This Vegan Greek Buddha Bowl is full of healthy ingredients and topped with hummus and a red wine vinegar dressing. Perfect for meal prep!

If you couldn't tell from my daily posts on instagram, I'm pretty obsessed with bowls. I mean what's not to love about combining a bunch of healthy ingredients with a delicious dressing and grubbing out?

I have plenty of favorite flavor combos, which I've shared with you here at TSV - BBQ Bowl, Mexican Bowl, Rainbow Bowl. But my hands down favorite, have to have, go-to bowl is this Vegan Greek Buddha Bowl!

And there are two reasons for that - I get to use my favorite red wine vinegar dressing AND hummus. Two things I have to have at least once a week and get to have all at once with this meal.

On top of all of the reasons I just gave you to make this, there is one more. This is also a perfect recipe for meal prep - make everything in one day and you'll have lunch all week.

Print Pin

5 from 1 vote

Vegan Greek Buddha Bowl

This Vegan Greek Buddha Bowl is full of healthy ingredients and topped with hummus and a red wine vinegar dressing. Perfect for meal prep!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Ingredients

FOR THE DRESSING

• ½ cup red wine vinegar
• ⅓ cup olive oil
• 1 garlic clove diced
• 1 tsp. dried oregano
• pepper to taste
• ⅛ tsp. red pepper flakes optional

FOR THE BOWL

• 1 lb. potatoes diced in bite sized pieces
• 1 tsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• salt and pepper to taste
• 2 cups cooked quinoa
• 1 can cannellini beans drained and rinsed
• 2 cups baby spinach
• 2 cups arugula
• ½ red onion julienned
• ¼ cup chopped pepperoncini peppers
• ½ cup microgreens
• ½ cup hummus

Instructions

• Combine dressing ingredients in a bowl and stir to combine. Place in fridge until ready to use.
• Preheat oven to 450 degrees. Line a baking sheet with foil and spray with non-stick spray.
• Combine potatoes, olive oil, garlic powder, oregano, salt and pepper in a bowl and stir to coat evenly. Layer potatoes on baking sheet and cook for 30 minutes, flipping halfway through.
• To assemble: In 4 bowls, layer spinach, arugula, quinoa, potatoes, beans, red onion, pepperoncini peppers, microgreens and hummus. Top with dressing and serve.

If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!