Mediterranean Buddha Bowl

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This easy Mediterranean Buddha Bowl is full of colorful veggies, nutritious quinoa, and roasted chickpeas. Top with hummus for an epic power lunch!

Before you fall off the wagon of your January resolutions, in case you made any, here’s one more way to stay on track.

Despite its pretentious name, this Buddha Bowl has a lot to offer. It’s loaded with a variety of highly nutritious ingredients you should eat, at least once in a while, and it’s delicious enough to make the whole scenario pleasant and enjoyable.

A buddha bowl in a white bowl.

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What is a Buddha Bowl made of?

The first reference to a “Buddha Bowl” probably showed up in Martha Stewart Living’s Meatless, a collection of 200 vegetarian recipes published in 2013. Within the book, Buddha Bowls are described as plant-based bowls of glory. They don’t always have to be vegan, but they started out that way.

To that end, Buddha Bowls typically contain a variety of colorful, artfully-arranged vegetables (both and raw and cooked), grains, legumes, nuts, and seeds.

How do you make a Buddha Bowl?

To make my Mediterranean version, I layered arugula in the bottom of bowl (substitute the greens of your choice). Next, I added vegetables, roasted chickpeas, quinoa, and olives. A dollop of hummus completes this masterpiece.

A Mediterranean buddha bowl.

Why is it called a Buddha Bowl?

Clever marketing.

How to Roast Chickpeas:

I love the idea of roasting chickpeas. It converts a canned, slimy bean into a crunchy treat.

First, drain and rinse a can of chickpeas. Place the rinsed chickpeas on towels and rub them dry as best as you can, removing any skins along the way.

Next, toss them with olive oil, garlic powder, dried basil, salt, and pepper. Roast in the oven for 30 minutes, shaking and turning the pan occasionally, until golden, crunchy, and delicious.

Mediterranean buddah bowl in a white bowl.

Mediterranean Buddha Bowl

This vegan Mediterranean Buddha Bowl is full of colorful veggies and plant-based protein like quinoa, roasted chickpeas, and hummus.
Author: Meggan Hill
5 from 39 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2 servings
Course Salad
Cuisine Mediterranean
Calories 574


For the roasted chickpeas:

  • 1 teaspoon olive oil
  • 1 can chickpeas drained, rinsed, and dried, skins discarded (see note 1)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper

For the quinoa:

For the bowl:

  • 2 cups lettuce torn or chopped into bite-sized pieces
  • 1 cup grape tomatoes halved
  • 2 cucumbers peeled, halved lengthwise and chopped
  • 1 yellow bell pepper stemmed, seeded, and chopped
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup hummus (see note 2)


To roast the chickpeas:

  • Move an oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.
  • In a small bowl, combine chickpeas with olive oil, basil, garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread in a single layer on the prepared baking sheet.
  • Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.

To make the bowl:

  • Meanwhile, combine quinoa and water in a small microwave-safe bowl. Cover; microwave for 4 minutes on high. Remove from microwave, stir, and heat again for 2 minutes longer. Stir and let stand 1 minute in the microwave.
  • Layer greens in the bottom of a bowl or on a platter. Arrange the grape tomato halves, cucumbers, bell pepper, olives, chickpeas, and quinoa in sections around the bowl.Β Spoon the hummus in the middle of the bowl and serve.

Recipe Video


  1. Chickpeas: To remove the skin, pour drained and rinsed chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).
  2. Hummus: My favorite homemade hummus starts with dried chickpeas, not canned. Add classic flavors like lemon and garlic, and blend with plenty of tahini and olive oil.
  3. Yield: This recipe makes one large Buddha bowl, enough for 2 main-dish sized servings or 3-4 servings when accompanied by other foods such as pita bread or fruit salad.
  4. Storage: Leftovers can be stored in the refrigerator for up to 4 days. The chickpeas will soften in the first hours after coming out of the oven.
  5. Make ahead: The bowl can be assembled in advance, covered with plastic wrap, and stored in the refrigerator.


Serving: 0.5bowlCalories: 574kcalCarbohydrates: 79gProtein: 25gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 1411mgPotassium: 1214mgFiber: 20gSugar: 5gVitamin A: 1352IUVitamin C: 123mgCalcium: 183mgIron: 7mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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  1. Made a variation on this and my wife absolutely loved it! I used Tahini sauce with olive oil as the dressing.
    I also replaced the roasted chick peas with beets and black olives.5 stars

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