Mediterranean Buddha Bowl
This easy Mediterranean Buddha Bowl is full of colorful veggies, nutritious quinoa, and roasted chickpeas. Top with hummus for an epic power lunch!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 561 kcal
For the ro
1 teaspoon olive oil
1 can chickpeas drained, rinsed, and dried, skins discarded
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Salt and freshly ground black pepper
For the quinoa:
½ cup uncooked quinoa rinsed
1 cup water
For the salad:
2 cups mixed field greens or lettuce
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 Homemade hummus or store-bought
US Customary - Metric
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, 1/4 teaspoon salt, and 1/8 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 quinoa:
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.