Artificial Food Coloring Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of real, whole ingredients — fluffy quinoa, caramelized sweet potato, crispy chickpeas, massaged kale, creamy avocado, and crunchy shredded cabbage all piled together in one gorgeous, colorful spread. The star of the show is the turmeric tahini dressing, a silky blend of tahini, fresh lemon juice, raw honey, ginger, and garlic that ties every component together with warm, earthy depth. For anyone navigating artificial dyes and synthetic additives, this kind of recipe is a breath of fresh air — every single color on that plate comes straight from the produce itself, no lab required. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference, softening the leaves into something tender and almost silky rather than tough and bitter. The chickpeas roast separately on the pan so they get genuinely crispy at the edges, adding satisfying texture without any processed coatings or seasoning packets to second-guess. Pumpkin seeds scattered over the top give a final nutty crunch that makes the whole bowl feel complete and substantial. It's the kind of meal that looks impressive but comes together with straightforward pantry staples and a single sheet pan.
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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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