Anti Inflammatory Mediterranean Buddha Bowl
This bowl is a full-on celebration of ingredients that genuinely pull their weight when it comes to keeping inflammation in check. Fluffy quinoa forms the base, topped with crispy cumin-and-turmeric-spiced chickpeas, creamy avocado, briny kalamata olives, and a rainbow of fresh vegetables — every component earns its place. The lemon-tahini dressing ties it all together with bright acidity and healthy fats from extra virgin olive oil and sesame, no processed shortcuts required. Turmeric and smoked paprika do double duty here, adding deep, smoky warmth to the chickpeas while delivering the kind of plant compounds that make this style of eating so compelling. Patting the chickpeas completely dry before roasting is the small step that makes a big difference — you get genuinely crispy bites instead of soft, chewy ones. It comes together in under 30 minutes of active effort and serves four, making it just as practical for a weeknight dinner as it is impressive enough to set out for guests. Every drizzle of that garlicky dressing makes you want to go back for another forkful.
About FigFig 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
- 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!