Vegan Power Greens Buddha Bowl with Turmeric Tahini Dressing

Total time50 min

Prep time20 min

Cook time30 min

Vegan Power Greens Buddha Bowl with Turmeric Tahini Dressing

Fluffy quinoa forms the base for this vibrant bowl, layered with golden roasted sweet potato and crisp-edged chickpeas straight from the oven. Massaged kale turns silky and deep green under a splash of lemon and olive oil, while sliced avocado and shredded red cabbage add creamy contrast and crunch. The real star is the turmeric tahini dressing — earthy, tangy, and warmed with ginger and garlic, whisked until it's glossy enough to coat the back of a spoon. A scatter of toasted pumpkin seeds and fresh parsley finishes each bowl with texture and color. It's a hearty, plant-forward lunch or dinner that comes together in stages but eats like something special, and it's a natural fit for a vegan spread. Make a double batch of the components and you've got vibrant, ready-to-assemble bowls for the whole week.

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Ingredients

4 servings

For the quinoa

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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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