This vegan Greek Buddha Bowl makes a quick, healthy, and delicious lunch or dinner. Made with chickpeas, couscous, and an array of Mediterranean veggies, this nourishing bowl is topped with a simple hummus vinaigrette. Perfect for meal prepping and packed lunches, too!
PREP TIME1 0 mins
TOTAL TIME 10 mins
COURSE Lunch, Main Course, Salad
CUISINE Greek, Mediterranean
CALORIES 418 kcal
- 1/2 cup uncooked whole wheat couscous
- 1 cup canned chickpeas
- 1 1/2 cup cucumber, sliced into half moons (about half of an English cucumber)
- 1 cup cherry tomatoes
- 2 cups mixed greens
- 1/2 cup kalamata olives
- 1/2 cup hummus dressing
- Cook the couscous according to package directions.
- Drain and rinse the chickpeas. Wash and cut the cucumber into half-moon slices. Wash the cherry tomatoes.
- Follow the linked instructions to make the hummus dressing.
- Add one cup of greens to each bowl. Divide the cooked couscous, chickpeas, cucumber slices, tomatoes, and olives equally between the bowls. Drizzle with the hummus dressing.
- Serve right away and enjoy!
- This recipe makes about 2 buddha bowls. The vegetable measurements are approximate. When I make this for lunch, I don’t usually measure anything except the couscous.
- I like using my homemade hummus dressing with this bowl, but you could substitute with any storebought or homemade dressing you prefer.
- You can double this recipe and meal prep 4 days of lunches.
- I really like olives! But if you wanted to reduce the fat and calories in this dish, using half the amount of olives would be a good place to start.
Calories: 418kcalCarbohydrates: 61gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 1011mgPotassium: 711mgFiber: 12gSugar: 3gVitamin A: 1054IUVitamin C: 30mgCalcium: 107mgIron: 4mg