Coconut Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Bright, fresh, and genuinely satisfying, this Mediterranean-inspired grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples. Fluffy quinoa forms the base, topped with crispy cumin-and-smoked-paprika-roasted chickpeas, creamy avocado, kalamata olives, cherry tomatoes, and cool cucumber — every bite hits a different note. The real star is the lemon-tahini dressing, a silky blend of tahini, fresh lemon juice, olive oil, and grated garlic that ties every component together beautifully. Many store-bought dressings and packaged grain bowls sneak in coconut-derived oils or coconut aminos, so making this entirely from scratch means you stay in full control of every ingredient. Nothing here relies on coconut in any form — just honest Mediterranean flavors built from olive oil, citrus, and sesame. The chickpeas are the secret weapon: patting them completely dry before roasting is what gets them genuinely crisp rather than chewy, so don't skip that step. It's a complete, colorful meal that works just as well for a weeknight dinner as it does for meal-prep lunches throughout the week.

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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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