Buddha bowls are all over social media, and no wonder! The colourful creations are a real eye-catcher and bursting with flavour. In our Buddha Bowl recipe, we combine quinoa, hummus, vegetables, feta, and sesame seeds in one bowl for a delicious, balanced meal.
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Healthy Pregnancy Buddha Bowl
Course: BreakfastCuisine: Mediterranean-InspiredDifficulty: Easy2
servings15
minutes20
minutes450
kcalMake our colorful Buddha Bowl recipe! Combining quinoa, hummus, feta, and vegetables, it’s a delicious, balanced, and healthy meal.
Ingredients
120 g quinoa (or wholegrain/brown rice)
100 g salad mix (or lambs’ lettuce, rocket or baby spinach) – washed
200 g cherry tomatoes – halved
1 yellow or red bell pepper – chopped into bite-sized pieces
½ cucumber – chopped into bite-sized pieces
200 g chickpeas in a jar, drained and rinsed or 200 g pre-cooked dried chickpeas
12 olives pitted
½ red onion – thinly sliced rings
- To serve
180 g hummus (readymade – or you can make it yourself)
120 g feta – cubed
Extra Virgin olive oil
1 tbsp sesame seeds
Fresh herbs e.g. basil, parsley, mint – roughly chopped
Directions
- Cook Quinoa: Rinse the quinoa with water in a sieve. Tip the rinsed quinoa into a saucepan and cover with 360ml cold water. Bring it to a boil and cook for 12-15 minutes (or according to the cooking instructions) or until all the water has evaporated and the grains have doubled in size. If using rice, cook as per the package instructions.
- Prep toppings: Roast the sesame seeds in a pan for about 3 minutes (be careful, they burn easily).
- Assemble bowl: Put the salad leaves in the bowl as a base. Then add the cooked quinoa in a corner of the bowls and tomatoes, cucumber, peppers, and chickpeas beside each other, leaving a space in the middle of your circle. Add the hummus in the middle of your bowl.
- To serve: Sprinkle the olives, red onions, and feta cubes on top and garnish the bowl with sesame seeds and fresh herbs. Drizzle some olive oil on top to finish.