4.55 from 11 votes
Mediterranean Buddha Bowl recipe
Mediterranean Buddha Bowl
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 1 serving
Author: Lisa Richards
  • 1 tablespoon oil, olive or coconut
  • 1 zucchini, cut into 1/2 inch rounds, then quartered
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 2 cups greens, like spinach or mixed greens
  • 1/4 cup diced red pepper
  • 1/4 cup julienned cucumber
  • 1/4 cup black olives (packed in water)
  • 1/4 cup halved cherry tomatoes
  • Fresh minced parsley for garnish
Spicy Tahini Dressing
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • Two good pinches each of cumin powder, coriander powder, paprika powder, chili powder and garlic powder
  • Salt and pepper to taste
  • A pinch of red pepper flakes for garnish
  1. Heat oil in a skillet over medium low heat.  Add zucchini and dried oregano and saute until zucchini is tender, about 15 minutes. Season with salt and pepper to taste, set aside.
  2. In a large mixing bowl add greens, diced red pepper, julienned cucumber, black olives and cherry tomato halves, toss to combine, set aside.
  3. To make the dressing, whisk together tahini, water and lemon juice in a small bowl. Add spices, whisk again to combine. Garnish with a pinch of red pepper flakes.
  4. In a bowl, arrange cooked quinoa, sauteed zucchini and greens/vegetable mixture into three sections. Garnish with fresh minced parsley, serve with dressing.
Recipe Notes

Store unused portion of dressing in a sealed container and refrigerate.