Mediterranean Buddha Bowl
Prep time
Total time
A simple and savory Buddha Bowl perfect for easy weekday meal. Packed with vegetables, chickpeas, quinoa and topped with a Thyme Balsamic Vinaigrette, it's satisfying and delicious! Quantities below are approximations... can adjust to tastes. Feel free to also add grilled chicken or another protein of your choice.
Recipe type: Salad, Veggies, Dinner
Cuisine: Gluten-free, Vegetarian
Serves: 1 bowl
  • 1 cup fresh arugula
  • ½ cup chickpeas, rinsed and drained
  • ½ teaspoon Olive oil and 1 teaspoon of fresh thyme for tossing with chickpeas
  • ½ cup prepared quinoa
  • ¼ cup roasted red peppers (drained from a jar or homemade), chopped
  • ½ cup cucumbers, skin left on,chopped
  • ¼ - ⅓ cup red onion, finely chopped
  • 3-5 kalamata olives
  • 1-2 tablespoons feta
  • 2 marinated artichokes, optional
  • handful of micro greens for garnish, optional
Thyme Balsamic Vinaigrette
  • ¼ cup Olive oil
  • 1½-2 tablespoons Balsamic Vinegar (I always prefer the extra balsamic vinegar)
  • 1 teaspoon fresh thyme
  • pinch of garlic powder
  • salt and pepper to taste
Thyme Balsamic Vinairgrette
  1. Whisk ingredients in a small bowl or liquid measuring cup till well combined.. Set aside.
  1. Toss chickpeas with ½ teaspoon of olive and fresh thyme.
  2. Place each ingredient in a different section of the bowl.
  3. Toss with dressing to taste. Top with micro greens. Serve & Enjoy!
  4. Save any remaining dressing in a sealed jar and store in refrigerator for several days.
Recipe by at