Chickpea and Sweet Potato Bowl 🍠 🥦 is a big bowl-full of goodness just like Buddha! 😉 The bowls are fast, EASY, high fiber, full of texture in every bite, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it! Great for meal prep because everything keeps so well.
What Is a Buddha Bowl?
- Why is it called a Buddha bowl? Because it’s stuffed to the max and round in the middle just like Buddha. Haha…ok honestly not sure why but Buddha bowls are most definitely a ‘thing’ and have been for years probably be because they’re so tasty!
- This sweet potato buddha bowl is a cousin of my Chickpea and Kale Glow Bowls. I love the dressing so much that there’s also a very similar version of it in this Tahini Chicken Salad. It’s creamy without being heavy, complements the plant-based nature of the bowls, and lends major flavor oomph.
- It really makes the veggies in the bowl pop. This recipe makes enough for 4 bowls and I included roasted sweet potatoes, chickpeas, broccoli, and red onions that have been tossed in cumin, coriander, and turmeric.
- The flavor profile reminds me of these Easy Chicken Shawarma Salad Bowls which I totally adore and it’s some of the most flavorful chicken I’ve ever made. I placed the roasted veggies on a bed of kale and topped everything with a an easy, whisk-together lemon tahini dressing. So many diverse textures all in one bite.
- Tip: If you want to experiment with another favorite Buddha bowl recipe, put this Mexican Sweet Potato and Black Bean variety on your list!
- The sweet potato bowls are a perfect hearty yet healthy lunch or a great meatless dinner option that’ll keep you satisfied for hours from all the plant-based fiber and protein. I love a high fiber recipe because they’re satisfying.
- The recipe is naturally vegan and gluten-free and even though it’s healthy, it tastes like comfort food.
Ingredients in Sweet Potato Bowls
To make this fast and easy sweet potato chickpea bowl, you’ll need:
- Sweet potato
- Chickpeas
- Broccoli florets
- Red onion
- Olive oil
- Spices (cumin, coriander, turmeric)
- Garlic
- Kale
- Tahini
- Lemon juice
- Honey (or agave to keep vegan)
- Apple cider vinegar
How to Make Sweet Potato Bowls
- Add the sweet potato, chickpeas, broccoli, and red onion to a baking sheet.
- Evenly drizzle with olive oil, then sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic. Roast until tender.
- Meanwhile, whisk together the lemon tahini dressing.
- When the veggies are finished roasting, assemble the sweet potato buddha bowls and dig in!
Can I Add Other Veggies?
You can definitely mix and match the veggies in this vegan buddha bowl based on what you have on hand and enjoy. If you have avocado, or other veggies that roast well — like zucchini, carrots, or cauliflower — throw them in too. The more the merrier. This is a big ole round Buddha bowl after all.
Can I Prep Buddha Bowls in Advance?
These sweet potato buddha bowls are best fresh but will keep airtight in the fridge (undressed) for up to 4 days. This makes them a great meal prep recipe.
So feel free to assemble the bowls and drizzle with dressing when you’re ready to eat.
Tips for Making Sweet Potato Buddha Bowls
- I prefer eating my sweet potatoes without the skin in this recipe, but you can roast it with the skin on if desired which will just give you more fiber and nutrients. Just be sure to give the potato a good scrub to remove any dirt.
- If you like your broccoli more on the crisp-tender side, add it in the final 15 minutes of cooking rather than in the beginning with everything else.
- After you whisk together the dressing, give it a taste to see if it needs additional salt, pepper, etc.
Roasted Sweet Potato and Chickpea Buddha Bowl
Equipment
Ingredients
Buddha Bowl
- 2 pounds sweet potatoes, peeled and diced small (from about 1 extra large or 2 large sweet potatoes)
- 15 ounce can reduced sodium chickpeas, drained, rinsed, and patted dry
- 1.5 cups broccoli florets
- 1 small to medium red onion, peeled and sliced into small chunks
- 2 tablespoons olive oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon kosher salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- minced garlic, optional and to taste
- 4 cups kale, divided (4 big handfuls, or more if desired)
Lemon Tahini Dressing
- ¼ cup tahini
- 2 to 3 tablespoons lemon juice
- 2 tablespoons honey, or to taste (use agave or maple syrup to keep vegan)
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- garlic, optional and to taste
- about 2 to 4 tablespoons water, or as needed to thin to desired consistency
Instructions
Buddha Bowl
- Preheat oven to 425F convection bake (if you don’t have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potato, chickpeas, broccoli, and red onion. Evenly drizzle with olive oil, then sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
- Roast for about 25 to 30 minutes, or until sweet potatoes are tender. Toss once midway through roasted to ensure even cooking. While veggies roast, make the dressing.
Lemon Tahini Dressing
- Tip – You can use any dressing or vinaigrette you'd like including other homemade options or store bought rather than this one.
- To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
- Add about 1 cup of kale to each bowl, evenly divide the roasted veggies and chickpeas between the bowls, and drizzle with dressing, to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Bowl Style Recipes
FAVORITE SWEET POTATO RECIPES HERE
Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing – Fast, easy, accidentally vegan and gluten-free! Keeps you satisfied and glowing from the inside out! The dressing lives up to its dreamy name!
Easy Chicken Shawarma Salad Bowls – An easy version of chicken shawarma that’s fast, healthy, and delish! Fragrant spices, juicy lemony chicken, fresh veggies, and a tangy Greek-yogurt sauce that’s cooling and perfect!
Black Bean Burrito Bowl Salad – Your favorite burrito ingredients minus the meat and extra carbs to keep things HEALTHIER!! Ready in 10 minutes and keeps you satisfied but not stuffed! Great EASY lunch, dinner, or meal prep recipe!!
Mexican Sweet Potato and Black Bean Buddha Bowl – A HEALTHY and EASY alternative to a salad!! Loaded with Mexican-inspired ingredients and topped with a light lime-cumin vinaigrette! Ready in 20 minutes and perfect for MEAL PREPPING!!
Chicken Egg Roll in a Bowl — This egg roll in a bowl is easy, ready in 15 minutes, full of flavor, has lots of texture, and is healthier than actual egg rolls!
Buffalo Chicken Burrito Bowls— These chicken burrito bowls are ready in 15 minutes, making them perfect for busy weeknights or a quick lunch! Plus, they’re easily customizable.
Originally posted April 18, 2018 and reposted January 6, 2023 with updated text.
Turned out great! Didn’t have to modify a thing, this makes a great bowl and came together so quickly with very little prep and clean up. I did have to use two pans, though, it was a lot to bake!
Thanks for the 5 star review, Carson, and I’m so glad this turned out great for you without any modifications needed!
Great flavors! Loved it. Thanks!
Thanks for the 5 star review, Kristin, and glad you loved this! I agree, it has so many great flavors in one bowl.
Absolutely delicious flavor combo!! Didn’t have tahini, so I swapped it for plain hummus in the dressing recipe. Worked like a charm! Will make again.
I’m glad to hear Nikki that this turned out so great for you that you’ll make it again and that hummus worked perfectly fine!