Yeast 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 red cabbage all piled high and drizzled with a golden turmeric tahini dressing. Every component earns its place, and the result is one of those meals that looks impressive but comes together with straightforward pantry staples and real ingredients. Eating without yeast can feel limiting when so many sauces and dressings sneak in fermented or yeast-derived additives, but this dressing is built entirely from tahini, fresh lemon juice, raw honey, turmeric, ginger, and garlic — nothing hidden, nothing processed. Massaging the kale with olive oil and lemon juice is a small step that makes a big difference, transforming tough leaves into something tender and almost silky. The chickpeas roast alongside the sweet potato at high heat, picking up smoky cumin and paprika while crisping at the edges for that satisfying crunch. It's the kind of bowl that keeps you full for hours and genuinely makes you look forward to eating well.
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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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