Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
3. Step
Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
4. Step
Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
5. Step
Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
6. Step
Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
7. Step
With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
8. Step
In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
9. Step
Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
10. Step
To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
