Take your lunch game to the next level with this gluten free Middle Eastern buddha bowl. Spiced chickpeas, tahini pomegranate rice, avocado, olives, hummus and crunchy salad combine to make one seriously delicious bowlful.
All those tasty elements might look complicated but my recipe shows you just how easy it is to make your own Middle Eastern buddha bowl at home. A handful of steps and if you are making this bowl for one you can even save half in the fridge for tomorrow’s lunch.
If you want to make it as meal prep, simply add the avocado and salad leaves at the last minute. Or store them in a second small pot to keep them fresh.
Can I Make a Dairy Free Version of this Buddha Bowl?
Totally, just sub in dairy free yoghurt in place of the dairy yoghurt in the tahini rice salad and the rest of the bowl is naturally dairy free, as well as gluten free.
What About Other Substitutions?
If you are missing any other elements, or don’t like certain ingredients, go ahead and skip them or mix it up and use other crunchy veg. Peppers, cucumber, nuts and seeds, buddha bowls are super versatile and this recipe can just be used as inspiration for a whole new creation!
One switch I sometimes make personally, depending on what I have in the fridge, is to use sauteed kale in place of baby salad leaves. Saute with a little sesame oil and some salt and pepper and it is delicious.
As for those of your who can’t tolerate chickpeas, try butter beans or cannelini beans instead. They will work equally well.
Middle Eastern Buddha Bowl Recipe
Time for the details! If you enjoy this buddha bowl, I would be really grateful if you could review the recipe on the card below.
You’ll find a full method below along with some pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – email@example.com – or DM me on social media @myglutenfreeguide.
Tahini rice salad:
- 100g brown rice
- 2 tsp tahini
- 1 tsp tamari (gluten free soy sauce)
- 2 tbsp plain yoghurt
- 1 spring onion
- 40g pomegranate seeds
- 1 x 400g tin chickpeas
- 1 tbsp olive oil
- Pinch salt
- 0.5 tsp tumeric
- 1 tsp ground cumin
- 1 tsp paprika
- 2 handfuls baby mixed salad leaves
- 10 large green olives
- 2 big scoops red pepper hummus
- 1 avocado
- 4 radishes
- 2 lemon wedges
- Cook the brown rice per the packet instructions, then drain and mix with the tahini, yoghurt and tamari. Add the pomegranate seeds and chopped spring onion, mix through then set aside.
- To make the spiced chickpeas: drain the tinned chickpeas and add to a small saucepan with the olive oil, salt, paprika, cumin and tumeric. Cook over a medium-high heat for 5 minutes et voila!
- Now assemble the two buddha bowls. Start by splitting the tahini rice between the two bowls, then the chickpeas on the opposite side of the bowls. Fill the gaps with the salad leaves, sliced avocado, sliced radishes and olives.
- Finish each with a dollop of hummus in the centre and a wedge of lemon on the side. Enjoy!
Once you’ve tried this tasty Middle Eastern buddha bowl why not give some of my other lunchtime recipes a go – they are all gluten free!
Enjoy! Laura xxx