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.
Vegan Greek Buddha Bowl
FOR THE DRESSING
FOR THE BOWL
- 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.