juice, keep whisking and add water slowly until it loosens into a silky drizzle.
  • If your eggplant tastes bitter, it wasn't roasted long enough, the sweetness only comes out with proper caramelization.
03 -
  • Make a double batch of the tahini dressing and keep it in a jar in the fridge, it's perfect on roasted carrots, grain bowls, or even as a dip for raw vegetables.
  • If your oven runs cool, bump the temperature to 450°F so the vegetables actually caramelize instead of just softening.
  • Taste the dressing before you drizzle it, tahini brands vary in intensity so you might need an extra squeeze of lemon or pinch of salt to balance it out.
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