Vegan Sweet Potato Chickpea Buddha Bowl

Why You’ll Love This Recipe

This Buddha bowl checks all the boxes: it’s nutritious, delicious, and incredibly easy to prepare. With a variety of textures and flavors—from caramelized roasted veggies to crunchy greens and tangy dressing—every bite feels fresh and fulfilling. It’s naturally vegan, gluten-free, and ideal for meal prep, lunch, or dinner. Plus, it’s endlessly flexible, allowing you to mix and match based on what you have in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (peeled and cubed)
• Canned chickpeas (drained, rinsed, and dried)
• Olive oil
• Paprika
• Garlic powder
• Salt
• Black pepper
• Cooked grains (such as quinoa, brown rice, or farro)
• Fresh greens (like spinach, kale, or arugula)
• Avocado (sliced or cubed)
• Red cabbage or shredded carrots (for crunch)
• Tahini
• Lemon juice
• Maple syrup or agave
• Water (to thin dressing)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper. Spread on half of the baking sheet.
3. Pat chickpeas dry and toss with olive oil and seasonings. Spread on the other half of the baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are golden and slightly crispy.
5. While veggies roast, cook your grain of choice according to package instructions.
6. Prepare the tahini dressing: whisk together tahini, lemon juice, maple syrup, a pinch of salt, and water until smooth and pourable.
7. Assemble bowls: Start with a base of grains and greens, then top with roasted sweet potatoes, chickpeas, avocado, and crunchy veggies.
8. Drizzle with tahini dressing and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add roasted veggies: Try broccoli, cauliflower, zucchini, or bell peppers.
• Swap grains: Use couscous, millet, or even rice noodles.
• Make it spicy: Add chili flakes to the chickpeas or sriracha to the tahini dressing.
• Add fruit: Sliced apples, mango, or pomegranate seeds add a sweet twist.
• Top with nuts/seeds: Pumpkin seeds, hemp hearts, or slivered almonds add crunch and extra nutrients.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days.
Reheat sweet potatoes and chickpeas in the oven or air fryer to keep them crispy.
Greens and dressing are best added fresh when assembling.
The tahini dressing can be stored in a jar in the fridge for up to 1 week—just stir before using.

FAQs

What is a Buddha bowl?

A Buddha bowl is a nourishing one-bowl meal usually made with a base of grains, veggies, plant-based protein, and a flavorful dressing.

Are canned chickpeas okay to use?

Yes, canned chickpeas work great. Just drain, rinse, and pat them dry for better roasting.

Can I make this oil-free?

Yes, you can roast the sweet potatoes and chickpeas without oil—just know they may be less crispy.

What type of sweet potatoes should I use?

Orange-fleshed sweet potatoes are best for roasting due to their sweetness and creamy texture.

Is this Buddha bowl gluten-free?

Yes, if you use gluten-free grains like quinoa or brown rice.

Can I use a different dressing?

Absolutely. Hummus, avocado lime dressing, or a simple vinaigrette also work well.

Can I meal prep this for the week?

Yes! Prep all the components ahead and assemble when ready to eat.

How do I make the chickpeas extra crispy?

Make sure they’re very dry before roasting and roast at high heat. You can also air fry them for extra crunch.

Can I serve this cold?

Yes, it makes a great chilled lunch or dinner, especially for warmer days.

What’s a good protein boost for this bowl?

The chickpeas provide plant-based protein, but you can also add tofu, tempeh, or edamame for more.

Conclusion

The Vegan Sweet Potato Chickpea Buddha Bowl is a flavorful, nourishing, and visually stunning dish that’s easy to love and even easier to make. Whether you’re looking for a healthy weeknight dinner or a meal-prep option that keeps well, this bowl delivers on all fronts. Customize it to your taste, and enjoy the simplicity and satisfaction of a balanced, plant-powered meal.

Vegan Sweet Potato Chickpea Buddha Bowl

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Vegan Sweet Potato Chickpea Buddha Bowl is a vibrant, balanced, and nourishing plant-based meal featuring roasted sweet potatoes, crispy chickpeas, fresh veggies, grains, and a creamy tahini dressing. It’s customizable, satisfying, and perfect for meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: Plant-Based
• Diet: Vegan

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 cups cooked grains (quinoa, brown rice, or farro)
• 4 cups fresh greens (spinach, kale, or arugula)
• 1 avocado, sliced or cubed
• 1 cup shredded red cabbage or carrots
• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or agave
• 2–4 tablespoons water (to thin dressing)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Spread on one side of the baking sheet.
3. Toss chickpeas with 1 tablespoon olive oil, salt, and pepper. Spread on the other half of the baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until sweet potatoes are tender and chickpeas are golden and slightly crispy.
5. While roasting, cook your grains according to package directions if not already prepared.
6. Make the tahini dressing by whisking together tahini, lemon juice, maple syrup, a pinch of salt, and water until smooth and pourable.
7. Assemble bowls: add a base of grains and greens, then top with roasted sweet potatoes, chickpeas, avocado, and shredded veggies.
8. Drizzle with tahini dressing and serve immediately.

Notes

• Use any cooked grain you like—quinoa and brown rice work well and are gluten-free.
• Make it oil-free by roasting vegetables without oil (they will be less crispy).
• Dressing can be made ahead and stored in the fridge for up to 1 week.
• Air fry chickpeas for extra crunch if desired.
• Best served fresh, but all components can be prepped ahead for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 11g
• Protein: 13g
• Cholesterol: 0mg