Vegan Mediterranean Buddha Bowl (Print Version)

Vibrant bowl with roasted vegetables, chickpeas, avocado, olives, hummus, and creamy tahini dressing.

# 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 & 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

# Method:

01 - Set oven to 425°F and allow to reach temperature.
02 - Combine diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant in a large bowl. Drizzle with olive oil and season with dried oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized at edges.
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 smooth, pourable consistency.
05 - Divide mixed greens evenly among four serving bowls. Layer each bowl with roasted vegetables, chickpeas, avocado slices, halved olives, and a generous spoonful of hummus.
06 - Drizzle tahini dressing over each bowl immediately before serving.

# Expert Advice:

01 -
  • It tastes like vacation food but comes together in under an hour, no complicated techniques required.
  • Every component can be prepped ahead, so weeknight dinners stop feeling rushed.
  • The tahini dressing is so good you'll catch yourself licking the bowl, and it transforms any vegetable into something crave-worthy.
02 -
  • Don't prep the avocado until you're ready to eat—it oxidizes faster than you think and turns an unappetizing gray within an hour.
  • The tahini dressing separates as it sits, so stir or shake it right before drizzling, and make extra because you'll want it on everything.
03 -
  • Toast pine nuts or pumpkin seeds in a dry pan for 2 minutes before scattering on top—they add a crunch that elevates the whole experience and cost just a few cents.
  • Make double the tahini dressing because it's addictive and you'll start drizzling it on roasted vegetables, grain bowls, and even toast when nobody's looking.
Go Back