Eggless Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of color, texture, and nourishment — fluffy quinoa, caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy red cabbage all piled high and drizzled with a golden turmeric tahini dressing. Every component brings something to the table, and together they hit that rare sweet spot of genuinely satisfying and genuinely good for you. The dressing alone is worth making on repeat — tahini, lemon, honey, turmeric, and ginger whisked into something silky and bright that ties the whole bowl together. Because this recipe is built entirely around plants, legumes, whole grains, and healthy fats, there's no need to swap or substitute a single thing to keep it egg-free. Massaging the kale with olive oil and lemon juice is a small step that makes a huge difference, softening the leaves into something tender and almost silky rather than tough and bitter. The chickpeas get their own section on the baking sheet so they can crisp up properly — a detail that pays off in every bite. Meal prep this on a Sunday and you'll have stunning, restaurant-worthy bowls ready to assemble all week long.
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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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