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

Vegan Greek Buddha Bowl

Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
This Vegan Greek Buddha Bowl is full of healthy ingredients and topped with hummus and a red wine vinegar dressing. Perfect for meal prep!
5 from 1 rating
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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.
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