Cinnamon Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

This vibrant, produce-packed bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and fresh vegetables. Fluffy quinoa forms the base, topped with crispy oven-roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — warm, earthy spices that deliver serious depth without a trace of cinnamon anywhere in the mix. That matters more than you might think, because spice blends and pre-seasoned proteins are some of the sneakiest places cinnamon hides in otherwise savory dishes. Here, every ingredient is clearly spelled out, so there's no guesswork and no label anxiety. The creamy lemon-tahini dressing — just tahini, fresh lemon juice, olive oil, garlic, and a little water — ties everything together with a bright, nutty richness that feels indulgent but is completely wholesome. Sliced cucumber, cherry tomatoes, kalamata olives, creamy avocado, and red onion round out the bowl with color, crunch, and Mediterranean flair. It's the kind of dinner that satisfies on every level and is genuinely easy to pull off on a weeknight.

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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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