Macadamia Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant bowl is the kind of meal that makes you feel genuinely good from the inside out — colorful, satisfying, and packed with ingredients that actually do something. 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 side-by-side style that makes every bite a little different. The real star is the turmeric tahini dressing — a silky, golden pour of tahini, lemon, honey, ginger, and garlic that ties every component together with warmth and brightness. Massaging the kale with olive oil and lemon juice is a small step that makes a huge difference, softening the leaves into something tender and almost buttery rather than tough and bitter. Pumpkin seeds add a satisfying crunch on top without any of the cross-contact concerns that come with mixed nut toppings at restaurants or store-bought grain bowls. Everything here is built from whole, straightforward pantry staples, so you know exactly what's going into your bowl. It's the kind of recipe you'll want on rotation whether you're meal-prepping for the week or putting in a little extra effort on a weeknight.
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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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