One of the things that I love about Buddha bowls is that you get a complete meal in a bowl. Hello Fun Seekers’ reader Mila inspired this Greek Buddha Bowl. I combined the flavors that you typically associate with Greek food, like feta, olives, red onions, and a spicy yogurt sauce into a hearty and healthy meal. This Greek Buddha Bowl recipe is the second in a series of Buddha bowl recipes here at Hello Fun Seekers. The first post was a Mexican food inspired Fiesta Buddha bowl.
Are there flavor combinations that you love that would make a great Buddha Bowl? I would love to hear them in the comments below. I am thinking about Thai flavors or maybe sushi roll flavors.
Ingredients and Swaps
Along with their versatility, I adore the way a Buddha bowl incorporates a grain (in this case, farro), vegetables (zucchini, red onion, and red pepper), and beans (garbanzos) into a nutritional powerhouse of a meal. All that is needed is a delicious sauce and perhaps a few toppings and dinner is done. But, the beauty of a Buddha bowl is the way the recipe can be adapted to incorporate your favorite flavors.
There are no rules here! Swap out ingredients that you or your family are not crazy about with ingredients that are more palatable to you. If you aren’t a zucchini fan just replace it with something else that is green. How about broccoli? Or, perhaps spinach suits you better? Don’t roast the spinach but you could sauté it if you didn’t want to use it raw. However, you can use it raw and the spinach would likely wilt a little bit when combined with the warm grain and roasted veggies and be incredibly delicious.
Have you tried farro? Farro is a wheat grain often used in Italian cuisine. Until recently, farro was sometimes difficult for me to find at the grocery store. Thankfully, I can regularly find farro at Trader Joe’s and sometimes in the bulk bins of many grocery stores. Farro has a slightly chewy texture and nutty flavor when cooked. If you can’t find farro you can substitute other grains such as brown rice, quinoa, or barley in this recipe.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 2 cups Farro cooked
- 1 red pepper chopped
- ½ red onion chopped
- 2 zucchini halved lengthwise and chopped into half circles
- 1 can garbanzo beans drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon Italian seasonings
- 1 teaspoon salt
- 1/2 cup black olives sliced
- 1/4 cup feta cheese crumbled
- 1/2 cup Spicy Yogurt Sauce recipe follows
- 1/2 cup Greek Yogurt plain
- 1 tablespoon lime juice fresh squeezed
- 1 teaspoon honey
- 1 small canned chipotle pepper finely diced
Ingredients
Spicy Yogurt Sauce
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- Preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- In a medium bowl, toss together the red onion, red pepper, zucchini, garbanzo beans, oil, cumin, Italian seasoning and salt.
- Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes. Toss mixture after 15 minutes of cooking time.
- To assemble bowls, add ½ cup of cooked farro to four bowls.
- Top with ¼ of the roasted vegetable and chickpea mixture.
- Drizzle with Spicy Yogurt Sauce, sliced olives and feta cheese.
- In a small bowl, mix together the yogurt, lime juice, honey, and chipotle pepper until smooth.
Giada De Laurentiis’ recipe for Roasted Veggies with Chipotle Cream was the inspiration for this recipe.
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