Greek Buddha Bowl Recipe
A Greek Buddha Bowl recipe starts with leafy greens. The second layer includes roasted vegetables and quinoa. The Greek Buddha Bowl is finished with tzatziki, hummus and feta cheese.
Servings 2 people
Vegetables for Roasting
- 1 sweet potato peeled and chopped
- ½ zucchini chopped
- 1 can chickpeas rinsed and drained
- 1 tbsp extra virgin olive oil
- dash sea salt
Ingredients for buddha bowl
- 1 cup spinach
- ½ cup quinoa prepared based on brand instructions
- ½ cup peas cooked
- 2 tbsp crumbled feta cheese
- 2 tbsp kalamata olives
- 1 tbsp garlic hummus
- 1 tbsp tzatziki
Preheat the oven for 450 F.
On a baking sheet place the chopped sweet potatoes and zucchini and drizzle with olive oil and sprinkle with sea salt.
In a separate baking sheet place the chickpeas and drizzle with olive oil and sprinkle with sea salt.
Place both baking sheets in the oven and roast until the vegetables are soft.
Compiling the Buddha Bowl
Place the spinach in the bottom of the bowl.
Add the roasted vegetables, cooked peas and quinoa on top of the spinach.
Top the vegetables with the olives, feta cheese, hummus and drizzle tzatziki over the top.
Calories: 380kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 244mg | Potassium: 925mg | Fiber: 9g | Sugar: 8g | Vitamin A: 17876IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg