BHA & BHT Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

BHA & BHT Free Mediterranean Buddha Bowl

Bright, fresh, and deeply satisfying, this bowl layers fluffy quinoa with crispy roasted chickpeas, creamy avocado, briny kalamata olives, and a silky lemon-tahini dressing that ties every element together. Every single ingredient here is whole and unprocessed, which matters a lot when you're trying to avoid synthetic preservatives like BHA and BHT that sneak into packaged foods, bottled dressings, and even canned goods. The dressing is made from scratch with fresh lemon juice, tahini, olive oil, and garlic — no shelf-stable shortcuts that could hide unwanted additives. Patting the chickpeas completely dry before roasting is the move that gets them genuinely crispy in the oven, giving you that satisfying crunch without any processed snack food in sight. The spice blend of cumin, smoked paprika, and turmeric makes those chickpeas taste like they came from your favorite restaurant, not a bag with a long ingredient list on the back. It's the kind of meal that feels indulgent and colorful but is built entirely from clean, recognizable pantry staples and fresh produce. Assemble the bowls right before serving so the avocado stays vibrant and the chickpeas hold their crunch.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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