Pescatarian Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.5

(16)

This bowl is a full-on celebration of fresh, vibrant ingredients — fluffy quinoa as the base, crispy spiced chickpeas on top, and a creamy lemon-tahini dressing that ties every single component together. The chickpeas get roasted at high heat until they're golden and crackly at the edges, which adds a satisfying crunch you just don't get from a can. Sliced avocado, kalamata olives, cherry tomatoes, and cucumber are arranged over the quinoa in generous sections, making it as beautiful to look at as it is to eat. The dressing — built from tahini, fresh lemon juice, olive oil, and grated garlic — is whisked to a silky, pourable consistency that coats every bite without being heavy. This is the kind of meal that feels indulgent but is built entirely from whole, plant-forward ingredients, which makes it a natural fit for anyone eating seafood-free a few nights a week without wanting to sacrifice satisfaction. Optional pumpkin seeds scattered over the top add a subtle nuttiness and a little extra texture if you want to go all in.

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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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