Honey Free Mediterranean Buddha Bowl
This vibrant, plant-packed bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and fresh produce. Fluffy quinoa forms the base, topped with golden roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — crispy at the edges and deeply satisfying in every bite. Creamy avocado, cool cucumber, juicy cherry tomatoes, briny kalamata olives, and sharp red onion round out the bowl with color and contrast that makes it almost too pretty to eat. The real star is the lemon-tahini dressing, built from tahini, fresh lemon juice, olive oil, and garlic — bold, tangy, and completely free of any sweeteners. Many store-bought dressings and sauces sneak in honey or agave, so making your own here means you stay in full control of every ingredient without sacrificing any flavor. A scatter of fresh parsley and optional pumpkin seeds adds a finishing touch that feels restaurant-worthy. This is the kind of bowl you'll want on rotation all week.
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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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