Vegan Mediterranean Buddha Bowl (Printable Version)

Vibrant bowl with roasted vegetables, chickpeas, fresh greens, avocado, olives, hummus, and zesty tahini dressing.

# What You 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, or more as needed
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste

# Directions:

01 - Set oven to 425°F (220°C).
02 - Combine diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant in a bowl. Drizzle with olive oil and sprinkle 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 cooking, until vegetables are tender and lightly caramelized.
04 - In a small bowl, whisk together tahini, fresh lemon juice, water, minced garlic, ground cumin, and salt. Whisk until smooth and well combined. Add additional water as needed to achieve a pourable consistency.
05 - Divide mixed greens evenly among four serving bowls. Top each bowl with cooked chickpeas, roasted vegetables, avocado slices, halved olives, and a generous spoonful of hummus.
06 - Drizzle tahini dressing over each bowl immediately before serving.

# Expert Advice:

01 -
  • Every ingredient pulls its weight—nothing here is just decoration, it all tastes intentional and alive.
  • It comes together in less than an hour and never feels like you're depriving yourself of flavor or satisfaction.
  • You can prep everything ahead and assemble fresh right before eating, which means meal prep that actually stays exciting.
02 -
  • Don't skip the halfway stir on the roasted vegetables—I learned this the hard way with burnt edges and raw centers that taught me the value of attention.
  • Tahini dressing is very forgiving; if it breaks or looks separated, just whisk in a teaspoon of water at a time until it comes back together, because panic serves no one in the kitchen.
03 -
  • The secret to restaurant-quality roasted vegetables is not crowding the pan and not being afraid to let them sit long enough to develop real color—patience in the oven pays dividends in flavor.
  • Make your tahini dressing the day before if you can; the flavors deepen and meld, and mornings become simpler when components are already ready.
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