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Greek Buddha Bowl

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  • Author: The Hungry Waitress
  • Total Time: 25 minutes
  • Yield: 4 1x


Add some brown rice and hummus to your next salad to mix it up and create this delicious grain bowl. This recipe makes four bowls.


Units Scale

Buddha Bowl

  • Lemon vinaigrette*
  • 1 head of romaine lettuce, chopped | sub any lettuce, kale or spinach
  • 2-3 medium tomatoes, chopped
  • 2-3 carrots, chopped or shaved
  • 1 cucumber, chopped
  • 1 cup brown rice or quinoa, cooked
  • 1/2 cup pickled red onion*
  • 2-3 tablespoons feta, chopped or crumbled
  • 3-4 tablespoons hummus
  • 1-2 sprigs of fresh dill, optional
  • Sprinkle of black pepper, optional

*Lemon Vinaigrette

  • 1 lemon, juiced
  • 6 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Whisk together the lemon vinaigrette ingredients until they are emulsified.
  2. Toss the vegetables (lettuce, tomatoes, carrots, and cucumbers) with the vinaigrette and divide them across four bowls.
  3. Distribute the rice and quinoa, feta cheese, and pickled red onions across the four bowls.
  4. Add a generous dollop of hummus to the top of each bowl and garnish with some fresh dill and black pepper.


*To make pickled red onions, in a large jar or container mix together 1 red onion, sliced thin, 3/4 cup red wine vinegar, 1/4 cup water, and 1 teaspoon sugar. Let it sit in the fridge for at least 20 minutes and up to a week.

Wait to toss the dressing if you don't plan on eating right away

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Bowls
  • Method: Meal Prep
  • Cuisine: Greek