Vegan Mediterranean Buddha Bowl
This bowl is a full-on flavor celebration — fluffy quinoa, crispy spiced chickpeas, creamy avocado, briny kalamata olives, and a lemon-tahini dressing that ties every single component together. The secret to those chickpeas is patting them completely dry before they hit the oven, which gives you that satisfying crunch in every bite rather than a sad, chewy result. Everything here is built from whole, minimally processed ingredients, so there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking into your meal. The lemon-tahini dressing is genuinely one of those sauces you'll want to put on everything — bright, nutty, and just garlicky enough to feel bold without being overpowering. Assembling the bowls in sections keeps the textures distinct, so you get a different combination of flavors in every forkful. It's the kind of meal that looks impressive enough to serve to guests but is honestly straightforward enough for a weeknight dinner.
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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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