Roasted Sweet Potato and Chickpea Buddha Bowl
User Reviews
4.9
Roasted Sweet Potato and Chickpea Buddha Bowl
Description
The Roasted Sweet Potato and Chickpea Buddha Bowl combines diced sweet potatoes, rinsed chickpeas, broccoli florets, and red onion, all seasoned with warm spices like cumin, coriander, turmeric, and optional garlic before roasting until tender and caramelized. The roasting process deepens the flavor of the vegetables and softens their texture, while preserving some crispness in the broccoli if added later in cooking.
Served atop fresh kale, the bowl is finished with a homemade lemon tahini dressing made from tahini, lemon juice, honey or maple syrup, apple cider vinegar, salt, pepper, and water for desired consistency. This dressing adds a creamy, tangy complement to the roasted vegetables, balancing earthy and citrus notes.
This bowl provides a satisfying mix of textures: soft roasted vegetables, crunchy kale, and creamy dressing. It works well as a nutritious lunch or light dinner. Bowls are best eaten fresh but can be stored undressed for several days. The dressing keeps well refrigerated up to a week.
Adding broccoli later in roasting can keep it bright and crisp-tender instead of soft. The spice blend can be adjusted to taste. Drizzling dressing just before serving maintains texture and flavor contrast.
Ingredients
Buddha Bowl
- 1 sweet potato peeled and diced small, large or extra-large
- chickpeas drained, rinsed, and patted dry, one 15-ounce can, low-sodium
- broccoli florets about 1 1/2 cups
- 1 red onion peeled and sliced into small chunks, small/medium
- 2 to 3 tablespoons olive oil
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons Coriander
- 1 teaspoon Turmeric
- 1 teaspoon kosher salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
- garlic optional and to taste, minced
- kale divided (4 big handfuls, or more if desired, about 4 cups
Lemon Tahini Dressing
- tahini heaping 1/4 cup
- 2 to 3 tablespoons lemon juice
- 2 tablespoons honey use agave or maple syrup to keep vegan
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- garlic optional and to taste
- water or as needed to thin to desired consistency, about 2 to 4 tablespoons
Instructions
Buddha Bowl:
- Preheat oven to 425F convection bake (if you don't have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potato, chickpeas, broccoli, and red onion. Evenly drizzle with olive oil, then sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
- Roast for about 25 to 30 minutes, or until sweet potatoes are tender. Toss once midway through roasted to ensure even cooking. While veggies roast, make the dressing.
Lemon Tahini Dressing:
- To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste dressing to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired.
- Add about 1 cup of kale to each bowl, evenly divide the roasted veggies and chickpeas between the bowls, and drizzle with dressing, to taste.
Notes
- For crisp-tender broccoli, add it during the last 15 minutes of roasting instead of at the beginning.
- Store the Buddha bowls without dressing airtight in the fridge for up to 4 days to keep vegetables fresh.
- Extra lemon tahini dressing can be kept refrigerated for up to one week for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 422kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 17g | 100% |
| Sodium | 1280mg | 53% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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