Carrageenan Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-packed bowl is the kind of meal that genuinely earns the word "nourishing" — layers of fluffy quinoa, cumin-spiced sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy shredded cabbage all coming together in one stunning dish. The real star is the turmeric tahini dressing, whisked together with fresh lemon juice, raw honey, ginger, and grated garlic into something silky, golden, and deeply savory. Every single component is made from whole, recognizable ingredients, which means no processed sauces or store-bought dressings to second-guess — a genuine relief when you're avoiding additives like carrageenan that sneak into so many bottled condiments and dairy alternatives. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference, transforming tough leaves into something tender and almost buttery. The chickpeas roast separately on the pan so they actually crisp up rather than steam, giving you that satisfying crunch in every bite. It's the kind of bowl that looks impressive enough for guests but comes together with straightforward pantry staples and one 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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