Black Pepper Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.5

(16)

Black Pepper Free Mediterranean Buddha Bowl

Bright, fresh, and deeply satisfying, this Mediterranean-inspired grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and a little oven time. The spiced chickpeas — tossed with cumin, smoked paprika, and turmeric before roasting at high heat — come out golden and genuinely crispy, adding a savory crunch that makes every bite interesting. A creamy lemon-tahini dressing ties everything together with a tangy, nutty richness that you'll want to drizzle on basically everything else in your kitchen. For anyone avoiding black pepper, this bowl is a natural fit — the seasoning blend leans on warm, earthy spices that deliver plenty of depth without it, so nothing feels missing or compromised. Sliced avocado, kalamata olives, cherry tomatoes, cucumber, and red onion are arranged over fluffy quinoa, making it as visually stunning as it is nourishing. Optional pumpkin seeds add a subtle toasty finish if you want a little extra texture on top. This is the kind of bowl you'll find yourself making on repeat.

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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
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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