Why You’ll Love This Recipe
This Buddha bowl is a perfect blend of flavor, texture, and nutrition. It’s packed with fiber, protein, and antioxidants from a variety of vegetables and legumes. The components are simple to prepare, and you can make extra for quick meals throughout the week. It’s naturally vegan, gluten-free, and easily customizable with your favorite grains or sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes, peeled and cubed
- Cooked or canned chickpeas, drained and rinsed
- Olive oil
- Smoked paprika, cumin, garlic powder
- Salt and pepper
- Broccolini, trimmed
- Kale, chopped (stems removed)
- Cooked brown rice, quinoa, or other grain of choice
- Optional toppings: tahini dressing, avocado slices, sesame seeds, lemon wedges
Directions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.
- On a separate section or sheet, toss chickpeas with oil, cumin, garlic powder, salt, and pepper.
- Roast sweet potatoes and chickpeas for 25–30 minutes, flipping halfway, until tender and crispy.
- Meanwhile, steam or sauté broccolini until bright green and just tender, about 5–6 minutes.
- In a separate pan, sauté kale with a little oil and a pinch of salt until wilted, about 3–4 minutes.
- To assemble, divide grains into bowls. Top with roasted sweet potatoes, chickpeas, broccolini, and kale.
- Drizzle with tahini dressing or your favorite sauce. Add avocado slices or lemon wedges if desired.
Servings and timing
This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
- Add a soft-boiled or poached egg for extra protein (if not vegan).
- Use spinach, arugula, or Swiss chard instead of kale.
- Swap sweet potatoes with roasted butternut squash or carrots.
- Add pickled red onions or shredded cabbage for a tangy crunch.
- Use a peanut sauce, miso-ginger dressing, or green goddess dressing for different flavor profiles.
Storage/Reheating
Store each component separately in airtight containers in the fridge for up to 4 days.
To reheat, warm grains, sweet potatoes, and chickpeas in the microwave or skillet until heated through.
Greens can be reheated lightly or enjoyed cold.
Add dressing and fresh toppings like avocado or lemon just before serving.
FAQs
What is a Buddha bowl?
It’s a one-bowl meal typically made with grains, veggies, protein, and a flavorful dressing—balanced, colorful, and wholesome.
Can I make this bowl ahead of time?
Yes, it’s great for meal prep. Store components separately and assemble when ready to eat.
Are sweet potatoes good for meal prep?
Absolutely. They hold up well in the fridge and reheat beautifully.
Can I use regular broccoli instead of broccolini?
Yes, regular broccoli works just as well—just chop into florets and cook until tender.
What kind of dressing works best?
Tahini, lemon-tahini, or a simple olive oil and lemon vinaigrette are all great options.
Is this dish gluten-free?
Yes, just make sure your grain of choice is gluten-free (like quinoa or certified gluten-free oats or rice).
Can I roast the kale instead of sautéing?
Yes, kale chips or roasted kale add a crispy texture that works well in bowls.
What’s the best way to make chickpeas crispy?
Dry them thoroughly before roasting and don’t overcrowd the pan.
Can I use canned sweet potatoes?
Fresh is recommended for roasting, but mashed canned sweet potato can work in a different version of the bowl.
How can I add more protein?
Add tofu, tempeh, seitan, edamame, or a scoop of hummus.
Conclusion
The sweet potato chickpea Buddha bowl with broccolini and kale is a delicious, filling, and energizing meal that’s easy to customize and perfect for any time of day. With roasted veggies, crisp chickpeas, and leafy greens all in one bowl, this recipe is a go-to for balanced eating. It’s flavorful, colorful, and nourishing—everything a Buddha bowl should be.
PrintSweet Potato Chickpea Buddha Bowl with Broccolini and Kale
A vibrant and nourishing Buddha bowl featuring roasted sweet potatoes, crispy chickpeas, sautéed kale, and tender broccolini over grains, finished with a flavorful dressing. It’s a hearty, plant-based meal perfect for lunch, dinner, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Global
- Diet: Vegan
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil (divided)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 bunch broccolini, trimmed
- 4 cups chopped kale (stems removed)
- 2 cups cooked brown rice or quinoa
- Optional toppings: tahini dressing, avocado slices, sesame seeds, lemon wedges
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.
- In a separate bowl, toss chickpeas with 1 tbsp olive oil, cumin, garlic powder, salt, and pepper. Spread on a second baking sheet or another side of the same sheet.
- Roast sweet potatoes and chickpeas for 25–30 minutes, flipping halfway through, until golden and crispy.
- Steam or sauté broccolini until tender and bright green, about 5–6 minutes. Set aside.
- In a skillet, sauté kale with a splash of oil and pinch of salt until wilted, about 3–4 minutes.
- To assemble, divide cooked grains into 4 bowls. Top with sweet potatoes, chickpeas, broccolini, and kale.
- Drizzle with tahini dressing or sauce of choice. Add optional toppings like avocado or lemon wedges.
Notes
- For extra protein, add tofu, tempeh, or a poached egg if not vegan.
- Swap kale with spinach, arugula, or chard if preferred.
- Roast the kale for a crispy texture variation.
- Store components separately for best texture when meal prepping.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
