Tree Nut Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This bowl is a full-on feast of color, texture, and bold flavor — the kind of meal that makes you feel genuinely good about what you're eating. Fluffy quinoa forms the base, topped with caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage, all drizzled with a golden turmeric tahini dressing that ties everything together. The dressing alone is worth making on repeat — tahini, lemon, honey, turmeric, and ginger whisk into something silky and vibrant that elevates every single component in the bowl. Pumpkin seeds add a satisfying crunch on top without any reliance on tree nuts, so the whole dish is naturally safe for anyone navigating that restriction without any awkward substitutions. Massaging the kale with olive oil and lemon juice is a small step that makes a huge difference, softening the leaves into something tender and almost silky rather than tough and bitter. Everything roasts or simmers at the same time, so the assembly comes together efficiently and the result looks far more impressive than the effort required. It's the kind of plant-forward bowl that converts skeptics — hearty enough to be a complete meal and satisfying enough that no one will miss the meat.
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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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