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!
Ingredients
FOR THE DRESSING
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- 1 garlic clove diced
- 1 tsp. dried oregano
- pepper to taste
- 1/8 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
- 1/2 red onion julienned
- 1/4 cup chopped pepperoncini peppers
- 1/2 cup microgreens
- 1/2 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.