Greek Buddha Bowl
This refreshing Greek-inspired lunch bowl features fluffy quinoa, roasted chickpeas, cucumber, olives, and creamy tzatziki. A Mediterranean feast in a bowl!
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Ingredients
- 1 cup quinoa
- 1 can chickpeas
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1 cup tzatziki sauce
- 2 tbsp olive oil
- 1 tsp oregano
Instructions
- 1
Cook quinoa according to package directions. Fluff with fork.
- 2
Toss chickpeas with olive oil, oregano, salt and pepper. Roast at 400°F for 20 minutes.
- 3
Assemble bowls: quinoa base, topped with chickpeas, cucumber, tomatoes, olives, onion.
- 4
Add feta cheese and serve with tzatziki sauce on the side.
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