This Mediterranean Buddha Bowl is full of bright flavors and healthy ingredients!
Welcome to my new obsession. Good food, whole food, thrown in a bowl (or on a plate if you’re greedy like me, because bowls can just be too small!!) and making magic in your mouth. Mediterranean buddha bowls are just one facet of this obsession, so be prepared for many more!
Speaking of obsession, our family photos turned out great! I can’t get enough of the faces my kids make. I’m working on a homeschool update in which I’ll share a bunch of my favorite pictures from our shoot, so hopefully that will be up later this week.
Meanwhile, this Mediterranean Buddha Bowl is packed with, duh, goodies! We’re talking sweet potatoes, bulgur, onions, feta, olives, tomatoes, roasted red peppers, and our new best friend, roasted chickpeas. The flavor of all these goodies is phenomenal, and are brought up to another level by a quick squeeze of lemon juice.
This is another half-non-recipe. Because you love good food and you know how you like to eat it! Not into olives? Leave them off. Garden bursting with tomatoes? Add as many as you’d like!
This Mediterranean Buddha Bowl can be customized! Here are a few ideas to get you started:
- Drizzle tzatziki sauce over the whole thing
- Mix plain Greek yogurt with a little water and drizzle over the bowl
- Add a spoonful of your favorite hummus
- Serve with pita chips for dipping
- Use whatever rice you have on hand instead of bulgur to make it gluten-free
- Omit the feta for an equally satisfying vegan dinner
- Roast the sweet potatoes and onions in advance to make this a 30 minute meal
Mediterranean Goodie Bowl
- 2 sweet potatoes, peeled, quartered lengthwise, and cut into ¼ inch slices
- 1 medium red onion, peeled, halved, and sliced lengthwise
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- 1 cup bulgur
- Grape tomatoes, halved or quartered
- Roasted red peppers, patted dry if packed in oil and chopped
- Kalamata olives, pitted and halved
- Feta cheese
- Parsley, finely chopped
- Roasted chickpeas
- 1 teaspoon dried oregano
- 1 lemon
- Preheat the oven to 400ºF. On a rimmed baking sheet, toss sweet potatoes and onions with just enough olive oil to coat, season with salt and pepper, and arrange in a single layer. Transfer to the oven and roast 45 minutes – 1 hour, tossing every 15 minutes or so, until the sweet potatoes are soft and beginning to brown.
- Meanwhile, bring 2 cups of water to a boil in a medium saucepan. Add the bulgur and stir once, then cover and reduce heat to low. Allow to cook without disturbing until all the water has been absorbed, 15-20 minutes. Once done, turn off the heat, fluff the bulgur, and allow to sit, covered, for at least five minutes while you get everything else ready.
- While the bulgur is cooking, make the roasted chickpeas and chop any vegetables. When the chickpeas come out of the oven, add dried oregano to the pan and stir to coat.
- To assemble the bowls, add a scoop of bulgur and top with sweet potatoes, onions, tomatoes, red peppers, olives, crumbled feta, chopped parsley, roasted chickpeas, and a good squeeze of lemon juice.