Celery Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant bowl is a full meal packed into one beautiful dish — fluffy quinoa, caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy red cabbage, all tied together with a golden turmeric tahini dressing that you'll want to put on everything. Every component brings something to the table, from the smoky cumin-spiced vegetables to the bright lemon and ginger running through the dressing. The massage step on the kale is a small move that makes a big difference, softening the leaves so they soak up flavor instead of fighting back. Pumpkin seeds add a satisfying crunch on top, and the whole thing comes together without a trace of celery in any form — no hidden stalks in the base, no celery seed lurking in a spice blend. That matters more than it sounds, since celery has a way of sneaking into spice mixes, store-bought dressings, and pre-seasoned proteins. Here, every ingredient is straightforward and easy to verify, so you can build your bowl with total confidence. It's the kind of recipe that looks impressive enough to serve guests but is genuinely approachable on a regular weeknight.
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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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