Mediterranean Grain Buddha Bowl
A composed grain bowl with roasted vegetables, legumes, and a choice of whole grains, finished with tahini dressing. Warm components are combined with fresh vegetables and herbs for a balanced meal.
Ingredients
Method
Chop zucchini into 1-inch pieces and slice red onion into thin wedges. Dice or slice cucumber. Roughly chop fresh parsley.
Preheat oven to 425°F. Toss zucchini and red onion with 2 tbsp olive oil, 0.25 tsp salt, and a pinch of black pepper on a sheet pan.
Roast for 20–25 minutes, stirring halfway, until edges are lightly caramelized and vegetables are tender.
While vegetables roast, prepare grain if using fresh quinoa, farro, or rice according to package directions. If using precooked grain, warm gently in a pot with a splash of vegetable broth.
Divide warm grain between two bowls. Arrange spinach on top of each, then add roasted vegetables and cooked chickpeas.
Top with fresh cucumber, sesame seeds, and chopped parsley. Drizzle tahini-lemon dressing over the bowl and finish with a squeeze of fresh lemon juice.
Serve warm or at room temperature. Season to taste with additional salt and pepper.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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