Soy Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on celebration of color, texture, and nourishment — fluffy quinoa, caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy pumpkin seeds all come together in one seriously satisfying meal. The real star is the turmeric tahini dressing, a golden, gingery pour-over made from tahini, fresh lemon juice, honey, and warm spices that ties every component together beautifully. Soy can sneak into store-bought dressings and sauces in ways that are genuinely hard to track, so making everything from scratch here means you know exactly what's going in the bowl. Every single ingredient — from the smoked paprika-dusted chickpeas to the hand-massaged kale — is naturally free of soy without any substitutions or workarounds required. Massaging the kale with olive oil and lemon juice is a small step that makes a huge difference, softening the leaves into something almost silky rather than tough and bitter. This is the kind of recipe that looks impressive enough to serve to guests but is straightforward enough to become a regular weeknight rotation.
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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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