Vegan Mediterranean Buddha Bowl (Printable Version)

Vibrant bowl with roasted vegetables, chickpeas, avocado, olives, hummus, and 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 and 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

# Directions:

01 - Preheat oven to 425°F and position rack in center.
02 - In a large bowl, combine zucchini, bell pepper, red onion, and eggplant. Drizzle with olive oil and sprinkle oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in single layer on baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender with light caramelization.
04 - While vegetables roast, whisk tahini, lemon juice, water, minced garlic, cumin, and salt in small bowl until smooth. Add additional water gradually if needed to achieve pourable consistency.
05 - Divide mixed greens equally among four serving bowls. Top each with chickpeas, roasted vegetables, avocado slices, and Kalamata olives. Add one dollop of hummus to center of each bowl.
06 - Drizzle tahini dressing evenly over bowls immediately before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners or meal prep that actually tastes exciting.
  • Every component stands on its own, so you can swap, skip, or double anything based on what's in your pantry.
  • The tahini dressing is silky and addictive—you'll find yourself drizzling it on everything afterward.
02 -
  • Don't roast the avocado or add it to the bowl too early—it browns quickly and turns that beautiful green into an unappetizing brown, so slice and add it last.
  • The tahini dressing thickens as it sits, so if you're making it ahead, add a little extra water and it'll be perfect when you drizzle it over warm vegetables.
03 -
  • Roast your chickpeas separately with the same spices as the vegetables if you want them crispy and crunchy instead of soft—they'll add textural contrast that elevates the entire bowl.
  • Make extra tahini dressing and use it as a sandwich spread, a dip for raw vegetables, or a sauce for grain bowls throughout the week.
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