Vegan Mediterranean Buddha Bowl (Printable version)

Colorful bowl featuring roasted vegetables, protein-rich chickpeas, fresh greens, and creamy tahini dressing for a wholesome plant-based 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 fresh lemon juice
16 - 2 tablespoons water
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste

# Directions:

01 - Set oven to 425°F and allow it to reach full 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 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 cooking, until vegetables are tender with lightly caramelized edges.
04 - While vegetables roast, whisk tahini, lemon juice, water, minced garlic, cumin, and salt in a small bowl. Add additional water as needed to achieve a pourable consistency.
05 - Divide mixed greens equally among four bowls. Top each portion with chickpeas, roasted vegetables, avocado slices, olives, and a generous portion of hummus.
06 - Drizzle each bowl with tahini dressing immediately before serving.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, leaving you with actual free time instead of kitchen stress.
  • Every component holds up beautifully, so you can prep ahead and assemble whenever hunger hits.
  • The flavors genuinely taste better together than apart, like they were always meant to find each other.
02 -
  • Don't assemble these hours ahead unless you want a sad, wilted situation—the greens wilt and the avocado oxidizes, so treat this as a same-meal project.
  • The tahini dressing will thicken as it sits, so make it closer to serving time and adjust consistency with a splash of water if needed.
03 -
  • Keep all your roasted vegetables in an airtight container and they'll hold their character for four days, ready to assemble whenever you are.
  • Make the tahini dressing in a jar so you can shake it back to silky smoothness if it thickens, and it keeps in the fridge for a week, tasting better as the flavors deepen.
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