Almond Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

This vibrant, produce-packed bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. Fluffy quinoa forms the base, topped with crispy oven-roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — the kind of golden, crunchy bites that make the whole bowl feel satisfying rather than just virtuous. Cool cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy avocado fan out over the top, giving you a little something different in every forkful. The lemon-tahini dressing — made from tahini, fresh lemon juice, olive oil, and garlic — ties everything together with a bright, nutty richness that's completely tree-nut-free by nature. There's no need to scan labels or worry about hidden nut-based ingredients sneaking into your dressing or toppings, because every component here is straightforward and made from scratch. A handful of pumpkin seeds adds an optional extra crunch without introducing any cross-contact concerns. It's a genuinely nourishing, flavor-forward bowl that earns a permanent spot in the weeknight rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
RiceSelect TriColor Quinoa In Jar - 22 Oz Natures Earthly Choice Organic Quinoa Premium - 12 Oz truRoots Certified USDA Organic Non GMO Project Verified Organic Quinoa - 12 Oz Ancient Harvest Harmony Quinoa 14oz Tru Roots Accents Sprouted Quinoa Trio - 8 Oz
See all
2 cups water
¼ tsp salt

For the roasted chickpeas

1 can (15 oz) chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground turmeric
¼ tsp salt

For the lemon-tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
2–3 tbsp water, to thin
¼ tsp salt

For the bowls

1 english cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted
2 avocados, pitted, peeled, and sliced
¼ red onion, thinly sliced
2 tbsp fresh flat-leaf parsley, roughly chopped
2 tbsp raw pumpkin seeds (pepitas) (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, spread the drained chickpeas on a clean kitchen towel and pat thoroughly dry — the drier they are, the crispier they will roast. Transfer to a rimmed baking sheet, drizzle with 2 tbsp olive oil, and toss with the cumin, smoked paprika, turmeric, and 1/4 tsp salt until evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!