Seed Oil Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of real, whole ingredients — fluffy quinoa, caramelized sweet potato, crispy chickpeas, massaged kale, creamy avocado, and crunchy red cabbage all piled together in one deeply satisfying meal. Every drop of fat in this recipe comes from extra virgin olive oil, tahini, and avocado, so you can enjoy it without any of the refined seed oils that sneak into so many restaurant bowls and store-bought dressings. The turmeric tahini dressing is genuinely the star here — earthy, bright, and just a little warming from the ginger and garlic, it ties every component together in the best way. Massaging the kale with olive oil and lemon juice is a small step that makes a huge difference, transforming tough leaves into something silky and almost buttery. Roasting the sweet potato and chickpeas on the same sheet pan keeps things efficient, and that smoked paprika-cumin combo gives them a depth that makes the whole bowl feel way more complex than the effort involved. Dry-roasted pumpkin seeds on top add a satisfying crunch and keep the no-seed-oil commitment intact all the way to the last bite. This is the kind of recipe that makes eating clean feel genuinely exciting rather than like a compromise.
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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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