Go Back
Top view of Grilled Vegetable Buddha Bowl in white serving dish. Dish sits on top of wooden board. Fork, baby bella mushrooms, blue and white kitchen towel, top of red bell pepper, and zucchini in partial view.
Print

Grilled Vegetable Buddha Bowl

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1
Author Jessica

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.