Mediterranean Buddha Bowl (Vegetarian & Vegan Options)

Last updated on February 6th, 2021 at 05:05 pm

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. 

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 worth the small investment!

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)

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