Candida Diet Friendly Mediterranean Buddha Bowl
Bright, satisfying, and built entirely from whole foods, this bowl is the kind of meal that makes clean eating feel genuinely exciting rather than like a compromise. Fluffy quinoa forms the base, topped with crispy oven-roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — spices that add serious depth without any sugar or processed additives that could throw off your progress. Fresh cucumber, cherry tomatoes, creamy avocado, kalamata olives, and thinly sliced red onion bring color and texture in every single bite. The lemon-tahini dressing is the real star: just tahini, fresh lemon juice, olive oil, garlic, and water whisked together into something silky and bright that ties the whole bowl together. One of the trickier parts of following a candida-conscious eating plan is finding meals that feel indulgent without relying on refined grains, added sugars, or fermented condiments — this bowl sidesteps all of those pitfalls naturally. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. This is the kind of recipe you'll come back to on repeat because it genuinely tastes like something you'd order at a restaurant.
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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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