My Grilled Vegetable Buddha Bowl recipe is the perfect summer meal!
Did you catch Tuesday’s post about my new Homemade Lemon Tahini Dressing recipe? It’s such a delicious topping for salads, grain bowls or buddha bowls like my Grilled Vegetable Buddha Bowl recipe!
This recipe is the quintessential summer vegetarian / vegan meal featuring all those easy to find, pretty summer veggies like squash, zucchini and peppers. I also threw in some crunchy purple cabbage for texture and to complete the rainbow of food.
For the picture I used brown rice (which is husband friendly in my world,) but you can sub any grain like quinoa, farro, wheatberries or bulgur depending on your crowd.
To round out the meal I added chickpeas and nice dollop of hummus. Feel free to add whatever fresh herbs you have in the summer too. I personally can’t get enough fresh basil this time of year.
The secret sauce to my Grilled Vegetable Buddha Bowl recipe is really that homemade Lemon Tahini Dressing though. It’s nothing short of dreamy.
If you haven’t tried it yet… you MUST.
The end result is summer in a bowl and a well rounded vegetarian AND vegan meal that will quickly become a staple in your house.
I hope you enjoy my Grilled Vegetable Buddha Bowl recipe as much as I do. As always I’d love to hear what you think.
Click over for the full recipe and pinable.—>