Rice Free Mediterranean Buddha Bowl
Bright, fresh, and genuinely satisfying, this Mediterranean-inspired bowl is built around fluffy quinoa instead of rice, making it a natural fit for anyone avoiding grains in that category without sacrificing any of the hearty, filling quality you want from a bowl meal. Quinoa brings a slightly nutty flavor and a tender bite that holds up beautifully under all the toppings, and it cooks up in about 15 minutes while the chickpeas are doing their thing in the oven. Those chickpeas — tossed in cumin, smoked paprika, and turmeric before roasting at high heat — come out deeply golden and crisp at the edges, adding a satisfying crunch that makes every bite interesting. The lemon-tahini dressing is the real secret weapon here: garlicky, bright, and creamy without any dairy, it ties together the cool cucumber, juicy cherry tomatoes, buttery avocado, and briny kalamata olives into something that tastes like it took far more effort than it did. A handful of pumpkin seeds scattered over the top adds one last layer of texture if you want it. This is the kind of bowl that looks stunning on the table and travels well to lunch the next day, assuming there are leftovers.
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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.
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