clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The best buddha bowl rendition yet! This Vegan Mediterranean Buddha Bowl is hearty, nutritionally dense, jam packed with flavor and easy to make! #Vegan #Mediterranean #Buddha #Bowl #entree #veganbowl #easy #lunch #work #onthego #budget #musttry #fresh #falafel #chickpeas #hummus #homemade

Vegan Mediterranean Buddha Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings


Homemade baked falafels, turmeric tabbouleh and more — this vegan Mediterranean buddha bowl is hearty, nutritionally dense, jam-packed with flavor and easy-to-make. lt is definitely a recipe that you won’t forget!


Homemade Baked Falafel

Mediterranean Roasted Chickpeas

  • 1/2 (15 oz.) can of chickpeas, drained and rinsed
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon pink Himalayan salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried parsley (or 3/4 teaspoon finely chopped fresh parsley)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper, or to taste

Turmeric Tabbouleh

  • 1 3/4 cups water*
  • 1/2 cup brown rice*
  • 1/4 cup quinoa*
  • 1/4 teaspoon turmeric
  • 3 green onions, finely chopped
  • 1/4 red bell pepper, diced small
  • 1/4 cup finely chopped parsley
  • 1/4 cup fresh mint, finely chopped
  • 3 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon of black pepper
  • 1/41/2 teaspoon pink Himalayan salt, or to taste
  • 3 Roma tomatoes, diced*
  • 1/2 large cucumber, diced*

Other Ingredients

  • 3 cups spinach
  • 1/4 cup hummus of choice (or make it at home!)
  • 1/2 small can of pitted black olives, drained
  • Lemon wedges


Mediterranean Roasted Chickpeas

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix all of the ingredients together in a small bowl.
  3. Add them to the lined baking sheet and place them in the oven for 20 minutes. Cool completely before serving.
  4. Tip: We add these to the same pan as the falafel after we flip the falafel, and bake them both for the same amount of time. It saves time and a pan!

Turmeric Tabbouleh

  1. Add the water, brown rice, quinoa and turmeric cook on the brown rice setting in a rice cooker. If you would like to cook it on the stove top, add all of the ingredients into a medium pot and bring to a boil. Once boiling, reduce the heat to low and cover for 45 minutes. Remove from heat and allow the rice and quinoa to stand, covered, for 10-15 minutes.
  2. Add the remaining ingredients for the tabbouleh and stir until uniform.

To Assemble

  1. In two medium bowls, add in a bed of spinach along with the desired amount of the finished tabbouleh. Next, add 2-3 falafels, half of the roasted chickpeas, and 2 tablespoon scoops of the hummus. Finally, add the olives and a side of lemon, and dig in!
  2. If any of the prepared ingredients remain, place them in an airtight container in the refrigerator for up to 3 days.


  • You can also opt for 1 1/2 cups of cooked rice, quinoa or a grain of your choice.
  • We usually include the Roma tomatoes and cucumbers in our tabbouleh but for the sake of making a buddha bowl, we left them out and served them in the bowl their own.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes