Last updated on January 16th, 2021 at 01:31 am
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!
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
- Spiralize the zucchini, and add it to a saucepan on medium-low heat.
- Cook it with the olive oil, rosemary, and oregano until tender.
- Fill half of a bowl with the zucchini noodles.
- Add the chickpeas, cherry tomatoes, and black olives.
- Top with pesto and feta cheese.
- 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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