Savor the vibrant flavors of this Mediterranean Buddha Bowl, brimming with fresh veggies, wholesome grains, and a zesty dressing. It’s perfect for meal prep or an effortless dinner!
Author:Sophie
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main
Method:Boiling
Cuisine:Mediterranean
Ingredients
Scale
1 cup quinoa
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1 medium red bell pepper, chopped
1 ripe avocado, sliced
2 cups kale or spinach
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
While the quinoa cooks, chop the cucumber, halve the cherry tomatoes, and chop the red bell pepper. Slice the avocado just before serving.
If using kale, massage the leaves with olive oil until soft; if using spinach, simply chop.
Drain and rinse chickpeas thoroughly.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
To assemble bowls: layer cooked quinoa at the bottom, followed by greens, chickpeas, and arranged veggies on top.
Notes
Customize your bowl by adding seasonal vegetables or swapping quinoa for brown rice.
Store leftovers in airtight containers for up to three days; enjoy cold or reheat gently.