Chicken Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of plant-based eating, and it genuinely earns the "power" in its name. Fluffy quinoa forms the base, topped with caramelized sweet potato cubes, golden crispy chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage — every component pulling serious weight. The real star is the turmeric tahini dressing, a silky, gently spiced blend of tahini, lemon, honey, ginger, and garlic that ties every element together in the best possible way. Because the protein here comes from chickpeas, quinoa, and pumpkin seeds, this is a deeply satisfying meal that never once feels like something is missing. Massaging the kale with olive oil and lemon is a small step that makes a huge difference, softening the leaves and mellowing any bitterness so they actually taste good raw. Roasting the sweet potato and chickpeas on the same sheet pan at high heat keeps things efficient while delivering that slightly crisp, caramelized edge you want in every bite. Whether you're cooking for a crowd or meal-prepping for the week, this bowl is colorful, nourishing, and genuinely craveable.
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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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