Mediterranean Buddha Bowl (Vegetarian & Vegan Options)

Last updated on April 25th, 2022 at 04:47 pm

Looking for a healthy, yet tasty dish that’s simple to put together? Look no further. Our Mediterranean Buddha Bowl is chock-full of flavor and nutrition. 

Here’s a recipe that I absolutely love, and I hope you will too! Mediterranean food is the best–both delicious and incredibly healthy. The combination of flavors in this Mediterranean Buddha bowl really makes this dish a winner. I love pesto too, so that doesn’t hurt either. 

Mediterranean Buddha Bowl

The chickpeas in our easy recipe provide plenty of protein, and all of those yummy zoodles (zucchini noodles) and tomatoes add lots of vitamin A and C to support your heart, vision, immune system, and more.

Recipe Tips:

If you want to make this bowl vegan, just eliminate the feta cheese, or use a non-dairy cheese substitute. We also have two pesto recipes you can try, with and without dairy, if you aren’t buying store-bought.

Traditional pesto recipe
Vegan pesto recipe 

You’ll need a vegetable spiralizer for this recipe, so if you don’t have one, check out this best-seller on Amazon. They’re inexpensive, and well worth the small investment!

If you like other veggies or want to swap out the black olives for another kind, you can customize this basic recipe very simply. It’s all about what YOU like! Enjoy!

Print

Vegetarian Mediterranean Buddha Bowl (+ Vegan Option)

Ingredients

• 1 Cup cherry tomatoes cut in half
• ¾ Cup chickpeas
• ¼ Cup pesto
• 3 Zucchinis
• 1 Cup black olives
• ½ Tbsp rosemary ground
• ½ Tbsp oregano
• 1 Tbsp olive oil
• ½ Cup feta cheese

Instructions

1. Spiralize the zucchini, and add it to a saucepan on medium-low heat.
2. Cook it with the olive oil, rosemary, and oregano until tender.
3. Fill half of a bowl with the zucchini noodles.
4. Add the chickpeas, cherry tomatoes, and black olives.
5. Top with pesto and feta cheese.
6. Serve and enjoy.

Recipe Notes

Whip up an easy Mediterranean sauce using the black olives, feta cheese, and pesto.

 

Also read —
Mexican Stuffed Peppers with Quinoa & Black Beans (vegan & gluten-free)
Fiesta Quinoa Salad Recipe (vegan and gluten-free)
Lentil Cakes (With Homemade Garlic Sauce)