Vegan Mediterranean Buddha Bowl (w/ Tahini Dressing)

Clean Plate Mama
by Clean Plate Mama
2 people
25 min

This vegan Mediterranean Buddha bowl recipe is loaded with nutritious, real food. Fresh Mediterranean inspired ingredients with an easy tahini dressing. It's great for lunch or dinner and is ready in less than 30 minutes.

I just love a good salad. Veggies, more veggies, healthy fats, protein... all the things! And this gem always comes through when I need a filling salad!

I am not a vegan, but I do love incorporating 100% plant based meals into my diet. This vegan Mediterranean Buddha bowl gets its protein from roasted chickpeas – roughly 12 grams of proteins from the chickpeas in these bowls.

And, if I have some extra time, I'll throw some of these almond flour biscuits in the oven to to go along with these salad bowls.


Vegan Mediterranean Buddha Bowl (w/ Tahini Dressing)
Recipe details
  • 2  people
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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For the Salad
  • ▢ 3-4 cups mixed greens
  • ▢ 1 cup roasted chickpeas
  • ▢ 1 small red pepper, chopped
  • ▢ 1/4 red onion, chopped
  • ▢ 1/2 cucumber, chopped
  • ▢ 1/4 cup cherry tomatoes, halved
  • ▢ 1/4 cup pitted Kalamata olives
  • ▢ 1/4 cup chopped fresh parsley
  • ▢ 1 avocado
  • ▢ 1/4 cup hummus
For the Dressing
  • ▢ 3 tbsp. tahini
  • ▢ 1 tbsp. lemon juice (half a lemon)
  • ▢ 2 tbsp. cold water (plus more to thin as needed)
  • ▢ 1/2 tsp. garlic powder
  • ▢ 1/4 tsp. fine sea salt
  • ▢ 1 pinch of ground cumin

Divide greens, chickpeas, peppers, onion, cucumbers, tomatoes, olives, and parsley between two salad bowls or plates.
Slice the avocado and add ½ an avocado to each bowl. Than add desired amount of hummus to each bowl.
Whisk dressing ingredients together in a small bowl. If dressing is not pourable, add more water (about a tsp. at a time) until desired consistency is reached. Taste and add additional garlic, salt, or cumin as needed.
Drizzle dressing on top of each Buddha bowl.
Serve and enjoy!
  • See body of post above for a link to the recipe for the roasted chickpeas.
  • You can adjust amount of ingredients as needed. If you like olives, add some extras, or add more veggies to your liking!
  • While I think these are best eaten right away, you can prep these in advance, or store leftovers in the fridge for up to 2 days.
  • If making in advance, make the dressing and store covered in the fridge until ready to use. Then chop all vegetables and put greens, veggies, olives, chickpeas, and parsley in 2 single serving food containers. Add the hummus, avocado, and dressing right before eating. Note: the chickpeas will lose their crispiness as they sit in the fridge, but they will still be good!
Clean Plate Mama
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