Dairy Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.5

(16)

This bowl is a full-on flavor celebration — fluffy quinoa topped with golden, spice-crusted chickpeas, creamy avocado, briny kalamata olives, crisp cucumber, and juicy cherry tomatoes, all pulled together with a garlicky lemon-tahini dressing that you'll want to put on everything. Every component is naturally free of dairy, so there's no swapping or substituting required — just straightforward, whole-food ingredients doing exactly what they're supposed to do. The secret to those chickpeas is patting them completely dry before they hit the oven, which gives you that deeply golden, almost crunchy exterior that makes the whole bowl feel satisfying rather than just virtuous. Tahini steps in as the creamy backbone of the dressing, delivering richness and body without a drop of butter or cream in sight. The assembly is relaxed and flexible — arrange everything in sections for that classic bowl presentation, or just toss it all together if you're eating at your desk. A handful of pumpkin seeds scattered over the top adds a subtle crunch and a little extra nutrition if you have them on hand. It's the kind of meal that looks impressive, comes together without much fuss, and genuinely keeps you full.

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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
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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