Mediterranean Diet Friendly Vegan Buddha Bowl

Total time45 min

Prep time15 min

Cook time30 min

Mediterranean Diet Friendly Vegan Buddha Bowl

Every ingredient here reads like a Mediterranean pantry staple, so there's nothing to dodge and everything to enjoy. Fluffy brown rice forms the base, topped with crispy roasted chickpeas and caramelized sweet potato cubes seasoned with smoked paprika and cumin. Crunchy red cabbage, shredded carrots, and baby spinach add color and texture, while a creamy tahini-lemon dressing with a touch of maple syrup and garlic ties the whole bowl together. Fanned avocado slices bring richness on top, and a scatter of sesame seeds and cilantro finishes things off with a fresh, herby crunch. It's a wholesome, plant-forward bowl built on olive oil, legumes, whole grains, and vegetables — exactly the kind of balance this way of eating is all about, making it a genuinely great fit for a Mediterranean-style table.

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Ingredients

4 servings

For the rice

1 cup brown rice, rinsed
2 cups water

For the roasted chickpeas and sweet potato

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 Oz
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1 large sweet potato, peeled and cut into ¾-inch cubes
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice
2 tbsp water
1 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 clove garlic, finely grated
¼ tsp salt

For the bowls

2 cups baby spinach
1 cup shredded red cabbage
1 cup shredded carrots
1 avocado, sliced

For serving

2 tbsp sesame seeds (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with a paper towel — the drier they are, the crispier they will roast.
2
Combine the brown rice and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 25–30 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

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