Shellfish Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Shellfish Free Mediterranean Buddha Bowl

Bright, nourishing, and packed with Mediterranean flavor, this plant-forward 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 cumin-and-smoked-paprika roasted chickpeas, creamy avocado, kalamata olives, cherry tomatoes, and cool sliced cucumber — every bite hits a different texture. The real star is the lemon-tahini dressing, a garlicky, citrusy drizzle that ties the whole bowl together and makes you want to put it on everything. Every single ingredient here is naturally free from shellfish, so there's no need to scrutinize labels or worry about hidden seafood-based additives sneaking into your meal. That peace of mind is genuinely hard to come by with store-bought grain bowls or restaurant versions, where shared prep surfaces can be a real concern. The trick to getting those chickpeas properly crispy is patting them bone-dry before they hit the oven — don't skip that step. Whether you're meal-prepping for the week or building bowls for a crowd, this one delivers serious color, serious flavor, and zero compromise.

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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
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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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