BHA & BHT Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of whole, unprocessed ingredients — fluffy quinoa, caramelized sweet potato, crispy chickpeas, and massaged kale all piled together in a way that looks as good as it tastes. The turmeric tahini dressing is the real star: a silky, golden pour of tahini, fresh lemon juice, raw honey, ginger, and garlic that ties every component together with warmth and depth. Avoiding synthetic preservatives like BHA and BHT can be tricky when packaged dressings and seasoning blends are involved, but every single element here is built from scratch using whole spices and fresh produce — so you know exactly what's going in. Massaging the kale with olive oil and lemon softens it beautifully without cooking out its nutrients, and roasting the sweet potato and chickpeas on the same sheet pan at high heat means you get tender cubes and crispy legumes with minimal effort. Sliced avocado and shredded red cabbage add cool, creamy contrast to all that roasted warmth, while pumpkin seeds bring a satisfying crunch to every bite. It's the kind of meal that feels genuinely nourishing without tasting like a compromise — hearty enough to be dinner, vibrant enough to make you actually look forward to eating your greens.
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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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