Artificial Flavors Free Mediterranean Buddha Bowl
Every ingredient in this bowl is exactly what it says it is — whole grains, fresh vegetables, pantry spices, and a dressing you squeeze and whisk together yourself. That matters more than it sounds, because bottled dressings and pre-seasoned proteins are some of the sneakiest places artificial flavors hide in an otherwise clean meal. Here, the flavor comes entirely from real sources: smoked paprika and cumin on the chickpeas, fresh lemon juice and raw garlic in the tahini dressing, and the natural richness of ripe avocado and kalamata olives across the bowl. Roasting the chickpeas at high heat until they're golden and crisp at the edges is the move that makes this feel genuinely satisfying rather than like a sad desk lunch. The lemon-tahini dressing is the kind of thing you'll want to drizzle on everything — bright, nutty, and creamy without a drop of anything synthetic. Pumpkin seeds add a quiet crunch on top, and fresh parsley ties it all together with a little color and bite. It's a bowl that earns its flavors the honest way.
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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.
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