A warm, nourishing, and incredibly satisfying dish, this Sweet Potato Chickpea Buddha Bowl brings together crispy chickpeas, roasted vegetables, and a tangy tahini maple sauce—all in just 30 minutes. It’s a vibrant, plant-based meal that I turn to when I want something hearty yet healthy. With its balance of textures, colors, and flavors, this bowl is as enjoyable to look at as it is to eat.

Why You’ll Love This Recipe

I love this Buddha bowl because it checks all the boxes: it’s fast, filling, and flexible. It’s loaded with fiber, plant-based protein, and essential nutrients, making it a go-to when I need a meal that feels indulgent but is actually incredibly wholesome. The sweet potatoes give it that comforting, soft bite, while the sautéed chickpeas bring in a crispy, spiced contrast. And don’t even get me started on the tahini sauce—I could drizzle that on everything. Plus, it’s naturally gluten-free and vegan, so it fits into most diets without needing any swaps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vegetables

• olive, melted coconut, or avocado oil

• red onion

• sweet potatoes

• broccolini

• kale

• salt and pepper

Chickpeas

• canned chickpeas (drained, rinsed, and dried)

• cumin

• chili powder

• garlic powder

• salt and pepper

• oregano (optional)

• turmeric (optional)

Tahini Sauce (Optional but highly recommended)

• tahini

• maple syrup

• lemon juice

• hot water (to thin)

Directions

I start by roasting the vegetables. First, I preheat the oven to 400°F (204°C). Then I arrange halved sweet potatoes and sliced red onions on a baking sheet, drizzle them with oil, and make sure the sweet potato flesh is well-coated and placed skin-side down.

After baking for 10 minutes, I flip the sweet potatoes and add the broccolini to the tray, drizzling and seasoning as needed. I let that cook for another 8–10 minutes. Finally, I add kale, a touch more oil, and seasoning, and bake for another 4–5 minutes until the greens are tender and slightly crispy.

While the veggies roast, I heat a skillet and toss chickpeas with spices. Once the pan is hot, I sauté them in oil for about 10 minutes, stirring frequently to get that crispy texture I love.

Next, I whisk together the tahini, lemon juice, and maple syrup. A bit of hot water helps turn it into a creamy, pourable sauce.

To serve, I slice the sweet potatoes into chunks, divide everything among three bowls, and top each with the crispy chickpeas and that magical sauce.

Servings and timing

This recipe makes 3 hearty servings and comes together in just 30 minutes—5 minutes for prep and 25 minutes for cooking. Perfect for a quick weeknight dinner or meal prep lunch.

Variations

What I love about Buddha bowls is how customizable they are. I often swap broccolini for broccoli or even roasted cabbage when I don’t have the original on hand. Spinach works great in place of kale. If I want extra crunch, I toss in some roasted pepitas or even a handful of chopped nuts. I’ve even added cherry tomatoes and red bell peppers for a pop of color. Not a fan of maple syrup? Honey can work in the dressing, too.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I usually warm the chickpeas and roasted vegetables in a skillet or the oven to keep them crisp. The sauce keeps well too, though I like to stir it again or add a touch of hot water if it thickens in the fridge. I avoid freezing this dish since the textures just don’t hold up well.

FAQs

What makes this a “Buddha Bowl”?

I consider a Buddha Bowl to be a balanced, plant-based meal made up of several small portions of different ingredients—often overstuffed and hearty, resembling the belly of a Buddha. It’s less about rules and more about abundance and nourishment.

Can I make this ahead of time?

Yes, I’ve made this ahead for lunches, and it holds up beautifully in the fridge. I store the components separately if I want to keep the chickpeas crisp and the greens fresh.

Is the tahini sauce necessary?

Technically no—but I always make it. The sauce ties everything together with creamy, tangy sweetness that really makes the bowl shine.

Can I use different veggies?

Absolutely. I often use whatever I have on hand—broccoli, cabbage, bell peppers, brussels sprouts, or even roasted carrots all work well in this bowl.

How do I make the chickpeas extra crispy?

I make sure to dry them well before sautéing and cook them at slightly over medium heat for about 10 minutes, stirring frequently. A hot, well-oiled skillet is key.

Conclusion

This Sweet Potato Chickpea Buddha Bowl is one of those meals I come back to over and over again. It’s fast, flavorful, and endlessly adaptable. Whether I’m cleaning out my fridge or just craving something nourishing, it always delivers. With crispy chickpeas, roasted veggies, and that unforgettable tahini sauce, this bowl is simple comfort in every bite.