Gut Friendly Mediterranean Buddha Bowl
Bright, colorful, and genuinely satisfying, this bowl is built around ingredients that your digestive system tends to love. Quinoa brings a complete protein and a gentle, easy-to-digest grain base, while oven-roasted chickpeas add crunch and plant-based fiber without the heaviness of a meat-centered meal. The anti-inflammatory trio of cumin, smoked paprika, and turmeric coating those chickpeas does double duty — it makes them taste incredible while supporting a calmer gut environment. Creamy avocado, crisp cucumber, and juicy cherry tomatoes round out the bowl with healthy fats and hydrating produce that feel nourishing rather than taxing. The lemon-tahini dressing ties everything together with bright acidity and sesame richness, and because you're whisking it from scratch, there are no hidden additives or emulsifiers to worry about. A handful of pumpkin seeds on top adds a satisfying finish and a quiet little boost of magnesium. This is the kind of meal that leaves you feeling genuinely good after the last bite — not just full.
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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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