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Mediterranean Buddha Bowl

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Servings 4 people

Ingredients
  

  • 4 cups kale, de-stemmed & ribbon cut
  • 2 cups arugula
  • 2 cups romaine lettuce, rinsed and ribbon cup You can substitute any lettuce mixes you prefer for these first 3 ingredients or buy a salad kit mix to eliminate steps.
  • 2 zucchinis chopped
  • 1 red onion, diced
  • 1 bell pepper orange or red are my preferred choice
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup feta cheese crumbles
  • 8 tbsp pistachios, shells removed
  • 1 cucumber, diced
  • 20 cherry tomatoes, sliced in half
  • 2 cups lentils, brown or black I use precooked brown lentils from Trader Joes
  • 2 cups cooked quinoa 1 cup dry will produce 2 cups cooked
  • 1 avocado, sliced and divided into fourths
  • 8 tbsp hummus
  • 2 tbsp avocado oil
  • 1 tsp Himalayan salt
  • 1/2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder

Greek Dressing

  • 1/2 cup yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp Oregano, dried
  • 1/2 tsp honey
  • 4 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup extra virgin olive oil or avocado oil
  • 1 tbsp red wine vinegar
  • 2 tbsp feta cheese, crumbled

Instructions
 

  • Add 1 cup quinoa and 2 1/4 cups water to a pot, cover and bring to a boil. Once boiling, reduce heat to low. Keep covered and simmer for 20 minutes, or until water is evaporated and quinoa is fluffy.
  • Prepare the Greek Dressing by adding all ingredients to a blender or food processor. Mix until well blended & creamy. Transfer to storage container and set aside in refrigerator.
  • Wash bell pepper & zucchini. Cut the zucchini in half lengthwise, then dice into 1/2 inch half moon shapes. Dice the bell pepper & onion.
  • Add 2 tablespoons of avocado oil to a large saute pan at medium heat. Once heated, add the diced onions and pepper. Saute until onions begin to become translucent. Add the diced zucchini to the saute pan and season with salt, pepper, garlic powder & cayenne pepper. Toss with a rubber spatula to coat evenly. Continue to stir veggies to cook evenly. Once the zucchini's begin to brown turn heat to low and let cook for 1 more minute. Then turn off heat and set pan aside.
  • Slice the cherry tomatoes in half lengthwise and set aside.
  • Cut the cucumber is half lengthwise. Then flip to rest flat side face down on cutting board, slice in half length wise again. Line the quartered cucumber pieces side by side and cut into diced triangular pieces. Set aside.

Assemble the Buddha Bowl

  • Add 1 cup of kale, 1/2 cup of arugula & 1/2 cup of romaine lettuce to the bottom of your bowl. Or 2 cups of your store bought salad mix (we love Trader's Choice Crunch Selection)
  • In a clockwise motion add the remaining toppings: 1/4 of the sauteed vegetables, 1/2 cup of quinoa, 1/2 cup of lentils, 1/4 cup of chickpeas, 1/4 of the diced cucumbers, 1/4 of the sliced tomatoes and 1/4 sliced avocado.
  • Top with 2 tablespoons of hummus, 2 tablespoons of crumbled feta, 2 tablespoons pistachios & drizzle with desired amount of Greek dressing.
  • Snap a picture of your beautiful creation, toss and enjoy!