Description
these quick and easy mediterranean buddha bowls are loaded with protein and fiber making them a mid-day meal that will fill you up and keep you satisfied all afternoon long.
Ingredients
Scale
- 1 cup cooked quinoa
- 1/4 cup diced red onion
- 1 cup chopped English cucumbers
- 1 cup halved cherry tomatoes
- 1 cup chickpeas
- 1/4 cup feta cheese
- 1/2 cup plain greek or skyr yogurt
- 1 tablespoon tahini (I used Soom)
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Layer the bottom of a bowl with half the quinoa
- Top with half the red onions, half the cucumbers, half the cherry tomatoes, half the chickpeas and half the feta cheese
- Repeat with another bowl and set aside
- Combine yogurt, tahini, minced garlic and fresh lemon juice mixing well
- Place a dollop of the yogurt mixture in the middle of each bowl, sprinkle with salt and pepper then drizzle with olive oil
- Finish with a sprinkling of fresh parsley
Notes
- If packing this for lunch, pack the tahini mixture and yogurt separately, topping just before you’re ready to serve.
Keywords: buddah bowl, quinoa, vegetarian, mediterranean
