This flavorful Grilled Vegetable Buddha Bowl is the perfect summertime lunch or light dinner. It's made with bell peppers, onion, mushrooms, squash, and seasonings. Serve it with quinoa, or your favorite grain, and hummus.
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
When I began my meal prep journey about a month or so ago, one of the first things I started prepping over and over again was cut veggies. Now, it's basically part of my weekly routine. I'll cut bell peppers into strips, slice onions, slice baby bella mushrooms, and cut veggies like eggplant and squash into rounds. Then, I'll store the veggies in individual containers to easily grab out of the fridge and use in different meals throughout the week.
One thing I find myself making with these veggies is grilled vegetable bowls. Everything tastes better on the grill and the same definitely goes for vegetables! Grilling not only adds a smoky, charred flavor to vegetables. It also brings out their natural sweetness. To turn the grilled veggies into a delicious bowl, after grilling I'll place them on top of quinoa and serve with a drizzle of balsamic vinegar and a spoonful of hummus.
I've been making this grilled vegetable bowl often. Especially when I want something on the lighter side for lunch. Since I also tend to prep quinoa ahead of time, it's my grain of choice for this bowl. But you can also use rice - brown rice or wild rice is always a good choice if you're keeping things healthy. Couscous or even some whole wheat pasta is good, too.
Grilled Vegetable Buddha Bowl
Once the veggies are cooked, this bowl comes together quickly making it an extremely easy meal for lunch or a light dinner. It's especially easy to make when you have leftover quinoa or rice on hand. I kept this recipe vegan, but if you want to add some extra yum to it, try adding some crumbled feta or goat cheese.
To start this bowl, we need to heat the grill to medium-high heat. Place the veggies into a large mixing bowl and toss with the olive oil, paprika, garlic powder, and salt and pepper.
Place the veggies onto the grill and spread them out evenly. Grill the veggies about 7 minutes on each side, or until they're charred and tender. It's worth waiting for those grill marks!
Remove the veggies from the grill and set aside. Then, we can start assembling the bowl. Add the quinoa to a bowl (I like using my shallow bowl/plate thing).
Spoon the hummus onto one side and arrange the veggies next to the hummus. Sprinkle chopped fresh basil on top.
Before serving, add a drizzle of balsamic glaze, if you'd like. Then, enjoy this delicious Buddha bowl!
Grilled Vegetable Buddha Bowl
Equipment
- 1 grill
Ingredients
- 1/2 red bell pepper cut into strips
- 1/4 cup red onion sliced thin
- 1/4 cup baby bella mushrooms sliced
- 1 small green squash sliced into rounds
- 1 tsp. olive oil
- 1/4 tsp. smoked paprika
- 1/4 tsp. garlic powder
- Salt and pepper to taste
- 1/2 cup quinoa or rice cooked
- 2 tbsps. hummus
- 1 tsp. fresh basil chopped
- Optional: balsamic glaze
Instructions
- Preheat grill to medium-high heat.
- Place the vegetables in a large mixing bowl and toss with olive oil, smoked paprika, garlic powder, and salt and pepper.
- Place the vegetables onto the grill (if desired, place on foil or in a grill basket). Grill veggies for about 7-8 minutes on each side, or until they char and become tender.
- Remove from grill and set aside to start assembling the bowl.
- Add cooked quinoa to a bowl. Spoon the hummus onto one side of the bowl. Then, arrange the vegetables next to the hummus.
- Sprinkle with fresh basil. Drizzle balsamic glaze over the bowl, if desired, and serve immediately.
If you're looking to add this recipe to your meal prep rotation, it's easy to multiply. Then, portion the quinoa and vegetables into containers. You can add the balsamic drizzle, but I would keep the hummus on the side to add once you're ready to eat.
Did you make this Grilled Vegetable Buddha Bowl recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
