High Fructose Corn Syrup Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on feast for the eyes and the stomach — layers of fluffy quinoa, caramelized sweet potato, crispy chickpeas, massaged kale, creamy avocado, and crunchy red cabbage all piled together in one gorgeous dish. The real star is the turmeric tahini dressing, which comes together with tahini, fresh lemon juice, raw honey, ginger, and garlic for a silky, golden drizzle that ties every component together. Avoiding high fructose corn syrup can be trickier than it sounds when it comes to bottled dressings and canned sauces, but every single ingredient here is whole and unprocessed — nothing hiding on a label. The honey brings just enough natural sweetness to balance the earthy turmeric without any of the refined sweeteners that sneak into store-bought alternatives. Massaging the kale with olive oil and lemon softens it beautifully, so it's tender rather than tough, and the chickpeas roast up with just enough crisp at the edges to add satisfying texture in every bite. Pumpkin seeds scattered over the top add a nutty crunch that makes the whole bowl feel complete. It's the kind of meal that's genuinely nourishing and still exciting enough to look forward to making again.
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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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