A flavorful and easy sweet potato buddha bowl recipe! This vegan, healthy, and delicious meal is made with roasted sweet potatoes, crispy chickpeas, charred broccoli, fresh kale, and a homemade creamy tahini dressing. Ready in under 30 minutes, these buddha bowls are perfect for dinner, lunch, and meal prep.
Best ever sweet potato buddha bowl
Raise your hand if you get excited every time you see a buddha bowl on the menu of a restaurant! Because I sure do. I love buddha bowls because they are easy, filling, nourishing, and always tasty.
This easy sweet potato buddha bowl recipe is that and more! Think crispy roasted Mediterranean chickpeas, roasted broccoli, tender and crisp sweet potato cubes, and a thick and creamy homemade healthy tahini dressing. I mean I am drooling already!
We love meal prep bowls of all kinds over here at Healthful Blondie. And these vegetarian plant based bowls make for the perfect lunch, dinner and meal prep for the week! Spice up your weekly menu with these bowls. Your family will thank you, I promise!
Are buddha bowls healthy?
Yes, buddha bowls are very healthy! In fact, this sweet potato buddha bowl recipe has many health benefits, and it’s a great food to incorporate into your diet. Here is a list of some of the many health benefits:
- The kale gives you lots of vitamin A, omega-3, vitamin C, and vitamin K
- The chickpeas add lots of vegan protein
- Red cabbage adds a does of vitamin K and calcium
- The sweet potato gives you fiber and vitamin B5
Ingredients in vegan sweet potato buddha bowl
This deliciously roasted vegan sweet potato buddha bowl recipe is a mix of crispy veggies, crunchy kale, and creamy dressing. Basically everything you could ask for. To make it you’ll need:
- Sweet potatoes: you’ll need two sweet potatoes for this recipe.
- Broccoli: the ideal crispy crunchy veggie to add lots of Vitamin C to this recipe!
- Extra virgin olive oil or avocado oil: the trick to crispy vegetables.
- Cooked chickpeas: the perfect plant based protein.
- Kale: I used common curly kale for this recipe, but you can use any type! Try dinosaur kale, Tuscan kale, or red kale.
- Lemon: for taste and freshness.
- Shredded red cabbage: for that additional crunch with lots of vitamin K.
- Oranges: you’ll need 3 oranges for this recipe to add natural sweetness and a little acidity.
- Sesame seeds or hemp seeds
- Spices: cumin, paprika, garlic powder, salt, and pepper
- Tahini Dressing: runny tahini, lemon juice, pure maple syrup, Dijon mustard, water, garlic powder
- Optional: microgreens and avocado
How to make easy sweet potato chickpea buddha bowl
This vegan buddha bowl recipe is so easy to make! You’ll only need a baking sheet, a mixing bowl, and some stirring utensils to get this simple dinner recipe going! So don’t worry, clean up is going to be super easy. We’ll start by roasting the veggies, followed by mixing the dressing. Finally, we’ll assemble the buddha bowls!
First off, preheat your oven to 425°F and line a large baking sheet with parchment paper.
Next, in a large mixing bowl, toss the cubed sweet potatoes and broccoli with 1 Tablespoon of olive oil, salt, and pepper. Then, evenly spread them across two-thirds of the baking sheet, making sure the vegetables do not overlap. We want to make sure our veggies are super tender and crispy!
In the same bowl, toss the drained, washed, and dried chickpeas in 1 Tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Evenly spread across the other half the lined baking tray and roast everything for 20 – 30 minutes, or until vegetables are brown, crisp, and done to your liking.
Now it is time to prepare the dressing. Do this by whisking the tahini, maple syrup, garlic, water, and dijon mustard together. Add additional water as needed until desired thickness and set to the side.
Next, add your chopped kale leaves to a large mixing bowl with the juice from 1 lemon and half the tahini dressing. Use your hands or tongs to massage the leaves until they become soft and wilted. The size should reduce by about half.
Finally, assemble your buddha bowl with a base of deliciously dressed kale and top with the crispy roasted sweet potatoes, broccoli, chickpeas, shredded red cabbage, orange slices, microgreens, avocado, and sesame seeds. Drizzle with the rest of the tahini dressing and enjoy!
Easy buddha bowl variations
The sky’s the limit when it comes to buddha bowl variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand. Here are some of the BEST classic add-ins:
- Cauliflower buddha bowl: Love cauliflower? So do I! Either swap in some roasted cauliflower instead of the other vegetables or just add it in for extra health gains!
- Roasted carrot buddha bowl: Switch up the veggies and add in some roasted carrots to these vegan buddha bowls.
- Butternut squash buddha bowl: Don’t have sweet potatoes, no worries! Simply swap out with some roasted butternut squash cubes.
- Chicken veggie bowl: Add some delicious chicken to this meal to increase the protein! You can either sauté some chicken in a separate sauté pan, cook it in the oven with the other veggies, or shred a rotisserie chicken.
- Salmon buddha bowl: Add a crispy baked piece of salmon to this buddha bowl for more protein and omega-3s!
- Tofu vegetable bowl: Add in or swap out the chickpeas for some crispy tofu.
How to store and meal prep vegan buddha bowls
Simply store leftover chickpea and sweet potato buddha bowls in individual airtight containers in the fridge for 3 – 4 days. I recommend waiting to dress the buddha bowls with the tahini dressing until you are ready to consume.
Looking for other vegetarian dinner recipes? Check these out!
Need some more vegetarian healthy dinner, lunch, or meal prep ideas? Here are some of my favorite Healthful Blondie dinner recipes to try out….
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!
Easy Sweet Potato Buddha Bowl
- 2 medium sweet potatoes, cut into bite-sized small cubes
- 1 medium head of broccoli, cut into florets
- 2 Tbsp extra virgin olive oil or avocado oil
- 1 15oz can of unsalted chickpeas, drained, rinsed and dried
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- 12 - 14 large kale leaves, large stems removed and chopped
- 1 lemon
- 1 cup shredded red cabbage
- 3 oranges, peeled and sliced
- Salt and black pepper
- 2 Tbsp sesame seeds or hemp seeds
- Optional: microgreens and avocado
- ¼ cup tahini
- 2 Tbsp lemon juice
- 1 Tbsp 100% maple syrup
- 2 tsp Dijon mustard
- 3 - 4 Tbsp water
- ½ tsp garlic powder
- Salt and black pepper to taste
- Preheat the oven to 425°F 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. Evenly spread across two-thirds of the baking sheet, making sure the vegetables do not overlap.
- In the same bowl, toss the chickpeas in 1 Tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Evenly spread across the other half the lined baking tray. Roast for 20 - 30 minutes, or until vegetables are brown, crisp, and done to your liking.
- Prepare the dressing by whisking all the ingredients together. Add additional water as needed until desired thickness. Set aside.
- Add kale leaves to a large mixing bowl with the juice from 1 lemon and half the tahini dressing. Use your hands or tongs to massage the leaves until they become soft and wilted. The size should reduce by about half.
- Assemble your buddha bowls with a base of kale and top with roasted sweet potatoes, broccoli, chickpeas, red cabbage, orange slices, microgreens, avocado, and sesame seeds. Drizzle with the rest of the tahini dressing and enjoy!
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Everything counts to keep my dream afloat; thank you for supporting Healthful Blondie!
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