Turmeric Spiced Buddha Bowl with Tahini Yoghurt

We love a buddha bowl! Turmeric plays a key role in this lightly spiced recipe that’s great as a work lunch. The tahini yoghurt dressing is a classic – you’ll be putting it on everything!

Turmeric Spiced Buddha Bowl

Servings 2
Cook Time 25 minutes


  • ¾ 400g can chickpeas, drained & rinsed
  • 1 tsp turmeric powder
  • ½ tsp cumin seeds
  • 1 Tbsp chopped cashew nuts
  • ¾ capsicum, thinly sliced
  • ½ red onion, cut into thick wedges
  • 340g cauli pearls or finely chopped cauliflower
  • 1 handful kale leaves
  • 2 radishes, thinly sliced
  • 2 Tbsp hummus

Tahini Yoghurt Dressing

  • ¼ cup yoghurt
  • 1 tsp tahini
  • Juice of ¼ lemon
  • ¼ tsp honey


  • Preheat oven to 200°C.
  • Prep & cook chickpeas, capsicum & onion. In a bowl toss chickpeas, capsicum, turmeric, cumin seeds, cashew nuts, 1/4 tsp salt and 1/4 tsp oil together. Spread spiced chickpeas and capsicum and onion wedges across a lined oven tray. Roast for about 18 minutes, until tender.
  • Cook cauli pearls. Spread cauli pearls across a second lined tray and roast for about 16 minutes, until tender.
  • Make tahini dressing. Combine ingredients in a small bowl and season.
  • Prep & build bowls. Arrange kale, cauli pearls, spiced chickpeas and capsicum, onion, radish, tahini yoghurt and hummus into bowls or lunch containers.


Nutritional Info (per serve)
Energy (kJ): 1366
Energy (Cal): 326
Carbohydrate (g): 40.0
Protein (g): 16.7
Fat (g): 10.9
Saturated Fat (g): 2.0
Sugars (g): 15.4
Calories: 326kcal

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