Sweet Potato Chickpea Buddha Bowl

Name: Sweet Potato Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 cups kale or spinach, chopped; 1 avocado, sliced; 1/4 cup pumpkin seeds; 1/4 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; Water to thin; Salt to taste

Highlighted under: Healthy Meal Recipes

I absolutely love the vibrant colors and flavors of this Sweet Potato Chickpea Buddha Bowl! It’s a nourishing meal that comes together quickly yet offers a hearty taste of roasted veggies and protein-rich chickpeas. We often enjoy this dish during meal prep because it keeps well in the fridge, making it easy to grab for lunch or dinner. The combination of textures — creamy avocado, crispy sweet potatoes, and crunchy toppings — makes every bite satisfying. Plus, the tahini dressing adds a zesty finish that ties everything together beautifully.

Created by

Emily

Last updated on 2026-02-07T20:34:28.165Z

When I first made this Sweet Potato Chickpea Buddha Bowl, I was amazed by how quickly it came together and how flavorful it was! The natural sweetness of the roasted sweet potatoes pairs perfectly with the earthiness of the chickpeas. I’ve experimented with different spice blends, but a sprinkle of cumin and paprika always hits the spot. One time, I added some spinach at the end, which wilted beautifully and added even more nutrition!

This bowl has become a staple in our home for busy weeknights. I love customizing it with whatever veggies are in season or on hand. The tahini dressing is super easy to whip up and elevates the bowl with its creamy texture. Next time, consider adding some pickled red onions or a handful of nuts for extra crunch and flavor!

Why You'll Love This Recipe
Wholesome ingredients packed with nutrients
Versatile for customization with seasonal produce
Delicious tahini dressing adds a creamy touch

Understanding the Ingredients

The sweet potatoes in this Buddha bowl are not only delicious but also provide a wealth of nutrients, including vitamins A and C. Their natural sweetness complements the savory elements of the dish, particularly the chickpeas and tahini dressing. Choosing firm and unblemished sweet potatoes will ensure a good texture after roasting. I also recommend cutting them into uniform pieces to promote even cooking and caramelization, enhancing their flavor drastically as they roast.

Chickpeas are another star in this bowl, serving as a fantastic source of plant-based protein and fiber. Rinsing them before use not only eliminates excess sodium from canned varieties but also helps improve their texture. If you have dried chickpeas, you can soak and cook them for an even fresher flavor, just remember to adjust cooking times accordingly.

Techniques for Perfect Execution

Roasting sweet potatoes at 400°F (200°C) is ideal for achieving that perfect balance of tenderness and golden, crispy edges. Be sure to spread the diced sweet potatoes in a single layer with enough space between each piece to allow for max airflow. Using a parchment-lined baking sheet can help with cleanup and ensure a more even roast. If your sweet potatoes aren't browning, try increasing the oven temperature slightly or turning on the broiler for a minute at the end.

When sautéing chickpeas, medium heat is key. If the pan is too hot, they can burn quickly; too low, and they won’t get that desirable crispy exterior. You can experiment with adding spices like garlic powder or onion powder while sautéing for an extra flavor boost. For a crispier finish, consider using a dash of cornstarch coated on the chickpeas before sautéing.

Ingredients

For the Buddha Bowl

2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups kale or spinach, chopped
1 avocado, sliced
1/4 cup pumpkin seeds

For the Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
Water to thin
Salt to taste

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes or until they are tender and slightly caramelized.

Sauté the Chickpeas

In the last 10 minutes of baking, heat a small skillet over medium heat. Add the chickpeas and sauté for about 5 minutes, adding a pinch of salt and pepper. Remove from heat once they are warm and slightly crispy.

Make the Tahini Dressing

While the sweet potatoes and chickpeas are cooking, whisk together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Adjust the consistency with more water or salt as needed.

Assemble the Bowl

Once everything is cooked, start assembling your Buddha bowl by adding a base of chopped kale or spinach. Layer the roasted sweet potatoes, sautéed chickpeas, avocado slices, and pumpkin seeds. Drizzle with tahini dressing before serving.

Pro Tips

Feel free to add other toppings like roasted vegetables, quinoa, or seed mixes to personalize your Buddha bowl further!

Storage and Meal Prep Tips

This Buddha bowl is perfect for meal prep! You can prepare the sweet potatoes and chickpeas in advance and store them in airtight containers in the fridge for up to five days. Just keep the tahini dressing separate until you're ready to eat to avoid sogginess. Consider making a larger batch of the tahini dressing, as it can also be drizzled over salads or roasted veggies throughout the week, enhancing versatility in your meal choices.

If you're short on time, you can also use pre-cooked or frozen sweet potatoes, cutting down your prep significantly. Just heat them in a skillet before assembling your bowl. Additionally, this dish can be successfully frozen; simply store all components separately and reheat in the oven or microwave for a quick meal on a busy day.

Serving Suggestions and Variations

While this bowl is already delicious as is, feel free to customize it! Adding seasonal veggies such as roasted Brussels sprouts or beets can provide new flavors and textures. You may also want to include cooked quinoa or brown rice as a base to boost the dish's whole-grain content. For extra creaminess, try adding a dollop of yogurt or even some feta cheese for a tangy twist.

For a little kick, consider garnishing with red pepper flakes or pickled red onions. These additions can elevate the flavor profile, giving your Buddha bowl a nice crunch and zing. Mixing in fresh herbs like cilantro or parsley right before serving can also infuse a vibrant freshness that pairs well with the earthiness of the sweet potatoes and chickpeas.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, the components of the Buddha bowl can be made ahead. Store the roasted sweet potatoes and chickpeas in separate airtight containers in the fridge for up to 4 days.

→ What can I substitute for chickpeas?

You can substitute chickpeas with black beans or lentils for a different flavor profile.

→ Is this dish vegan-friendly?

Yes, this Sweet Potato Chickpea Buddha Bowl is completely vegan!

→ How can I make the tahini dressing less thick?

You can thin the tahini dressing by adding more water, a little bit at a time, until you reach your desired consistency.