Oats Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Bright, fresh, and deeply satisfying, this Mediterranean-inspired bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and a little oven time. Fluffy quinoa forms the base, topped with golden roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — spices that build real depth without any complicated technique. Crisp cucumber, juicy cherry tomatoes, briny kalamata olives, and creamy avocado fan out over the top, making every forkful a little different from the last. The lemon-tahini dressing — whisked together with fresh lemon juice, garlic, and olive oil — ties everything together with a tangy, nutty richness that you'll want to put on everything. For anyone navigating an oat sensitivity, this bowl is naturally free of the grain without any substitutions or workarounds needed; every ingredient here is simply oat-free by nature. A scatter of pumpkin seeds adds a satisfying crunch to finish, though the bowl holds its own beautifully without them. This is the kind of recipe that earns a permanent spot in your 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
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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