Walnut Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-packed bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. Fluffy quinoa forms the base, topped with caramelized sweet potato, crispy roasted chickpeas, massaged kale, creamy avocado, and crunchy shredded red cabbage — every component bringing something different to the bowl. The real star is the turmeric tahini dressing, a golden, garlicky blend of tahini, lemon, honey, and warm spices that ties everything together in the most satisfying way. Pumpkin seeds add a final layer of crunch and make this completely tree-nut-free without sacrificing any of the richness or texture you'd expect from a dressed-up grain bowl. Massaging the kale with olive oil and lemon is a small step that makes a huge difference, softening the leaves so they absorb the dressing beautifully rather than fighting it. This is the kind of recipe that works equally well for a weeknight dinner or meal-prepped components stored separately for easy lunches throughout the week. Colorful, nourishing, and genuinely delicious — it's proof that eating well never has to feel 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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