Vegan High in fiber Mediterran Meal prep-friendly
Our popular Soulfood Mediterranean Buddha Bowl – Fresh and Colorful
Preparation:45-60 Min.
Makes:4 servings
Ingredients
| 250 g | basmati rice |
| 6 tbsp | olive oil |
| 1 | zucchini |
| 1 | eggplant |
| 1 | red bell pepper |
| 1 | yellow bell pepper |
| 1 tsp | oregano |
| 1 tsp | thyme |
| 1 can | chickpeas |
| 1/2 tsp | sweet paprika |
| 1/2 tsp | garlic powder |
| 150 g | baby spinach or arugula |
| 150 g | cherry tomatoes |
| 1 | cucumber |
| 1 | red onion |
| 1 | avocado |
| 150 g | hummus |
| 80 g | black or green olives |
| 80 g | roasted pine nuts or sunflower seeds |
| 1 tbsp | lemon juice |
| 1/2 tsp | mustard |
| 1/2 tsp | agave syrup or maple syrup |
| fresh parsley | |
| fresh basil | |
| salt | |
| pepper |
Preparation
Cook the rice
Rinse the basmati rice thoroughly. Cook it in lightly salted water according to package instructions. Let it steam for a few minutes once done.Prepare the Mediterranean roasted vegetables
Cut the zucchini, eggplant, and bell peppers into bite-sized pieces. In a bowl, toss them with 2 tbsp olive oil, oregano, thyme, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast at 400°F (200°C) for 20–25 minutes, until tender and lightly browned.Roast the crispy chickpeas
Rinse and dry the chickpeas. Toss them with 1 tbsp olive oil, sweet paprika, garlic powder, and salt. Spread on a separate baking sheet or alongside the vegetables and roast for about 15 minutes, until crispy.Prepare the fresh ingredients
Halve or dice the tomatoes. Cut the cucumber into bite-sized pieces. Finely slice the red onion. Roughly chop the parsley and basil. Halve the avocado, slice it, and drizzle with a little lemon juice to prevent browning.Make the dressing
In a small bowl, whisk together 3 tbsp olive oil, lemon juice, mustard, agave syrup (or maple syrup), salt, and pepper until smooth and creamy.Assemble the bowls
Divide the cooked rice into four bowls. Arrange the roasted vegetables, fresh tomatoes, cucumber, red onion, avocado, and crispy chickpeas in separate sections. Add a dollop of hummus in the center. Garnish with olives, herbs, and pine nuts or sunflower seeds. Drizzle the prepared lemon-olive oil dressing over the bowls and serve immediately.