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Roasted Sweet Potato and Chickpea Buddha Bowl


Roasted Sweet Potato and Chickpea Buddha Bowl
  • Gluten Free!
Serves: 4
Ready In: 35 minutes

Why We Like It


Why do we love Buddha Bowls?  They are delicious, versatile, provide the perfect balance of nutrition, and are ideal for busy weeknights (especially when you find yourself without a plan for dinner)!  See our coaching tip for more Buddha Bowl ideas!

Preheat the oven to 400 degrees

Roast the Vegetables:

  • 2 sweet potatoes (cut into 1/2 inch cubes, no need to peel)
  • 1 red onion (sliced)
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add to a large bowl and stir to combine.  Spread onto a large greased baking sheet (or two medium baking sheets) in a single layer.

Roast for 20 minutes, and then remove from the oven and toss to stir.  Roast for another 5 minutes until sweet potatoes and tender and browned.

Cook the Quinoa:

  • 1/2 cup quinoa (rinse before cooking - see quick tip)

Add rinsed quinoa to a medium saucepan along with 1 cup of water.  Bring to a boil and then cover, reduce heat to low and cook for 15 minutes, until liquid is absorbed.

Make the Tahini Sauce:

  • 1/4 cup tahini paste
  • 1 Tbsp pure maple syrup
  • 1/2 Tbsp lemon juice (juice from 1/2 of a small lemon)

Add to a mason jar or small bowl and stir to combine.  Add 2-3 Tbsp of hot water if needed to thin the sauce.  Set aside.

Saute the Chickpeas:

  • 1 Tbsp olive oil
  • 1 (15 oz) can chickpeas (rinsed and drained)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

While the vegetables are roasting, add oil to a large skillet over medium high heat. Add chickpeas and spices and cook for 5-10 minutes, stirring occasionally, until chickpeas are slightly crispy.  Transfer them to a small bowl and set aside.

Saute the Rest:

  • 1 Tbsp olive oil
  • 1 bunch broccolini (chopped, or 1 crown of chopped broccoli)
  • 2 cups kale (leaves removed from stems and chopped, stems discarded)

Add oil to the same skillet where you cooked the chickpeas.  Add the veggies and cook for 3-5 minutes, until slightly tender, stirring occasionally.

Toast the Nuts:

  • 1/2 cup almonds (slivered or sliced)

Add to a small dry skillet and cook for 2-3 minutes until toasted and fragrant.

Assemble the Buddha Bowls:

  • 2 cups red cabbage (shredded)

Layer individual bowls with cooked quinoa, roasted vegetables, sautéed vegetables, chickpeas, cabbage, and toasted nuts.  Then, drizzle tahini sauce on top.

Serve and Enjoy!

Quick Tips


Read the label of your quinoa, if your quinoa is not pre-rinsed, you may want to rinse it in a fine mesh colander before cooking because quinoa contains a natural coating, called sapponin, that can sometimes taste bitter.  If you don’t have a fine mesh colander, you can line your colander with a coffee filter or paper towel (a little messy, but gets the job done).

Tahini paste is ground sesame seeds and is typically used in hummus.  It can be found in the Asian section of the store.

Nutrition Information for one serving


  • Calories: 610
  • Fat: 28.5 g
  • Saturated Fat: 3.5 g
  • Total Carbohydrate: 74 g
  • Cholesterol: 0 mg
  • Fiber: 17 g
  • Sugars: 15 g
  • Protein: 21 g
  • Sodium: 550 mg
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