Nitrate & Nitrite Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Nitrate & Nitrite Free Mediterranean Buddha Bowl

Bright, fresh, and deeply satisfying, this bowl layers fluffy quinoa with crispy roasted chickpeas, creamy avocado, and a punchy lemon-tahini dressing that ties every component together. The whole thing comes together from whole, unprocessed ingredients — grains, legumes, fresh vegetables, and pantry staples — so there's no need to scrutinize labels for hidden preservatives or cured-meat additives that so often sneak into packaged foods. Chickpeas get tossed in cumin, smoked paprika, and turmeric before hitting a hot oven, where they turn golden and crisp in a way that makes them genuinely addictive. The dressing is whisked together from tahini, fresh lemon juice, olive oil, and garlic — nothing processed, nothing mysterious. Kalamata olives, cherry tomatoes, cucumber, and red onion bring color and crunch to every forkful, while optional pumpkin seeds add a subtle nuttiness on top. It's the kind of meal that looks impressive enough for guests but is straightforward enough to pull off 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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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