Say hello to my new dream meal!
Buddha Bowls typically contain a variety of colorful, artfully-arranged vegetables, grains, legumes, nuts, and seeds.
To make my Mediterranean version, I layered arugula in the bottom of bowl (substitute with any greens of your choice). Next, I added vegetables, chickpeas, quinoa, and olives and drizzle of Italian dressing. A dollop of hummus completes this protein packed masterpiece!
1 cup Quinoa (dry, uncooked)
Handful Arugula (or any greens)
1 cup Chickpeas (from the can)
1 Cucumber (chopped)
1 cup Cherry Tomatoes (halved)
1 cup Red Cabbage (chopped)
1/2 cup Hummus
1/2 cup Pitted Kalamata Olives
1/4 cup Extra Virgin Olive Oil
3 tablespoons Apple Cider Vinegar
1/2 tsp Italian Herb Seasoning
1/8 tsp Sea Salt (to taste)
Cook the quinoa according to the directions on the package, and set aside.
Divide the arugula equally between serving bowls. Top with equal amounts of quinoa, chickpeas, cucumber, red cabbage, tomatoes, hummus and olives.
Add the olive oil, apple cider vinegar, Italian seasoning and sea salt to a jar. Seal and shake well to combine.
Drizzle the dressing over top of the assembled buddha bowls and serve immediately. Enjoy!