Lupin Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of color, texture, and flavor — fluffy quinoa topped with caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage, all tied together with a golden turmeric tahini dressing. That dressing alone — built from tahini, lemon, honey, ginger, and garlic — is the kind of thing you'll want to put on everything. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged foods and restaurant dishes, so building a satisfying, protein-rich bowl entirely from whole, unprocessed ingredients is a genuinely smart move. Every component here is naturally free from that legume, and the chickpeas and pumpkin seeds bring plenty of plant-based protein and crunch to keep things hearty. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference — it softens the leaves and mellows any bitterness so the greens actually taste good raw. The roasting technique keeps the sweet potato tender and the chickpeas golden at the edges, which means you get satisfying contrast in every single bite. This is the kind of meal that looks impressive enough to photograph but comes together with straightforward pantry staples and a single baking sheet.
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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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