Sweet Potato Chickpea Buddha Bowl

Name: Sweet Potato Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups fresh spinach or kale; 1 avocado, sliced; 1/4 cup tahini; 2 tbsp olive oil; 1 tsp smoked paprika; Salt and pepper to taste

Highlighted under: Balanced Eating Ideas

I absolutely love creating vibrant dishes that are not only good for you but also bursting with flavor. This Sweet Potato Chickpea Buddha Bowl is a perfect example! I love how the combination of roasted sweet potatoes and tender chickpeas comes together with fresh greens and a tahini dressing, making it a satisfying meal. Being able to customize it with your favorite toppings is another reason this recipe has become a staple in my kitchen. Whether for lunch or dinner, it’s always a hit!

Created by

Sophia

Last updated on 2026-02-07T19:21:28.616Z

I remember the first time I made this Sweet Potato Chickpea Buddha Bowl. The colors were so inviting; I couldn’t resist digging in right away. I’ve learned that roasting the sweet potatoes with a touch of olive oil and seasoning enhances their natural sweetness, creating a delightful contrast with the chickpeas. The leftovers taste even better the next day!

One specific tip I’ve found invaluable is letting the chickpeas crisp up a bit in the oven. This adds a delightful crunch that complements the creaminess of the tahini dressing. The best part? You can add any seasonal veggies you have on hand for a custom experience every time!

Why You Will Love This Recipe
Nutritious and filling, perfect for meal prep.
Versatile - customize with your favorite toppings.
Packed with flavor thanks to roasted ingredients.

Selecting the Right Sweet Potatoes

When choosing sweet potatoes, look for those with smooth skin, free of blemishes or soft spots. The sweet potato's sweetness and texture are primarily influenced by its variety. For a creamier consistency, opt for orange-fleshed varieties, such as Beauregard or Jewel. These are known for their sweetness and versatility in both savory and sweet dishes, making them perfect for this Buddha bowl.

If you're short on time or forgot to grab some sweet potatoes, butternut squash can be a great substitute. It roasts beautifully, offering a similar sweetness and texture. Just remember to adjust roasting time slightly, as butternut squash may cook a bit faster, so keep an eye on it to prevent overcooking.

Perfecting the Chickpeas

Crispy chickpeas can elevate the texture of your Sweet Potato Chickpea Buddha Bowl significantly. For optimal crispiness, ensure you dry the chickpeas thoroughly after rinsing. A good way to do this is by laying them out on a clean kitchen towel for 10-15 minutes. This reduces moisture, allowing them to crisp up nicely in the oven.

If you're looking for added flavor, consider tossing the chickpeas with spices before roasting. Besides smoked paprika, options like cumin or garlic powder can bring new dimensions to the dish. Just be mindful of seasoning; hold back a bit on salt if you're adding pre-seasoned canned chickpeas.

Customizing Your Bowl

One of the joys of a Buddha bowl is the ability to customize it to your liking. You can easily swap out spinach or kale for other greens like arugula or shredded cabbage. Each green adds a different texture and flavor profile, so feel free to experiment with what you have on hand. Just make sure to toss the greens with a dash of olive oil to enhance their flavor before adding them to the bowl.

Don't shy away from toppings! Ingredients like crumbled feta, pumpkin seeds, or a squeeze of lemon juice can enhance the taste and add nutritional value. I love adding a handful of nuts for crunch, and you can easily store any leftover toppings in the fridge for future meals.

Ingredients

Ingredients for Sweet Potato Chickpea Buddha Bowl

Bowl Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach or kale
1 avocado, sliced
1/4 cup tahini
2 tbsp olive oil
1 tsp smoked paprika
Salt and pepper to taste

Instructions

How to Prepare the Sweet Potato Chickpea Buddha Bowl

Roast the Sweet Potatoes and Chickpeas

Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet. Next, toss the chickpeas with the remaining olive oil, salt, and pepper, and add them to the baking sheet. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas are crispy.

Assemble the Bowl

In a large bowl, place a handful of fresh spinach or kale as the base. Top with roasted sweet potatoes and chickpeas. Add sliced avocado on top and drizzle with tahini dressing. You can also add extra toppings like seeds or nuts if you like.

Pro Tips

Feel free to switch up the greens or add additional toppings like nuts or seeds for extra crunch. Also, the tahini dressing can be adjusted with lemon juice or miso for added flavor!

Make-Ahead and Storage

This Sweet Potato Chickpea Buddha Bowl is perfect for meal prep. You can roast the sweet potatoes and chickpeas in advance, storing them separately in airtight containers in the fridge for up to 4 days. This time-saving approach allows you to assemble your bowl quickly during busy weeknights.

If you’re planning to store your bowl, avoid adding the tahini dressing until you’re ready to eat. This keeps everything fresh and prevents the greens from wilting. You can combine the dressing ingredients and store them in a small jar for easy use later.

Serving Suggestions

To create a more substantial meal, serve your Buddha bowl with a side of quinoa or brown rice, adding more fiber and protein. This allows for a heartier meal while still retaining the vibrant flavors of the sweet potatoes and chickpeas.

Feel free to enjoy this bowl warm or cold. In warmer weather, a chilled version with fresh herbs like cilantro or parsley can make for a refreshing dish. Just drizzle extra tahini dressing for a creamy finish!

Experimenting with Flavors

If you want to enhance the flavors, consider marinating the chickpeas before roasting them. A mix of lemon juice, garlic, and your favorite herbs can impart a rich burst of flavor. Allow the chickpeas to marinate for at least 30 minutes, enhancing the overall dish's depth.

Don’t hesitate to play with spices in the tahini dressing, too. Adding a touch of maple syrup, lemon zest, or even a dash of sriracha can give it a whole new twist, perfectly complementing the sweetness of the roasted sweet potatoes.

Questions About Recipes

→ Can I prepare the ingredients in advance?

Yes, you can pre-chop the sweet potatoes and store them in the fridge for a couple of days. The chickpeas can also be prepared ahead of time.

→ Is this recipe vegan-friendly?

Absolutely! All ingredients used in this recipe are plant-based.

→ Can I use different vegetables?

Of course! Feel free to swap in seasonal vegetables or your favorites, like zucchini or bell peppers.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to three days.