Oats Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-packed bowl is the kind of meal that makes you feel genuinely good from the inside out — colorful, satisfying, and loaded 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 finished with a golden turmeric tahini dressing that ties everything together beautifully. Every single component is naturally free from oats, so there's no need to scrutinize labels or worry about hidden grains sneaking into your bowl. The dressing alone is worth making on repeat — tahini, lemon, honey, turmeric, and ginger whisked into something silky and bright that works on just about everything. Massaging the kale with olive oil and lemon is a small step that makes a huge difference, softening the leaves into something tender and almost luxurious rather than tough and bitter. Pumpkin seeds scattered on top add a satisfying crunch and a little extra protein to round out an already well-balanced meal. Whether you're meal-prepping for the week or building bowls for a crowd, this one delivers on both nutrition and flavor without any compromise.
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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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