Cashew Free Mediterranean Buddha Bowl
Bright, fresh, and deeply satisfying, this Mediterranean-inspired grain bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. Fluffy quinoa forms the base, piled high with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy avocado — a combination that hits every texture and flavor note you want in a bowl. The real star is the lemon-tahini dressing, a silky, garlicky drizzle made from tahini, fresh lemon juice, and olive oil that ties every component together beautifully. Roasting the chickpeas at high heat until they're golden and crisp at the edges is the move that takes this from simple salad to genuinely craveable dinner. Many store-bought dressings and grain bowls sneak in tree nuts as a protein boost or textural element, but every ingredient here is straightforward and easy to verify — no hidden surprises. The tahini brings all the richness and depth you could want, so nothing feels missing. Scatter on the optional pumpkin seeds for a little extra crunch and you've got a complete, nourishing bowl that's as good for a weeknight dinner as it is for meal prep.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
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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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