Tree Nut Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.5

(16)

Bright, fresh, and genuinely satisfying, this Mediterranean-inspired grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and a little oven time. Fluffy quinoa forms the base, piled high with crisp cucumber, juicy cherry tomatoes, buttery avocado, briny kalamata olives, and a shower of fresh parsley — every bite hits a different note. The real star is the lemon-tahini dressing, a silky, garlicky drizzle made from tahini, fresh lemon juice, and olive oil that ties the whole bowl together beautifully. Then there are the roasted chickpeas — patted dry and tossed with cumin, smoked paprika, and turmeric before hitting a hot oven — which come out golden, crispy, and completely addictive. For anyone navigating tree nut allergies, this bowl is a genuinely safe and delicious option: every ingredient is naturally free of tree nuts, and the tahini dressing delivers that rich, creamy depth without any nut-based shortcuts. Optional pumpkin seeds add a satisfying crunch if you want a little extra texture on top. It's the kind of weeknight dinner that feels like a treat.

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
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!