Hazelnut Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, nourishing bowl is the kind of meal that makes you feel genuinely good from the inside out — colorful, satisfying, and packed with real ingredients that do serious work. Fluffy quinoa forms the base, topped with caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage, all arranged in that gorgeous, restaurant-worthy way. The star of the show is the turmeric tahini dressing — a silky, golden blend of tahini, lemon, honey, ginger, and garlic that ties every component together with warmth and brightness. Tree nut allergies can make rich, creamy dressings a minefield since so many rely on cashew cream or almond-based blends, but this one gets all its lusciousness from tahini and olive oil, with zero nuts anywhere in the bowl. Even the crunch comes from dry-roasted pumpkin seeds, so you get that satisfying texture without any cross-contact concerns. Massaging the kale with lemon and olive oil is a small step that makes a huge difference, transforming tough leaves into something tender and almost silky. This is the kind of bowl you'll want to meal-prep on a Sunday and look forward to 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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