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Summer Buddha Bowl the Whole Family Will Love for a Healthy Weeknight Dinner

Easy Summer Buddha Bowl Family Dinner Healthy Weeknight

Summer Buddha bowl family dinner packed with fresh vegetables, protein, and grains. Easy healthy weeknight meal kids love. Try this nourishing recipe today.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad Recipes
Cuisine: American
Calories: 385

Ingredients
  

  • 2 cups cooked quinoa
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, sliced
  • 2 cups baby spinach
  • 1 cup shredded carrots
  • 1 cup cooked chickpeas
  • 1/2 cup red onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped
  • 2 oz crumbled feta cheese
  • 1/4 cup sunflower seeds

Method
 

  1. Cook quinoa according to package directions if not using pre-cooked. Once complete, spread on a plate to cool for 5 minutes so it doesn't wilt the spinach when combined.
  2. While quinoa cools, wash and chop all vegetables—tomatoes, cucumber, bell pepper, spinach, and carrots. This easy summer dinner bowl comes together faster when everything is prepped before assembly.
  3. Whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl. The dressing should taste balanced—tangy but not overly acidic since vegetables will release liquid.
  4. Drain and rinse canned chickpeas thoroughly, then pat dry with paper towels to ensure even seasoning and prevent sogginess.
  5. Assemble your summer Buddha bowl family dinner recipe by dividing cooked quinoa among four serving bowls as the base. Arrange tomatoes, cucumber, bell pepper, spinach, carrots, and chickpeas in sections around the quinoa for visual appeal.
  6. Drizzle dressing evenly over each bowl, then top with crumbled feta cheese, fresh basil, and sunflower seeds. Let sit for 2 minutes so flavors meld before serving.