Wheat Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

Bright, fresh, and deeply satisfying, this bowl brings together fluffy quinoa, crispy spiced chickpeas, and a creamy lemon-tahini dressing that ties every component together beautifully. Quinoa does all the heavy lifting as the base here — it's naturally free of wheat and gluten, and it cooks up light and nutty in about fifteen minutes, making it a far more interesting foundation than plain rice. The chickpeas are the real showstopper: patting them completely dry before roasting is the secret to getting that irresistible crunch, and the cumin, smoked paprika, and turmeric give them a warm, almost smoky depth. Layered over the top are cool cucumber slices, juicy cherry tomatoes, buttery avocado, briny kalamata olives, and sharp red onion — a combination that hits every flavor note at once. The tahini dressing comes together in minutes with just a whisk and a bowl, and it's rich enough to feel indulgent without a drop of dairy or anything processed. Every single ingredient in this bowl is whole and recognizable, so you never have to second-guess what's in your meal. It's the kind of recipe that looks stunning on the table and tastes even better than it looks.

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Ingredients

4 servings

For the quinoa

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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