Pecan Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

This vibrant, produce-packed bowl is the kind of meal that looks like it came from a trendy café but comes together in your own kitchen with straightforward, wholesome ingredients. Fluffy quinoa forms the base, topped with crispy cumin-and-smoked-paprika roasted chickpeas, cool cucumber, juicy cherry tomatoes, buttery avocado, briny kalamata olives, and a sharp hit of thinly sliced red onion. The real star is the lemon-tahini dressing — a silky, garlicky drizzle made from tahini, fresh lemon juice, and olive oil that ties every component together beautifully. Because every ingredient here is naturally free from tree nuts, there's no label-scanning or substitution stress — just confident, relaxed cooking. The chickpeas are the secret weapon: patting them completely dry before roasting is what gets them golden and crisp at the edges, adding satisfying crunch to every bite. Optional pumpkin seeds bring even more texture if you want to lean into that layered, satisfying feel. It's a complete, nourishing meal that's as good for a weeknight dinner as it is for meal-prepped lunches throughout the week.

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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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