Almond Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of color, texture, and flavor — the kind of meal that looks like it took serious effort but comes together with straightforward, wholesome ingredients. Fluffy quinoa forms the base, topped with caramelized sweet potato cubes, golden crispy chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage, all finished with a drizzle of golden turmeric tahini dressing. That dressing is genuinely the star — tahini, lemon, honey, turmeric, and ginger whisked into something silky and bold that ties every component together. For anyone navigating tree nut restrictions, bowls like this can be a minefield at restaurants where almond-based dressings or toppings sneak in uninvited, but every single element here is built from scratch with ingredients you can verify yourself. The pumpkin seeds add that satisfying crunch without any cross-contact concerns, and the tahini dressing delivers the rich, nutty depth you want without a single almond in sight. Massaging the kale is a small step that makes a big difference — it softens the leaves and mellows the bitterness so every bite is genuinely enjoyable rather than chewy and sharp. This is the kind of nourishing, vibrant meal you'll want on repeat.
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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 vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the greens
- 1 bunch kale (about 6 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For the turmeric tahini dressing
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 small garlic clove, finely grated
- 3–4 tbsp water
- ¼ tsp salt
For assembly
- 2 ripe avocados, halved, pitted, and sliced
- 1 cup shredded red cabbage
- ¼ cup dry-roasted pumpkin seeds
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the sweet potato cubes and drained chickpeas on the prepared baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with cumin, smoked paprika, 1/2 tsp salt, and black pepper. Toss to coat evenly and spread into a single layer, keeping the sweet potato and chickpeas in separate sections so the chickpeas can crisp.
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