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    Vegan Greek Buddha Bowl

    March 2, 2017 By Rene 2 Comments

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

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    Vegan Greek Buddha Bowl | Vegan + GF | ThisSavoryVegan.com

    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!

    Vegan Greek Buddha Bowl | Vegan + GF | ThisSavoryVegan.com

    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.

    Vegan Greek Buddha Bowl | Vegan + GF | ThisSavoryVegan.com
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    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!

    Vegan Greek Buddha Bowl | Vegan + GF | ThisSavoryVegan.com
    « Vegan Veggie Pita Pizzas
    Grilled Veggie Hummus Wraps »

    Reader Interactions

    Comments

    1. Ana

      May 06, 2019 at 6:21 pm

      5 stars
      This is a staple in our house! So easy to make and always delicious. The left overs make great lunch. Bowls are the best!

      Reply
      • Rene

        May 07, 2019 at 8:06 pm

        I love a good leftover lunch 🙂 So glad you and your family are fans of this dish!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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