Grilled Vegetable Buddha Bowl

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Grilled Vegetable Buddha Bowl

My Grilled Vegetable Buddha Bowl recipe is the perfect summer meal!

Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt

Hi guys!

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!

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Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt

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.

Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt

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.

Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt

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.

Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt

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.

Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt

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.

5 from 1 vote
Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt
Grilled Vegetable Buddha Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Summer in a bowl!
Course: Main Course
Cuisine: American
Servings: 2 buddha bowls
Ingredients
  • 1 small zucchini sliced into 1/4 inch strips
  • 1 yellow squash sliced into 1/4 inch strips
  • 1/2 small red bell pepper sliced into 1 inch wide strips
  • 2 teaspoons olive oil
  • 1/4 cup tablespoons hummus
  • 1/4 cup chickpeas
  • 1/4 cup purple cabbage sliced
  • 2-4 cups cooked brown rice or quinoa
  • 1 recipe Lemon Tahini Dressing ***
  • salt
  • pepper
  • garnish: fresh basil leaves
Instructions
  1. Heat grill to medium.
  2. Coat each side of the zucchini, squash and pepper with the olive oil and sprinkle with salt and pepper.
  3. Grill 3-5 minutes on each side until the vegetables are tender.
  4. To assemble the buddha bowl, start with your rice or quinoa. Arrange the grilled vegetables around the bowl. Add the purple cabbage to the vegetables. In the middle add the chickpeas and hummus.
  5. Sprinkle with the lemon tahini dressing and fresh basil leaves!
Recipe Notes

Each buddha bowl can have 1-2 cups of grains, depending on how hungry you are and your personal diet.

*** Here's the recipe for my Homemade Lemon Tahini Dressing

 

Like it? I’d love it if you could pin this Grilled Vegetable Buddha Bowl recipe to your favorite Pinterest board! Thank you so much for the support. 

Grilled Vegetable Buddha Bowl recipe with homemade Lemon Tahini Dressing / Running in a Skirt

And here’s that dressing recipe…

Healthy Homemade Lemon Tahini Dressing

Healthy Homemade Lemon Tahini Dressing recipe / Running in a Skirt

Summer in a bowl! Grilled Vegetable Buddha Bowl with lemon tahini dressing from Running in a Skirt! Click To Tweet

Thanks for stopping by today! Tomorrow I’m sharing a cute tropical print romper for Fashion Friday.

Your turn!

What are your favorite summer veggies?

 

I’m linking up my Grilled Vegetable Buddha Bowl recipe with: Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie and Rachel, Delicious Dish TuesdayWhat’s Cookin’ WednesdayFull Plate Thursday with Miz Helen, FoodFriDIY Foodie Friday, and the Weekend Potluck.  Thanks so much ladies for the link up parties!

By | 2018-06-28T13:53:52+00:00 July 13th, 2017|All Vegetarian, Dinner, Food, Grilling, Lunch, Vegetarian Meals|8 Comments

8 Comments

  1. […] grilled vegetable Buddha bowl would probably work well with just about any vegetables you have in your fridge! […]

  2. Miz Helen July 23, 2017 at 2:47 pm - Reply


    Just pinned your awesome Buddha Bowl, it looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you will come back and visit us again real soon!
    Miz Helen

  3. Sarah July 17, 2017 at 8:18 pm - Reply

    Pass me a BIG buddha bowl please, this looks so good right now!

  4. Alison's July 17, 2017 at 5:53 pm - Reply

    Grilled veggies are my favorite this time of year. The sauce looks amazing! Can’t wait to try it!

  5. Emily July 13, 2017 at 10:08 am - Reply

    The rice looks so creamy and the toppings for the bowl are SO colorful. <3

  6. Patricia @Sweet and Strong July 13, 2017 at 6:44 am - Reply

    Grilled veggies are my favorite this time of year! I’ve never cut the zucchini like that though, need to try grilling them in bigger chunks.

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