Rye Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Bright, nourishing, and loaded with Mediterranean flavor, this bowl is the kind of meal that looks like it took serious effort but comes together with surprisingly little fuss. Fluffy quinoa forms the base, topped with crispy oven-roasted chickpeas seasoned with cumin, smoked paprika, and turmeric — the kind of golden, crackling bites that make you want to snack straight off the pan. Fresh cucumber, cherry tomatoes, kalamata olives, creamy avocado, and sharp red onion get arranged over the top, turning a simple grain bowl into something genuinely beautiful. The whole thing gets finished with a lemon-tahini dressing that's tangy, nutty, and rich without being heavy. For anyone navigating a rye-free lifestyle, this bowl is a natural fit — every ingredient here is whole and unprocessed, so there's no need to scrutinize labels or worry about hidden grain fillers sneaking into your meal. Quinoa does all the heavy lifting as a hearty, satisfying base that keeps things filling without relying on any bread or grain that could cause concern. Scatter on the optional pumpkin seeds for a little extra crunch, and you've got a complete, vibrant dinner that genuinely earns its place in the weekly rotation.

About Fig

Fig 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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
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!