Description
This Delicious Sweet Potato Buddha Bowl is a colorful, nutrient-packed meal that’s as satisfying as it is healthy. Featuring roasted sweet potatoes, quinoa, chickpeas, and a creamy tahini dressing, it’s the ultimate plant-based power bowl for any day of the week.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
Salt and black pepper, to taste
1 cup cooked quinoa
1 cup kale or spinach, chopped
1/2 avocado, sliced
1/4 cup shredded red cabbage
1 tbsp pumpkin seeds (optional)
**Tahini Dressing:**
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
2–3 tbsp warm water (to thin)
Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potato cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through.
4. Meanwhile, prepare the tahini dressing: whisk together tahini, lemon juice, maple syrup, warm water, and salt until smooth.
5. Assemble bowls by layering quinoa, kale, roasted sweet potatoes, and chickpeas.
6. Top with avocado, red cabbage, and pumpkin seeds.
7. Drizzle generously with tahini dressing and serve immediately.
Notes
Swap quinoa for brown rice or farro for a different texture.
Add roasted broccoli, cauliflower, or tofu for extra bulk and flavor.
This meal is great for meal prep — store components separately and combine when ready to eat.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasted
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato buddha bowl, vegan bowl, healthy meal, quinoa bowl, tahini dressing recipe