Yeast Free Mediterranean Buddha Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.5

(16)

Bright, colorful, and genuinely satisfying, this bowl layers fluffy quinoa with crispy roasted chickpeas, creamy avocado, and a lineup of fresh vegetables that makes every forkful interesting. The lemon-tahini dressing — built from tahini, fresh lemon juice, olive oil, and a little grated garlic — ties everything together with a tangy, nutty richness that tastes far more complex than the handful of ingredients involved. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine win because every single component is naturally free of yeast and fermented ingredients, with no swaps or substitutions required. The dressing skips vinegar entirely, leaning on fresh lemon juice instead, which keeps the flavor bright without introducing anything that could be a concern. Getting the chickpeas properly crispy is the one technique worth paying attention to — patting them completely dry before roasting is what delivers that satisfying crunch against the soft quinoa and cool cucumber. Kalamata olives and smoked paprika bring a smoky, briny depth that makes this feel like a restaurant-quality meal rather than a compromise. It comes together in one straightforward cooking session and is the kind of bowl you'll want on repeat.

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!