Brazil Nut Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Brazil Nut Free Mediterranean Buddha Bowl

This vibrant, plant-packed bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen with wholesome, straightforward ingredients. Fluffy quinoa forms the base, topped with golden roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — crispy at the edges and deeply savory in every bite. Cool cucumber, juicy cherry tomatoes, buttery avocado, and briny kalamata olives fan out around the bowl in colorful sections, making it as satisfying to look at as it is to eat. The real star is the lemon-tahini dressing, a bright and creamy blend of tahini, fresh lemon juice, olive oil, and garlic that ties every component together beautifully. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your meal. The whole thing is built from fresh produce, pantry staples, and a handful of spices — nothing processed, nothing suspicious. Whether you're meal-prepping for the week or pulling together a quick weeknight dinner, this bowl delivers serious flavor without any of the stress.

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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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