Wheat Free Power Greens Buddha Bowl with Turmeric Tahini Dressing
This vibrant, plant-packed bowl is the kind of meal that genuinely makes you feel good from the inside out — colorful, satisfying, and loaded with real ingredients from start to finish. Every component is naturally free of wheat, so there's no swapping or substituting required; the quinoa base, roasted sweet potato, crispy chickpeas, and massaged kale all do exactly what they're supposed to do without any grain-based fillers or hidden flour. The turmeric tahini dressing is the real star here — a golden, gingery pour-over made with tahini, fresh lemon juice, honey, and warm spices that ties every element of the bowl together beautifully. Massaging the kale with olive oil and lemon juice is a small step that makes a huge difference, transforming tough leaves into something silky and deeply flavorful. Creamy avocado, crunchy pumpkin seeds, and shredded red cabbage round out the textures so every bite has something going on. This is the kind of bowl that looks impressive enough to photograph but comes together with straightforward pantry staples and one sheet pan.
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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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