Lactose Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of color, texture, and flavor — fluffy quinoa, caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy red cabbage all piled together in one seriously satisfying meal. The star of the show is the turmeric tahini dressing, a golden, gingery blend of tahini, lemon, honey, and garlic that ties every component together with a warm, nutty richness. Because the entire recipe is built on whole plants, olive oil, and pantry staples, there's no dairy anywhere in sight — not hidden in a sauce, not lurking in a dressing. That makes it a genuinely easy win for anyone avoiding lactose without having to swap or substitute a single thing. Massaging the kale with lemon juice and olive oil is a small step that makes a big difference, softening the leaves so they feel lush rather than tough or bitter. The chickpeas roast separately on the pan so they get that satisfying crisp edge, and the pumpkin seeds on top add one more layer of crunch. It's the kind of bowl that looks impressive enough for guests but comes together with straightforward techniques anyone can pull off.
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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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