Caffeine Free Mediterranean Buddha Bowl
Bright, filling, and built entirely from whole ingredients, this bowl is the kind of meal that looks like it took serious effort but comes together with a straightforward oven and stovetop routine. Fluffy quinoa forms the base, topped with golden roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — spices that bring serious depth without any stimulants to worry about. Crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy avocado fan out over the top, making every forkful a little different from the last. The real star is the lemon-tahini dressing, whisked together with fresh lemon juice, garlic, and olive oil until it's silky and pourable — completely homemade, so you know exactly what's in it. For anyone navigating a caffeine-free lifestyle, this recipe is a reminder that avoiding certain ingredients never has to mean settling for something boring or bland. The optional pumpkin seeds add a satisfying crunch and a little extra nutrition if you want to finish the bowl with some texture. It's the kind of recipe you'll find yourself making on repeat, especially when you want something that feels indulgent but is genuinely good for you.
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!