Mediterranean Vegan Buddha Bowls

Meal prep is a dream with this amazingly colorful Mediterranean Vegan Buddha Bowl Recipe! This vegan meal is packed with delicious plant-based ingredients like roasted sweet potato, quinoa tabouli, and a homemade hummus making it high in protein and fiber!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
Author: Linley Richter
Yield: 4 servings 1x
Category: Lunch & Dinner
Method: Oven
Cuisine: Vegan


Quinoa Tabouli

Head over to our Quinoa Tabouli Post for the whole recipe!

Roasted Sweet Potatoes

  • 1 large sweet potato, chopped into 1-inch squares
  • 2 garlic cloves, smashed and minced
  • 1/2 tablespoon olive oil
  • salt and pepper, to taste


  • 1 15-oz. can garbanzo beans, (drained, rinsed, de-cased)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini
  • salt, to taste


  1. First, prepare quinoa tabouli and place in the refrigerator for later.
  2. Next, preheat the oven to 400ºF.
  3. Place sweet potatoes on baking sheet and drizzle with olive oil. Season with minced garlic, salt, and pepper and toss with your hands.
  4. Place sweet potatoes in oven and roast at 400ºF for 25-30 minutes.
  5. While sweet potatoes are roasting, prepare your hummus. Place all ingredients for the hummus in a high powered food processor. Blend until smooth.* Set aside.
  6. Remove sweet potatoes from the oven.
  7. Evenly distribute sweet potatoes, quinoa tabouli, and hummus in between bowls or meal prep containers. Enjoy!


*If hummus is too thick or not smooth enough, add olive oil or a little bit of water and blend again until smooth.


  • Serving Size: 1/4 recipe
  • Calories: 489
  • Sugar: 7
  • Sodium: 490
  • Fat: 18
  • Carbohydrates: 69
  • Fiber: 11
  • Protein: 14


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