Rice Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on feast of color, texture, and nourishment — the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. Fluffy quinoa stands in as the hearty base here, making it a naturally satisfying option for anyone avoiding rice without sacrificing that comforting, grain-forward foundation a bowl like this needs. The real magic happens in layers: sweet potato cubes roasted until caramelized and tender, chickpeas crisped at the edges, massaged kale that's silky rather than tough, creamy avocado, and crunchy shredded red cabbage all piled over that quinoa. Tying everything together is a turmeric tahini dressing spiked with ginger, lemon, garlic, and a touch of honey — it's earthy, bright, and just a little addictive. Pumpkin seeds scattered on top add a final satisfying crunch that makes every bite feel intentional. This is the kind of recipe that converts skeptics — the people who think a bowl of vegetables can't possibly be filling 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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