These Mediterranean Buddha Bowls are soooo yummy. The recipe calls for rice, couscous, turmeric chicken, tomato cucumber relish, arugula and pita bread all drizzled with a garlic herb tahini sauce!
We are moving to Dallas in October so we went apartment hunting there recently. I discovered this AMAZING fast casual Mediterranean restaurant, Roti. It’s basically like Chipotle but for Mediterranean food and way better/fresher (sorry Chipotle I still love you). I was so in love with the bowl I got that I got it two days in a row!!
These Mediterranean Buddha Bowls are inspired by the bowl I got from Roti. I made similar toppings and made my own creamy garlic herb tahini sauce which is the icing on the cake. Roti used the fluffiest, most delicious pita bread ever and I would do anything to know the recipe. If anyone knows how or where I can buy extra fluffy pita bread, holla at ya girl (sunnythymesblog@gmail.com).
So what even is a buddha bowl?
Honestly, you can call it whatever you want. Buddha bowl, grain bowl, nourish bowl, etc. To me, it’s basically a bowl filled with a variety of vibrant, delicious foods that make you feel good and taste delicious. My buddha bowls usually consist of lettuce, a grain, veggies, sweet potatoes, nuts, sauce, a protein like boiled eggs or chicken, etc.
How do you make tahini sauce?
Tahini sauce is typically made with tahini paste (which is ground up sesame seeds), garlic, lemon juice, water and oil. I added some cilantro and parsley to mine to make it extra flavorful! All you have to do is blend all the ingredients in a food processor.
If you love bowls like me, you have to check out two of my other favorite bowls:
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Mediterranean Buddha Bowls with Creamy Tahini Sauce
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: ~ 4 bowls
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Pin RecipeDescription
These Mediterranean Buddha Bowls are soooo yummy. There’s rice, couscous, turmeric chicken, tomato cucumber relish, arugula and pita bread all drizzled with a garlic herb tahini sauce!
Ingredients
For the chicken:
- 2 chicken breasts cut into cubes
- 1 tbsp olive oil
- 1 garlic clove
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp pepper
- 1/8 tsp cardamom
- 1 cup chopped bell peppers
- salt to taste
For the couscous:
- 3/4 cup couscous
- 1/2 tbsp avocado oil
- 1/4 tsp turmeric
- salt and pepper to taste
For the tomato cucumber salad:
- 1 1/4 cup cherry tomatoes cut in half
- 2 Persian cucumbers
- 1/2 cup diced red onion
- 1/2 tsp lemon juice
- 1 tbsp avocado oil
- 1 tbsp chopped parsley
For the garlic herb tahini sauce:
- 1/4 cup & 2 tbsp tahini
- 1/2 cup & 2 tbsp water
- 2 tsp lemon juice
- 1 garlic clove
- 2 tbsp avocado oil
- 1 tbsp cilantro
- 1 tbsp parsley
- 1/4 tsp cumin
- salt and pepper to taste
For the bowl:
- Arugula
- Pita bread
- Cilantro
- 1 cup brown rice
Instructions
For the chicken:
- Cover and cook chicken with the peppers, spices and oil over medium to high heat. Stir occasionally and remove from the burner once the chicken is cooked through.
For the couscous:
- Prepare couscous according to package you bought. Add oil, turmeric and salt and pepper to taste.
For the tomato cucumber salad:
- Mix all of the tomato cucumber salad ingredients in a bowl.
For the garlic herb tahini sauce:
- Combine all ingredients in a food processor and blend until smooth and creamy.
For the bowl:
- Prepare the rice according to package.
- Arrange rice and arugula in the bottom of a bowl. Top with chicken, couscous, tomato cucumber salad and fresh cilantro. Serve with warm pita bread and garlic herb tahini sauce.
- Category: Lunch
- Method: Stove
- Cuisine: Mediterranean
Keywords: mediterranean buddha bowl, buddha bowl, grain bowl, rice bowl
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