Mediterranean Buddha Bowl
This plant based Mediterranean Buddha Bowl recipe takes a vegan classic and switches it up with some healthy Mediterranean flavors. A simple recipe that can be made in under twenty minutes, this bowl is the perfect weeknight dinner recipe. This bowl is vegan, dairy free, gluten free, high in fiber, and is made with cold pressed oil!
Equipment
Ingredients
- 1 head romaine
- 1 english cucumber
- 1 cup cherry tomatoes
- 1 can black olives
- 1 cup quinoa
- 1 bell pepper
For the vegan feta:
- 1 block tofu
- 1 tablespoon nutritional yeast
- 1 lemon
- 1 teaspoon miso paste
For the Dressing:
- ¼ cup white balsamic vinegar
- 2 tablespoon cold pressed flax seed oil
- 2 tablespoon Italian seasoning
Instructions
- Begin by cooking your quinoa according the package instructions. Press the tofu.
- Begin chopping the vegetables; cut cucumber into half moons, cherry tomatoes in half, olives in slices, bell pepper into strips, and chop lettuce roughly.
- To make to tofu feta, combine the lemon, miso, and yeast together and mix thoroughly. Once combined add to a bowl with the tofu, and begin breaking it up and coating evenly with mix.
- To make the dressing simple combine all ingredients and mix.
- Assemble ingredients together in a bowl and top with dressing, serve and enjoy!
Tried this recipe?Let us know how it was!