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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.