Breastfeeding Friendly Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, nourishing bowl is exactly the kind of meal that feels like a gift to your body — colorful, satisfying, and packed with ingredients that genuinely pull their weight. Fluffy quinoa forms the base, delivering complete protein and iron, while roasted sweet potato and crispy chickpeas add warmth and staying power that keeps you full through the long stretches of a demanding day. Massaged kale, creamy avocado, and shredded red cabbage pile on folate, healthy fats, and a rainbow of micronutrients that matter when you're feeding both yourself and someone else. The real star is the turmeric tahini dressing — tahini brings calcium and healthy fats, while turmeric and ginger add a golden, gently spiced depth that makes the whole bowl feel special rather than virtuous-but-boring. Pumpkin seeds scattered on top add a satisfying crunch along with a quiet boost of zinc and magnesium. Everything here is made from whole, recognizable ingredients with no processed shortcuts, so you know exactly what you're eating. It comes together in one oven session and a few simple prep steps, making it genuinely doable even on the days when your energy is running low.
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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)
Can be omittedflat-leaf parsley
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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