Vegan Sweet Potato Chickpea Buddha Bowl Recipe

I made a Vegan Sweet Potato Chickpea Buddha Bowl loaded with quinoa, roasted sweet potato, crisp vegetables and creamy lemon tahini dressing, and there’s a surprising ingredient that pulls it all together.

I can’t stop thinking about this Vegan Sweet Potato Chickpea Buddha Bowl, it’s one of those recipes that looks simple but keeps surprising you with flavor. Roasted sweet potatoes bring a sweet, almost caramel edge, while chickpeas add a crunchy, salty counterpoint that makes each forkful interesting.

I toss it together when I need a quick dinner that’s satisfying but not heavy, and somehow it feels fancy even when I’m low on time and patience. You’ll notice little contrasts in every bite, and honestly it makes leftovers something I actually look forward to.

Ingredients

• Sweet potatoes add natural sweetness, fiber, vitamin A, and cozy roasted earthy flavor.
• Chickpeas bring plant protein creamy bite, lots of fiber and keep you full.
• Quinoa’s a complete protein grain, light, fluffy, good carbs for steady energy.
• avocado gives rich healthy fats, creamy texture, and makes bowls feel indulgent.
• Tahini adds nutty depth, calcium, makes a silky dressing with lemon and garlic.
• Mixed greens give crisp freshness, vitamins, lightness and balance to richer ingredients.
• Shredded red cabbage brings crunch, antioxidants, vibrant color and slight peppery bite.

Ingredient Quantities

• 2 medium sweet potatoes, about 1 lb, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 4 cups mixed greens or baby spinach
• 1 cup shredded red cabbage
• 1 medium cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2 to 4 tbsp warm water
• 1/4 tsp salt for dressing
• 1/8 tsp black pepper for dressing
• 1 tbsp sesame seeds, toasted, optional
• pinch red pepper flakes, optional

How to Make this

1. Preheat oven to 425°F (220°C). Peel and cube 2 medium sweet potatoes, toss them in a bowl with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread on a rimmed baking sheet.

2. Add the drained chickpeas to the same bowl, give them a quick drizzle or two of the olive oil left on your spoon, and toss with a pinch of the cumin, paprika, salt and pepper so they pick up some flavor; scatter them around the sweet potatoes. Roast 25 to 30 minutes, flipping once, until potatoes are browned and chickpeas are crisp.

3. While the veg roasts rinse 1 cup quinoa, put it in a small pot with 2 cups vegetable broth or water, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

4. Make the lemon tahini dressing: in a bowl whisk 1/4 cup tahini, 2 tbsp fresh lemon juice, 1 tbsp maple syrup, 1 minced garlic clove, 1/4 tsp salt and 1/8 tsp black pepper. Whisk in 2 to 4 tbsp warm water until smooth and pourable, taste and adjust lemon, salt or maple if needed.

5. Toast 1 tbsp sesame seeds in a small dry skillet over medium heat 1 to 2 minutes until fragrant, watch them cause they burn fast; set aside. Optional pinch of red pepper flakes for heat.

6. Prep the fresh components: stuff 4 cups mixed greens or baby spinach into bowls, shred 1 cup red cabbage, slice 1 medium cucumber, halve 1 cup cherry tomatoes, thinly slice 2 green onions, chop 1/4 cup parsley or cilantro, and slice 1 large avocado.

7. Build the bowls: divide quinoa and the roasted sweet potato and chickpeas among the greens, then arrange cabbage, cucumber, tomatoes, avocado, green onions and herbs on top for color and crunch.

8. Drizzle plenty of the lemon tahini dressing over each bowl, sprinkle with the toasted sesame seeds and a pinch of red pepper flakes if you like it spicy.

9. Finish with a little extra lemon squeeze or more kosher salt and black pepper to taste, serve right away and enjoy before the avocado gets mushy.

Equipment Needed

1. Rimmed baking sheet
2. Large mixing bowl
3. Small pot with lid (for quinoa)
4. Fine mesh strainer or sieve (rinse quinoa, drain chickpeas)
5. Measuring cups and measuring spoons
6. Sharp chef knife
7. Cutting board
8. Small bowl and whisk or fork (for tahini dressing)
9. Small skillet and spatula or tongs (toast seeds and flip chickpeas)

FAQ

Vegan Sweet Potato Chickpea Buddha Bowl Recipe Substitutions and Variations

• Sweet potatoes: use butternut squash or carrots, cut to same size and roast at the same temp/time, they get sweet and caramelized just like the yams. Works great if you dont have sweet potatoes.
• Chickpeas: substitute canned cannellini or navy beans, or cooked green or brown lentils. Drain and pat dry before roasting if you want them crisp.
• Quinoa: swap for brown rice, farro or pearl couscous. Farro is chewier, couscous cooks way faster, adjust liquid and time per package.
• Tahini (dressing): use almond or sunflower seed butter thinned with lemon juice and warm water to the same pourable thickness, or stir in a few tbsp of hummus for a milder taste.

Pro Tips

1) Don’t crowd the sheet pan. Give the sweet potatoes and chickpeas room to breathe or they steam instead of roast. Single layer, a bit of space between pieces, and flip once halfway for better browning and crunch.

2) For ultra crisp chickpeas dry them really well and rub off a few loose skins with a towel first, then roast on the hottest part of the pan. If you want, roast them on a separate tray from the potatoes so they dont get soft from the steam.

3) Tahini gets weirdly thick sometimes. Warm the jar a few seconds or whisk vigorously in the bowl before adding lemon and water, then add warm water slowly until pourable. Taste and tweak lemon or salt last so it brightens the whole bowl.

4) Prep timing matters. Slice the avocado and add it right before serving or toss slices in a little lemon juice to slow browning. Keep the dressing on the side if you need leftovers so the greens and quinoa dont get soggy.