Pistachio Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of color, texture, and nourishment — fluffy quinoa, cumin-spiced sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage, all pulled together by a silky turmeric tahini dressing with a gentle kick of ginger and garlic. Every component earns its place, and the contrast between the warm roasted vegetables and the cool, fresh toppings makes each bite genuinely exciting. The dressing alone is worth making on repeat — tahini whisked with lemon, honey, turmeric, and olive oil until it's glossy and pourable, the kind of thing you'll want to drizzle on everything. For anyone navigating tree nut allergies or sensitivities, bowls like this can feel like a minefield at restaurants where pistachios and other nuts get scattered freely over grain dishes — but here, the crunch comes entirely from dry-roasted pumpkin seeds, which are safe and satisfying. 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 silky rather than tough and bitter. The chickpeas roast up golden and slightly crisp at the edges, adding protein and substance without any fuss. Build your bowls, drizzle generously, and dig in while everything is still warm.
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!