Rye Free Power Greens Buddha Bowl with Turmeric Tahini Dressing

Total time50 min

Prep time20 min

Cook time30 min

Rye Free Power Greens Buddha Bowl with Turmeric Tahini Dressing

This vibrant, plant-packed bowl is the kind of meal that makes you feel genuinely good from the inside out. Fluffy quinoa forms the base, topped with cumin-spiced roasted sweet potato, crispy chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage — every bite hits a different texture and flavor note. The real star is the turmeric tahini dressing, a golden, gingery pour-over that ties everything together with warmth and a subtle tang from fresh lemon juice. Rye can sneak into all kinds of unexpected places — packaged grains, spice blends, store-bought dressings — but every component here is built from scratch with whole, naturally rye-free ingredients, so there's nothing to second-guess. Massaging the kale with olive oil and lemon before assembling is a small step that makes a big difference, softening the leaves into something silky rather than tough. Pumpkin seeds scattered on top add a satisfying crunch and round out the bowl with a little extra richness. It's a genuinely satisfying, nourishing dinner that looks as good as it tastes.

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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
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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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