Xanthan Gum Free Mediterranean Buddha Bowl
Bright, fresh, and deeply satisfying, this bowl layers fluffy quinoa with crispy roasted chickpeas, creamy avocado, briny olives, and a parade of colorful vegetables that make every bite feel like a trip to the coast. The lemon-tahini dressing — built from tahini, fresh lemon juice, olive oil, and garlic — comes together with nothing more than a whisk and a little water to thin it out, no stabilizers or thickeners needed. That's actually the beauty of this recipe for anyone avoiding xanthan gum: every component is naturally whole and unprocessed, so there's nothing hiding in the ingredient list. The chickpeas get patted completely dry before hitting a 425°F oven, which is the secret to that deeply golden, genuinely crispy texture that makes them irresistible straight off the pan. Store-bought dressings and spice blends are common culprits for sneaky additives, but here the spice rub is just cumin, smoked paprika, turmeric, and salt — nothing more. Assembled in sections over the quinoa, the whole bowl looks stunning on the table and comes together in the time it takes to roast the chickpeas. It's the kind of meal that feels indulgent and nourishing at the same time, and it's genuinely hard to believe it requires so little fuss.
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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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