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Roasted Sweet Potato and Chickpea Buddha Bowl
4.9 from 78 votes

Roasted Sweet Potato and Chickpea Buddha Bowl

This hearty Buddha bowl features roasted sweet potatoes, chickpeas, broccoli, and red onion seasoned with cumin, coriander, turmeric, and garlic. The vegetables are roasted until tender with a mild spice blend, then served over fresh kale and dressed with a lemon tahini sauce that balances bright acidity with nutty richness. It’s a balanced, vibrant vegetarian bowl showcasing roasted textures and bold flavors.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 422 kcal
Course: Lunch
Cuisine: Vegan

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 422

% 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.