Easy Vegetarian Buddha Bowl

Buddha Bowl Mediterranean Style - How to Make a Healthy Version

Simply the most delicious vegan Mediterranean Buddha bowl!

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch, Salads

Cuisine Asian

Servings

Calories 491 kcal

Equipment

Ingredients

¼ cup quinoa (Dry, uncooked)
1 ⅓ tablespoon olives, Kalamata (Pitted)
¼ head lettuce, romaine (Chopped)
1 tablespoon extra virgin olive oil
¼ cup chickpeas (Cooked, from the can, drained & rinsed)
⅛ avocado (Peeled and sliced)
¼ cup cucumber (Chopped)
¼ bell pepper, red (Chopped)
2 tablespoons hummus (Try my green goddess hummus recipe.
2 ¼ teaspoons apple cider vinegar
⅛ teaspoon Italian seasoning
1 pinch sea salt (To taste)

Instructions

To first start making this healthy vegan Buddha bowl recipe, cook the quinoa according to the package directions.
In the meantime, combine the apple cider vinegar, olive oil, salt, pepper, and Italian seasoning in a mason jar. Seal and shake well to combine.
Divide the chopped romaine equally between bowls. Top with quinoa, hummus, red bell pepper, chickpeas, cucumber, avocado, and olives.Drizzle the dressing on top and enjoy!
Note: Please note ‘Tips’ above for suitable substitutions, storage advice, and more!

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Nutrition

Serving: 1 BowlCalories: 491kcalCarbohydrates: 53gProtein: 15gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 333mgPotassium: 1055mgFiber: 14gSugar: 6gVitamin A: 14695IUVitamin C: 48mgCalcium: 123mgIron: 6mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword buddha bowl, buddha bowl recipe, quinoa buddha bowl

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