Mediterranean Diet Friendly Gluten Free Buddha Bowl with Tahini Dressing

Total time50 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Gluten Free Buddha Bowl with Tahini Dressing

This bowl is a full spread of Mediterranean staples in one dish — fluffy brown rice, golden roasted chickpeas, and cinnamon-warm sweet potato cubes all come together under a bright, nutty tahini dressing spiked with lemon juice and cumin. Fresh cucumber, shredded red cabbage, and creamy avocado add crunch and richness, while a handful of baby spinach keeps things fresh and green. Olive oil does the heavy lifting for flavor throughout, both in the roasting pan and whisked into the dressing, which is exactly the kind of good-fat, plant-forward approach this way of eating is built on. Everything roasts and simmers hands-off, so most of the work is just building the bowl once the components are ready. Finished with toasted sesame seeds and a scatter of cilantro, it's a satisfying, vegetable-heavy lunch or dinner that fits naturally into a Mediterranean-style rotation.

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Ingredients

4 servings

For the rice

1 cup long-grain brown rice, rinsed
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2 cups water
¼ tsp salt

For the roasted vegetables

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp water
1 tbsp olive oil
1 tsp tamari
½ tsp ground cumin
¼ tsp salt, or to taste

For the bowls

4 cups baby spinach or mixed greens
1 cup red cabbage, thinly shredded
1 medium cucumber, halved lengthwise and sliced
1 medium avocado, pitted and sliced

For serving

2 tbsp sesame seeds, toasted (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the sweet potato cubes and drained chickpeas on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with the cumin, smoked paprika, salt, and black pepper. Toss to coat evenly and spread into a single layer.
2
Roast on the center rack for 25–30 minutes, flipping once halfway through, until the sweet potato is tender when pierced with a fork and the chickpeas are golden and slightly crisp at the edges.

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