Pork Free Mediterranean Buddha Bowl
This bowl is a full-on celebration of fresh, vibrant ingredients — fluffy quinoa, crispy spiced chickpeas, creamy avocado, briny kalamata olives, and cool cucumber all come together in one gorgeous, satisfying meal. The real star is the lemon-tahini dressing, a silky, garlicky drizzle made from scratch with tahini, fresh lemon juice, and olive oil that ties every component together beautifully. Because the entire dish is built around wholesome plant-based staples and Mediterranean pantry ingredients, there's nothing to swap out or work around — it's naturally free of any pork products from the ground up. The trick to making the chickpeas truly shine is patting them completely dry before roasting, which gives them that irresistible deep-golden crunch that holds up even under all that dressing. Red onion and cherry tomatoes add brightness and a little bite, while the optional pumpkin seeds bring a subtle nuttiness and extra texture to the finish. It's the kind of bowl that looks like it took serious effort but comes together with straightforward steps and ingredients you can find at any grocery store. Whether you're meal-prepping for the week or putting together a weeknight dinner that feels a little special, this one delivers every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!