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Sweet Potato Buddha Bowl

Sweet Potato Buddha Bowl

Sweet Potato Buddha Bowl is a colorful, nourishing meal packed with roasted sweet potatoes, wholesome grains, fresh vegetables, and a creamy, flavorful dressing. This healthy bowl is perfect for lunch, dinner, or meal prep, offering a delicious balance of texture, flavor, and nutrition.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course lunch
Cuisine American, Mediterranean, plant-based
Servings 4 people
Calories 460 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Medium saucepan
  • Mixing Bowls
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Whisk
  • Spatula

Ingredients
  

For the Bowl

  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked quinoa brown rice, or farro
  • 4 cups chopped kale spinach, or mixed greens
  • 1 cup shredded red cabbage
  • 1 avocado sliced
  • 1/2 cup sliced cucumber
  • 1/4 cup pumpkin seeds or sunflower seeds

For the Tahini Dressing

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 small garlic clove grated or minced
  • 3 to 5 tablespoons warm water
  • 1/4 teaspoon salt

Instructions
 

Step 1: Preheat the oven

  • Preheat your oven to 425°F. Line a large baking sheet with parchment paper.

Step 2: Season the sweet potatoes and chickpeas

  • Place the cubed sweet potatoes and chickpeas on the baking sheet. Drizzle with olive oil. Add smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until everything is evenly coated.

Step 3: Roast until tender

  • Spread the sweet potatoes and chickpeas in a single layer. Roast for 22 to 25 minutes, flipping once halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisp.

Step 4: Prepare the grain

  • While the sweet potatoes roast, cook quinoa, rice, or farro if you have not already prepared it. You will need about 2 cups cooked grain.

Step 5: Make the dressing

  • In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and 3 tablespoons warm water. Add more water, 1 tablespoon at a time, until the dressing is smooth and pourable.

Step 6: Prep the fresh toppings

  • Chop the greens, shred the cabbage, slice the cucumber, and slice the avocado.

Step 7: Build the bowls

  • Divide the cooked grain between 4 bowls. Add greens, roasted sweet potatoes, chickpeas, cabbage, cucumber, and avocado.

Step 8: Add dressing and seeds

  • Drizzle the tahini dressing over each bowl. Sprinkle with pumpkin seeds or sunflower seeds and serve.
Keyword Sweet Potato Buddha Bowl