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
- 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.
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
Products I Used to Make these Mediterranean Buddha Bowls
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Mediterranean Buddha Bowls
These Mediterranean Buddha bowls are gorgeous, healthy, quick to pull together, and packed with different textures and flavors.
- 1 cup dry couscous
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1 cup boiling water
- 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
- 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
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.