Shellfish 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 tied together with a golden turmeric tahini dressing that you'll want to put on everything. Every component pulls its weight, and the contrast between the tender roasted vegetables and the satisfying crunch of pumpkin seeds makes each bite genuinely exciting. The star of the show is that dressing — tahini, fresh lemon, honey, ginger, and turmeric whisked into something silky and bold that elevates the whole bowl without a single complicated technique. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference, softening the leaves just enough so they feel like a treat rather than a chore to eat. Everything here is built from whole, straightforward pantry ingredients, so there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed sauces. It's the kind of meal that looks impressive enough to serve to guests but is genuinely approachable for a weeknight dinner. Make a double batch of the dressing — you'll thank yourself later.
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!