Seed Oil Free Mediterranean Buddha Bowl
This bowl is a full-on celebration of fresh, vibrant ingredients — fluffy quinoa, crispy spiced chickpeas, creamy avocado, briny olives, and a lemon-tahini dressing that ties everything together with a bright, garlicky punch. The secret to those irresistibly crunchy chickpeas is patting them completely dry before they hit the oven, so every bite has that satisfying snap. Every drop of fat in this recipe comes from extra virgin olive oil and tahini, making it a genuinely clean option for anyone avoiding industrially processed seed oils like canola, sunflower, or soybean oil — no label-squinting required. The dressing alone is worth making in a bigger batch; it's creamy without any dairy and comes together in minutes with just a whisk and a bowl. Colorful, filling, and built almost entirely from whole foods, this is the kind of meal that looks impressive on the table but doesn't demand much from you in the kitchen. If you want a little extra texture, the optional pumpkin seeds add a lovely nuttiness that plays beautifully against the smoky roasted chickpeas.
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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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