Pistachio Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.5

(16)

Pistachio Free Mediterranean Buddha Bowl

Bright, filling, and built entirely from whole-food ingredients, this Mediterranean-inspired bowl is the kind of meal that looks like it took serious effort but comes together with a straightforward oven and stovetop routine. Fluffy quinoa forms the base, topped with crispy oven-roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — the kind of crunch that makes every bite satisfying. Fresh cucumber, cherry tomatoes, kalamata olives, creamy avocado, and thin-sliced red onion get arranged over the top, turning a simple grain bowl into something genuinely beautiful. The lemon-tahini dressing — made with tahini, fresh lemon juice, olive oil, and grated garlic — ties everything together with a bright, nutty richness that you'll want to put on everything. For anyone navigating nut allergies or sensitivities, this recipe is naturally free of tree nuts from start to finish, with no swaps or substitutions required. Every ingredient here is straightforward and easy to source, so there's no label-scanning anxiety at the grocery store. It's a genuinely crowd-pleasing bowl that works for weeknight dinners, meal prep, or feeding a table of people with different dietary needs all at once.

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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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