Buddha Bowls. How has it possibly taken me this long to start eating these things? I’ve always wondered if eating these bowls would bring me to a state of complete Nirvana. Maybe I still have a little work to do on that, but my taste buds were certainly happy eating this bowl! Of course, Buddha Bowls aren’t really about achieving a state of zen. They’re aptly named so because the bowls are over-stuffed like a happy Buddha belly!
Last week, I decided to look at the updated menu from a local restaurant. They added Buddha bowls to their menu and had a Greek-inspired bowl that sounded amazing! They make their bowl with chicken, quinoa, onions, feta cheese, tomatoes, and a couple other ingredients. It seems like most of these bowls consist of the same balance – a protein, greens, a grain, and the rest is up to you!
So while I was deciding on what to make for lunch the other day, I decided to make a Greek-inspired Buddha bowl of my own. I’ve been getting into a lunchtime funk lately. If there’s not leftovers from the night before in the fridge, I feel kind of lost on what to eat. But inspiration has found me once again!
Enter the Greek Goddess Buddha Bowl! Why am I calling this a “Greek Goddess” bowl? Because I felt like I was feeding my inner goddess with every wholesome ingredient in this bowl. This vegetarian bowl is made with rainbow quinoa, grape tomatoes, red onion, cucumber, baby spinach, olives, and feta cheese. A homemade lemon tahini dressing is drizzled on top to complete this bowl.
I love Greek food and Mediterranean inspired flavors. It’s no surprise that I already had most of the ingredients to make this bowl already in my kitchen! And the baby spinach was straight from the garden! So I can only imagine how good this bowl will be with fresh cucumbers, onions, and grape tomatoes from the garden, too!
- 1/2 cup rainbow quinoa, cooked
- 1/4 cup grape tomatoes, halved
- 1 cup baby spinach
- 1/4 cup mixed Greek olives
- 1/4 cup cucumber, chopped
- 2-3 thin slices of red onion
- 2 tbsp. crumbled feta cheese
- Lemon tahini dressing
- Fresh Greek oregano, optional
- Salt and pepper, to taste
- 2 tbsp. tahini
- 1 small lemon, juiced
- 1 clove garlic, minced
- 1/2 tsp. extra virgin olive oil
- Water, as needed
- Add quinoa, tomatoes, baby spinach, olives, cucumber, and onion to a bowl.
- Spoon crumbled feta into the middle of the bowl.
- Drizzle lemon tahini dressing on top.
- Garnish bowl with fresh Greek oregano.
- Season with salt and pepper and serve.
- In a small bowl, whisk tahini, lemon, garlic, and olive oil together.
- If dressing is too thick, add a little water at a time.
- Continue to add water until desired consistency is achieved.
- Drizzle over bowl and serve.
Clearly, a little inspiration goes a long way! I think I’ve found my new favorite way to incorporate Greek flavors into one dish! This Buddha bowl is a delicious lunch. Add a little protein, like grilled chicken, for a nice dinner entree!
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