Mediterranean Buddha Bowl
Whip up a Mediterranean Buddha Bowl that's perfect for meal prep or a quick weeknight dinner. It's loaded with fresh veggies and satisfying flavors.
Ingredients
- 1 cup quinoa
- 2 cups water (for quinoa)
- 400 grams chickpeas, canned
- 2 medium cucumbers
- 2 medium tomatoes
- 0.5 medium red onion
- 0.5 cup Kalamata olives, pitted
- 0.25 cup fresh parsley, chopped
- 100 grams feta cheese, crumbled
- 8 tablespoons hummus
- 0.5 cup tahini
- 0.25 cup fresh lemon juice
- 4 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons water (for dressing)
Instructions
- Rinse 1 cup quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
- While the quinoa cooks, prepare the vegetables. Drain and rinse 400 grams canned chickpeas. Cut 2 medium cucumbers into 0.5 inch pieces. Cut 2 medium tomatoes into wedges or 0.5 inch pieces. Thinly slice 0.5 medium red onion. Halve 0.5 cup pitted Kalamata olives. Coarsely chop 0.25 cup fresh parsley.
- To make the lemon-tahini dressing, in a small bowl, whisk together 0.5 cup tahini, 0.25 cup fresh lemon juice, 4 tablespoons olive oil, 2 cloves finely chopped garlic, 0.5 teaspoon ground cumin, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Add 4 tablespoons water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- To assemble the Buddha bowls, divide the cooked quinoa among 4 serving bowls. Arrange the prepared cucumbers, tomatoes, red onion, chickpeas, and Kalamata olives over the quinoa in separate sections.
- Place 2 tablespoons hummus in each bowl. Sprinkle 100 grams crumbled feta cheese and 0.25 cup chopped fresh parsley over the bowls. Drizzle a generous amount of the lemon-tahini dressing over each bowl before serving.