Pork Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-forward 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, massaged kale, creamy avocado, and crunchy shredded red cabbage — every component pulling serious weight. The real star is the turmeric tahini dressing, a silky blend of tahini, lemon, honey, ginger, and garlic that ties every element together with warmth and a little zing. Since every ingredient here is naturally free of pork and pork-derived products, there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference, softening the leaves into something tender and almost silky rather than tough and bitter. The chickpeas roast separately on the pan so they actually crisp up instead of steaming, giving you that satisfying crunch in every bite. It's a genuinely filling, colorful bowl that works just as well for a weeknight dinner as it does for meal-prepped lunches throughout the week.
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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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