Red Meat Allergy Friendly Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Red Meat Allergy Friendly Mediterranean Buddha Bowl

Bright, fresh, and completely built around plants, this bowl is the kind of meal that makes eating without red meat feel like an upgrade rather than a compromise. Fluffy quinoa forms the base, topped with crispy oven-roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — they come out of the oven golden and snappy in a way that genuinely satisfies. Sliced cucumber, cherry tomatoes, kalamata olives, creamy avocado, and sharp red onion are arranged over the top, giving you a different flavor and texture in every forkful. The real star is the lemon-tahini dressing, whisked together with fresh lemon juice, grated garlic, and olive oil until it's silky and pourable — it ties every element of the bowl together beautifully. Because the protein here comes entirely from chickpeas and quinoa, there's zero concern about red meat cross-contact, and every ingredient is straightforward and easy to source. It's a genuinely filling, nourishing bowl that works just as well for a weeknight dinner as it does for meal prep, since all the components hold up well when stored separately.

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Ingredients

4 servings

For the quinoa

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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