Go Back
- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) chickpeas, rinsed and drained - 2 tablespoons olive oil Sweet potatoes bring a sweet flavor and vibrant color. They are rich in vitamins and minerals. Chickpeas add protein and fiber, making this bowl filling. Olive oil helps roast the veggies and adds healthy fats. - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup (optional) Smoked paprika adds a warm, smoky taste. Ground cumin brings a nutty flavor to the dish. Garlic powder enhances the overall flavor. The tahini dressing combines creamy and tangy notes. Maple syrup, if you choose, adds a touch of sweetness. - 1 avocado, sliced - Sesame seeds - Fresh cilantro for garnish Avocado offers creaminess and healthy fats. Sesame seeds add a nice crunch and nutty flavor. Fresh cilantro gives a pop of color and brightness to the dish. These garnishes elevate the bowl, both in taste and presentation. - Preheat the Oven: Set your oven to 400°F (200°C). This heat will roast the veggies perfectly. - Prepare the Veggies: In a large bowl, add the diced sweet potatoes and chickpeas. Drizzle with olive oil. Sprinkle smoked paprika, cumin, garlic powder, salt, and pepper. Toss everything until well-coated. - Spread and Roast: Spread the sweet potato and chickpea mix evenly on a parchment-lined sheet pan. Keep them in a single layer for even roasting. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned. - Stirring Halfway Through: Halfway through roasting, stir the mix. This ensures even cooking and crispiness. - Combine Ingredients: While the veggies roast, make the dressing. In a small bowl, whisk tahini, lemon juice, and maple syrup if you want some sweetness. Add warm water to reach the desired consistency. - Adjust Consistency and Seasoning: Taste the dressing. Add salt to enhance the flavors. Adjust water if it’s too thick. - Layering Ingredients: Once roasted, take the sweet potatoes and chickpeas from the oven. In bowls, layer mixed greens first. Then add the roasted sweet potato and chickpea mix on top. - Adding Toppings: Slice the avocado and place it on each bowl. Drizzle the tahini dressing over the top. Finish with sesame seeds and fresh cilantro for a pop of flavor. Achieving Tender Sweet Potatoes To get soft and sweet potatoes, cut them into even pieces. This helps them cook at the same rate. Toss them in olive oil and seasonings. Make sure they are in a single layer on the pan. Roasting at 400°F (200°C) for 25 to 30 minutes gives great results. Stir them halfway through to ensure even cooking. Tips for Crispy Chickpeas For crispy chickpeas, dry them with a towel before cooking. This helps them get crunchy. Toss them in olive oil and spices. Spread them out on the pan with the sweet potatoes. The high heat will make them golden and crispy. Keep an eye on them to avoid burning. Adjusting Flavors You can change the tahini dressing to match your taste. If you like it tangy, add more lemon juice. For sweetness, add more maple syrup. If it's too thick, mix in warm water a little at a time. Taste as you go to get it just right. Making it Vegan-Friendly This recipe is vegan-friendly with the tahini dressing. It has no animal products. You can also swap out the maple syrup for agave if desired. Both options are great for sweetening your dressing. Color Arrangement Use vibrant bowls to showcase the colors of your ingredients. Layer the greens, sweet potatoes, and chickpeas in sections. This makes the dish look inviting. Sprinkle sesame seeds and cilantro on top for added color. Bowl Choices Choose wide, shallow bowls for serving. This allows you to display the layers beautifully. You can also use clear bowls to show off the colors of the food. The right bowl can make your dish even more appealing. {{image_2}} Different Types of Greens You can swap mixed greens for different leafy options. Try spinach, kale, or arugula. Each green adds a unique taste and texture. For a milder flavor, use baby spinach. If you want a heartier bite, kale is perfect. Arugula adds a peppery kick. Other Roasted Vegetables Feel free to change up the roasted veggies. Instead of sweet potatoes, use butternut squash or carrots. Both add sweetness and color. You can also add bell peppers or zucchini for more crunch. Just keep in mind that cooking times may vary slightly. Adding Nuts or Seeds For extra texture and flavor, consider adding nuts or seeds. Toasted almonds or walnuts provide a nice crunch. Pumpkin seeds or sunflower seeds also work well. They enhance the dish and add healthy fats. Just sprinkle them over the top before serving. Spicy Elements If you like heat, add a spicy element to your bowl. You can mix in some red pepper flakes or chopped jalapeños. A drizzle of sriracha or hot sauce can also spice things up. Adjust the amount to fit your taste. Pairing with Grains To make your Buddha bowl more filling, pair it with grains. Quinoa or brown rice are great options. They add fiber and protein. Cook them separately and layer them at the base of your bowl before adding the veggies. Making it a Meal Prep Option These bowls are perfect for meal prep. You can roast a big batch of sweet potatoes and chickpeas. Store them in the fridge for easy assembly during the week. Just keep the dressing separate until you're ready to eat. This way, everything stays fresh and tasty. - Storing Leftovers: Place leftover Buddha bowls in an airtight container. Keep them in the fridge for up to four days. Make sure the bowl is cool before sealing it. - Best Practices for Freshness: Store the tahini dressing separately. This keeps the greens crisp and prevents sogginess. Layer the ingredients in the container, with the greens at the bottom. - How to Freeze Components: You can freeze the roasted sweet potatoes and chickpeas. Let them cool first, then place them in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. - Reheating Instructions: To reheat, let the mixture thaw in the fridge overnight. Heat in the oven at 350°F (175°C) for about 15 minutes. You can also microwave them for a quick option. Just be careful not to overheat, as it can make them mushy. Yes, you can make this recipe ahead of time. Meal prep is a great way to save time. You can roast the sweet potatoes and chickpeas and store them in the fridge. Heat them up when you are ready to eat. The tahini dressing can also be made ahead. Just keep it in a jar in the fridge. Absolutely! If you do not have chickpeas, try using black beans or lentils. Both options provide protein and flavor. You could also use cubed tofu for a different texture. Just remember to season them well for the best taste. Buddha bowls are great on their own, but you can add more sides. Try serving with quinoa or brown rice for extra fullness. A side of roasted veggies or a fresh salad pairs nicely too. You could also offer some crusty bread or pita for dipping. This recipe is both gluten-free and vegan. The ingredients are safe for most diets. Just check the tahini to ensure it meets your needs. You can easily swap out ingredients to fit other dietary needs like nut-free or low-carb. This blog post guides you through creating a vibrant Buddha bowl. We covered ingredients like sweet potatoes, chickpeas, and tahini dressing, ensuring they complement each other. I shared steps for roasting veggies and making the dressing, plus tips for perfect results. You can customize flavors and presentation to suit your taste. Remember, experimenting with ingredients can lead to new favorites. Don’t hesitate to make it your own! Always store leftovers properly to enjoy later. Dive into your cooking adventure and savor every bite!

Sheet-Pan Sweet Potato Chickpea Buddha Bowls

Discover the deliciousness of colorful sheet-pan sweet potato chickpea Buddha bowls! This vibrant recipe features roasted sweet potatoes and chickpeas tossed in smoky spices, served on a bed of mixed greens with creamy tahini dressing. Perfect for meal prep or a quick weeknight dinner, these bowls are as nutritious as they are beautiful. Click through for the full recipe and enjoy a taste of health with every bite! #BuddhaBowl #HealthyEating #MealPrep #VeganRecipes
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper to taste

4 cups mixed greens (spinach, kale, or arugula)

1 avocado, sliced

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup (optional)

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a large bowl, combine the diced sweet potatoes and chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss until everything is well coated.

      Roast the Mixture: Spread the sweet potato and chickpea mixture evenly on a parchment-lined sheet pan. Make sure they're in a single layer for even roasting. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through for even cooking.

        Make the Dressing: While the veggies are roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup (if using), and a bit of warm water to reach your desired consistency. Adjust for seasoning with salt.

          Assemble the Bowls: Once the sweet potatoes and chickpeas are ready, remove them from the oven. In individual bowls, layer the mixed greens, followed by the roasted sweet potato and chickpea mix. Top with sliced avocado.

            Drizzle and Garnish: Drizzle the tahini dressing over each bowl and sprinkle with sesame seeds and fresh cilantro for an extra pop of flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the Buddha bowls in vibrant, shallow bowls to showcase the colorful ingredients. You can also arrange the ingredients in sections to create a visually appealing layout before drizzling the dressing. Garnish with extra cilantro for freshness and color!