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Mediterranean Buddha Bowl with Veggies and Sauce

Mediterranean Buddha Bowl

A delicious, veggie packed buddha bowl inspired by Mediterranean flavors will leave you satisfied. Vegan friendly.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 bowls
Calories 559 kcal


Quinoa Pilaf

  • 1 cup Quinoa
  • 2 cup 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 cup 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 cup Romaine Lettuce
  • 4 tbsp Feta (optional - omit for vegan)


Brown Rice

  • Rinse brown rice until water runs clear.
  • Mix rice and water in pot on stove. Bring water to boil. (Instant rice cooks up much faster than regular brown rice).
  • Reduce heat to simmer. Cook covered for about 1 hour.
  • 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

  • Heat olive oil in pan
  • Add onion and cook until it begins to brown and turn translucent
  • Add dried basil and mix well. Remove from heat.
  • In a small pot, mix together quinoa, seasoned salt, and onion mixture.
  • Bring to boil with the pot covered. Then reduce heat to low and remove lid.
  • Cook on low heat for 16-17 minutes. When you tilt your pot, the cooked quinoa should stay firm in place.

Herb Yogurt Sauce

  • Wash herbs and chop roughly.
  • Scoop yogurt into food processor.
  • Add chopped chives, chopped parsley, garlic, olive oil, salt, pepper, and vinegar to food processor.
  • Process until it forms a green sauce (about 30 seconds)
  • Scoop into small bowl and place in refrigerator for about 30 minutes prior to serving.

Assembling the Bowl

  • Slice onion and cucumber finely.
  • Place about 1/2 cup brown rice and 1/2 cup quinoa in the bottom of a bowl
  • Next add 1/4 cucumber slices and onion slices.
  • Add 1 1/2 tbsp kalamata olives and 1 cup of romaine lettuce to bowls.
  • Add 1 tbsp feta and 2-3 tbsp yogurt sauce on top
  • Mix up and enjoy!


Serving: 1bowlCalories: 559kcalCarbohydrates: 74gProtein: 18gFat: 22gSaturated Fat: 5gCholesterol: 17mgSodium: 854mgPotassium: 774mgFiber: 8gSugar: 6gVitamin A: 5152IUVitamin C: 20mgCalcium: 236mgIron: 4mg
Keyword mediterranean bowl, mediterranean buddha bowl, mediterranean grain bowl
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