Sweet Potato Chickpea Buddha Bowl – A Bright, Satisfying Plant-Based Meal

This Sweet Potato Chickpea Buddha Bowl is the kind of meal that makes healthy eating feel easy. It’s colorful, hearty, and full of everyday ingredients you probably already have. Roasted sweet potatoes and crispy chickpeas bring warmth and texture, while fresh greens and a creamy tahini dressing tie it all together.

It’s simple enough for a weeknight, but pretty enough for company. Make it once, and it might become your go-to bowl for busy days.

Sweet Potato Chickpea Buddha Bowl - A Bright, Satisfying Plant-Based 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
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 cups cooked grain (quinoa, brown rice, or farro)
• 3 cups greens (spinach, arugula, kale, or mixed greens)
• 1 avocado, sliced
• 1 small cucumber, diced
• 1 small red onion, thinly sliced (optional)
• 1/2 cup shredded carrots or thinly sliced radishes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 3 tablespoons tahini
• 2 tablespoons lemon juice (plus more to taste)
• 1 tablespoon maple syrup or honey
• 1 small clove garlic, grated or minced
• 2–4 tablespoons warm water to thin
• Pinch of salt
• Pumpkin seeds or toasted almonds
• Fresh herbs (parsley, cilantro, or dill)
• Red pepper flakes or a drizzle of hot sauce
• Lemon wedges

Method

 

1. Preheat and prep. Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Season the sweet potatoes. Toss the cubes with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and a few grinds of pepper. Spread on half the sheet pan.
3. Crisp the chickpeas. Pat the chickpeas very dry with a clean towel. Toss with 1 tablespoon olive oil, cumin, garlic powder, 1/4 teaspoon salt, and pepper. Spread on the other half of the pan.
4. Roast. Bake for 20–25 minutes, stirring once midway. The sweet potatoes should be tender and caramelized at the edges, and the chickpeas lightly crisp.
5. Cook the grain (if needed). While the oven works, cook quinoa, rice, or farro according to package directions. Fluff with a fork and season with a pinch of salt.
6. Make the dressing. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water 1 tablespoon at a time until it’s smooth and pourable. Adjust lemon or sweetener to taste.
7. Prep the fresh elements. Slice the avocado, dice the cucumber, and thinly slice the onion. Rinse and pat dry your greens.
8. Assemble the bowls. Add a bed of greens to each bowl. Spoon in the warm grain, roasted sweet potatoes, and chickpeas. Nestle in avocado, cucumber, and carrots.
9. Finish and serve. Drizzle generously with the tahini dressing. Top with seeds, herbs, and a squeeze of lemon. Add red pepper flakes if you like heat.

What Makes This Special

This bowl checks all the boxes: balanced, flavorful, and comforting. You get a mix of roasted, crunchy, and fresh elements that keep every bite interesting.

The tahini-lemon dressing adds a bright, nutty finish without dairy or complicated steps. It’s flexible, too. You can swap grains, greens, and toppings based on what’s in your pantry.

What You’ll Need

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 cups cooked grain (quinoa, brown rice, or farro)
• 3 cups greens (spinach, arugula, kale, or mixed greens)
• 1 avocado, sliced
• 1 small cucumber, diced
• 1 small red onion, thinly sliced (optional)
• 1/2 cup shredded carrots or thinly sliced radishes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Tahini Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice (plus more to taste)
• 1 tablespoon maple syrup or honey
• 1 small clove garlic, grated or minced
• 2–4 tablespoons warm water to thin
• Pinch of salt

Optional Toppings:

• Pumpkin seeds or toasted almonds
• Fresh herbs (parsley, cilantro, or dill)
• Red pepper flakes or a drizzle of hot sauce
• Lemon wedges

Instructions

1. Preheat and prep. Heat the oven to 425°F (220°C).

   Line a sheet pan with parchment for easy cleanup.

2. Season the sweet potatoes. Toss the cubes with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and a few grinds of pepper. Spread on half the sheet pan.
3. Crisp the chickpeas. Pat the chickpeas very dry with a clean towel. Toss with 1 tablespoon olive oil, cumin, garlic powder, 1/4 teaspoon salt, and pepper.

   Spread on the other half of the pan.

4. Roast. Bake for 20–25 minutes, stirring once midway. The sweet potatoes should be tender and caramelized at the edges, and the chickpeas lightly crisp.
5. Cook the grain (if needed). While the oven works, cook quinoa, rice, or farro according to package directions. Fluff with a fork and season with a pinch of salt.
6. Make the dressing. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt.

   Add warm water 1 tablespoon at a time until it’s smooth and pourable. Adjust lemon or sweetener to taste.

7. Prep the fresh elements. Slice the avocado, dice the cucumber, and thinly slice the onion. Rinse and pat dry your greens.
8. Assemble the bowls. Add a bed of greens to each bowl.

   Spoon in the warm grain, roasted sweet potatoes, and chickpeas. Nestle in avocado, cucumber, and carrots.

9. Finish and serve. Drizzle generously with the tahini dressing. Top with seeds, herbs, and a squeeze of lemon.

   Add red pepper flakes if you like heat.

Keeping It Fresh

Store components separately for the best texture. Keep the roasted veggies, cooked grains, and dressing in their own airtight containers in the fridge. Greens and fresh toppings should be dry and stored separately to prevent wilting.

Fridge life: roasted sweet potatoes and chickpeas last 3–4 days; grains last up to 5 days; dressing keeps for 1 week.

If chickpeas soften in the fridge, re-crisp them in a 400°F (205°C) oven for 5–8 minutes before serving.

Why This is Good for You

• Balanced macros: You get complex carbs from sweet potatoes and grains, plant protein from chickpeas, and healthy fats from tahini and avocado.
• Fiber-rich: This combo supports steady energy and digestion, helping you feel full and satisfied.
• Micronutrient boost: Sweet potatoes bring beta-carotene, greens add folate and vitamin K, and lemon-tahini provides calcium and iron.
• Heart-smart: Olive oil, tahini, and seeds deliver unsaturated fats that support heart health.

Common Mistakes to Avoid

• Skipping the dry step for chickpeas: Damp chickpeas steam instead of crisp. Pat them very dry before roasting.
• Overcrowding the pan: Give everything space. If needed, use two pans so the vegetables roast instead of turning soggy.
• Under-seasoning: Salt in layers—on the veggies, in the grain, and in the dressing—for better flavor.
• Too-thick dressing: Thin with warm water until it drizzles easily.

  Thick tahini can overpower the bowl.

• Assembling too early: Keep wet ingredients and dressing separate if you’re meal-prepping to avoid soggy greens.

Variations You Can Try

• Spice swap: Use curry powder and turmeric on the chickpeas and sweet potatoes for a golden, earthy twist.
• Sauce switch: Try a cilantro-lime yogurt sauce, miso-ginger dressing, or a smoky chipotle drizzle.
• Protein boost: Add marinated tofu, tempeh, grilled chicken, or a jammy soft-boiled egg.
• Grain rotation: Swap quinoa for wild rice, bulgur, or cauliflower rice for a lighter bowl.
• Crunch factor: Add roasted broccoli, sautéed mushrooms, or pickled red onions for extra zing.
• Sweet-savory touch: Sprinkle pomegranate seeds or dried cranberries for pops of sweetness.

FAQ

Can I make this bowl ahead of time?

Yes. Cook the grains, roast the sweet potatoes and chickpeas, and prep the dressing up to 4 days ahead. Store greens and fresh toppings separately.

Assemble just before eating for the best texture.

What if I don’t have tahini?

Use almond butter, cashew butter, or even peanut butter for a different flavor. Thin with warm water and add lemon to brighten. You can also try olive oil, lemon, Dijon, and a touch of maple for a simple vinaigrette.

How do I make the chickpeas really crispy?

Dry them thoroughly, toss with oil and spices, and roast at a high heat with space between them.

For extra crunch, roast them 5 minutes longer and let them cool on the pan—they crisp up as they rest.

Is this bowl gluten-free?

It can be. Use gluten-free grains like quinoa or brown rice, and check labels on tahini and spices. Everything else is naturally gluten-free.

Can I use frozen sweet potatoes?

Yes.

Roast from frozen on a hot pan at 425°F (220°C). They may need a few extra minutes, but they’ll still caramelize nicely.

How can I add more protein?

Double the chickpeas, add baked tofu or tempeh, or include a boiled egg. A sprinkle of hemp seeds or toasted pumpkin seeds adds a protein boost, too.

What greens work best?

Use what you love.

Tender greens like spinach or arugula are great raw. If using kale, massage with a little lemon and olive oil to soften the texture.

Final Thoughts

This Sweet Potato Chickpea Buddha Bowl is the kind of meal that makes you feel good—nothing fancy, just solid ingredients prepared well. It’s flexible, budget-friendly, and easy to customize.

Keep the components ready in the fridge, and you’re always a few minutes away from a fresh, filling bowl. Once you find your favorite sauce and spice combo, it’ll be a staple in your kitchen.