Macadamia Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.5

(16)

Macadamia Free Mediterranean Buddha Bowl

This bowl is a full-on celebration of fresh, vibrant ingredients — fluffy quinoa as the base, golden roasted chickpeas with cumin and smoked paprika, creamy avocado, crisp cucumber, briny kalamata olives, and a lemon-tahini dressing that ties every single component together. The chickpeas are the real star here: patting them completely dry before roasting is the trick that gets them genuinely crispy at the edges rather than soft and chewy. That punchy dressing — tahini, fresh lemon juice, garlic, and olive oil — comes together in minutes and is honestly good enough to put on everything. For anyone navigating tree nut concerns, this recipe is naturally built around seeds, legumes, and produce, so there's no need to swap a single thing or second-guess any ingredient on the list. The optional pumpkin seeds add a satisfying crunch without introducing any nut-based ingredients. It's the kind of meal that looks impressive arranged in the bowl but comes together with straightforward pantry staples and a hot oven. Meal prep friendly, endlessly customizable, and genuinely filling — this one earns a permanent spot in the weeknight rotation.

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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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