Paraben 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 — layers of fluffy quinoa, tender roasted sweet potato, crispy chickpeas, massaged kale, creamy avocado, and crunchy red cabbage all coming together in one stunning dish. Every ingredient here is whole, recognizable, and free from the synthetic preservatives and additives that sneak into so many packaged foods and store-bought dressings. That matters more than people realize, because parabens and similar compounds often hide in processed sauces and convenience shortcuts — this recipe sidesteps all of that by building everything from scratch. The star is the turmeric tahini dressing, whisked together from tahini, fresh lemon juice, raw honey, ginger, and garlic, with ground turmeric giving it that gorgeous golden color and a warm, earthy depth. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference, softening the leaves into something silky and almost sweet. Roasting the sweet potato and chickpeas at high heat until the edges go golden and crisp adds a satisfying contrast to all that creaminess from the avocado. It's a genuinely filling, nourishing bowl that proves clean eating doesn't have to mean boring eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!