I love buddha bowls because they combine many flavors, colors and nutrients in a single bowl. Every time I eat a buddha bowl I feel that I am nourishing my body, that I am doing something very good for myself.
That's why I love them so much. This time this buddha bowl has Greek flavors and is wonderful in taste and very very light since it does not contain any olive oil.
You can also make many replacements.
Tips and Substitutions
Instead of chickpeas you can use other legumes of your choice such as beans or lentils.
Use rice or pasta of your choice instead of orzo.
Cherry tomatoes are important to me if you want to keep the "Greek flavors" on your plate. You can also add cucumber.
Instead of vegan yogurt sauce you can accompany your salad with vegan tzatziki or if you are not vegans with classic tzatziki.
If you like this recipe then you can find some more buddha bowls and salads here:
Buddha Bowl with peas, spinach and tahini
Buddha Bowl with roasted and raw vegetables
Salad with goat cheese and blackberries
Greek Buddha Bowl
Ingredients
- 160 gr. raw orzo
- 1/2 cup raw chickpeas
- 2 cups cherry tomatoes
- 2 cups purple cabbage
for the vegan yogurt sauce
- 4 tbsp vegan yogurt
- 1/2 tsp sriracha sauce
- salt
- black pepper
- water
Instructions
- Start by boiling your chickpeas in salted water. They want around 40-50 minutes depending on the variety and how soft or hard you want them.
- In the last 15 minutes, add the chickpeas and orzo to the boiling water. Boil for another 15 minutes and drain.
- In a salad bowl, divide the chickpeas and barley into 2. Add cherry tomatoes and purple cabbage.
- For the vegan yogurt sauce just mix the ingredients for the sauce in a bowl. Add 2 tbsp in each buddha bowl and mix. Enjoy.
Nutrition
Did you try this recipe too?
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English 
Greek