Coconut Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-packed bowl is the kind of meal that looks like it took serious effort but comes together with a straightforward, satisfying process. 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 its weight. The real star is the turmeric tahini dressing, a silky blend of tahini, lemon, honey, ginger, and garlic that ties everything together with a warm, earthy kick. Many store-bought dressings and grain bowls sneak in coconut aminos, coconut oil, or coconut milk, so making this entirely from scratch means you stay in full control of every ingredient. The massage step on the kale is a small move that makes a big difference — it softens the leaves and mellows any bitterness so the greens actually taste good rather than tough. Pumpkin seeds add a satisfying crunch on top without any of the cross-contamination concerns that can come with packaged nut-and-seed mixes. It's a genuinely nourishing, deeply flavorful bowl that earns a permanent spot in your weeknight rotation.
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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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