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Sweet Potato Chickpea Buddha Bowl - A Bright, Satisfying Plant-Based 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
  • 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.