Gut Friendly Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of ingredients that genuinely love your digestive system back. Fluffy quinoa forms the base, topped with caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage — every component pulling its weight in both flavor and function. The massaging step is a small but meaningful detail: it breaks down the fibrous kale so it's tender and easier on your gut without losing any of its deep, leafy richness. Then there's the turmeric tahini dressing, which ties everything together with warm spice, bright lemon, and a touch of honey — it's the kind of sauce you'll want to drizzle on everything else in your fridge. Roasting the chickpeas separately from the sweet potato lets them crisp up properly, giving you that satisfying crunch without any heavy frying. The whole thing is built from whole, minimally processed ingredients — nothing here that your body has to work overtime to figure out. It's the rare meal that feels indulgent and nourishing at exactly the same time.
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!