Chestnut Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-packed bowl is the kind of meal that makes you feel genuinely good about what you're eating — colorful, satisfying, and loaded with texture in every bite. Fluffy quinoa forms the base, topped with cumin-and-smoked-paprika-roasted sweet potato, golden crispy chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage. The real star is the turmeric tahini dressing — a silky, golden pour of tahini, lemon, honey, ginger, and garlic that ties every component together beautifully. Because the entire recipe is built from whole, naturally simple ingredients, there's no need to scan labels or second-guess anything hiding in a sauce or spice blend. Roasting the chickpeas separately from the sweet potato is a small but smart move that keeps them crisp rather than steamy, and massaging the kale with olive oil and lemon genuinely transforms it from tough and bitter to tender and bright. Pumpkin seeds scattered over the top add a satisfying crunch that makes this feel like a restaurant-quality bowl you pulled off entirely at home. It's the kind of weeknight dinner that looks impressive, eats like a full meal, and leaves you wanting to make it again by the end of the week.
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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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