Greek Grain Buddha Bowl
A composed grain bowl combining cooked grains, roasted vegetables, legumes, and fresh toppings dressed with tahini-lemon sauce. Components are assembled cold or warm and customizable across grain, vegetable, and protein slots.
Ingredients
Method
If using dried grains, cook according to package directions; spread cooked grain on a plate to cool slightly. Preheat oven to 425°F.
Cut zucchini and red onion into even 1/2-inch pieces. Toss with 2 tbsp olive oil, salt, pepper, and oregano.
Spread vegetables on a sheet pan in a single layer. Roast for 20–25 minutes, stirring halfway, until golden and tender. Remove and cool slightly.
Drain and rinse canned chickpeas. Toss with 1/2 tsp oregano and a pinch of salt. Optionally roast with vegetables for the final 15 minutes for crispness, or serve room temperature.
Divide cooled grain between two bowls. Arrange roasted vegetables, chickpeas, diced cucumber, and fresh parsley in sections around the grain.
Drizzle tahini-lemon dressing evenly over the bowl. Top with crumbled feta cheese if not vegan. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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