Sweet Potato & Chickpea Buddha Bowls – A Colorful, Satisfying Meal

This bowl brings together warm roasted sweet potatoes, crispy chickpeas, fresh greens, and a creamy tahini dressing. It’s simple to make, big on flavor, and great for weeknights or meal prep. Everything fits in one bowl, and every bite has a mix of textures—soft, crunchy, creamy, and fresh.

If you want something wholesome that doesn’t taste like “health food,” this is it. Make it once, and it’ll become a regular in your rotation.

Save

Sweet Potato & Chickpea Buddha Bowls - A Colorful, Satisfying Meal

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 3–4 cups greens (spinach, kale, or mixed greens)
• 2 cups cooked grains (quinoa, brown rice, or farro)
• 1 avocado, sliced
• 1 small cucumber, sliced or diced
• 1 cup shredded red cabbage (optional, for crunch and color)
• Fresh herbs (parsley, cilantro, or mint), chopped
• Toasted seeds (pumpkin or sesame), for topping
• 1/3 cup tahini
• 3 tablespoons lemon juice (about 1 large lemon)
• 1 tablespoon maple syrup or honey (use maple for vegan)
• 1 small garlic clove, finely grated or minced
• 2–5 tablespoons warm water, to thin
• Pinch of salt

Method

 

1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Season the sweet potatoes. Toss the cubes with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half the baking sheet.
3. Crisp the chickpeas. Pat the chickpeas very dry. Toss with 1 tablespoon olive oil, a pinch of salt, and extra paprika if you like. Spread on the other half of the baking sheet.
4. Roast. Bake for 25–30 minutes, flipping once halfway. Sweet potatoes should be tender with caramelized edges, and chickpeas should be golden and slightly crunchy.
5. Cook your grains. While the oven works, cook quinoa or rice if you haven’t already. Fluff and season with a pinch of salt and a squeeze of lemon for brightness.
6. Make the dressing. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water a tablespoon at a time until it’s creamy and pourable.
7. Prep fresh veggies. Slice avocado, chop herbs, and prep cucumber and cabbage. If using kale, massage it with a little olive oil and salt to soften.
8. Assemble the bowls. Add a base of grains and greens. Top with roasted sweet potatoes and chickpeas. Add cucumber, cabbage, and avocado.
9. Finish and serve. Drizzle with tahini dressing, sprinkle with seeds and herbs, and add a final squeeze of lemon. Taste and adjust salt as needed.

What Makes This Special

These Buddha bowls are satisfying without being heavy. The sweet potatoes caramelize in the oven, the chickpeas get toasty, and the tahini dressing pulls it all together.

You can mix and match vegetables and grains, so it never feels repetitive. It’s also an easy way to use pantry staples and whatever produce you have on hand.

Best of all, it’s a complete meal. You get protein from chickpeas, complex carbs from sweet potatoes and grains, and healthy fats from tahini and olive oil.

It’s gluten-free, vegetarian, and vegan with no swaps needed.

What You’ll Need

• 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 3–4 cups greens (spinach, kale, or mixed greens)
• 2 cups cooked grains (quinoa, brown rice, or farro)
• 1 avocado, sliced
• 1 small cucumber, sliced or diced
• 1 cup shredded red cabbage (optional, for crunch and color)
• Fresh herbs (parsley, cilantro, or mint), chopped
• Toasted seeds (pumpkin or sesame), for topping

Tahini Lemon Dressing:

• 1/3 cup tahini
• 3 tablespoons lemon juice (about 1 large lemon)
• 1 tablespoon maple syrup or honey (use maple for vegan)
• 1 small garlic clove, finely grated or minced
• 2–5 tablespoons warm water, to thin
• Pinch of salt

How to Make It

1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Season the sweet potatoes. Toss the cubes with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half the baking sheet.
3. Crisp the chickpeas. Pat the chickpeas very dry.

   Toss with 1 tablespoon olive oil, a pinch of salt, and extra paprika if you like. Spread on the other half of the baking sheet.

4. Roast. Bake for 25–30 minutes, flipping once halfway. Sweet potatoes should be tender with caramelized edges, and chickpeas should be golden and slightly crunchy.
5. Cook your grains. While the oven works, cook quinoa or rice if you haven’t already.

   Fluff and season with a pinch of salt and a squeeze of lemon for brightness.

6. Make the dressing. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water a tablespoon at a time until it’s creamy and pourable.
7. Prep fresh veggies. Slice avocado, chop herbs, and prep cucumber and cabbage. If using kale, massage it with a little olive oil and salt to soften.
8. Assemble the bowls. Add a base of grains and greens.

   Top with roasted sweet potatoes and chickpeas. Add cucumber, cabbage, and avocado.

9. Finish and serve. Drizzle with tahini dressing, sprinkle with seeds and herbs, and add a final squeeze of lemon. Taste and adjust salt as needed.

How to Store

• Roasted components: Store sweet potatoes and chickpeas in separate airtight containers in the fridge for up to 4 days.
• Greens and fresh veggies: Keep them dry and chilled.

  Slice avocado just before serving.

• Dressing: Refrigerate up to 1 week. It may thicken; whisk with a splash of water or lemon to loosen.
• Meal prep tip: Build bowls without dressing and avocado. Add those right before eating to keep everything fresh.

Health Benefits

• Fiber-rich: Sweet potatoes, chickpeas, and greens support digestion and help keep you full.
• Plant protein: Chickpeas provide protein and iron, making this a satisfying meatless meal.
• Steady energy: Complex carbs from sweet potatoes and whole grains avoid blood sugar spikes.
• Healthy fats: Tahini and avocado deliver heart-healthy fats and help absorb fat-soluble vitamins.
• Micronutrient boost: You get vitamin A from sweet potatoes, vitamin C from lemon and greens, and minerals like magnesium and potassium.

Pitfalls to Watch Out For

• Soggy chickpeas: Dry them well before roasting and spread them out on the sheet.

  Crowding causes steaming.

• Bland dressing: Taste and adjust salt, lemon, or sweetness. The dressing ties everything together.
• Undercooked sweet potatoes: Cut even-sized cubes and roast at high heat. Small cubes cook faster and caramelize better.
• Gummy grains: Rinse quinoa or rice and follow the right water ratio.

  Fluff with a fork.

• Overdressing: Add dressing gradually. You can always add more, but it’s hard to take it back.

Recipe Variations

• Spicy harissa: Toss chickpeas with harissa paste and a little honey or maple before roasting.
• Mediterranean twist: Add cherry tomatoes, olives, cucumbers, and a sprinkle of za’atar. Swap lemon-tahini for a garlicky yogurt sauce if you’re not vegan.
• Southwest style: Use chili powder and cumin, add corn, pico de gallo, and a lime-cilantro dressing.
• Extra protein: Top with roasted tofu, a jammy egg, or grilled halloumi (if not vegan).
• Greens swap: Use arugula for peppery bite or massaged kale for sturdiness.
• Crunch factor: Add toasted pepitas, roasted almonds, or crispy shallots.
• Grain-free: Skip grains and use extra greens, cauliflower rice, or shredded cabbage as the base.

FAQ

Can I make the components ahead of time?

Yes.

Roast the sweet potatoes and chickpeas and cook the grains up to 4 days in advance. Store everything separately and assemble with fresh greens and dressing when you’re ready to eat.

What if I don’t have tahini?

Use almond butter or peanut butter for a creamy dressing. Thin with warm water, lemon or lime juice, a touch of sweetener, and garlic.

It will taste different but still delicious.

How do I get chickpeas really crispy?

Dry them well, remove loose skins, and roast at 425°F with space between them. For extra crunch, roast for an additional 5 minutes and don’t add the dressing until serving.

Is this good served cold?

Absolutely. It’s great warm or cold.

If serving cold, consider extra lemon or a pinch of salt to brighten flavors since cold food can taste more muted.

Which grain is best?

Quinoa is light and fast, brown rice is hearty, and farro adds a chewy bite (not gluten-free). Choose what you like, or use a mix for texture.

How can I make it kid-friendly?

Keep seasonings mild, serve components separately, and offer the dressing on the side. Add a little shredded cheese if that helps it land.

Can I air-fry the chickpeas?

Yes.

Air-fry at 390–400°F for 12–15 minutes, shaking halfway, until crisp. Season lightly and avoid crowding the basket.

In Conclusion

Sweet Potato & Chickpea Buddha Bowls are colorful, nourishing, and easy to customize. With a little roasting and a quick dressing, you get a meal that feels as good as it tastes.

Keep the components on hand for fast lunches or relaxed weeknight dinners. Once you know the formula—roasted veg, hearty base, fresh crunch, and a bold sauce—you can make endless versions to suit your mood.