MEDITERRANEAN RAINBOW BUDDHA BOWL

Want to eat the rainbow this spring? My Mediterranean Rainbow Buddha Bowl is inspired by the vibrancy of Mediterranean culture, sun drenched days and fresh, colourful ingredients! These festive, nutrition packed Buddha bowls are an explosion of plant based flavours, textures and colours sure to leave you feeling fully satisfied, but never stuffed. An unconventional medley of quinoa, chick peas, cucumbers, pickled beets and carrots, olives and medjool dates are topped with zingy Lemon Za’atar Vinaigrette, a generous dollop of Sabra Greek Olive Hummus and a kiss of fresh mint. The best part? These jubilant Buddha bowls can be on your table in less than 30 minutes and enjoyed year round!

As a hummus lover, I’m thrilled to be partnering with Sabra Canada to bring you my Mediterranean Rainbow Buddha Bowl today! Although typically I’m a very from-scatch cook, there are certain pre made items I enjoy picking up when I’m short on time — and Sabra hummus is one of them. It’s almost exactly like what I make at home (gluten and dairy free with a very simple, clean ingredient list) but with far less effort and tons of flavours options readily available! If you love hummus (and entertaining) just as much as I do, stay tuned for details on how to enter the #DipInWithSabra contest towards the bottom of this post for your chance to win a unique, in-home dining experience for yourself and 14 friends this season!

MEDITERRANEAN RAINBOW BUDDHA BOWL

After my D-tox was over, I didn’t crave chocolate cake, ice cream or junk food (I rarely eat those things anyway!). Give me all the wine, olives, vinegar, medjool dates, tropical fruit and yummy sauces, please! This bowl is basically a celebration of everything I love about Mediterranean inspired cuisine in one big, festive, easy to prepare bowl. If you’re thinking I’ve totally lost my mind for combining olives, medjool dates, pickled veggies and mint into one meal, I promise this unconventional medley of colourful ingredients is completely tantalizing. Of course, I think all my recipes are delicious, but I’m particularly ecstatic about this offbeat, yet perfectly balanced medley. My Mediterranean Rainbow Buddha Bowl has such an addictive quality — each bite is a new experience! Even as I sit here editing this post, I’m enjoying it for lunch (it’s my third time eating it this week and it’s only Wednesday — I still can’t get enough!).

These bowls are such a breeze to whip together! The only component that requires a little bit of planning and prep work (we’re talking 5 minutes) are the Easy Pickled Vegetables. If you’ve never made your own pickled veggies at home, I promise it’s really simple and I bet you have all the ingredients in your kitchen right now! Pickled beets and carrots add such a vibrancy and the perfect acidity to this dish. You can achieve a light pickled effect after 4 hours, or keep them in the liquid for up a week (if they last that long!). My Lemon Za’atar Vinaigrette is also very simple to prepare — coupled with a generous dollop of Sabra Greek Olive Hummus it creates a creamy, protein packed sauce that envelopes these Mediterranean Rainbow Buddha Bowls with brightness!

This recipe serves 4, so you can either serve it crudité style on a large platter and encourage guests to serve themselves (one of my favourite things to do!) or assemble individual bowls as I’ve done here. These DIY style recipes are great option for entertaining that allow your guests to customize their own plates — perfect for picky eaters or casual entertaining (my favourite kind!). All the RECIPES you’ll find here at JustineCelina are pretty easy going — so feel free to add as much of any particular ingredient as you like to your bowls, adjusting to your own individual preferences and using my instructions as suggestions!

Sabra’s Greek Olive Hummus was a natural choice for this recipe, but the Roasted Pine Nut and Roasted Garlic are also fantastic options. You can find them at any Loblaws, Walmart, Sobey’s or Metro — just and look for the red rim! Sabra has also generously provided a $1 coupon, valid for any product 198g or larger (including hummus, dips and spreads!) valid now through December 31st, 2017. Longtime readers will know I’m a big believer in shopping smart, so I’ll definitely be taking advantage of the offer many times this year!

If you’re looking for a wine pairing idea, I love lighter Greek and Spanish reds served slightly chilled (hence the copper mugs!). It’s something I actually picked up in Oaxaca a few years ago during my travels. Try it out sometime — it’s a great wat to transition your favorite lighter reds into spring and summer when you’re craving something refreshing with depth!

INGREDIENTS

Yield: 4 servings

EASY PICKLED VEGETABLES

• 1 resealable mason jar
• 2 carrots
• 1 beet
• 1 cup water
• 1 cup vinegar
• 1/4 cup agave nectar
• 1 tsp black peppercorns
• 1/8 tsp Himalayan pink sea salt

LEMON ZA’ATAR VINAIGRETTE

• Juice from 2 lemons
• 3 tbsp extra virgin olive oil
• 1 tbsp olive brine
• 1 tbsp Italian parsley
• 1 tsp shallot
• 1 clove garlic
• 1 tsp za’atar
• 1/8 tsp cumin
• 1/8 tsp red pepper flakes
• 1/4 tsp Himalayan pink sea salt

MEDITERRANEAN RAINBOW BUDDHA BOWL (for 4)

• 1 cup quinoa
• 2 19 oz. cans chickpeas
• 4 mini cucumbers
• 1 cup mixed olives
• 16 medjool dates

GARNISH

• Fresh mint
• Za’atar
• Cumin
• Squeeze of fresh lemon juice

INSTRUCTIONS

1. My Easy Pickled Vegetables require some advance planning, but they totally make the dish! Start by adding vinegar, water, peppercorns and salt to a medium saucepan over high heat. Bring to a boil and cook for 5 minutes — in the meantime, chopping your carrots and beet into matchsticks. After the pickling liquid has boiled for 5 minutes, remove it from heat and set aside to cool for 5 minutes. After slightly cooled, add vegetables to a resealable mason jar and pour pickling liquid over top. Seal the mason jar and allow it to cool for 2 hours before popping it into the fridge for up to 1 week (a light pickle is achieved after 4 hours, but ideally you would prepare the Easy Pickled Vegetables the night before you plan to serve the Mediterranean Rainbow Buddha Bowls).

2. Prepare quinoa according to the package directions (typically, cooking time is about 20 minutes — which gives us just enough time to prepare the Mediterranean Rainbow Buddha Bowl!).

3. Let’s get started on the Lemon Za’atar Vinaigrette. Mince your garlic, shallots and Italian parsley. Combine with the other vinaigrette ingredients in your Vitamix (or similar) and blend until smooth. Pour into a server and set aside.

4. Prepare the rest of the Mediterranean Rainbow Buddha Bowl ingredients. Drain and rinse the chickpeas, then add them to a large mixing bowl and dress lightly with approximately 1 tbsp of Lemon Za’atar Vinaigrette. Chop cucumbers into matchsticks, chop medjool dates and pit olives if necessary. Chop mint for garnish.

5. At this time, the quinoa should be finished cooking. Remove from heat and fluff lightly with a fork, then set aside to cool for 5 minutes.

6. Begin assembling your Mediterranean Rainbow Buddha Bowls! I like to start with the quinoa first in the upper left hand corner, then work closewise adding my chickpeas, then cucumbers. Then sdd the Easy Pickled Vegetables on the other side of the quinoa and the olives below that. Add the dates between the olives and the Easy Pickled Vegetables. Pour the Lemon Za’atar Vinaigrette on top to dress each bowl. Then, add a big dollop of Sabra Greek Olive Hummus in the middle (seriously, don’t be shy — I like about 1/4 cup!).

7. Garnish with chopped mint, a light sprinkling of za’atar, cumin and a squeeze of fresh lemon juice.

8. Serve immediately and enjoy!

Print

MEDITERRANEAN RAINBOW BUDDHA BOWL

Prep Time

30 mins

 

My Mediterranean Rainbow Buddha Bowl is inspired by the vibrancy of Mediterranean culture, sun drenched days and fresh, colourful ingredients! These festive, nutrition packed Buddha bowls are an explosion of plant based flavours, textures and colours sure to leave you feeling fully satisfied, but never stuffed. An unconventional medley of quinoa, chick peas, cucumbers, pickled beets and carrots, olives and medjool dates are topped with zingy Lemon Za'atar Vinaigrette, a generous dollop of Sabra Greek Olive Hummus and a kiss of fresh mint. The best part? These jubilant Buddha bowls can be on your table in less than 30 minutes and enjoyed year round!

Course: Main Course

Cuisine: Mediterranean

Servings: 4

Author: Justine

Ingredients

EASY PICKLED VEGETABLES

• 1 resealable mason jar
• 2 carrots
• 1 beet
• 1 cup water
• 1 cup vinegar
• 1/4 cup agave nectar
• 1 tsp black peppercorns
• 1/8 tsp Himalayan pink sea salt

LEMON ZA'ATAR VINAIGRETTE

• Juice from 2 lemons
• 3 tbsp extra virgin olive oil
• 1 tbsp olive brine
• 1 tbsp Italian parsley
• 1 tsp shallot
• 1 clove garlic
• 1 tsp za'atar
• 1/8 tsp cumin
• 1/8 tsp red pepper flakes
• 1/4 tsp Himalayan pink sea salt

MEDITERRANEAN RAINBOW BUDDHA BOWL

• 1 cup quinoa
• 2 19 oz. cans chickpeas
• 4 mini cucumbers
• 1 cup mixed olives
• 16 medjool dates

GARNISH

• Fresh mint
• Za'atar
• Cumin
• Squeeze of fresh lemon juice

Instructions

1. My Easy Pickled Vegetables require some advance planning, but they totally make the dish! Start by adding vinegar, water, peppercorns and salt to a medium saucepan over high heat. Bring to a boil and cook for 5 minutes -- in the meantime, chopping your carrots and beet into matchsticks. After the pickling liquid has boiled for 5 minutes, remove it from heat and set aside to cool for 5 minutes. After slightly cooled, add vegetables to a resealable mason jar and pour pickling liquid over top. Seal the mason jar and allow it to cool for 2 hours before popping it into the fridge for up to 1 week (a light pickle is achieved after 4 hours, but ideally you would prepare the Easy Pickled Vegetables the night before you plan to serve the Mediterranean Rainbow Buddha Bowls).
2. Prepare quinoa according to the package directions (typically, cooking time is about 20 minutes -- which gives us just enough time to prepare the Mediterranean Rainbow Buddha Bowl!).
3. Let's get started on the Lemon Za'atar Vinaigrette. Mince your garlic, shallots and Italian parsley. Combine with the other vinaigrette ingredients in your Vitamix (or similar) and blend until smooth. Pour into a server and set aside.
4. Prepare the rest of the Mediterranean Rainbow Buddha Bowl ingredients. Drain and rinse the chickpeas, then add them to a large mixing bowl and dress lightly with approximately 1 tbsp of Lemon Za'atar Vinaigrette. Chop cucumbers into matchsticks, chop medjool dates and pit olives if necessary. Chop mint for garnish.
5. At this time, the quinoa should be finished cooking. Remove from heat and fluff lightly with a fork, then set aside to cool for 5 minutes.
6. Begin assembling your Mediterranean Rainbow Buddha Bowls! I like to start with the quinoa first in the upper left hand corner, then work closewise adding my chickpeas, then cucumbers. Then sdd the Easy Pickled Vegetables on the other side of the quinoa and the olives below that. Add the dates between the olives and the Easy Pickled Vegetables. Pour the Lemon Za'atar Vinaigrette on top to dress each bowl. Then, add a big dollop of Sabra Greek Olive Hummus in the middle (seriously, don't be shy -- I like about 1/4 cup!).
7. Garnish with chopped mint, a light sprinkling of za'atar, cumin and a squeeze of fresh lemon juice.
8. Serve immediately and enjoy!

#DIPINWITHSABRA CONTEST

Are you a hummus fiend who would love the chance to host a Sabra themed dining experience for yourself and 14 friends? It’s so easy to enter!

• Capture a photo of your  Dip In moment and post it to Sabra’s Facebook timeline using hashtag #DipInWithSabra
— OR —
• Tag @SabraCanada on Instagram or Twitter and post your Dip In photo using the hashtag #DipInWithSabra

That’s it! If you’d like more details, be sure to hop over to Sabra’s website.

STILL HUNGRY? MORE HEALTHY, PLANT BASED ENTRÉES

Roasted Purple Cauliflower with Red Pepper Romesco (Wild Rose D-Tox friendly!)

Indian Summer Vegan Chili

Carrot Cashew Zoodles with Crispy Sesame Tofu

Tangled Thai Salad with Ginger Peanut Sauce

Vegan Southwest Quinoa Bowls

SHOP THE POST

I’ve really been cranking out the recipes lately — I hope you’re enjoying them! Do you make grain / Buddha bowls at home? They’re such a staple around here I honestly couldn’t go a week without one! If you guys like these more simplistic, easy to throw together bowls, let me know — the possibilities are pretty much endless. Next on my list is a poke bowl! I’ve been making way too many poke runs lately (it’s seriously becoming a problem!).

If you try my Mediterranean Rainbow Buddha Bowl, get at me! Let me know how you liked it by leaving me a comment below, or tagging me on Instagram, Twitter or Facebook. You can use the hashtag #justinecelinarecipes in your recreations so I can find them — it’s so much fun seeing what you guys make and I always love your feedback! I also have a Pinterest board for my recipes if you care to follow along. Best of luck to everyone entering the #DipInWithSabra contest — I’m rooting for you, so please let me know if you win! I would absolutely love to hear about your experience.

Disclaimer: This blog post was sponsored by Sabra but the opinions are completely my own based on my experience. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina!