Mediterranean Buddha Bowl

This easy vegetarian bowl has won over everyone who’s tried it so far (even my very picky younger sister!). The lemon rice base can be quickly mixed into different salads the next day or eaten alone. The key to this recipe is piling it high with lots of veggies, and feta. Finally I top it with a lemon tahini dressing!

Ingredients-

• 1 cup of rice

• 2 cups of vegetable broth

• 1 lemon

• 1 onion

• 3 cloves of garlic

• 1 can of chickpeas

• 3 tomatoes (I like Campari)

• 1 avocado

• 1 handful of Spinach

• 1/2 a cucumber or 1 bunch of celery

• 2 tbsp of tahini

Spices-

• 1 tbsp of garlic

• 1 tbsp of onion powder

• 1 tbsp of cumin

• 2 tsp of smoked paprika

• 1 tsp of tumeric

• Salt and pepper to taste

Instructions-

1. Mince garlic and chop onion, turn stove on to medium heat. Preheat oven to 425 F

2. Lightly cover pan in olive oil and cook onions and garlic until the onions are slightly translucent.

3. Rinse rice until water runs mostly clear, add to pan and lightly toast.

4. Add vegetable broth turn down to simmer and cover with a lid. Cook for 20 minutes.

5. While rice is cooking, rinse and drain chickpeas and pat dry. Salt and pepper to taste and place in oven.

6. Chop cucumber, tomatoes, avocado, and any other veggies you want to add ;)

7. mix tahini, olive oil (optional), 1/2 of lemon juice, salt and pepper to taste.

8. Pile bowl, add rice as base with all the toppings and a handful of spinach.

9. Top with feta (measure with your heart)

10. ENJOY!