Lactose 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 piled high with crispy roasted chickpeas, creamy avocado, briny kalamata olives, and a shower of fresh vegetables, all tied together with a bright, garlicky lemon-tahini dressing. Every component is naturally free of dairy, so there's no swapping, substituting, or second-guessing required — it just works as written. The tahini dressing is the real star here: whisked together with fresh lemon juice, olive oil, and grated garlic, it delivers that rich, creamy drizzle you'd expect from something far more indulgent. Getting the chickpeas properly crispy is the one step worth taking seriously — patting them completely dry before roasting makes all the difference between golden and crunchy versus soft and chewy. The combination of textures is genuinely satisfying, with the warm spiced chickpeas landing against cool cucumber and juicy cherry tomatoes in every bite. It's the kind of meal that looks impressive enough for guests but comes together on a weeknight without any stress.

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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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