Chickpea and Sweet Potato Bowl — A big ole round bowl full of goodness just like Buddha!! The bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!
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.
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.
The recipe is naturally vegan and gluten-free and even though it’s healthy, it tastes like comfort food.
What’s in This Sweet Potato Bowl?
To make this fast and easy sweet potato chickpea bowl, you’ll need:
- Sweet potato
- Broccoli florets
- Red onion
- Olive oil
- Spices (cumin, coriander, turmeric)
- 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.
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. 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.
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Roasted Sweet Potato and Chickpea Buddha Bowl
These bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!
- 1 large/extra-large sweet potato, peeled and diced small
- one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry
- about 1 1/2 cups broccoli florets
- 1 small/medium red onion, peeled and sliced into small chunks
- 2 to 3 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon kosher salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- minced garlic, optional and to taste
- about 4 cups kale, divided (4 big handfuls, or more if desired)
Lemon Tahini Dressing
- heaping 1/4 cup tahini
- 2 to 3 tablespoons lemon juice
- 2 tablespoons honey (use agave or maple syrup to keep vegan)
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt, or to taste
- 1/2 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
- 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:
- 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.
Tip: 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.
Storage: Bowls are best fresh but will keep airtight in the fridge (undressed) for up to 4 days. Extra dressing will keep airtight for up to 1 week in the fridge.
Dressing adapted from Dreamy Tahini Dressing.
Amount Per Serving: Calories: 422Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 1280mgCarbohydrates: 51gFiber: 12gSugar: 18gProtein: 13g
More Bowl 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.
We made these tonight and really enjoyed them. I made a few changes: My changes:The dressing is really good but I had a hard time thinning it down. **I added twice the lemon juice and about 2 TBSP more water.**I mixed the spices and olive oil together in a bowl and then stirred all the veg in to coat and then spread on the foil lined sheet. **I cooked for 40 minutes and **I nuked the broccoli instead of roasting and also **used raw spinach instead of kale. We also threw a few cashews on top. We both agreed to make it again. I would definitely make the dressingfor veg/pita crisp dip. It’s really nice.
Thanks for the 5 star review and I’m glad that you enjoyed and will make them again and definitely the dressing as a dip, too!
This was so delicious! I loved the dressing and plan to use it on any and everything I can.
Thanks for the five star review and I’m glad that you love the dressing and will use it on everything you can!
Yummy!! My 11 year old enjoyed this too! A perfect week night meal.
Thanks for the five star review and I’m glad your 11 yr old enjoyed it too!
For once in my life, I have everything I need to make this recipe today! Looking for some comfort food minus the carbs!
Thanks for the inspiration!
Excellent and enjoy!
Made this tonight! Really enjoyed it. I added some brussel sprouts because I had a few in my refrigerator.
Delicious – will definitely make this again with different veggies. The Lemon Tahini Dressing was awesome too.
Glad you loved it and yes, this recipe is perfect for mixing and matching the veggies based on what you have on hand!
My husband made this recipe for lunch today and we repeated the meal for dinner – it was SOOOOO delish – we did sub the kale with mixed greens just because we had no kale in the house and it was snowing like crazy out. If I could could give this recipe 6 or more stars, I would. Keep up the good work – your recipes are spot on
Thanks for the 5 star review and glad you loved this! Glad it was so good you both ate it twice yesterday!
Dang this looks good. So colorful and appealing.
I want a big ole round bowl of this! it looks so amazing and so healthy, love that lemon tahini dressing
The dressing has so much flavor, you will love it!
I like potatos but not a fan of chickpea though! Will tell about this recipe to my mother-in-law, I think she’ll like to prepare this. Best!
I ‘d sure like to make this dish. It sound’s good and tasty.
I love the combo of sweet potatoes and chickpeas! I can’t wait to turn it into this gorgeous Buddha bowl for lunch tomorrow!
It’s a perfect lunch! LMK if you end up trying it!
I want to try this soon–like tomorrow! It’s time for my mid week produce run anyway and I wold love to whip up some more of that tahini dressing!
This bowl is a cousin and a compilation of other bowls and the tahini dressing is a winner on all veggies!
Loved this!! Jon is very easy to cook for but this got a “yum–this is really good”!
So glad that Jon enjoyed and you got a yum really good out of him :)