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Mediterranean Buddha Bowl

Yields4 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr

A delicious, veggie packed buddha bowl inspired by Mediterranean flavors will leave you satisfied. Vegan friendly.

Quinoa Pilaf
 1 cup Quinoa
 2 cups Water
 ½ Red Onion, small, diced
 1 tsp Basil, dried
 1 tbsp Olive Oil
 ½ tsp Seasoned Salt
Brown Rice
 1 cup Brown Rice
 2 ½ cups Water
Herb Yogurt Dressing
 ¾ cup Plain Greek Yogurt (coconut yogurt for vegan)
 ½ cup Chives (roughly chopped)
 ½ cup Italian Parsley (roughly chopped)
 2 tbsp Olive Oil
 2 tbsp Red Wine Vinegar
 ½ tsp Minced Garlic
 Salt and Pepper To Taste
Remaining Bowl Ingredients
 1 Cucumber, sliced
 1 Red Onion, sliced
 3 oz Kalamata Olives, halves
 4 cups Romaine Lettuce
 4 tbsp Feta (optional - omit for vegan)
Brown Rice
1

Rinse brown rice until water runs clear.

2

Mix rice and water in pot on stove. Bring water to boil. (Instant rice cooks up much faster than regular brown rice).

3

Reduce heat to simmer. Cook covered for about 1 hour.

4

Check for doneness - there should be no liquid remaining in the pot. If it is not done, return to burner for 5 minutes. If it is done, remove from heat.

Quinoa Pilaf
5

Heat olive oil in pan

6

Add onion and cook until it begins to brown and turn translucent

7

Add dried basil and mix well. Remove from heat.

8

In a small pot, mix together quinoa, seasoned salt, and onion mixture.

9

Bring to boil with the pot covered. Then reduce heat to low and remove lid.

10

Cook on low heat for 16-17 minutes. When you tilt your pot, the cooked quinoa should stay firm in place.

Herb Yogurt Sauce
11

Wash herbs and chop roughly.

12

Scoop yogurt into food processor.

13

Add chopped chives, chopped parsley, garlic, olive oil, salt, pepper, and vinegar to food processor.

14

Process until it forms a green sauce (about 30 seconds)

15

Scoop into small bowl and place in refrigerator for about 30 minutes prior to serving.

Assembling the Bowl
16

Slice onion and cucumber finely.

17

Place about 1/2 cup brown rice and 1/2 cup quinoa in the bottom of a bowl

18

Next add 1/4 cucumber slices and onion slices.

19

Add 1 1/2 tbsp kalamata olives and 1 cup of romaine lettuce to bowls.

20

Add 1 tbsp feta and 2-3 tbsp yogurt sauce on top

21

Mix up and enjoy!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 521
% Daily Value *
Total Fat 13.6g21%
Total Carbohydrate 59.6g20%

Dietary Fiber 6.8g28%
Sugars 5.5g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.