These Mediterranean Buddha bowls are gorgeous, healthy, quick to pull together, and packed with different textures and flavors. Make them your own by adding/substituting whatever you have on hand.
I’ll be honest, I never thought this site would ever have a recipe as faddy-sounding as a Buddha bowl. Still, I can’t deny that by definition that’s pretty much what this is, so here we are!
I didn’t set out to make a Buddha bowl though. I just felt like eating a bowlful of my favorite Mediterranean ingredients, and I love how it turned out! Let’s break it down.
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You can definitely look at this as a template, because it’s infinitely adaptable. I used couscous scented with turmeric because I love the texture, flavor, and color and, well, it takes 5 minutes to make.
But a grain like quinoa, or brown rice for instance would have been great too, and are somewhat healthier choices, since couscous is a pasta rather than a grain.
The veggies can really be anything you have on hand. In this case they are raw, chopped veggies, since I was going for something really fresh, but you can totally use leftover grilled or roasted vegetables.
I added hummus and tzatziki but you could do one or the other, or try plain yogurt or tahini, or a mix of both (hmmm. yum). I normally add olives and feta to anything mediterranean-inspired, but felt it had enough going on already.
This was SO quick to pull off. Here’s the step-by-step.
How to Make Mediterranean Buddha Bowls
1.Start with the couscous so it can cool while you prepare the rest of the ingredients. Place the couscous, turmeric and salt in a medium bowl, pour boiling water over it and stir. Cover and let stand for about 5 mins until all the water is absorbed and the couscous is tender. Fluff with a fork. Set aside or refrigerate to cool, tossing occasionally to cool faster.
2. Whisk together the lemon juice, olive oil, honey (or maple syrup for a vegan alternative), minced garlic, oregano, salt and pepper and set aside.
3. Chop the vegetables and parsley and toss them in a large bowl with the chickpeas.
4. Toss the vegetables and chickpeas with the lemon dressing.
5. Divide the couscous between four bowls, divide the vegetables between them, top with a scoop of tzatziki and a scoop of hummus, and garnish with chopped parsley and sliced radishes.
That’s it! These are perfect for lunch or a light, fresh dinner anytime of year. You can serve them with pitas or flatbreads to bulk them up a bit for dinner.
Enjoy! xx
Sound good to you? If you make these Mediterranean Buddha bowls, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!
Or pin for later! ↓↓↓
A couple more fresh and Mediterranean-Inspired salads
Mediterranean Israeli Couscous Salad
Products I Used to Make these Mediterranean Buddha Bowls
Mediterranean Buddha Bowls
Ingredients
Couscous
- 1 cup dry couscous
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1 cup boiling water
Lemon Dressing
- 4 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon honey or maple syrup for vegan
- 1 teaspoon dried oregano
- 1 clove garlic minced
- salt and pepper to taste
Salad
- 1 red pepper chopped into 1/2 inch pieces
- 1/2 cucumber chopped into 1/2 inch pieces
- 1 pint cherry tomatoes halved
- 1 15 oz can chickpeas
- 2 green onions thinly sliced
- 4 tablespoons parsley
- 2 radishes thinly sliced
- 1/2 cup hummus store bought or homemade
- 1/2 cup tzatziki store bought or homemade
Instructions
- Make the couscous: In a small saucepan, bring 1 cup of water to a boil. In a medium bowl stir together the dry couscous, turmeric, and salt. Pour the boiling water over the couscous, cover and let sit for about 5 minutes, until the water is absorbed and the couscous is tender. Fluff with a fork and set aside or put in the fridge to cool.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, honey, oregano, garlic, salt, and pepper.
- In a large bowl, combine the chopped tomatoes, bell peppers, cucumbers, parsley, green onions, and chickpeas. Add the dressing and stir to combine.
- Divide the couscous between four bowls, add the vegetables, and top with tzatziki and hummus. Garnish with sliced radishes and chopped parsley.
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