Looking to channel your inner zen while feasting like a Mediterranean goddess? Say hello to the Greek Yogurt Buddha Bowl—a dish so wholesome, even your chakras will applaud.
Greek Yogurt Buddha Bowl
Ingredients:
- 1 cup freekeh (because quinoa is so last season)
- 1/4 cup cucumbers (crunchy hydration, anyone?)
- 1/4 cup cherry tomatoes (tiny bursts of sunshine)
- 1/4 cup red onion (for that subtle kick and inevitable onion breath—worth it)
- 1/4 cup olives (salty little gems of happiness)
- 2 tbsp Greek yogurt (the creamy MVP of this dish)
- A sprinkle of dill (because you’re fancy like that)
Instructions:
- Cook the freekeh per package instructions. Or wing it and hope for the best—it’s a bowl, not rocket science.
- Arrange your veggies like you’re curating an art exhibit. Cucumbers, tomatoes, red onions, and olives—spread them out like a rainbow of edible goodness.
- Dollop that Greek yogurt right in the middle. Go ahead, make it look like a cloud of dairy dreams.
- Sprinkle dill with the flair of a magician revealing their final trick. Voilà!
- Serve in a coconut bowl for maximum eco-chic vibes and Instagram potential.
Now grab a fork, take a deep breath, and enjoy this Buddha-approved masterpiece.
Namaste and bon appétit!
Greek Yogurt Buddha Bowl Recipe
Ingredients
- 1 cup freekeh, 1/4 cup cucumbers, 1/4 cup cherry tomatoes, 1/4 cup red onion, 1/4 cup olives, 2 tbsp Greek yogurt, dill
Instructions
- Cook freekeh as per package instructions. Chop veggies. Layer freekeh with veggies, olives, and Greek yogurt. Garnish with dill.
