Mediterranean Buddha Bowl - One of my favorites
Have you heard of the concept of buddha bowls? Or hippie bowls they’re also sometimes called. They are a beautiful thing. So simple and easy to put together, and the possibilities are endless. These work for lunch and dinner, and maybe even breakfast if a hearty breakfast is your jam.
Mediterranean Buddha Bowl
(4 servings - almost enough lunch for an entire week)
1 cup Quinoa (dry, uncooked)
1 head Romaine Hearts (chopped)
1 cup Chickpeas (cooked, from the can)
1 Cucumber (chopped)
1 Red Bell Pepper (chopped)
1/2 cup Red Onion (finely chopped)
1/2 cup Hummus
1/2 cup Pitted Kalamata Olives
1/4 cup Extra Virgin Olive Oil
3 tbsps Apple Cider Vinegar
1/2 tsp Italian Seasoning
1/8 tsp Sea Salt
Cook the quinoa according to the directions on the package, and set aside.
Divide the chopped romaine equally between serving bowls or plates. Top with equal amounts of quinoa, chickpeas, cucumber, red bell pepper, red onion, hummus and olives.
Add the olive oil, apple cider vinegar, Italian seasoning and sea salt to a jar. Seal and shake well to combine.
Drizzle the dressing over top of the assembled buddha bowls and serve immediately. Enjoy!
No Hummus - Use tzatziki or another dip instead.
More Protein - Top with crumbled feta cheese or cooked chicken breast. Adding meat makes this the perfect keto, paleo or pegan meal.
Prep Ahead - All ingredients can be chopped and prepared in advance. Assemble bowls when ready to eat.
More Flavor - Serve with a lemon wedge and black pepper.