Greek Buddha Bowl is a fun vegetarian dish with feta, chickpeas, Kamut couscous, cucumber, tomato, kale chips and Kalamata olives. Topped with a Greek dressing for a healthy bite.
This Greek buddha bowl will bring you right to sunny Greece without having to pay for a plane ticket. It’s a hearty and fun vegetarian dish that will give you all the energy you need. Also, a really fast dish to make, done in under 10-15 minutes and tastes fantastic. I love those buddha bowls, they give you that feeling of abundance although light.
The Greek Touch
For this Greek version, I’ve added feta cheese to give that extra “smooth” factor, Kalamata olive and typical cucumber and tomato. The dressing is the usual Greek one using fresh garlic, extra-virgin olive oil, flat leave parsley and lime.
As for the filler… I’ve used a Kamut couscous, which is packed with fibres and has a lower glycemic index than the normal kind. It’s an interesting grain this Kamut seed, it contains 30% more protein and fatty acids than normal wheat. Gluten-intolerant people often can process these grains better! Of course, in this bowl, it could be replaced by any filler like quinoa, orzo or Israeli couscous.
Chickpea as Protein
Last but not the least; the chickpeas. A great protein source which is being cultivated in Greece since 3000 B.C. making this dish complete. Chickpeas are a great addition to any meal and are filled with health benefits (Check out this link if you want to know more). Although, you could replace the chickpeas with some nice white beans.
I’ve added a few kale chips to give the dish this extra crunch. Here is my recipe for Truffle Kale Chips recipe otherwise they sell them in many supermarkets now. On another note, a few bell pepper pieces in there would be a great crunch also!
This Buddha bowl is served cold or luck warm meaning it’s suitable for work lunch, picnic, potluck or simply dinner. You can add the dressing ahead of time, and let it get soaked into the chickpeas. You’ll see, this bowl is going to become one of your favourite “fast and fabulous” bowls to make!
So let’s get this Greek sun to shine!
Greek Buddha Bowl
- 300 g chickpeas
- 200 g feta cheese (cut into small cubes)
- 20 cherry tomatoes (cut into 2)
- 200 g kamut couscous (or quinoa)
- 1 cucumber (cut into small cubes)
- Kalamata olives (pited)
- kale chips (or lettuce or your choice)
The Greek dressing
- 60 ml olive oil
- 3 limes
- 2 tbsp parsley (finely chopped)
- 1 garlic clove (pressed or finely chopped)
- 1/2 tsp oregano
- salt and pepper
- Cut and place the ingredients in the bowls (or chickpea first into a container).
- In a small bowl, mix the dressing ingredients until homogenous.
- Add the dressing to the Buddha bowls.