Hazelnut Free Mediterranean Buddha Bowl
Bright, filling, and built entirely from whole-food ingredients, this Mediterranean-inspired bowl is the kind of meal that looks stunning on the table and tastes even better than it looks. Fluffy quinoa forms the base, topped with crispy cumin-and-smoked-paprika roasted chickpeas, creamy avocado, kalamata olives, cherry tomatoes, and cool sliced cucumber — every bite hits a different note. The lemon-tahini dressing ties it all together with a garlicky, citrusy richness that you'll want to drizzle on everything. For anyone navigating tree-nut allergies or sensitivities, this bowl is a genuinely satisfying find — tahini is made from sesame seeds, not tree nuts, and every ingredient here is naturally free from hazelnut and hazelnut-derived products. No swaps, no workarounds, just a recipe that works exactly as written. The roasted chickpeas are the secret weapon: patting them completely dry before they hit the oven is what gives them that irresistible crunch that holds up even after the dressing goes on. Meal-prep friendly and endlessly customizable, this is the kind of bowl you'll come back to on repeat.
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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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