This vegan Greek Buddha Bowl makes a quick, healthy, and delicious lunch or dinner. Made with chickpeas, couscous, and an array of Mediterranean veggies, this nourishing bowl is topped with a simple hummus vinaigrette. Perfect for meal prepping and packed lunches, too!
Cook the couscous according to package directions.
Drain and rinse the chickpeas. Wash and cut the cucumber into half-moon slices. Wash the cherry tomatoes.
Follow the linked instructions to make the hummus dressing.
Add one cup of greens to each bowl. Divide the cooked couscous, chickpeas, cucumber slices, tomatoes, and olives equally between the bowls. Drizzle with the hummus dressing.
This recipe makes about 2 buddha bowls. The vegetable measurements are approximate. When I make this for lunch, I don't usually measure anything except the couscous.
I like using my homemade hummus dressing with this bowl, but you could substitute with any storebought or homemade dressing you prefer.
You can double this recipe and meal prep 4 days of lunches.
I really like olives! But if you wanted to reduce the fat and calories in this dish, using half the amount of olives would be a good place to start.