Pecan Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-packed bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. Fluffy quinoa forms the base, topped with caramelized sweet potato cubes, golden crispy chickpeas, and massaged kale that turns silky and tender with just a little lemon and olive oil. Sliced avocado and shredded red cabbage add cool, creamy contrast to all that warm, smoky goodness. The real star is the turmeric tahini dressing — a golden, gingery pour-over made with tahini, fresh lemon, honey, and garlic that ties every element of the bowl together beautifully. Pumpkin seeds bring the satisfying crunch without any tree nut concerns, making this a genuinely worry-free option for anyone navigating nut allergies at the dinner table. Every component is straightforward and naturally free of pecans or pecan-derived ingredients, so there's no label-scanning required. It's nourishing, colorful, and bold enough in flavor that even the most skeptical eaters will be going back for seconds.
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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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