These easy, high-protein quinoa sweet potato Buddha bowls are loaded with roasted sweet potatoes, crispy chickpeas, charred broccoli, fresh kale, and a homemade creamy tahini dressing. They make for the perfect vegan, healthy weeknight dinner and meal prep!
High protein quinoa sweet potato buddha bowl
Get ready to fall in love with this high-protein quinoa sweet potato Buddha bowl! It's filled with colorful veggies and crispy chickpeas and drizzled with creamy tahini dressing. I've been loving Buddha bowls lately, especially topped with sweet potato falafels for extra protein.
But here's the secret: this seemingly light bowl packs a protein punch! You can add even more protein like extra crispy tofu for the vegans, grilled chicken, or juicy shrimp for the seafood lovers.
This recipe is simple, and I love simple recipes! If you want a delicious meal without fuss, make these easy, delicious, and nutrient-dense Buddha bowls. They're easy to make with simple instructions and step-by-step pictures, and they're great for meal prep, too.
I've had this recipe on my website since 2020 and just updated the photos. I'd love to hear your thoughts, so please leave a comment and review below!
Why you'll love this vegan recipe:
- Easy to Make: Simple steps and quick prep in under 30 minutes.
- Nutritious: Loaded with veggies, vitamins, and protein.
- Versatile: Customizable with your favorite veggies.
- Delicious: Flavorful with roasted veggies and creamy dressing.
- Perfect for Meal Prep: Great for leftovers and easy to pack.
- Vegan-Friendly: Wholesome and plant-based.
- High Protein: There are 15 grams of protein per bowl.
- Try these Sweet Potato Falafels next!
Ingredients needed
You only need a few simple ingredients to make these quinoa sweet potato Buddha bowls. This vegan, healthy, and delicious meal features roasted sweet potatoes, crispy chickpeas, charred broccoli, fresh kale, and a homemade creamy tahini dressing. Here's a list of all the ingredients you need to get started:
- Sweet Potatoes: Cut into small bite-sized cubes. They add natural sweetness, hearty carbs, and heartiness to the bowl.
- Broccoli: Provides a perfect crunchy texture and loads of nutrients.
- Olive Oil or Avocado Oil: To roast the veggies and chickpeas.
- Chickpeas: Use canned chickpeas, drained, rinsed, and dried. They add plant-based protein and get super crispy when roasted.
- Spices: Cumin, paprika, and garlic powder to season the chickpeas, adding a warm, smoky flavor.
- Kale: Remove the stems and massage the leaves for easier digestion. Kale is packed with vitamins.
- Lemon: Used to massage the kale and add a zesty, bright flavor to the dressing.
- Red Cabbage: Shredded to add a crunchy texture and vibrant color.
- Oranges: They provide a sweet, juicy contrast to the savory elements. Adding citrus is key to making the best Buddha bowls.
- Salt and Black Pepper: To taste. Enhance all the flavors.
- Sesame Seeds or Hemp Seeds: Add a nutty flavor and extra crunch to the topping.
- Avocados: For creaminess and healthy fats.
- Tahini: The base of the dressing. It's full of calcium and vitamins and adds a creamy, nutty flavor.
- Maple Syrup: Adds a touch of sweetness to the dressing.
- Dijon Mustard: Adds a tangy, sharp flavor to the dressing.
Kitchen tools needed
Here is a quick list of all the kitchen utensils you'll need to make this quick and easy Buddha bowl recipe:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk + Tongs
- Knife + Cutting board
- Measuring cups
How to make quinoa sweet potato bowls
These quinoa sweet potato bowls are incredibly easy to make, making them perfect for weeknight dinners or meal prep lunches! Whether you're a novice or an experienced cook, you can quickly put these together. They're high in plant protein, full of flavor, packed with veggies, and served with a simple tahini dressing. Below, you'll find detailed step-by-step instructions and pictures for visual guidance. Scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
First, preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2:
In a large mixing bowl, toss the cubed sweet potatoes and broccoli with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly across two-thirds of the baking sheet, ensuring they don't overlap.
Step 3:
In the same bowl, toss the chickpeas with 1 tablespoon of olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them across the remaining third of the lined baking tray.
Step 4:
Roast everything for 20-30 minutes or until the vegetables are browned, crisp, and cooked to your preference.
Step 5:
While all the vegetables are roasted, prepare the dressing by whisking together all the ingredients. Adjust the consistency with water to your liking. Set aside.
Step 6:
In a large mixing bowl, combine the kale leaves with the juice from 1 lemon and half of the tahini dressing. Massage the kale leaves with your hands or tongs until they soften and wilt, reducing their size by about half.
Step 7:
To assemble the bowls, start with a base of massaged kale and top it with roasted sweet potatoes, broccoli, chickpeas, shredded red cabbage, orange slices, avocado, microgreens (if using), and sesame seeds.
Step 8:
Now, drizzle the remaining tahini dressing over the assembled bowls. Serve and enjoy your flavorful, high-protein sweet potato and quinoa Buddha bowls!
Expert recipe tips:
- Massage Kale: This is my #1 tip, and it makes a huge difference. Massage kale with lemon juice to soften and enhance flavor.
- Roast Evenly: Cut vegetables into uniform sizes for even roasting.
- Dry the Chickpeas: Ensure chickpeas are completely dry for maximum crispiness.
- Adjust Dressing: Add water to the tahini dressing gradually to achieve consistency. Serve
- Storage Tip: Store the chickpeas separately if making ahead to maintain texture and flavor.
Easy ingredient substitutions:
Here are some easy substitutions for this recipe if you're missing an ingredient or two.
- Sweet Potatoes: Substitute with Japanese sweet potatoes, butternut squash, or carrots for a similar sweetness and texture.
- Broccoli: Use cauliflower or Brussels sprouts for a different but equally nutritious option.
- Chickpeas: Swap with white beans for a different type of legume protein.
- Spices (Cumin, Paprika, Garlic Powder): For a different flavor profile, use taco seasoning or curry powder.
- Kale: Substitute with spinach or Swiss chard for a milder leafy green.
- Lemon: Use lime juice or apple cider vinegar for a similar acidic touch.
- Red Cabbage: Replace with green cabbage or shredded carrots for a different crunch.
- Oranges: Swap with grapefruit or apple slices for a different fruit element.
- Sesame Seeds or Hemp Seeds: Use sunflower seeds or chopped nuts (like almonds or walnuts) for a similar crunch.
- Avocados: Substitute with hummus.
- Tahini: Replace with almond butter or peanut butter for a different nutty flavor. You will need to add more water since these nut butters are not as "smooth."
- Maple Syrup: Use honey or agave syrup for a similar sweetness.
- Dijon Mustard: Swap with yellow mustard or whole-grain mustard for a slightly different taste.
Buddha bowl variations:
- Grain Base: Swap quinoa with brown rice, farro, or couscous.
- Protein Boost: Add tofu, tempeh, or grilled chicken for extra protein.
- Veggie Mix: Use roasted bell peppers, zucchini, or mushrooms.
- Cauliflower Buddha Bowl: Love cauliflower? Swap in roasted cauliflower or add it for extra health benefits!
- Flavor Twist: Try a peanut sauce or green goddess dressing instead of tahini.
- Fruit Addition: Include pomegranate seeds, mango slices, or apple chunks.
- Crunch Factor: Top with roasted nuts, seeds, or crispy onions.
- Spice Level: Add a drizzle of sriracha or a sprinkle of chili flakes for heat.
- Roasted Carrot Buddha Bowl: Add roasted carrots for a veggie switch-up.
- Butternut Squash Buddha Bowl: Swap in roasted butternut squash cubes for sweet potatoes.
- Chicken Veggie Bowl: Boost protein with delicious chicken! Sauté, bake, or shred rotisserie chicken.
- Salmon Buddha Bowl: Add crispy baked salmon for extra protein and omega-3s!
Frequently Asked Questions
Can I add meat to this Buddha bowl?
Yes, you can add grilled chicken, beef, or shrimp for extra protein.
What can I use instead of tahini for the dressing?
You can substitute almond butter, peanut butter, or sunflower seed butter. If the dressing is too thick, add a little water to thin it out.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
How do I make the chickpeas extra crispy?
Ensure the chickpeas are completely dry before roasting, and spread them out evenly on the baking sheet.
How to store Buddha bowls:
For best results, store the chickpeas separately in an airtight container to keep them crispy. The massaged kale can also be stored until ready to assemble. Make sure to refrigerate all ingredients and add the dressing just before serving.
If you love this recipe, try these plant-based recipes next!
- Super Crispy Tofu (Air Fried or Oven Baked)
- No-Bean Veggie Burger
- Thai Mango Salad Recipe
- Greek Chickpea Soup
- Sweet Potato Falafel Recipe
- Cucumber Carrot Salad
- Crispy Vegan Tofu Schnitzel
- Shakshuka Recipe
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Quinoa Sweet Potato Bowl
Ingredients
The Bowls:
- 2 medium sweet potatoes, cut into small bite-sized cubes
- 1 cup dry quinoa, regular or tri-colored
- 1 medium head of broccoli, cut into florets
- 2 tablespoon extra virgin olive oil or avocado oil
- 1 15 oz can unsalted chickpeas, drained, rinsed, and dried
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 6 - 8 cups kale, about 12-14 large kale leaves, stems removed and chopped
- 1 large lemon
- 1 cup shredded red cabbage
- 2 - 3 large oranges, peeled and sliced
- Salt and black pepper, to taste
- 2 tablespoon sesame seeds or hemp seeds
- 1 - 2 avocados, sliced
- Optional: microgreens
The Tahini Dressing:
- ¼ cup runny tahini
- 2 tablespoon lemon juice
- 1 tablespoon real maple syrup
- 2 teaspoon Dijon mustard
- 3-4 tablespoon water
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed sweet potatoes and broccoli with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly across two-thirds of the baking sheet, ensuring they don't overlap.
- In the same bowl, toss the chickpeas with 1 tablespoon of olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them across the remaining third of the lined baking tray.
- Roast for 20-30 minutes, or until the vegetables are browned and crisp, and cooked to your preference.
- Meanwhile, cook the quinoa according to the package instructions.
- While the vegetables roast, prepare the dressing by whisking together all the ingredients. Adjust the consistency with water to your liking. Set aside.
- In a large mixing bowl, combine the kale leaves with the juice from 1 lemon and half of the tahini dressing. Massage the kale leaves with your hands or tongs until they soften and wilt, reducing in size by about half.
- To assemble the bowls, start with a base of massaged kale and top it with roasted sweet potatoes, broccoli, chickpeas, quinoa, shredded red cabbage, orange slices, avocado, microgreens (if using), and sesame seeds.
- Drizzle the remaining tahini dressing over the assembled bowls. Serve and enjoy!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Mary Anne Keller says
Ok this was just delicious. Really light, easy to make, and perfect for a lunch!
Tati Chermayeff says
Mary Anne, thank you so much for this kind and rave review!!!
saskia Chermayeff says
I've tried many different Buddha bowl recipes, but this one was the best. Everything complimented each other perfectly. Delicious.
Brynn Murray says
So nourishing and I love that Tati gives ideas for variations so you can keep eating this on repeat without growing tired!
Rachel says
This recipe was so flavorful and easy to make! I cut the recipe in half and it was the perfect amount for dinner!! Healthy and will make again!
M says
Where's the Quinoa ? It's in the title but nowhere in the ingredients or instructions