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

Grilled Vegetable Buddha Bowl

Summer in a bowl!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 2 buddha bowls
Calories 374 kcal


  • 1 small zucchini, sliced into ¼ inch strips
  • 1 yellow squash, sliced into ¼ inch strips
  • ½ small red bell pepper, sliced into 1 inch wide strips
  • 2 teaspoons olive oil
  • ¼ cup hummus
  • ¼ cup chickpeas
  • ¼ cup purple cabbage, sliced
  • 2-4 cups cooked brown rice or quinoa
  • 1 recipe Lemon Tahini Dressing ***
  • salt
  • pepper
  • garnish: fresh basil leaves


  • Heat grill to medium.
  • Coat each side of the zucchini, squash and pepper with the olive oil and sprinkle with salt and pepper.
  • Grill 3-5 minutes on each side until the vegetables are tender.
  • 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.
  • Sprinkle with the lemon tahini dressing and fresh basil leaves!


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


Calories: 374kcalCarbohydrates: 56gProtein: 14gFat: 12gSaturated Fat: 2gSodium: 201mgPotassium: 1020mgFiber: 11gSugar: 8gVitamin A: 1469IUVitamin C: 79mgCalcium: 88mgIron: 5mg
Keyword Grilled Vegetable Buddha Bowl
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!