Pin This Crispy Chickpea and Sweet Potato Buddha Bowl brings together vibrant flavors and hearty textures for a nourishing meal that always satisfies my craving for something healthy and delicious. With a rainbow of veggies, protein-packed chickpeas, and a creamy tahini drizzle, it is the kind of plant-based dinner that makes you feel good after every bite.
The first time I made this bowl was when we had a stretch of gloomy weather and needed a boost. Watching the colors come together in each bowl was almost as rewarding as digging in at the table. Now I meal prep these on Sunday for grab-and-go lunches all week.
Ingredients
- Canned chickpeas: for quick plant protein and crunch look for unsalted and rinse thoroughly
- Sweet potatoes: for natural sweetness and creaminess choose ones with firm skin and vibrant orange color
- Olive oil: to roast and add richness use extra virgin for best flavor
- Ground cumin: gives warmth and deepens the savory taste check your spice is aromatic not stale
- Smoked paprika: for a subtle smokiness Spanish varieties are especially nice
- Ground turmeric: adds golden hue and earthiness look for bright yellow powder
- Quinoa: for a nutty gluten-free base rinse well to remove bitterness
- Vegetable broth: to cook quinoa with more flavor opt for low sodium to control salt
- Mixed greens or baby spinach: to add freshness and crunch choose crisp leaves
- Avocados: for creamy contrast and healthy fats pick ones with slight give not mushy
- Cucumber and cherry tomatoes: for juicy brightness and color firm cucumbers and glossy ripe tomatoes are best
- Tahini: for a lusciously creamy dressing stir well if separated
- Fresh lemon juice: to lift all the flavors squeeze your own if you can
- Maple syrup: for a hint of sweetness pure maple gives best result
- Fresh garlic and ground ginger: in the dressing for zing and depth
- Pumpkin seeds: for crunch and healthy fats raw or roasted both work
- Fresh cilantro and lemon wedges: for a bright finishing touch
Instructions
- Roast the Veggies:
- Preheat your oven fully to 425 degrees Fahrenheit. Pat chickpeas as dry as possible with a paper towel then toss them with cubed sweet potatoes olive oil and all the spices. Spread this mixture in a single even layer on a baking sheet. Roast for 20 to 25 minutes flipping everything once halfway through until the chickpeas are golden and the sweet potatoes are fork tender. You will smell the spices toasting which is key for flavor.
- Cook the Quinoa:
- Pour vegetable broth into a saucepan and bring it to a steady boil over medium-high heat. Add the rinsed quinoa reduce heat to low cover and let it gently simmer for about 15 minutes until all the liquid is absorbed. Take off the heat and let it sit covered for a few minutes before fluffing with a fork then drizzle with the last splash of olive oil for sheen.
- Make the Creamy Tahini Dressing:
- In a small bowl whisk together tahini lemon juice maple syrup minced garlic ground ginger and a pinch of salt and pepper. Slowly drizzle in warm water a tablespoon at a time whisking until the dressing turns creamy smooth and pourable. The consistency should coat a spoon but still run easily.
- Prep the Fresh Components:
- While the roasted vegetables are in the oven wash and dry your greens slice ripe avocados dice cucumber and halve the cherry tomatoes. Arrange everything on a tray or board so assembling later is a breeze.
- Assemble the Bowls:
- Scoop a mound of warm fluffy quinoa into each serving bowl. Surround with a generous handful of greens then artfully pile on the roasted chickpeas and sweet potatoes avocado cucumber and tomatoes. The goal is layers of color and texture.
- Finish and Serve:
- Drizzle each bowl with a liberal swirl of tahini dressing. Sprinkle pumpkin seeds and fresh cilantro over the top then add lemon wedges for squeezing. Serve while everything is still warm and enjoy the mix of flavors in each bite.
Pin Avocado is always the superstar for me bringing creaminess that ties together the earthy sweet potato and crisp chickpeas. My younger sister always tries to snag the bowl with the most avocado no matter how I portion it out.
Storage Tips
Store the roasted chickpeas and sweet potatoes in an airtight container in the fridge for up to three days. Keep quinoa and veggies separately for best texture. Only dress the bowls right before eating so nothing gets soggy. If you want to reheat the vegetables pop them in a toaster oven for a few minutes to crisp back up.
Ingredient Substitutions
Swap quinoa for brown rice farro or millet if you like changing the grain to match your pantry or taste. Use baby kale or arugula in place of spinach for different greens. Roasted carrots broccoli or cauliflower make great stand-ins for sweet potatoes. If tahini is not your thing a simple lemon olive oil vinaigrette works just as well.
Serving Suggestions
Serve these bowls as a hearty lunch or light dinner with a side of pita if you want extra carbs. They are also beautiful for a brunch buffet where guests can assemble their own bowls. Sometimes I tuck leftovers into a wrap for a fast packed lunch.
Pin This vibrant Buddha bowl is the feel-good plant-based meal I turn to over and over. Meal prep or share it with friends for a delicious healthy feast.
Recipe Q&A
- → How do I make chickpeas extra crispy?
Pat chickpeas dry thoroughly before roasting, toss with oil and spices, and bake at high heat until golden.
- → Can I prepare components ahead of time?
Yes, roast and store all parts separately for up to 3 days. Assemble and dress just before eating for best quality.
- → What are good vegetable swaps?
Try roasted beets, Brussels sprouts, or butternut squash for seasonal variety in the bowl.
- → Is the bowl suitable for special diets?
It’s naturally vegetarian, vegan, and gluten-free. Contains sesame from the tahini, so check for allergies.
- → How can I make the dressing creamier?
Gradually whisk in warm water to the tahini mixture until it reaches a smooth, pourable consistency.