Gluten Free Power Greens Buddha Bowl with Turmeric Tahini Dressing

Total time50 min

Prep time20 min

Cook time30 min

Gluten Free Power Greens Buddha Bowl with Turmeric Tahini Dressing

Fluffy quinoa forms the base for this vibrant bowl, layered with golden roasted sweet potato and crispy-edged chickpeas straight from the oven. Massaged kale, tender and glossy from a quick rub with olive oil and lemon, adds a hearty green foundation, while sliced avocado and shredded red cabbage bring color, creamy texture, and crunch. The real standout is the turmeric tahini dressing, whisked smooth with lemon juice, honey, ginger, and grated garlic until it's pourable and rich enough to coat every corner of the bowl. A scatter of toasted pumpkin seeds and fresh parsley finishes things off with extra texture and a pop of brightness. It's a wholesome, plant-forward bowl built entirely from naturally gluten free staples like quinoa, roasted vegetables, and legumes, making it an easy, satisfying pick for a gluten free lunch or dinner rotation. Every component here is simple, nourishing, and big on flavor, so it never feels like you're missing anything.

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Ingredients

4 servings

For the quinoa

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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