These quick and easy to meal prep Mediterranean Buddha Bowls are perfect for meals on the go or packed lunches and full of plant based nutrition and bright flavor!
Bring a pot of vegetable broth to a boil. Add the quinoa, cover and lower the heat to a simmer. Cook for 15 minutes or until all the liquid is absorbed.
Whisk together the olive oil, lemon juice, sesame seeds, thyme, oregano and garlic powder. Pour over the cooked quinoa and mix well.
For the Bowl
Portion out the quinoa and arugula to the four salad bowls.
Add the rest of the toppings in sections on the bowl.
Top with hummus and garnish with parsley if desired.
Notes
Substitution ideas include:
swap arugula for spinach, beet greens or swiss chard
swap hummus for tzatziki, baba ganoush or Greek yogurt