Walnut Free Mediterranean Buddha Bowl
Bright, fresh, and deeply satisfying, this Mediterranean-inspired bowl layers fluffy quinoa with crispy roasted chickpeas, creamy avocado, briny kalamata olives, and a parade of colorful vegetables. The real star is the lemon-tahini dressing — a silky blend of tahini, fresh lemon juice, olive oil, and grated garlic that ties every component together with a tangy, nutty richness. Nut-heavy dressings and toppings are a common pitfall in grain bowl recipes, but every ingredient here is naturally free from tree nut concerns, so you can build your bowl with total confidence. The trick to making the chickpeas genuinely crunchy is patting them completely dry before they hit the oven — that extra minute of effort pays off big when they come out golden and crisp at the edges. Assembling the toppings in separate sections isn't just for aesthetics; it lets everyone at the table customize their ratio of cucumber, tomato, red onion, and avocado to their liking. A scatter of pumpkin seeds at the end adds a subtle crunch that keeps things interesting without introducing any unwanted allergens. This is the kind of bowl that looks impressive enough for guests but comes together on a weeknight without any stress.
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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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