Cinnamon Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, loaded bowl is the kind of meal that makes eating well feel genuinely exciting rather than like a compromise. Fluffy quinoa forms the base, topped with caramelized sweet potato, crispy chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage — every bite hits a different texture and flavor note. The real star is the turmeric tahini dressing, a silky, golden pour made from tahini, fresh lemon juice, honey, ginger, and garlic that ties every component together beautifully. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely satisfying find because the warm, spiced depth here comes entirely from cumin, smoked paprika, and turmeric — no cinnamon hiding in a spice blend or store-bought sauce. Everything is made from scratch with straightforward pantry staples, so there's no guesswork about what's actually in your bowl. Massaging the kale with olive oil and lemon juice is a small step that makes a huge difference, softening the leaves into something almost silky rather than tough and bitter. This is the kind of nourishing, colorful meal you'll want to put on regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!